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Cast Iron Fry Pot Set


Cast Iron Tea Pot


Cast Iron Conditioner


4" Seasoned Cast Iron Skillet


8" Seasoned Cast Iron Skillet


10" Seasoned Cast Iron Skillet


14" Seasoned Cast Iron Skillet


Cast Iron Pizza Pan


10" Cast Iron Deluxe Dutch Oven


12" Cast Iron Deluxe Dutch Oven


National Parks Cast Iron Set


25th Anniversary Cast Iron Set


11" Square Skillet


Cast Iron Aebleskiver Pan


Skookie Cast Iron Skillet


Dutch oven Tripod - 50"


Round Cooking Iron


Dutch Oven Dome


11" Square Skillet with Ribs


Lumberjack Skillet 20"


Lumberjack Skillet 16"


Somerset III Three-Burner Stove


Pocket Puff Iron


SmokePro Stainless DLX Pellet Grill Sear Kit


Expedition 3X Three-Burner Stove


Big Gas Grill Three-Burner Stove


Camp Chef MVP


Tailgater Combo


Blog Results

  • How to Care for Your Griddle

    Griddle Care & Maintenance

    Most of our professional griddles come with a True-Seasoned Finish, just like all of our cast iron. To keep this finish in tip-top condition, your griddle needs a little TLC every now and then. By following the guide below, you will help keep your griddle clean, prevent rust, and build up the glass-like finish to keep food from sticking.

    Temperature Management

    Giving your griddle time to pre-heat properly will ensure you’re getting the best cooking performance possible. Start by setting your heat to Medium or Med-Low for about 5 minutes. This should bring the griddle surface temperature to about 350°-400° F, depending on the weather and environment. Then turn the heat to Med-Low or Low for 2-3 minutes for uniform heat across the entire cooking surface. The steel heats up quickly but cools slowly, so you’ll have plenty of heat to work with even after you turn down the burners. You’re ready to get cooking.

    Managing the heat on your griddle is important to prevent any possible damage. While the steel is strong and durable, you should only use Low or Medium heat settings. This is especially important if you want to use different heat settings on a large griddle that covers multiple burners. You have the capability to warm a tortilla on one side and cook a fajita mix on the other, but you want to keep both settings on Medium or lower.


    After each use, clean off any food particles while the griddle is still warm. You might want to use a metal spatula or chain mail scrubber to remove stubborn bits. Then wash with hot water, mild dish soap (never use abrasive detergent), or our Cast Iron Cleaner. Rinse and dry thoroughly. Never scour or use a dishwasher, as this could chip the nice, seasoned finish you’re going for.


    Once your griddle is clean, slowly warm it up again on your stove. Apply a thin layer of Camp Chef Conditioner or cooking oil. We recommend Camp Chef Conditioner because it has a palm oil base, which boasts a longer shelf life than any other natural oil. Be sure that the entire surface, including all corners, have been coated thoroughly. This will ensure that all surfaces of your cookware will be properly seasoned. This finish helps protect the steel from rust and contributes to a nonstick cooking surface. Let your griddle cool, then wipe off excess conditioner or oil with a clean cloth.


    After your griddle is clean, dry, and seasoned, you will need to store it in a dry, clean area. You can use one of our carry bags, specifically designed to hold your professional griddle. If you store it in one of these bags long-term, leave the zipper open 2-4 inches so the metal doesn’t “sweat.” This will prevent rusting.

    Pro Tips

    • • Be sure that your griddle is level before cooking, so that any juices or grease will drain properly. To test your griddle’s angle, pour a cup of water on the corner farthest from the grease drain and see where it flows.
    • • Use our grease cup accessory for an easy clean-up.
    • • If you need to adjust the heat on your griddle, do so a little at a time. The metal will heat quickly and cool slowly.
    • • Lightly oil the griddle before each use while it’s heating up. You can use Camp Chef Conditioner or cooking oil.
    • • The steel will continue to antique and darken with each use—it’s okay for it to accumulate a patina.
    • • Rusty, metallic tastes or discolored foods are signs of inadequate seasoning or may result from cooking heavily acidic foods. If this occurs, wash the griddle thoroughly and re-season.
    • • Check out all the cooking accessories we offer to go along with your griddle. You’ll be cooking like a pro in no time.


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    Griddle Clean & Care
  • How to Use Your Outdoor Pizza Oven Like a Pro

    So you’ve just unpacked your Italia Artisan Pizza Oven or Outdoor Oven Accessory, and you’re ready to get cooking. First of all, congratulations on your new purchase. You’re in for plenty of goodies like backyard pizzas (here’s a dough recipe), skillet brownies (we’ve made those too), plank salmon (yummmm), and more. But before you fire up the oven and toss some food onto the stone, we wanted to share a few pro tips with you. These will help you get the most out of your new outdoor oven, no matter what meal you’re cooking. Ready? Here we go.


    Pro Tip #1

    Your stove’s Low and Medium settings will give you all the heat you need for your Outdoor Oven Accessory.


    Pro Tip #2

    Just like a true brick oven or your home oven, preheating your outdoor oven is essential. Always allow 10 minutes or more for your oven to get to the right temperature.


    Pro Tip #3

    Temperatures and cooking times will vary depending on outside temperatures, weather conditions, and what type of food you’re cooking. For example, frozen pizza will cook differently than a pizza made from scratch or store-bought dough.


    Pro Tip #4

    Keep an eye on the internal air temperature by looking at the built-in temperature gauge on the top of the pizza oven. Internal air heat will help melt cheese, soften toppings, and bake the top of your pizza crust. This temperature will react quickly when you change your heat setting or remove the metal oven cover.


    Pro Tip #5

    The pizza stone temperature will rise more slowly than the internal air temperature, but it will eventually become the hottest part of the oven. This is where most of the cooking happens (and how you get a crispy pizza crust).

      pizzas in the camp oven

    Pro Tip #6

    Use an infrared or cooking surface thermometer to monitor your pizza stone’s temperature.


    Pro Tip #7

    The ideal baking temperature for artisan pizza is 500° F to 550° F. Other kinds of pizza are best at 400° F.


    Pro Tip #8

    To melt cheese or other toppings as you remove your pizza, lift toward the top of the oven and hold for a few seconds before taking it out.


    Pro Tip #9

    Cast iron is perfect for baking breads or desserts in an outdoor oven.


    Pro Tip #10

    We have a few accessories just for cooking pizza in your new outdoor oven. Check out our pizza peel, pizza spatula, and rocking cutter to complete your pizza chef collection.

  • Our Favorite Halloween Bites Roundup

    Our favorite part of Halloween is by far the food. What else could you expect from the Camp Chef team? But when it comes to adorable whipped cream ghosts or carefully designed chocolate spiderweb, we like to turn to a few of our friends in the food community. Here we've created a roundup for you of the creepiest, cutest, and most importantly, tastiest Halloween bites we could find. Try these recipes on your pellet grill, in your outdoor oven, or with your cast iron dishes. Camp Chef is ready for your Halloween menu.


    For Dinner

    Dinner in a Pumpkin

    This is a fun way to bring pumpkin into your meal in a savory way. If you want to take the meal outside, you can just as easily roast the pumpkin inside your pellet grill set at 350° F.

    Mini Mummy Pizzas

    You can't go wrong with cheese and sauce on a pizza crust. Have a make-your-own-mummy night with all the ingredients and bake them in your outdoor pizza oven.

    Meaty Eyeballs & Breadstick Bones

    Another perfect recipe for your outdoor oven. It's a spooky combination of meatball eyes and bone breadsticks that your kids will love.

    Shepard's Pie Stuffed Peppers

    Half the fun of this recipe is figuring out which face to carve into your jack-o-lantern bell pepper.


    For Dessert:

    Ghost Pretzels

    Boo! Try these spooky chocolate pretzels at your Halloween party this year. They're equal parts funny and adorable.

    Pumpkin Cheesecake Mousse Cups

    The picture speaks for itself. Light, fluffy, and oh so delicious.

    Spiderweb Cheesecake

    Impress your kids with your cake decorating skills with this cheesecake. We swear it tastes better with the webbing design.

    Ghosts in the Graveyard Pudding Cups

    This recipes is a Halloween twist on a "cup of dirt" dessert. Pudding and cookies make up the base, while the fluffy ghoul is a swirl of whipped cream.


    For Drinks:

    Homemade Root Beer

    Not only is this root beer delicious, it also only takes 15 minutes to make. Add some dry ice for a spooky touch.

    Mad Scientist Potions

    Dry ice also brings these drinks to life. Really, you can use whatever you like as the beverage (although this recipe calls for Kool-Aid). Just choose some crazy colors and add the dry ice.

    Caramel Apple Spice Cider

    This Starbucks copycat recipe is a fall staple. Except now you don't have to go through the drive-thru anytime you want it.

    Candy Corn Punch

    If you're not a big fan of candy corn itself, try this punch instead. The ingredients layer to create the candy corn stripes, but the beverage itself tastes fresh and citrusy.


    Do you have any other Halloween recipes you love to use? Have you tried one of these before? Let us know in the comments!

  • Camp Chef Goes Glamping

    Last week, Camp Chef teamed up with Mel’s Kitchen Cafe, Favorite Family Recipes, Natasha’s Kitchen, and Dessert Now Dinner Later for a few days of crazy good food and the plushest glamping in northern Utah. Tucked away in Garden City, Utah, you’ll find the teepee-style canvas tents and covered wagons of Conestoga Ranch. The “tents”—if that’s what you want to call them—feature king-size beds, fluffy pillows, pristine white sheets, hardwood flooring, and a full bathroom. You read that right: a clean, private, beautiful bathroom. We were far from roughing it, but that didn’t stop us from feeding our outside.


    Conestoga Ranch and Minnetonka Cave

    From the hills of Conestoga Ranch, we had the perfect view of Bear Lake with its tropical-blue water—an unreal color for a lake in the middle of the mountains. We ventured from the camp up to Minnetonka Cave, named with a Native American word for “running water.” Huddled together in the cool 40º F cave, we listened to an earnest young tour guide point out stalactites, stalagmites, and other formations. The dim lighting, alien structures, and damp cold felt like another planet in the middle of a Utah summer.

    Afterward, we headed to the lake for some oven-baked pizzas on the beach. Cassidy, the head pizza chef of Conestoga Ranch, taught (or tried to teach) us how to toss pizza dough like a pro. We managed to keep all the dough off the sand, and some even made it into the oven.




    fun times at Conestoga Ranch

    While the setting was gorgeous, what made the trip such a treat was the company. Vince, the executive chef of Conestoga Ranch, showed us how to whip up restaurant-worthy dishes on the fly (Literally—he made up the first recipe as he was cooking it). Inge took charge of the hospitality side of things, from grabbing extra utensils to cleaning up our messy cooking experiments. And of course, our food blogger guests were nothing short of delightful. We sincerely want to thank all of you!



    delicious food cooked on Camp Chef products

    As a group of Camp Chef employees, food bloggers, and chefs, we all had one thing in common: a deep passion for good food. With an armada of Camp Chef stoves, grills, ovens, griddles, cast iron, utensils, and more we cooked some of the best food we’ve ever had. Homemade toast with avocado, plain Greek yogurt, and paprika; Wagyu beef sliders on flat bread with goat cheese and corn salsa; green eggs and ham pizza; cast iron cinnamon rolls; smoked tri-tip—the list goes on. When you combine great products with genius cooking skills, the results are incredible. We couldn’t eat it all, but we couldn’t resist tasting everything.

    And that’s really the kind of Camp Chef experience we wanted to create. Good food, good people, good setting. The formula for feeding your outside isn’t rocket science by any means. But it’s one that we could all practice a little more in our lives, don’t you think?

  • Camp Chef Celebrates Twenty-Five Years of Quality Outdoor Cooking

    What started as an opportunity to improve campsite cooking more than two decades ago, Camp Chef is now an industry leading producer of outdoor cooking equipment. Today Camp Chef celebrates 25 years of quality outdoor cooking, recognizing avid outdoorsmen and women for that success.
  • Top 5 Picks For Father's Day

    Sometimes the hardest thing about Father’s Day is finding that ultimate gift for Dad. We went around the office to find the top 5 items that would be the gift that would leave Dad speechless this year.

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