Camp Chef Cast Iron!

Ask questions about or share pics of your latest find...

Camp Chef Cast Iron!

Postby Nitroxjunkie71 » Sun Sep 27, 2009 7:51 am

Image

I have answered a lot of my own questions lately by searching but had to finally post a question. Does anyone have good or bad experience with Camp Chef dutch ovens?

I have been looking to get a good dutch oven for quite a long time now and have been trying to narrow down my search a bit. Thanks in advance for any info.

Image
Jeff
Image Image Image
The Deepest spot in Lake Superior, the largest of the Great Lakes is 1,333 feet or about 222 fathoms. This profound depth could easily contain the entire 1,250' Empire State Building, even with a 50-foot-tall King Kong perched atop.
User avatar
Nitroxjunkie71
cargotrlrman
 
Posts: 362
Images: 232
Joined: Thu Dec 20, 2007 3:35 pm
Location: Originally from Battle Creek Michigan, I now reside in Greenfield Indiana

Postby Steve Stephens » Sun Oct 04, 2009 6:37 pm

I'd probably go with a Lodge dutch oven if buying new. Made in the USA with good ingredients and quality control. Isn't Camp Chef made in China? Who knows what kind of iron it's made of?

OLD made in the US camp ovens are hard to find and expensive but much better made than what you can currently buy new. OLD Lodge from before WWII is really good quality. There are also a lot of old, often unmarked, camp style ovens.
Steve Stephens
Teardrop Builder
 
Posts: 36
Joined: Sun Oct 04, 2009 6:26 pm
Location: San Anselmo, CA

Postby dmb90260 » Sun Oct 04, 2009 11:00 pm

Camp Chef is fine. I have one or tow of those DO's in the pix Mine seems to be a 12" deep and works very well. I would prefer Lodge but never hesitate to get CC. They make some sizes different for Lodge. Mix and match. Once it is seasoned you will not care.
Image
This is a shot of me using it to make a tamale pie last week at Spamboree.
My photog forgot to get a finishe product shot and it did not last long.
The recipe was Whitey's Tamale Pie over on http://Camp-cook.com
Dennis
Join the Kenskill Karavan at:
http://autos.groups.yahoo.com/group/kenskill_karavan/
Real Men cook with Black Iron
The Buzz In the Dale: The Buzz In The Dale
User avatar
dmb90260
Titanium Donating Member
 
Posts: 1773
Images: 134
Joined: Wed May 12, 2004 1:44 pm
Location: Lawndale, California
Top

Postby Dean in Eureka, CA » Mon Oct 05, 2009 12:29 am

I have their 20"er, which was a private run for Cabela's...
Of all my big ovens, I've used the Cabela's for all but a handfull of prime ribs that I've done over the last few years. One nice feature about Camp Chef ovens, is that they have a thermometer port... Which consists of a notch at the top of the oven wall and a coresponding notch on the lid. When spun into position the notches form a nice little hole, which a thermometer can safely be inserted without risk of being damaged. I shorted out a cable to a digital thermometer using one of my Maca ovens right in the middle of doing a large prime rib, which doesn't have a port. I've been very tempted to grind these notches into my other big ovens, but haven't as of yet...
Best of all, the Cabela's 20"er was brought to me during a gathering by a teardropper. :thumbsup:
User avatar
Dean in Eureka, CA
The Fogcrawler
 
Posts: 4997
Images: 69
Joined: Thu May 11, 2006 8:44 pm
Top


Return to Cast Iron

Who is online

Users browsing this forum: No registered users and 2 guests