*Coach Helder may earn money or products from the companies mentioned in this post
I spend a lot of time on the move while I’m in the field. There is always something to learn, something to teach or a new piece of gear to review. I enjoy being on the move but I also enjoy my chill time. Spending time at basecamp, with all the extras, is an experience that I look forward to. One skill set that isn’t so much about survival as it is about maximizing that experience is cooking. We can both agree that when we are starving, while in the field, almost anything that we throw down our throats will do the trick. But when it comes to maximizing the outdoor experience, cooking and more specifically eating great food, tops the list for me.
Just like any other skill that we strive to master, cooking is no different. We need to learn the basics from a pro and then spend countless hours practicing. As you know, many people have difficulty preparing a good, tasty meal in a full blown kitchen at home. When we add in the limitations and the nuances of cooking at basecamp, things tend to get a bit tougher. So there really isn’t any substitution for perfect practice.
We need to pay close attention to choosing quality ingredients & how to best prepare them. From there, we need to choose the right mess gear to cook with. When it comes to preparing awesome meals, my go-to choice for over 30 years has been the Lodge Dutch Oven. Spending my summers in Portugal watching grandma cook in her cast iron pots definitely left an impression on me. The smell alone, from a roaring dutch oven, brings me back to those moments from long ago. When you add in the taste of the food prepared in a dutch oven.. That my friend is difficult for me to put into words.
Later in life I learned about the toxins in a lot of the cookware that I owned. These toxins are causing diseases like Alzheimers and new concerns are being exposed on an almost daily basis. I invest a lot of money into the quality of food that my family & I consume. Meanwhile, here I was poisoning our nutrition by cooking it in aluminum and other toxic materials when heated. By cooking in cast iron, not only am I getting all of the benefits that I brought up earlier, but I was also making a healthy choice. If Iron were to seep into my food while I cook, it’s actually a good thing!
In an emergency situation, we need to be healthy & physically fit. When we can add in an easy practice such as Dutch Oven cooking, we need to jump on it. Other facets of preparedness are not so easy.. 😉
SPECS ON THE LODGE DUTCH OVEN:
- Available in multiple sizes
- Fireplace/ Firepit cooking
- Seasoned cast iron ready to use
- Cast iron lid inverts for use as griddle
- Made in U.S.A.
- Lifetime Warranty
- Lid has a lip to hold coals
- 3 legs on the bottom
- Aluminum carrying handle
- Lip on lid for turning
A SAFETY NOTE:
If you are going to invest good money into a Lodge Dutch Oven, be sure to add a few tools that will make using your dutch oven easier to operate but also adds a layer of safety. I detail this info in my video review located below.
Here are 4 items that I recommend:
- A well made pair of pliers (long handle)
- A good oven mitt
- An e-tool for removing coals from the fire
- carrying bag/box
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