First, let me tell you about my pots. I have a 14" Lodge that is 20+ years old, a 12" Avid Outdoors that is 20+ years old, 2 Camp Chef 10" ovens that I bought in December of 2009 and a 12" Camp Chef that I bought back in July 2010. I also have a Camp Chef dutch oven table that I bought back in March.
Next, let me recap how I clean and care for my ovens. I've tried several different ways to clean them. The one I liked best and stuck with was spraying the pot with a mixture of 1 part apple cider vinegar and 4 parts water, let it sit for a minute or two, then scrape it with a plastic scraper and wipe clean with paper towels. I'd repeat that as many times as necessary to get the pot clean. I'd brush the ash off the lids with a stiff paint brush and very lightly oil the entire pot inside and out. I did re-season them before a cook off, so the last time was last August.
Time for the big reveal! Here is what my pots look like today:
|These are my two 20 year old pots and they did the majority of the work last year.|
|These pots are about a year old. The one in back looks like it needs to be reseasoned before I start cooking again!|
As far as ovens go, my favorites are the ones made by Camp Chef. Don't get me wrong, I love my Lodge oven. But when I compare price and quality, Camp Chef will win everytime. At around $35 for a 12" they are very affordable and the quality is as good as anything on the market. (Just a note: that is my opinion and I'm not being paid to endorse Camp Chef.)
So there you have it! After a year of heavy use and sometimes abuse, my pots and all my equipment is still in great shape. I wish the rest of my kitchen equipment held up as well! I LOVE MY DUTCH OVENS!!