Based in Tennessee, Lodge is a family owned business founded in 1896.  As well as Lodge Dutch Oven, their extensive range includes skillets, deep fryers and traditional kettles.  They have also now introduced enameled cookware.  Their cast iron ‘recipe’ remains a closely guarded secret, and precision molding results in a tough, durable investment piece; a Lodge Dutch Oven will probably outlive you!

Lodge Dutch Oven History

In its simplest form, a Dutch Oven is a cast iron cooking pot, often with carrying side handles and a wire bail handle which allows it to be suspended over the fire.  Food is cooked and presented in the oven, and it is best suited to casseroles or stews.  Dutch ovens originate (obviously) from 17th Century Holland, but it was an Englishman, Abraham Darby, who, having observed the Dutch method of manufacture, patented a similar process and began to produce his own versions for the English and Colonial markets.  His products continued to be termed ‘Dutch’ Ovens.  Their appeal and practicality have earned them a place in almost every domestic kitchen and in many high-class restaurants.  The British refer to them as ‘Casserole Dishes’, the French as ‘Cocottes’.

Over time, American versions became shallower (you’ll notice this distinctive feature in a Lodge Dutch Oven design).  Legs were added, so the Oven could be placed over hot coals (although most modern designs are smooth bottomed).  Tripod style frames can be purchased if you want to elevate your oven.  They were often passed down as family heirlooms, and much prized for their versatility, lending themselves to most kinds of cooking.  As well as stewing, they’re also good for roasting, boiling and baking, and because they’re made of cast iron, they’re less likely to crack in intense heat (although thermal shock can still occur if you’re not careful – if you were to place your very hot Lodge Dutch Oven in very cold water for example).

Cooking outdoors with a Lodge Dutch Oven

These days, they’re especially popular on camping trips or for cooking over the hearth.  Scouting and youth groups use them a great deal.  Some have concave, rimmed lids so that coals can be placed above and below, improving heat distribution, and cooking food more evenly.  If you’re using traditional cooking techniques such as fire or coal, it makes sense to team them with a complimentary type of cookware.  A Lodge Dutch oven is famously tough and durable; ideal for the outdoor life.  Equally, you can place them on your hob or in your regular electric or gas oven at home.

The Lodge Logic comes with a glass or iron cover.  It comes in various sizes, and some models have a spiraled wire handle.  Lodge’s cast iron cookware is unglazed, but maintenance is easy; simply ‘season’ your oven after each use with a coating of cooking oil (as you would a wok).  This prevents rust forming.  You should always heat your oven up before cooking begins.  Placing very cold food straight from the fridge into your oven can cause sticking.  Be aware that the integral handles will conduct heat just as effectively as the oven itself, so you need to take care when handling it.  Always use oven gloves when lifting a hot Lodge Dutch Oven.  You shouldn’t clean your Lodge Dutch Oven with soap; a nylon brush and hot water is best.  And finally, your cast iron Lodge Dutch Oven is not suitable for dishwashers!

Everyone loves the cosy feeling that a hearty, communal meal gives them.  Spooning out steaming hot food to your guests’ or children’s proffered plates will give you a great sense of wellbeing and make your mouth water!  You can then make a feature of your Lodge Dutch Oven by placing it on the table for the rest of the meal, so people can help themselves to seconds.  If you’ve been cooking over a campfire, you can keep your food warm over the embers.  There’s a romance to this Oven; with a Lodge Dutch Oven you’re making a great investment in a piece of American history.