Pros: Qualtiy cast iron
Cons: too much lip
In many cases, I prefer the features Camp Chef designs into their cookware over Lodge. Often CC's camp ovens are designed to work inverted, their lids as stand alone skillets and so on. As to pizza pan's, I think Lodge edges out Camp Chef in this instance.
Camp Chef has made a good smooth casting. The minimal handles are enough to do the job but stay out of the way when you use this pan on the stove or grill.
The lip on this pan is both good and bad. I think it helps hold the grease in the pan when used on the stove for breakfast duties. And it's nice if you're making a thick crust kind of pizza. But I mostly use this pan as a baking stone in the oven for pizza. And it does a good job at that. The lip is low enough that it's not hard to slip a pizza into place on the preheated cast iron. And it's still low enough to get the pizza out without too much hassle.
I usually have both this Camp Chef and my Lodge pizza pans in the oven at the same time when I'm making pizza. I can cook two pizzas reasonably well at the same time which is handy for family pizza night. Because of the higher rim, the Camp Chef has to go on the upper rack where I have more room to use the pizza peel to get the pizzas onto and off these cast iron "stones".
When used from room temperature, the cast iron is too slow to heat for true pizza pan duties. It needs to be preheated in the oven or on the stove and then filled to be used as a pizza pan. But at that point, it's easier and works better to just use it as a baking "stone" in the oven. And cast iron works better than the commercial stoneware stones in my opinion. It holds more heat, is easier to clean and is more durable.