In an effort to gear-up several new Scout patrols I had ordered several low-cost ($20) Dutch ovens from Harbor Freight. I'd heard good things about them, but was a bit nervous about what was going to show up at my door.

They arrived today and I'm in the process of burning off teh wax coating and seasoning them. Wow, they are really decent quality. Not nearly as well finished as my own Lodge Dutch oven, but they are really nice for just $20.

I'd say that if you can afford it, go ahead and get the Lodge or other higher-end brands, but for $20 the Harbor Freight 12" (6 quart) Dutch oven is pretty decent.

Ken K.

In Canada, Dutch ovens are free. You should come here to get all you want...

^ Yeah, it must be one of those terms that doesn't cross the border well. I have only ever heard of one type of Dutch oven up here, we must call the cooking type (I presume, whatever it is) something else.

I’ve always wanted to try a Dutch-oven but never have yet. I do have a reflector oven ($4.00 garage sale) that I use for baking when camping and it works great. I also have a Coleman folding oven ($19.00 Gander Mountain) that’s made to sit on top of a camp stove. The Coleman one works great, just like a regular oven. I like both of them, the Coleman oven is easier to setup & use then the reflector oven.

Am I being too paranoid? A lot of the stuff I've purchased from Harbor Freight has been from China. Any concerns regarding the metal content of the $20 Dutch ovens? Are they actually food-safe, per U.S. regulations? When I use one, there is direct food-to-metal contact, and for a prolonged period of time.

My current view is that if it came from China, it (and nothing that has been in it) touches my mouth...

Yes, they are made in China. My preference is always US-made, but the reality is that lots of stuff is made off-shore - LOTS of stuff. Its a global market today, and my son's troop simply can't afford to pay the price for Lodge gear.

After a few seasoning runs the only thing touching the food is the built-up carbon on the surface. There won't be any food-iron contact at all. Plus, from what I've read, the boiling point of lead is below the casting temperatures used for cast iron (around 2000F). I'm no expert though.

Because of last year's dog food fiasco, the lead paint on child toys and many other outrages due to rampant corruption in China, I try to avoid Made in China altogether and absolutely refuse to cook with anything Made in China.

Have recently gotten into Dutch Ovens and cast iron (including Lodge's enamel cast iron) in a big way. In large part because of Lodge's recent innovation of pre-seasoned cast iron. It's ready to go out of the box.

Cranberry-orange bread is baking in my oven as I type this -- in a 1 quart Dutch Oven from Lodge. Am beginning to experiment with a 10" (4 quart), a 12" deep (8 quart) at home and will be taking these camping starting next month.

Teflon is history in my house.

Last week was my first use of a new cast iron wok (from Lodge) and after three decades of doing stir-fry the cast iron wok is a fantastic upgrade.

I've been amazed how affordable and in some instances, cheap, Lodge cast iron is. Especially considered it's Made in USA at their foundry in Tennessee.

Have purchased most of it at amazon.com and taken advantage of the "Free Super Saver Shipping" that is an option with every piece I've purchased there. Have bought some accessories from Cabelas.

Here's a new camp cooking web page that is already full of terrific information on Dutch Oven and other forms of camp cooking. Helps with gearing up and with many great recipes:

http://www.camp-cook.com/forum/viewforum.php?f=9&sid=a33a3b7872e71139cd64d4f8d367454c

Here's Lodge's web page.

https://secure.lodgemfg.com/storefront/products1.asp?idDept=1413&menu=logic

Dutch ovens have an interesting history, too. Some things can't be improved upon. But Paul Revere did put his stamp on Dutch Ovens when he started making them with the lid lip to keep coals and ash from falling off as well as the legs which allow coals to be placed underneath.

Wow, I had no idea that Lodge had come up with factory seasoning. Amazing, simply amazing...

I’m glad this was pointed out, I never gave the China thing a thought as it pertains to cooking utensils. But with all the problems that keep popping up with China made items the last year or so with a wide range of items it does make you not want to buy cooking utensils from them. As I will now make sure I don’t do.