Camp Chef DO-14 Pre-Seasoned Deluxe 12-Quart 14" Dutch Oven with Lid

I intentionally waited almost 2 years to do this review and after over probably 300 uses, this is an investment of a lifetime. Personally, the lid alone is worth the cost.. this has become an invaluable tool that I am so glad I bought. This thing is thick, old school cast iron at its best. If you take care of it properly, your super great grandkids will wonder how you cooked dinosaur meat in that thing way back then. Buy it.

Muy económico para el tamaño gigantesco que tiene este dutch oven, cumple perfectamente con su función

Really really nice sized and well made pot. Lid is very versatile. We have cooked excellent meals over the fire using a large tripod made by same company (sold separately). It comes with a lid lifter, which we didn't know and we bought a separate one not knowing. The one that comes with the pot works just fine although it's a bit shorter than the one we ordered separately. It depends how much you really care about the length of it (ie: if you cook over open fire it's nice to have longer handle)The pot is absolutely amazing though. Really well made. We could not have made a better purchase. Priced extremely well also at under $100CDN.

It came well packed, ready to use, but I prefer to cure it few more times myself, After all you will eat from it.Very good size , well made, no defect on mine, I'm very pleased with that purchase.I will recommend it anytime.

This is my first dutch oven. My internet research found that a lot of people seem to have either Lodge or Camp Chef cast-iron on all the camping forums. I picked this one because I like the lid that doubles as a griddle and also because the price was better than Lodge. I do like that Lodge is made in the U.S., but I wish they were more competitively priced. A 12 quart lodge dutch oven was double the cost of this one. And as I said, I like the legs on the Camp Chef lid.I was afraid that 12 quarts might be too big, but the lid actually accounts for about 3 of those quarts, so the pot is only about 9 quarts which is a perfect size for me. It was pre-seasoned and the first thing I made was a cobbler. Clean up was easy. After cleaning I heated it on my grill to dry it and then rubbed some more oil all over it. A few days later I wanted to test how well the lid worked as a griddle. The legs on the lid let me sit it right on the coals and I made some bacon and eggs. I cooked the bacon first and the lid held a whole pound of it. After that I drained the bacon grease and fried a half dozen eggs and there was no trouble with sticking. Again, clean up was a breeze. While still warm I wiped it out with some water and a small scrub brush. Re-oiled it and it's ready for my next meal.