LODGE(ロッジ) キャンプオーブン 深型 L12DCO3 12インチ

あひるや鶏をまるごと焚き火でさっと焼いて、ダッヂオーブンにイン！にんじん、じゃがいも、玉ねぎ、にんにくも皮つきでまるごと入れて炭火でじっくり火を通す。すべてがあつあつほろほろに仕上がる。基本、失敗のないワイルドな素晴らしい鉄鍋です。おすすめです！

今の季節はバーベキューを家族でよくします。１５人家族なので、必ず１２インチデープダッジと８インチダッジがフル活動です。 ブラックポットになってきました！うれしー

若鶏一羽をそのままロースト、中華粥にするときに、鶏の背中が蓋に付くことなく調理可能です。特に蓋の上に炭をのせた場合には、ロッジの12インチDOでは鶏との背中の皮が蓋に焦げ付きますが、それがこの12インチディープDOではなくなります。ただ、スープや粥などの料理では、オーブン本体と合わせてかなりの重量になりますので扱いにご注意を。14インチDOも深さはこの12インチディープと同じですが、全体の重量がさらに重くなるので、こちらの方が使い勝手がよいのではと思います。ロジックシリーズは、すでに慣らし＝シーズニングされているので、その手間は不要な分使いやすいですが、料理後のお手入れはしっかりする必要があるのは、通常のロッジDOと同じです（焦げ付きをしっかりお湯か重曹で洗い流して、火にかけて水分を飛ばしてから油分を補給しましょう）。 他メーカーさんのDOも持っていますが、そこに鶏一羽を入れると周囲とのスペースが余り無いので、野菜をある程度入れたい時にはこのロッジの12インチディープDOを使っています。

焼き芋、ピサ゜、ビーフシチューを作ってみました。 これはいいです でも残った水分を乾燥させるために加熱したら その部分がすぐに錆びます 鋳鉄製とはそういうものなのです。 よく判りました 使い終わった後は、油を塗って新聞紙でくるんでしまいます。 それが味があるというものなのですが、面倒な人はステンレス製を買うべきです。

シーズニングの必要性について説明が欲しい。必要か否か

大変良い商品ですが、取っ手が外れて届きました。

キャンプ趣味がはじまって、一番最初に購入したダッチオーブン。 ダッチオーブンの持つ高いポテンシャルを これでもかってほど教えられました。 まさに魔法の鍋。 ユニフ○ームとか色々ありますが、 私はロッジ優勝！手間がいいんですよ、手間が！ 減点でもなんでもないけど、 この12インチディープは大きいので、 大人数のキャンプだと凄く良いが、 ファミリーキャンプでは手に余ります。 ファミリーキャンプには ロッジのコンボクッカー！って ここの評価には関係無いですね。

男だけのキャンプ用に購入。 LODGEという昔からあるブランド力に引かれました。 実際に、かまぼこや鶏肉、ホッケなどを燻製に… おっと！こりゃ手軽で美味しい！ 長く使いたいモノだったので、 安物じゃなく、これを買って良かったです。 でも…家のコンロで使おうと思った時に、 ｢足｣がちょっとジャマかな…。 それ以外は大満足です！

Lodge as it brand is best for cast iron utensils. Problem with this is it would have not be kept properly at store godown. Delivery was perfect. But got a rusted one. Bought for 5000INR. Wait for right price. Product is perfect for camping. I got rusted one and I got it coated with oil. It’s perfect and will be super perfect after couple of uses.

I ordered this Lodge 8 Quart Pre-Seasoned Dutch Oven, not realizing the ramifications of what I was about to do. The first inkling of a problem, as the phone call to pre-arrange delivery, and ask where in the house I wanted this pot located. Watching the ten ton delivery truck arrive, solely to deliver this MASSIVE pot was extremely concerning, and seemed like overkill. They then utilized a forklift to lift this behemoth out of the vehicle, and up the driveway. Between the 8 of us (5 delivery people, myself, and 2 unlucky neighbours), we moved this monstrous pot upstairs, and placed it onto the shelf in the corner cupboard. All seemed well, and I was really impressed at its shine, quality, and appearance. Later that night however, there was a loud crash in the house, and we were unable to locate the source. The next day, cracks began to appear downstairs underneath the kitchen location, and we were fortunate to be far enough away when suddenly this pot ripped through the ceiling, crashing onto the laundry room floor below, slightly cracking the foundation floor. Other pots and pans rained down the opening, as the 8 Ton (Quart?) pot had led the way in breaking through the floor. It's pretty evident that we'll need to use this pot downstairs, and have setup charcoal briquets around it now to utilize inside the laundry room. When not cooking in it, it's large enough to rent out to university students or small families as a high quality abode with room for parking.

This Dutch oven purchase was my first. As with everything I get into, I immediately wanted to read up on them. I had no idea how great these things were! First, the history of the Dutch ovens alone should tell you they are no passing fad and have more than enough usefulness to qualify them on anybody's must-have list. They have been providing excellent, simple-to-cook meals for people since the days of the wagon trains. Cooking with charcoal makes the process so easy and cheap and the versatility of the Dutch oven allows it to go from griddle to saute pan to pot to oven by just changing up what you use and how you use it. The lid, inverted, is a griddle. This model's lid rim (a design attribute attributed to Paul Revere no less!) is raised to hold coals on top to aid in browning of foods (heat rises, so it's hard to brown the top unless you have coals on the lid). Lodge is now producing cast iron cookware that is pre-seasoned, saving you the step of seasoning it before using for the first time. A quick rinse and dry right out of the box and I was cooking. I did a chicken pot pie recipe that was super easy and used refrigerated crescent rolls, rolled out flat, for the crust. A fair amount of coals underneath at first to crank up the heat and pre-cook the chicken and then saute the onions and start the potatoes. Throw in the rest of the ingredients and get to a boil, stirring occasionally, then take a few of the bottom coals and put them on the lid, lowering the bottom heat and getting that important top heat going, then just place the unrolled crescent rolls on top, cover and let it bake. So-o-o-o good!!! Last night I did tamale pie for a party we went to. With hamburger and some homemade Chilean Langaniza sausage I'd made, I added some corn, Ortegas, olives, bell pepper, enchilada sauce, garlic, freshly ground coarse black pepper and chili powder. That cooked for a while and I mixed up some corn meal with milk and eggs, poured it over the hot food, covered with shredded cheese and cooked until done. Outstanding! The pot was emptied while all the rest of the food got token pickings. There is something about cast iron-cooked food... and it's healthier for you than Teflon. I love barbecue, cooking "low and slow" to get that tenderness and smoky flavor into my 'cue, and this oven allows that same principle to be incorporated (without the smoke, of course) in just about any meal. You need to nurture the coals during any cooking session, so someone must be there to tend them if you cook at really low temps, but that's about the only drawback, and most people will never do that anyway. I bought the metal table with windbreaker sides from Lodge and can't wait to use it. I cooked my first meal on my concrete patio and, while it worked great, it will be nice to get the oven up so I don't have to stoop to the ground to tend coals and stir/check contents, etc. I cooked the second meal under the shade of my canopy as it was sunny and warm, and I threw down a concrete paver that is about 2' x 2' and it worked great too... but I really want to use that new table! Cooking a huge amount? I got the 12" oven and it'll cook enough food for at least ten people in one swoop, and you can always buy the 12 qt. oven that will supply a single pot of food for a huge group but if you need to cook with multiple ovens at the same time, simply stack them. Once you get used to the cleanup method of NO SOAP and get your process down, it is really easy to clean up after cooking too. These products are simply incredible and I wish I had known more details about them before. They last for generations; people actually pass them on to their children. Looking forward to a long relationship with this product!

Provata ieri per la prima volta, abbiamo cotto delle costine con patate, cipolla e carote ed il risultato è stato davvero gustosissimo!!! Non vedo l'ora di provare a fare il pane.

Excelente producto