Camp Chef SDO10 10" Double Black Seasoned Cast Iron Dutch Oven with Lid

Very good quality cast iron. The 10" is a great size for portability, but also good if you still want to feed a lot of people. We made chili, skillet nachos & hash so far. Served about 10-12 people each time. When taking it camping, keep it oiled! I cleaned it once a day so it sat with food in it overnight, also cooked the hash & skillet nachos back to back. It did not rust. Had no issues with chipping seasoning or the nonstick surface either, but I seasoned it good before taking it out camping. We also dried & oiled it right after cleaning each time. Do that & it is perfect for campfire cooking! We cooked with a tripod over a fire & also on a grated grill stand with some coals on top of the lid. Cooked quickly & evenly both times as long as we stirred occasionally. Then when we took it off the heat, it kept food hot for a few hours on the ground in 45° weather!

The 10" 4-quart oven I received appeared well made and the factory pre-seasoning was adequate. I have now cooked two different cornbread recipes, apple cobbler and "near pumpkin pie" in this oven and have been impressed with it's performance and ease of cleaning. The only maintenance I've had to perform thus far is a simple scrub with a plastic brush, quick dry-off with towel, and re-seasoning using olive oil and a paper towel. I would definitely buy this item again.

I really wanted a 10-inch dutch oven, but couldn't afford the Lodge pricing. I do have a bunch of Lodge pans and a 12-inch camp dutch oven already along with a couple of dutch ovens for the kitchen. Lodge has already gotten a lot of my money. :) Anyhow, I have a couple of Camp Chef items and they work fine.I am happy with this 10-inch dutch oven. I can't really say that it is not at good as a Lodge. The seasoning is different, but I usually re-season or at least at another layer of seasoning on my cast iron before I use it. I would take off a little in my rating for the seasoning. The lid seasoning is a lot nicer than the pot. It is like they belong to two different dutch ovens.My family just got back from a week long camp trip and we used the dutch ovens three days out of seven. Since we were dry camping it was nice when I used parchment paper or the aluminum liners in the dutch ovens. Clean up didn't require any water and we were dry camping. If you are going to line the dutch oven anyway, I don't see why where it is made would really matter.

I've had mine for 3 years and feel it would last forever. I;ve used it both over the fire on mulitple occasions and in the oven. It has never let me down. I just need a large one now.

This is a good starter Camp Dutch Oven. If you're wanting to get started cooking outdoors but can't afford to pay 2 to 3 times more for a Lodge Dutch Oven, this is a great option. The casting is nice & I like that they cast a notch into the rim of the pot & lid to accommodate a thermometer probe. This is the only dutch oven I've seen with that feature. My only complaint is the lid fit. The casting isn't a precise and doesn't fit a snug as a Lodge. The lid slides around on the oven as it isn't cast perfectly centered. In use it really isn't a problem, just a noticeable quality difference when using along side a Lodge. If you can afford a Lodge, I'd reccomend spending a few extra bucks, but if you're just getting started or want to add another size oven, I would definitely recommend buying the Camp Chef Classic! Great value!

I have a lot of cast iron pieces. I have several old Griswolds passed down from great grandparents and at least a dozen Lodge products but even though we are avid campers I've never had a proper camping dutch oven. This was my first camp chef cast iron purchase and to say that I'm pleased would be an understatement.I received this dutch oven at 9am this morning, I already had a pork shoulder smoking in our big green egg. I immediately cleaned the dutch oven, Reduced some of the fat cap that I cut off of the pork into the dutch oven placed it in the oven and went through the seasoning process. My pork finished about the time that the dutch oven cooled from seasoning so I whipped up some beans and filled the pot. Went out and took the hot coals from the Big green egg, I placed 14 on the top and 6 on the bottom.An hour and a half later the pork was pulled and we were sitting down for a delicious meal of pulled pork and the best beans that we have ever had.Clean up was a breeze, Just a simple rinse and dry followed by a light coat of some of the same reduced pork fat, back into the oven that was still warm from other preparations for dinner. It is now cooled and has a deep black gloss finish.I'm a big fan of lodge products and while the finish on the camp chef pans are not quite as smooth I feel that the factory seasoning is superior. We had no problems with anything sticking and clean up was a breeze.After dinner I sat down and ordered the camp chef 12" deep dutch oven. I'm afraid my discovery of the camp chef cast iron line is going to cost me. I feel that they're on par if not better than lodge without the premium price.

This seems to be a nice quality dutch oven. Fairly smooth casting with no visible flaws. Can't beat the price. The 10" 4 quart is just what I needed! Cant wait to use this camping!

Exactly what I expected, an American-made Dutch Oven that’s pre-seasoned. I did another layer but I’m fussy. The hardest part is replacing the bail/handle after seasoning.It cooks beautifully and cleans up easily. I got it on sale at a great price and am very happy