AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Dec 14^th, 2009 at 11:33pm

toddrb Offline
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Hello all, What is everyones thoughts on the Camp chef camp ovens sold at anaconda, i bought a 12' dutch oven and 12'skillet, they are made in china , im only new to cooking with dutch ovens ,so any help with what other brands to buy would be helpfull.

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Reply #1 - Dec 14^th, 2009 at 11:58pm

Little_Kopit Offline
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Of currently made cast iron Dutch Oven brands, there are two that are recommended by experienced cooks, Camp Chef and Lodge.

Management for Camp Chef is in the US. Lodge has that "Made in USA" thing that is so strong in the US.

As for most N. American ovens, the regular is not as deep a pot as Aussie ovens.

Camp Chef has deep options:
- Classic pattern 12" Deep
- Lewis & Clark mold, all sizes are deep.

You can find out more via www.campchef.com As I understand it, not all Camp Chef products are at the Aussie supplier.

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Reply #2 - Dec 15^th, 2009 at 12:08am

toddrb Offline
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Yes both the oven and the skillet i have is the lewis @ clark, i like the lid of the oven as it doubles as a skillet as well.

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Reply #3 - Dec 15^th, 2009 at 7:04pm

Carolyn™ Offline
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I got a set from Anaconda and just love it. The CO Lid fits the fry pan - great for pan pizza.

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Reply #4 - Jan 28^th, 2010 at 2:49pm

Robbo Offline
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Carolyn™ wrote on Dec 15^th, 2009 at 7:04pm:

I got a set from Anaconda and just love it.The CO Lid fits the fry pan - great for pan pizza.

Just popped into anacondas this morning and grabbed myself a CC DO14.
May have to go back and grab the fry pan now that you tell me that Carolyn.
Toni was happy for me to get the oven. Might keep quiet about the skillet till she checks the bank balance. Roll Eyes

Robbo

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Reply #5 - Jan 29^th, 2010 at 9:27pm

MattMeMate Offline
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Thankyou to all, for the above information.
Earlier today, purchased L & C 14 C.O. and Skillet.
Now just need to explain to 'The Better 'alf'

MMM.

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Reply #6 - Jan 30^th, 2010 at 10:06am

Robbo Offline
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Hope I didn't lead you astray MMM.
Instead of explaining to the better 'alf I gave the skillet a miss as the lid has legs to use as a skillet. After looking at the oven I decided with the legs on the lid, to do pizzas I will just invert the whole oven and use the lid as the base making it easy to get the pizza tray in and out. Will be a bit difficult lifting the lid (base) but thats why I always carry welding gloves.
Good luck with the other 'alf.

Robbo

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Reply #7 - Jan 30^th, 2010 at 10:31am

Mackerel Whisperer Offline
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Robbo

Instead of inverting the camp oven, I just use a upside down cake tin for a trivit. Brings the pizza right up to get plenty of heat on top to brown it. By inverting the camp oven the pizza is still along way away from the top heat. Just a thought for ya

Jono

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Reply #8 - Jan 30^th, 2010 at 4:28pm

Robbo Offline
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Good one, thanks for that Jono

Robbo

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Reply #9 - Jan 30^th, 2010 at 10:11pm

MattMeMate Offline
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Also to add to above post, purchased a 'Cobb fenced roast rack' or to put it simplier, a trivet.
Fits the 14 'like a finger in the bum'.

MMM

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