The BLACKLOCK review!

The BLACKLOCK skillet is a keeper!  You certainly want to read through this review for all the details.  We will also provide the link to the info on the LODGE website.

The Dutch Oven Cook is happy to present our personal evaluation of the new cookware line from LODGE.

The BLACKLOCK line of cookware is redesigned, lighter weight, smoother surface, and comes factory triple seasoned.

When UPS delivered our skillet, we were attending an event in the Redwoods of Northern California.  We were camping, cooking, and enjoying the outdoors. We could hardly wait to return and put the skillet through some cooking tests.  In hindsight, we wished the skillet had arrived before we left.  We could have put it to use the 10 days we were camping and cooking.

Back home to the real world again we found the skillet, double boxed, delivered by UPS.  The packaging was excellent.  Someone would really have to mess up in the delivery system to have it arrive damaged.

Our test piece is a 10.25 inch skillet.  We used the skillet straight out of the box, after giving it a wash in hot soapy water.  We applied no additional seasoning.  It comes tripled seasoned. 

You will appreciate the thinner, and lighter, design.  We love the handle style. It stays cooler longer when cooking. You will also like the smoother finish.  More smooth than their traditional modern cookware.  Though not machined to a glass like finish, they have found the perfect balance to achieve great seasoning properties.  Seasoning that even right out of the box is virtually a non-stick cooking surface.

EDITORS NOTE:  For those new to cooking with Cast Iron, or having trouble with food sticking when cooking with Cast Iron, please take note.  Cast Iron Cookware, regardless of the finish or seasoning, is not for someone in a big hurry that may be used to cooking with Teflon or other manufactured non-stick materials, at medium high or high.  For the most part, slow things down and you will be amazed. Though there are times you may have to sear meat at higher temperatures.

During our testing we apply a light coat of spray canola oil and cook on medium low. We use the same technique when using other Cast Iron cookware for comparison.

We cooked 3 items in the skillet that might normally give even the average experienced Cast Iron cook problems with sticking.  We did Sausage Links, Fried Eggs, and Scrambled Eggs. 

Again we sprayed a thin coat of canola oil on the interior cooking surface of the skillet.  We then cooked the 3 items on Medium Low. 

The sausage did not stick and browned nicely.

The over easy eggs did not stick.  In fact they easily slid around.  We were even able to accomplish a chef flip without the use of a spatula.

Scrambled eggs are always a tough food to avoid sticking when cooking in cast iron.  No problem in the BLACKLOCK.  As shown in the video nothing is adhering.

Cleanup was simple with hot water.

In the opinion of The Dutch Oven Cook:  If you are an occasional Cast Iron Cook, or the more experienced daily user.  Have had trouble in the past with sticking and have given up on cast iron.  We can only say you will want one or more of the BLACKLOCK line of cookware from LODGE.  They cook great right out of the box!

We hope to come back to this review from time to time with additional information of foods we cook.

For more information on the BLACKLOCK line of cast iron cookware, LODGE, LODGE Products, and some of the fascinating history they provide.

Use this Link to visit the LODGE website.

Disclaimer: LODGE provided us this 10.25 inch skillet for testing since we were unable to find them locally yet.  In no way is our review a paid testimonial, solicited advertisement, or were we at any time even asked to provide anything other than an honest review.

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Blacklock passes our tests! You will want one!

BLACKLOCK Wow! We are impressed. You are going to love the finish on the new cookware line offered by LODGE.

We fried up some sticky sausage, fried eggs, then scrambled eggs. All to test the cooking surface.

Check back often for our full evaluation. Get on our mailing list to insure you don’t miss it!

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BLACKLOCK 10.25 is upon us!

<center>LODGE "BLACKLOCK" Skillet</center>

We are excited to announce our Blacklock skillet arrived. A new product line from Lodge.  We have yet to find this line in any local sporting goods stores or places we normally find Lodge products.

Be watching for our product review/evaluation coming soon. We are already liking the look of the factory triple seasoning!  Definitely lighter weight!  For sure, though not machined, a more smoother surface. 

If you are not on our mailing list.  Be sure to sign up.  You will instantly be notified anytime we publish new Blog posts.

Click here for our Email subscriber sign up form

We would appreciate readers input and requests for what you might like to see us provide during our product review of this new Blacklock skillet. Please Email us.

Click here for our Contact Us info, and email info.

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Introducing the Blacklock line from Lodge.  As a cast iron lover, user, and collector, new products always interest us.   We like a wide variety.

We recently stumbled into the Blacklock line.  As we spoke of it to others  in our circle of Dutch Oven Cooking friends.  We quickly realized many are as uninformed as we were.

Numerous collector and daily use cookware pieces we have are Lodge. Vintage as well as more modern.  Old school plus pre-seasoned.

To our knowledge the new Lodge line of Blacklock is a premium more lightweight piece of cookware.  Best of all it comes triple seasoned!

History wise, Lodge was the first to introduce factory seasoned cookware. Starting that back in 2002.   Now they are offering a triple seasoned product.

We hope that somewhere down the road, we have the opportunity to test out a some of the Blacklock line.  Then provide you with a candid and honest TheDutchOvenCook review.

For now Please visit Blacklock on the Lodge website for more information.

Lodge images used with permission courtesy of Lodge
Consider all images on this page as well as this site as ©Copyright
Written permission is required for any use of images or text

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How many of you have multiple pieces of Cast Iron Cookware? I certainly have way too big of a collection. Probably borderline hoarder? Actually, no “probably” about it. LOL!

From Skillets to Dutch Ovens, to other iron in between. They are meant to be used and not just sit on the shelf. I try to put many of them to real use from time to time.

Often times I find myself returning to my #8 Cast Iron Dutch Ovens. I have three of the more modern Lodge in this size.

I find them perfectly sized when cooking for two people….perhaps even large enough for four depending on what you cook or bake. No need to waste expensive charcoal. Most things can be baked or cooked with 15-16 properly arranged briquets.

See our thoughts on Heat Management or Coal Counting.

I find the 8 inch Dutch Ovens especially ideal for camping. While their larger cousins are great for competition cooking, large pot-luck’s, or cooking/baking for more people or a larger than two family. My go to Dutch Oven for camping trips is my 8 inch. The smaller size makes their weight insignificant.

These are great for a small batch of morning biscuits or pastries. Able to produce those hot and fresh goodies while waking up to some fresh coffee. If you want a full blown breakfast, bake up a Dutch Oven Mountain Man Breakfast.

Our Cinnamon Roll Recipe

Our Homemade Buttermilk Biscuit Recipe

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Cinnamon Rolls from scratch

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Cinnamon Rolls from scratch

Recipe & Photos: Rick Beach

Sweet Dough Recipe (Makes 24 or a Double batch)
You can bake all or Refrigerate or Freeze half this batch)

You can cut this recipe in half by changing the "Serving" Box quantity to 12. That will auto adjust the ingredients.
For this Double batch you need (2) 11x15 baking pans or (2) 12 inch Dutch Ovens

Prep Time 3 hours
Cook Time 20 minutes





Prep Time 3 hours
Cook Time 20 minutes





  1. Making the Dough

  2. Bring egg to room temperature by placing it in a bowl of warm water while getting ingredients together.

  3. Never mix your salt & yeast together in the liquids. Doing so will usually kill your yeast.

  4. In its own large bowl whisk together 4 of the 4 1/2 Cups of Flour and the salt. Set this Flour and salt mix aside. (Reserve the 1/2 cup of plain flour)

  5. In a second bowl add the Warm Milk. The non-technical way of checking the temperature is to test on your wrist. Make it baby bottle warm. If you are the type that needs to use a thermometer the temperature should be on the yeast container, or you can find it on line. Many places state 110-115°F. Whisk Warm Milk, Agave, and Yeast together. Allow that is sit about 10-15 minutes to let the yeast "bloom".

  6. Next crack the room temperature warmed raw egg into a third bowl and whisk well. Once well whisked, slowly pour the whisked egg into the Milk, Agave, Yeast mixture while whisking it in.

  7. Lastly whisk the melted butter into the Milk mixture.

  8. In a large bowl mix half the flour salt mix with the entire warmed milk yeast mixture. At this point you can use an electric mixer to help the dough along. This will be thin enough since only half the flour mixture is being blended in this step. You can also use the old fashion way of mixing it in the bowl by hand. A Kitchenaid with a dough hook is even better.

  9. Or a Bread machine with the "Dough only option" could be used.

  10. Using a bread machine you could set it to "Dough" and "Quick Bread" (since we are using rapid rise yeast) and dump all the Flour/Salt mix, and the mixed liquids together, turn the machine on, and walk away. Most machines that have a program cycle for quick dough will produce the dough in about 45 minutes. Complete with the first "raise". Ready to roll out and add the filling. Then raise the 2nd time.

  11. For those using a more traditional methods read on.

  12. Once the really thin mixture (Half the flour salt and all the liquids) have been mixed, slowly start adding the remaining flour/salt mix Toward the end, use that reserves ½ cup of the flour and adjust dough to proper consistency.

  13. Kneading the Dough

  14. Turn out on a floured board and knead and fold until proper dough consistency. Not sticky. And not dry and stiff. But stretchy and beginning to show signs of air bubbles. Some describe it as soft as a baby's bare bottom. The dough in this stage needs to be very well kneaded. It takes some time and work if doing it by hand.

  15. First "Rise"

  16. Coat the well kneaded dough lightly with oil or butter (Pam or spray cooking oil is easiest), place in large warm raising bowl (a warmed heavy/thick glass or ceramic bowl works best). Cover the bowl with a towel or plastic wrap. Keep in a warm place for about 45 minutes. Dough should double. Punch down.

  17. Adding the Sugar & Cinnamon Filling

  18. Cut dough in half and work one half of the dough at a time to make rolls. On a floured board roll out dough, or work it by hand to about ¼ - ½ inch thick, in a rectangle about 16X20 inches. Spread with half the soft butter. Sprinkle with half the dough filling sugar mixture. Spread half the Raisins (optional) over the butter/sugar layer. Roll the dough up long ways so you have a log 20 inches long. Pinch the seam the length of the log. Slice across the log to make 12 equally wide rolls. Place the rolls in a warmed greased 11x15 baking dish. Or a greased warmed 12 inch Dutch Oven. Remember this is a double batch so you will need two baking dishes or two Dutch Ovens. Spray the tops lightly with Pam or other spray cooking oil. Repeat for the second half of the dough.

  19. Second "Rise"Cover and keep in warm area for about 45-60 minutes or until doubled.

  20. Preheat oven to 350° and Bake for 15-20 minutes or until slightly golden brown on the top. Properly baked they are soft but not under cooked and doughy. With a Dutch Oven and coals for 350° start checking them at 15 minutes, and then every 5 minutes until done. When removed from the oven brush the tops with melted butter.

  21. Mix all icing ingredients using a hand mixer about the time the rolls come out of the oven. Add additional powdered sugar to get your desired consistency. I like little peaks that keep their shape. Spread icing on slightly warm rolls. If it is too thick add 1/4 teaspoon of milk and completely remix and recheck. Keep at room temperature to ice the rolls.

    Let rolls cool slightly on a wire rack. While still warm spread half the mixture over each half batch of rolls.

Recipe Notes

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Dutch Oven Cook-Off Mormon Fort 2020

Calling all Cooks, eaters, and spectators to visit the Mormon Fort.

If you are a Las Vegas visitor. Or new to the area. Many never realize this State Park is in the center of Las Vegas. There is a ton of frontier history to go along with this fun cooking and eating event.

This is a preliminary post so that you may mark your 2020 Calendars.

This State Park, in Las Vegas, Nevada. Has scheduled their 2020 Dutch Oven Cook-off for Saturday March, 28, 2020.

Check back often for additional detail.

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WHITE BREAD Old Fashion (Agave & Coconut Milk)

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WHITE BREAD Old Fashion (Agave & Coconut)

The taste of this bread is that of old fashioned white bread. There is no coconut taste in the finished bread. Organic Blue Agave is used since it is a low Hypoglycemic organic sweetener. A friend (Kathleen Leblanc) gave me a bread recipe using Agave Syrup in place of sugar. Starting my quest of using Agave.

The version shown here is my tweaked version to suit my tastes. I use Coconut Milk rather than regular milk , other milks, or water.

Adding extra Agave to sweeten the dough and this also makes excellent Cinnamon Roll dough.

I often bake this in a Dutch Oven. Free form loaves could be used. Or small loaf pans. Use a large, tall, Dutch Oven and coals for 375°. I prefer to use one standard bread loaf pan. I place a wire rack in the Dutch Oven to elevate the loaf pan slightly.

Prep Time 90 Minutes
Cook Time 30 Minutes
Passive Time 5 Minutes



Prep Time 90 Minutes
Cook Time 30 Minutes
Passive Time 5 Minutes



  1. SET BREAD MACHINE to “Quick”, “Dough” Start so pre-heat is going.

  2. PLACE Flour in bread machine. Make a hole in the flour pile with your finger (Volcano looking) and pour the salt into the hole in the flour, then cover the hole.

  3. COMBINE in a separate bowl the Warm Coconut Milk, warm Agave, and Yeast. Whisk and allow to "grow" 5 to 15 minutes.

  4. COMBINE in yet another separate bowl the whisked warm raw Egg, and melted but only warmed Butter. Whisk to combine. {DO NOT heat the butter so hot, it cooks the egg when they are combined)

  5. COMBINE the Milk/Agave/Yeast mixture with the Egg/Butter mixture and whisk to combine all the liquids.

  6. POUR combined liquid mixture gently around the edges of the flour/salt volcano in the bread machine.

    Let the bread machine starting running through Quick, Dough, cycle (Mix & Rise normally about 45 Minutes) This is normally a manual override setting on most bread machines. (A mixer and dough hook could be used. Or the old fashioned method of kneading on a bread board.

  7. After the machine runs through its dough cycle ( about 45 minutes). Pull the dough out and place on a floured bread board. Knead and add extra flour if needed to get to proper consistency (just beyond sticky). Stretch and pat dough to about 1 in thick. Then Roll up and pinch seal the long seam, and tuck the two ends under to form your loaf. Pinch sealing the fold under also.

  8. PREHEAT oven to 375 degrees F. Grease Bread Pans. The warmed stove top will become the area to raise the loaves. Put a thin layer of olive oil on all exposed surfaces of your dough loaf. Place the dough loaf in your greased bread pan with the sealed edges down. Cover the loaf/pan with a floured towel and place on your warm stove top. Just not directly above any oven vent that may get overly hot.

  9. Let the loaf raise until doubled. About 45 minutes.

  10. Gently place the raised loaf in the preheated 375° oven and bake for approximately 25-30 minutes or until golden brown. When finished baked loaf is tapped, it sounds kind of hollow if everything went well.

  11. While hot remove from the loaf pan. Carefully to avoid collapsing the top. For a soft crust rub butter on all surfaces of the loaf while still hot.

    Cover with a towel until cooled. Once cooled completely. The loaf can be sealed in a bread bag.

Recipe Notes

You can make the dough without using a bread machine using traditional methods and arm power.

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SUN DRIED TOMATO Topping for fish

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Recipe & Photo Submitted by: Rick Beach

Enough for 2 pieces of freshly Grilled Salmon (Salt & Pepper to taste) Great on grilled Swordfish too. Multiply as needed.





  1. Using a Non Stick frying/saute pan heat oil on medium high

  2. Add and quickly saute the Celery and Garlic (stir constantly to avoid burning-Don't let Garlic turn dark)

  3. Add all the remaining ingredients except the Grated Parmesan Cheese & Chopped Basil leaves

  4. Hold the Parmesan Cheese & Chopped Basil leaves until the end.

  5. Continue cooking the tomato ingredients on medium high heat, constantly stirring and folding over until liquid is gone. Blackened in places is perfect....but don't over do it. Cook all the liquid out of the mixture until it is thick enough to pile and not flatten out or leach liquid.

  6. Just prior to serving on freshly grilled salmon, add the Grated Parmesan Cheese & Chopped Fresh Basil. Keep over heat and stir into the mixture for about 1 minute to wilt the chopped Basil. Immediately pile a generous portion on each serving of freshly grilled Salmon. Top with a fresh sprig of Basil

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