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

I am very careful with my cast iron but it gets handled, transported and used a lot. This 8 liter oven has been a welcome addition to my kitchen and my "heavy duty" camping trips. When used on controlled charcoal, it heats up very evenly and allows me to control the temperature better than I expected based on some others I've used. It can bake cake mixes, brown cookies to perfection, and brown meat when needed. With proper care, it is very easy to clean with minimal effort. It's even easier to use in the oven than on charcoal and offers a better baking experience than traditional cookware. Keep in mind that this version has legs that jut down. Prepare new cast iron cookware before first use; I can't remember where I originally found out about this and maybe there's better advice there, but what I've always done with new utensils is to bake them dry with a coating of fat before using them for the first time. I start on the right side and set the oven to 150f, an hour later I set it to 250f and another hour later to 350f. Once it's been at 350 for a while, I flip it, place the pan on the shelf below, and turn off the oven. I don't open the door again until the outside of the oven feels completely cool. I usually do this in the evening so I can go until morning. I'm sure it's overkill, but I've had so much luck with all my actors over the years that I don't intend to try any other way. I find it helps prevent cracking and seasoning it a bit before using can help.