Thread: Cooking with Camp Ovens and Cast Iron - Fire and Gas

Don't see an issue, have used ours on gas many times.

CJT G'day. I recommend using a Bedourie cook ware these were used by the early day stockmen,due to the weight factor and the fact uneven heat caused the cast iron to crack.The Bedourie can be used as a fry pan ,roaster, boiler etc Over many years I have found it to be invaluable when camping.I hope this is of some help.They're good protections for fragile items when on the move.cheers Lochie

There's no reason why you can't use your cast iron cookware with a variety of heat sources. The secret is in understanding and controlling the heat.

The cast iron camp oven is the most versatile cookware available and can cook just about anything. I've been carrying two 4.5qt ovens in the Landy for more than three decades and together with a medium sized billy is all I use, except when I'm cooking for 40 or 50 at Rover's Restaurant when I add about a dozen more ovens.

Unless you have good coals that hold their heat throughout the entire cooking period the temperature in your oven will vary too much and results will suffer. Far better to have an fuel source that you can control and if heat is needed on top of the oven, for cooking breads, pizzas, desserts etc, then use a few heat beads.

As for packing cast iron, I simply pack some cheese cloth between each item and strap them down to prevent the posibility of any bouncing. Haven't suffered any breakages despite hundreds of thousands of kilometers from the high country to the Kimberley and just about everything in between.