Camp Chef DO-10-National Parks 6 Quart Dutch Oven Pre-seasoned Cast Iron with Lift Tool and Lid
by Camp Chef
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Category: Kitchen
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Product Summary
Manufacturer: Camp ChefBrand: Camp Chef
Model: DO-12
Color: Black/Cast Iron
Product features:
- Seasoned Cast Iron is ready to cook and easy to maintain
- Deep Dish Lid increases air flow for even cooking;doubles as a skillet or serving trivet
- Thermometer Channel,Check temperature without removing lid.
- Free lift tool, for easier handling of hot cast Iron.
- National Parks Commemorative Edition
Kitchen and Housewares Reviews of Camp Chef DO-10-National Parks 6 Quart Dutch Oven Pre-seasoned Cast Iron with Lift Tool and Lid
Customer Review: Sturdy cast-iron for the price
Summary: 5 Stars
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. I have found pans rusted and abused to where they would head for the trash bin if they were made of anything else, but you can bring cast iron back with some elbow grease and a re-seasoning or two. While my modern expensive non-stick cookware seems to last no more than a few years before replacement in my kitchen, but this stuff can easily last many decades of daily use. Lodge has a life time warranty! I love to cook with cast iron even at home, it is so durable, but I can take it camping too. Easy to clean up, the only drawback being it is heavy and hard on your wrists as you get older. Cast iron takes a bit longer to heat up, but the heat transfers very evenly without hot spots and it retains its heat for a long time. It can go from stovetop to oven with ease. Do not use it at temperatures higher than 500 degrees, as it can crack. People swear certain foods just taste better in cast iron, and I believe that cast iron only improves with use and proper care instead of wearing out like other pans. My oldest pans attest to that. As for Lodge, there really is a big difference in quality, their current pans are noticeably better than the other brands.
SEASONING FINISH: Seasoning of cast iron cookery does not refer to flavor, but the finish, a kind of glaze on the pan. I love old pans because they have the best seasoning, the older the better. I have inherited many old pans. The modern version sold here is "pre-seasoned" and is supposed to be ready to cook in, but the pre-seasoning could probably use a touch up and I will tell you how to do that. It needs to stay black and shiny inside to stay seasoned. If you do lose your seasoning due to rust or an overaggressive cleaning, simply wipe it with oil inside and out and place it in a 350 degree oven for an hour, upside down. Let it cool in the oven slowly and naturally to room temperature again. You can place foil in the bottom of your oven to catch any drips. It also helps to wipe it with a paper towel of oil after every cleaning, or spray it with cooking oil and wipe. If it gets rusty, re-season it, you can get it like new again. DO NOT cook on it without re-seasoning though, as the food will stick. A note on what type of oil to use for seasoning, if you can do so use bacon grease, lard or butter, vegetable oil can sometimes get a little sticky in the pan and does not seem to get enough glaze as the animal based fats in my experience.
CLEANING: There is a debate on the cleaning of cast-iron that is as old as the pans, as to whether to use soap or not and how that affects sanitation. The Lodge company recommends cleaning without soap, but some people do so under certain circumstances. To clean without soap wash it with hot water and scrub it with a long handle brush or plastic scrubber, but never a metal scrubber as you can scratch the seasoning glaze. If you made a big mess with a cobbler and it is baked on and you just can't get it off, try this. Fill the pan half way with water, and put it to boil. Turn of the heat, then using an oven mitt to protect yourself pour the water out to about 1/4 full, then use the long handle scrubber to get the gunk out, It works for me. If you do use soap, just dip your scrubber in the dishwater but don't immerse your pan in it or pour soap into the pan. Immediately drying the pan is critical to its care either way, as soon as you clean the pan hand dry it with a paper towel and re-oil the pan immediately. For the most part, cast iron is non-stick as long as it is seasoned. If you use the pan on a fire, you can get soot on the exterior. An old Boy Scout trick to keep the exterior clean of soot if used on a campfire, is to treat the pan prior to cooking in the following manner. First wipe the pan (exterior only!) with some wet soap or a wet SOS pad, then let it dry before using it on the fire. Then when you are ready for washing, the soap has laid a protective layer over the exterior surface and the soot just wipes right off when you clean up with water.
ACCESSORIES: There are plenty of terrific Dutch oven and cast iron cook books here at Amazon.com. You can also get videos/DVD on Dutch Oven cooking like the one with Cee Dub. You can get affordable accessories too such as a Dutch oven tote bag, tongs, scrub brush, lid lifter, lid stand, and gloves. To be safe if cooking on coals or fire, use the lid lifter accessory, it will keep you from getting burned and makes it easier to lift the pan from hot coals. I highly recommend this pan, and have decades of experience behind that statement, enjoy your cobbler!
More Camp Chef DO-10-National Parks 6 Quart Dutch Oven Pre-seasoned Cast Iron with Lift Tool and Lid reviews:
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Description of Camp Chef DO-10-National Parks 6 Quart Dutch Oven Pre-seasoned Cast Iron with Lift Tool and Lid
Camp Chef cast iron used only the highest quality materials and is double seasoned to provide the best initial finish and makes it "ready to use". Our cast iron will last a lifetime and be easy to maintain your deep black color and seasoning. Easy care using our Cast iron Conditioner (sold separately). We have a durable long lasting finish. The new quality standard in cast iron.Dutch Ovens
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