I don’t think the surface texture is going to be a big deal if you’re seasoned well. My issue is the pots that have raised drawings, lettering, etc. I have a Lewis and Clark edition that is a PITA to clean or season the outside of the lid. As to inside cleaning, I’m a fan of liners.
It seems the newer ovens are cast with a rough texture. Seasoning helps but I just cooked some things in both of mine, old and new, and amazing how much easier the old, smooth one is to clean. I really wanted to sand the bottom of the newer one.
Yup! need all the info... new to DO camp ovens but been using CO skillits for 30n yrs.
Just picked up a NEW Lodge 14 C/O and and American Outback 8 camp oven with legs...
Reseasoned 3 times and hopefully ready to go. Herbie's tripod looks friggin awesome for open campfire cooking.
Thanks to all contributions.......from a rookie...
Love using our Dutch ovens as much as possible. I know the liners help for cleaning and I will use them if we are making a sticky desert but I like to way food tastes when cooked in cast iron. For this reason I wont use a liner when cooking either breakfast or dinner.
Currently doing a tour of Southern Utah. So far cinnamon rolls in a 12 in shallow and this morning Jiffy cornbread in the 8 inch. Heavy no doubt but the 8 in nests isn’t the 12 and reduces the required space. In my mind a must have. This is the first trip I left the cast skillet home and broughtt only a Campchef ci griddle and the ovens. I have not missed the skillet.