This is the Lodge 8-quart camp Dutch oven — the outdoor version of the classic Dutch oven. Three cast iron legs keep the pot elevated over a bed of coals or a campfire, and the lid has a raised lip that holds coals on top so the pot cooks from both sides at once — the traditional method for baking bread, pies, and cobblers over a fire. A steel bail handle makes it safe to hoist into and out of the coals.
It’s the pot for camping, scout troops, chuckwagon-style group cooking, and anyone who cooks outdoors as a core part of the way they eat. At 8 quarts it handles dinner for a campsite, stew for a hunting trip, or a full pot roast for a family gathering. Pre-seasoned and ready to cook the first time the fire’s lit.
Lodge has been making cast iron cookware in South Pittsburg, Tennessee since 1896 — the longest continuously operating cast iron foundry in the United States. Every traditional black cast iron piece in the Lodge lineup is cast, seasoned, and packed at that Tennessee foundry.
