Well pleased with the one I got, (What's this?) This product is made in China and sometimes the quality isn't all it could be. The oven I got is a good casting with excellet lid to bottom fit. I was pleasantly surprised and very pleased. I own two other Dutch ovens and two cast iron rosters from Camp Chef (all ordered through Amazon) and I have had good luck with every one of them. All of them are good castings with good lid fits.
Lots of promise but very disappointing quality, (What's this?) I was very excited about this oven - I wanted a 5- or 6-quart camp oven with a griddle-top lid, and this oven seemed like it would be a perfect fit. But then I received it and was pretty disappointed with the build quality.
There are a few large pits (two on the lid and two in the oven). The pre-seasoning also smells pretty bad. I don't know what kind of seasoning process Camp Chef uses but the result smells kind of toxic when heated. Lodge's pre-seasoning might not be the highest quality either but I never remember being worried about whether it was safe to use their products right out of the box. I can't say the same about this oven.
My lid is also of very poor quality. The outer edge has grinder patterns all over it, like it was angle-ground into a circle instead of being cast with a good-quality casting. There was no additional sanding to remove the grinder marks, and as such the edge is uneven and even sharp in a few places. It's a little ridiculous that the lid could be sharp enough to cut me, but there you have it. Because of the lid's sharp angles, it is also brittle and appears to have been chipped during shipping.
The lid also doesn't quite sit flat on my oven. The oven itself is more-or-less ok (although the edges are sharp and need sanding), but the lid has these weird raised crusty areas on its inner lip. I don't know if they're build-up from Camp Chef's seasoning process or if they're burrs from the awful grinding job on the lid edges. Either way they're sharp enough to scrape your fingers on and they also prevent the lid from quite sitting flat.
I think that the oven can be made acceptable if I re-sand the lid and the oven's outer lip and then run the whole thing through a couple of solid rounds of seasoning with an oil that doesn't smell so foul. It's definitely not a product I would buy if I could do it over again.
Sturdy cast-iron for the price, Dutch ovens are a classic and versatile cooking tool that is used by cooks and outdoor enthusiasts of all kinds. There are several companies that still make cast-iron, Lodge, Camp Chef, Stansport, and others. My review is mostly limited to the outdoor uses, but I use one in my home oven as well.
I received this Dutch Oven as part of a set that included skillet, a pot lifter, and a metal box with the same Lewis And Clark Expedition Anniversary logo. That was several years ago, and i have had no problems with it. Like many modern cast iron pieces I have had to re-season the item before I used it. It is an economy brand, so I actually had to season it more than once, but that is common with all brands and the "pre-seasoned" claim does not mean much. This model has a notch in the lid that can be twisted to line up with one on the pan to let steam out or to insert a thermometer, but I have never used that feature. It is sturdy, big and heavy. 6 quarts is the "standard" size used by Boy Scouts in our experience. It is 10 incehes diameter on the bottom, about 4 inches deep, and very heavy. The handle is strong and has not warped on the fire. It has the tripod legs and a recessed lid best suited for cooking in coals. Be aware that those legs make it harder to use in a conventional oven, you need to maneuver the legs if possible into your grill rack. Many cast-iron manufacturers make a legless version with the domed lid for a home oven, and I have used it in a fire as well. On this 3 legged model, you can use the lid as a skillet in a pinch if you need to in camp, just remove it and flip it over. You can do it all with Dutch Ovens - cobblers, stews, beans, roasts, dumplings, you name it. It is the ultimate "one pot" pan.
QUALITY & Durability of cast-iron: There is a reason you can find old cast-iron pans in antique stores, it lasts forever. I have quite a few pans inherited from family members and even some garage sale finds. Most do not have any brand name on them.
Quality Cast Iron great graphics, The Camp Chef DO-10-Sacagawea 6 Quart Dutch Oven
First look: Super black and double seasoned, it used to be just seasoned one time, now it is done twice to insure a full seasoning. This is now called True Seasoned Cast Iron. (the wax and film is gone!)
Quality: no milling marks and the lit fits perfect.
This series of Dutch ovens is great, I have several sizes and styles, the 6 quart is the "most used"
Next is the The Camp Chef DO-5-Mini 3/4 Quart Dutch Oven this one is great for sauces and deserts.
for the big contests and cookouts the The Camp Chef Lewis & Clark 12-Quart Dutch Oven is best.
I am a big fan of cast iron cooking and think the food just tastes way better. My favorite Pan is a Griswold early 1900's model. Much of the "New" cast iron has too much aluminum and doesn't season up well.
Deep Dish Lid increases air flow for even cooking;doubles as a skillet or serving trivet.Free lift tool, for easier handling of hot cast Iron..Thermometer Channel,Check temperature without removing lid..Lewis & Clark Commemerative Edition.Seasoned Cast Iron is ready to cook and easy to maintain. The Camp Chef Sacagawea 6 Quart Cast Iron Dutch Oven by Camp Chef is created to meet the highest quality standards. The seasoned finish makes this cast iron ready to use and easy to maintain.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น