First, let me state for the record, I really like the 12x16 oval I have. It will cook 2 large 10lb hams at the same time.
Second, there are two distinct groups being considered and/or discussed here.
1. Collectors of North American Made iron. This group as a whole can be a little on the snotty side when considering/discussing iron from any where else.
2. Users, those whose primary reason for having/aquireing iron cookware is to use it to prepare food.
This group doesn't really care where or by whom their iron is/was made by, as long as it does it's job correctly.
3. So, here I am,caught in the middle of both groups. I collect and I use extensively. I am not bashfull or hesistant about putting that 100++ year old iron on the fire and preparing meals. That is what it was made for and that is what I use it for. It just takes quite a while to rotate through all the pieces.
4. I have had and have used Chinese made camp ovens that preformed well, just need to examine them super good for casting uniforminity.
5. As for the MACA, I have talked with Mary Anderson and think they make an excellent product. If the actual casting process is now done in India, to help controll their production costs, at least they are still being made and are available. Whenever my budget will allow, I too will be ordering more of their camp ovens. They preform every bit as good as my Lodge and BSR and you cannot beat their depth for volumm, but then I am one of those that prefer the thicker/heavier pieces for the better heat controll.
Considering the fact their camp ovens started out/are forge liners, and the feet/lids were added at the request of camp oven users, and that their camp ovens are just a side line to their main casting business, the actual location of division doesn't really matter.
6. Did I say that I like them and want more!!!
