Ok, a number of you have the Cabellas or the Camp Chef ovens.

& a number of you have the Oz produced Furphy's.

Then some have a Chinese made Furphy.  I know Kel had a Chinese made Furphy:

http://cdn-2-service.phanfare.com/images/5025821_2218005_33014676_WebSmall_3/Image-5025821-33014676-2-WebSmall_0_b5e8409278d3af5d851a4190f477ae88_1  


How about some discussion to compare these ovens please.  Sure you prefer Oz made.  But really how does the quality compare with the made in China, quality control in US Camp Chef/Cabellas to the Chinese made Furphy?

:-/

G'Day LK,

I haven't got a Chinese Furphy, But I do have A 12" & 15" Aussie Furphy and The 10" 12" 14" 16" 20" CAMP CHEF, and I Reckon the Camp Chef, with the legs on the lid and the little steam hole kick the Aussie Furphys buttts for usage. However nothing beats an Aussie set of Furphys for Character, Quality and keeps sake.

The bail on My Furphys take a bit of getting use to, In the sence of comming unhooked, However the Camp Chef Oven Bails only fold one way and work a treat. They are well made.

Regards

Jono

Muzz,  MUZZ.... where are ya ? Tell 'em about the Aussie made Furphy, where it's all really made.
G'day Jono, that's a nice little assortment of CI you've got, cover just about every situation. It's interesting what you say about bails, I have the same problem especially when I'm using the Camp Oven Mate as in the pic of Kel's that LK posted. Some of my ovens have large bails with a loop at the top which make it awkward when you come to put the top on the COM and when yer trying to lift them out (of the COM). That's usually when they come unattached and make things really difficult. I have noticed blokes at cooking festivals who've done away with bails and just use a couple of hooks thru the ears of their ovens to move them around.

pd

PD's  question... A remark I overheard at Furphys Foundry when I was there other day that it would appear that the lids are made locally and the bases are made off shore. I picked up a 12" oven  for a mate in Millmerran, the lid seems to be a better finish than the base. Just for interest the 12" cost $90.00 at the factory.

Muzz

LK this is a difficult one to reply to as there are so many different types of old Aussie ovens out there.  The visual quality of the Metters for example is as good as anything, including Lodge that you are going to get but they are not a heavy robust oven like the original Furphy.  

In saying that, and I have said it before, the original Australian Furphy is one of the roughest cast ovens I have ever come across yet they are thick and hold the heat better than any other.  They certainly were not made for looks but for durability.

All of my overseas ovens have excellent finish and really look the part however they also are not as robust as the old Furphy.


wrote on Aug 16^th, 2008 at 7:45am:

A remark I overheard at Furphys Foundry when I was there other day that it would appear that the lids are made locally and the bases are made off shore

That's interesting Muzz.  I heard something similar a couple of years back so asked Furphy that same question.  The answer I got back was that the complete Furphy is made in China however the special lids for the Milmerran Festival that are made of cast aluminium are the ones made in Australia.

That is unless they were telling me a "furphy"  ;D ;D ;D ;D

Derek wrote on Aug 16^th, 2008 at 10:44am:

LK this is a difficult one to reply to as there are so many different types of old Aussie ovens out there.The visual quality of the Metters for example is as good as anything, including Lodge that you are going to get but they are not a heavy robust oven like the original Furphy. In saying that, and I have said it before, the original Australian Furphy is one of the roughest cast ovens I have ever come across yet they are thick and hold the heat better than any other.They certainly were not made for looks but for durability. All of my overseas ovens have excellent finish and really look the part however they also are not as robust as the old Furphy.

Very difficult indeed Derek.
Like you say the old ovens would have been thick and robust because they had to be. But now with our traction control and you beaut suspension on our wagons (and a lot more horses under the bonnet) theres less likelihood of them being broken.
I dont notice any difference between my old Albion or my new chinese oven but you cant cook like that in a normal oven.
I havent tried the spun steel yet but I imagine there would not be much difference except a bit more temperamental when it comes to keeping constant heat.

Robbo

Derek wrote on Aug 16^th, 2008 at 10:44am:

the original Australian Furphy is one of the roughest cast ovens I have ever come across yet they are thick and hold the heat better than any other.They certainly were not made for looks but for durability.

That holds true for Harding ovens too Derek, rough and tough but they are the ones I take travelling with me rather than the lighter Metters.
A mate with experience in cast iron told me that chinese ovens are made with recycled CI while good quality ovens are made with all new materials, there is a difference.

pd

PD,nearly all new metals have recycled materials in the mix,modern processes are dependent on it. ;)
cheers George