Review on 🏕️ Versatile and Reliable Lodge Deep Camp Dutch Oven, 8 Quart: Perfect for Outdoor Cooking by Larry Blanco

I use this Dutch Oven for offline cooking. I've used it twice already. I followed the advice on the Cowboy Cooks website and seasoned my new roaster with a different seasoning as soon as it arrived. I washed it in hot water, dried it, put it in the oven on a baking sheet with an inverted pot and a lid on it and heated it at 350 degrees for 10 minutes. After it was nice and hot, I took it out of the oven and lightly seasoned it with olive oil. It went back into the oven in the above configuration for 60 minutes at 350 degrees. It came out a bit sticky, but very little food stuck to it on first use. As I write this, it's being edited again. I don't see any problems. It's best not to include tomatoes, tomato sauce, pinto beans, and water in the first few meals. Dishes with a lot of oil, fat and bacon add extra flavor to the pan during the cooking process. I read about a lady who got black teeth from eating a tomato based dish and believed what Lodge said that when it shows up on your doorstep this thing is ready to eat - it's not. I also plan to use the aluminum pan for cooking delicate flavors and baking cakes.