Author Topic: Tite Top Camp Oven (Read 10055 times)

Jim_Robinson · « **on:** September 07, 2003, 03:32:48 PM »

I just purchased a item on ebay, it is a camp oven and the bottom of the pot reads "Cast Iron Tite- Top Made In USA Pat'd Mar 16 20 B". This item has the flanged lid for coals and is marked with a #10 and three legs on the bottom of the pot, the seller got info that this was a Randall item made post Wagner at the sidney Ohio plant. If any one has info ( age, fake etc. ??? ) it would be helpfull. Thanks Jim
Item # is 3239591518

Troy_Hockensmith · « **Reply #1 on:** September 07, 2003, 09:21:41 PM »

Jim,
Relax, you didn't buy a reproduction. What you did purchase was a relatively late model oven made by what I suspect was made by the companies that aquired the Wagner and Griswold trade marks. Randall and General Housewares. I can't narrow it down for you on year but, the seller listed that oven on my recommendations. It's as accurate as I can make it and the originals in that size P/N 180 go for about 180. There was a later model Wagner make PN 310 that just sold for 170. I would say it's a great user Griswold type oven. For collectables it has a few years to go. If the bail is straight it will serve you well. These are the ones I use. My older original ERIE made ones don't get much use. They set around and look good!

Jerry Cermack · « **Reply #2 on:** September 07, 2003, 09:41:09 PM »

Troy,
What do you think the advantages or disadvantages are to a wire bailed handle Camp oven versus the ones like Martin made with a skillet type handle?.....Just curious for an opinion....I've never used one of either kind.....Martin called theirs Country Skillets.

Steve_Stephens · « **Reply #3 on:** September 07, 2003, 10:03:19 PM »

I'll pipe in my opinion on this Jerry but maybe Troy can add some.
Some of the 3-let skillet type pots like the Martin one you mention did have flanged covers for them. You could add coals to the cover to turn the skillet or dutch oven into an oven. With the bail handle it seems that it would be easier to bury the dutch oven and then pull it out of the coals or pit. If you buried the handled kind of pot you would not have a handle to retrive it with. Also, the dutch oven could be hung over a fire whereas the handled type would probably just be placed on top of the coals. That could also be done with the do. Did I get it Troy?
Steve

Jerry Cermack · « **Reply #4 on:** September 07, 2003, 10:51:01 PM »

Steve, I figured the fire would get the handle awful hot?....but someone must have liked them for some purpose?

Troy_Hockensmith · « **Reply #5 on:** September 08, 2003, 08:38:59 AM »

Believe it or not those country skillets are actually refered to as spiders skillets. Lodge called then country skillets as well.
I have never actually buried an oven in the coals. Some people do it to clean them but I don't. When cooking it really doesn't take that many coals. Figure with charcoal you use about 8 coals on botton and 16 on top for approx 350 degrees.

Lodge made those ovens with the handles into the 50's. They serve the same purpose as a bailed oven and are used much in the same way. I think they might have worked well on a hearth. When some one goes camping today the handle is really suseptable to getting snapped off as well as the convinience of a hook to lift the oven away from the fire with a bail. Can't do that with a spider an they are very heavy to manage with the handle. Camp ovens win out and the others don't sell that well.

Jim_Robinson · « **Reply #6 on:** September 08, 2003, 08:32:55 PM »

Thanks Troy for the info, I thought it would be a good buy and I had to pick out something for my birthday so I killed two birds with one stone.
Thanks Jim

Troy_Hockensmith · « **Reply #7 on:** September 08, 2003, 09:25:52 PM »

Jim,
Enjoy it. Try roasting a chicken in it. Spice it up any way you like. You might have to change the coals three times but it sure is good when it's done.

One other thing to mention on the spiders is some of the earlier ovens offered by Griswold were available without a bail. They are in the early catalogs and I have seen a few. I can't imagine why you would want one without a bail. Then it's nothing more than a spider with a broken off handle. The spiders tend to be more shallow as well.

Paul Beer · « **Reply #8 on:** September 12, 2003, 10:58:44 AM »

re the handle and the bail question....the bails are the best for outdoor cooking....they store better, they have less chance of breakin, they are easier to lift and handle the pot with( the handle type is very awkward to lift ...particularly with much weight in the pot..) The handle items were IMO orginally made for hearth cooking where it was awkward to reach into the fire place to grab the bail...these later ones IMO were an attempt by Lodge to generate some sales as they look neat and old fashioned....bottom line? Them handled ones ain't handy. P Cerveza

Jerry Cermack · « **Reply #9 on:** September 12, 2003, 11:43:22 AM »

I'm still low on the learning curve about Camp ovens.. Can anyone tell me who made this one?...

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=3242322730&category=976

Troy_Hockensmith · « **Reply #10 on:** September 12, 2003, 02:30:12 PM »

Without markings I hate to make that call because they look a lot a like but I believe that is a Lodge. I woul dhave to look in my notes but I think it was early 50's when lodge changed the bend in the bail to where it falls all the way down on one side but stands up on the other side. I believe this is one of post 50's ovens before they started marking them with Lodge. The ear throws me though. I don't know if Lodge made an ear like that.

Paul Beer · « **Reply #11 on:** September 12, 2003, 03:12:20 PM »

I agree with Troy, it is definitely a Lodge and IMO made in the 60's to 70's....I seem to recall that I was buying new lodges in the 60's with the old ears and that it was later that the "bail stop" type ear and bail came out..Not sure what the backwards K is but Lodge had some strange marks from time to time.....going by the lodge factory after the convention so will put this item on the menu...

Troy_Hockensmith · « **Reply #12 on:** September 12, 2003, 04:09:33 PM »

Here is a reply from Our Lodge guru on a different oven. It was from back in April and she talks about the bail.

I know from looking at the picture that this oven was made between 1950 and 1960. In the era 1910-1930 the bail handle holder was vertical and the wire bail looped into it. When I came here in l95l they had just changed the bail handle holder and was making it horizontal, added a new twist on the wire handle so it would fall full over the edge of the oven on one side and when folded back the other way would stand up slightly. I recognized this immediately. Also the handle on the lid, even though poured at the same time as the rest of the lid would sometime give the appearance of not being attached to the lid. The numbers were indented in the ovens in the 50's. We have patterns with both raised and indented numbers.

Jerry Cermack · « **Reply #13 on:** September 12, 2003, 04:28:33 PM »

Thanks Paul and Troy for the info. I saw an oven on ebay the other day with bail ears like you described Troy. Vertical ears with the wire bail looped. The bail looked like it would fall either direction. Would or could it have been an old lodge?

I'm beginning to think we need a seperate category for Camp Ovens and pics for us camp oven newbies. :D :D :D

Troy_Hockensmith · « **Reply #14 on:** September 12, 2003, 04:48:43 PM »

Pictures! Pictures! I have lots of pictures. In fact I have put them together in my own personal little book. I have been toying with adding descriptions but just need to make the time. There are so many variations out there it makes it impossible to name them all but I sure am trying. I will be bringing the Picture book to Sydney and the knowledge is either in my head or notes. I should put it together one day.

Jerry Cermack · « **Reply #15 on:** September 12, 2003, 04:55:07 PM »

Their may be a lot of variations Troy, but cant be as bad as Waffle Irons? :D :D :D : Steve blew my mind with those ;D

Seriously, I'd like to see the various main manufacturers camp ovens, with details.....I cant tell much from the pics in my books?....especially the foundries that made them unmarked.

Troy_Hockensmith · « **Reply #16 on:** September 12, 2003, 07:51:10 PM »

So would I Jerry. So would I.

Jim_Robinson · « **Reply #17 on:** September 12, 2003, 09:04:51 PM »

Hello Troy
I got the camp oven in today and it is in real good shape but I have a question for you, I know alot of the older lids for these ovens have a mold seam in the center of the handle but is that commen for a lid of this age, it kind of looks like a crack but does not appear to be one. Also I have cleaned the pot and as we speak I have smotherd pork steak cooking in it.
I love cast iron
Jim

Troy_Hockensmith · « **Reply #18 on:** September 13, 2003, 01:43:46 PM »

WE'll be over for some pork steak in a little while. I did some deer roasts yesterday out front at work and made a pulled meat BBQ that was a big hit. Eveeryone looks at it funny when they see it sitting out front cooking away but they are not shy eating it.

The seam or mark on the handle is common. My older ones have it but it is not real defined. Not sure if it is common on the later ones. I'm sure it is some type of casting mark and I wouldn't worry about it. Not sure what causes it but I have seen lot's of ovens with it and some are more distinct than others.

Jim_Robinson · « **Reply #19 on:** September 13, 2003, 10:06:13 PM »

Thanks Troy
Your wright about people looking funny at the black pots cooking with the coals, because I have been cooking in them for about 12 yrs now and I have found out that by the time your food is done the people watching are so hungry and currios they would eat it no matter if it was good or not.

Going to stock up on kingsford sunday in case the hurricane comes my way, being that I live in eastern NC. Not a good place to be when one of them come in. When Fran hit in 96 my wife and some of the neighbors gained a great respect for the little black pots.!!!!

Thanks again for helping me with my questions and over look any spelling etc, I can cook but can't spell worth a darn. Jim R.

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Author Topic: Tite Top Camp Oven (Read 10055 times)

Jim_Robinson

Troy_Hockensmith

Steve_Stephens

Troy_Hockensmith

Jim_Robinson

Troy_Hockensmith

Troy_Hockensmith

Troy_Hockensmith

Troy_Hockensmith

Troy_Hockensmith

Jim_Robinson

Troy_Hockensmith

Jim_Robinson