Thread: Camp ovens and favourite

If you click on the butterflies the music stops great site very useful

thats been a good site so far... told me how ti cure the cast iron camp oven and skillets i bought almost a year ago but never used... so the 9qt over is now cured (hopefully) and onto the rest

Im going to try what Numpty's Missus said about being able to smoke food in a camp oven this weekend hopefully all goes well

Originally Posted by mccoey

WARNING!
This site plays bad midi music at you, & doesn't have any means of turning it off (my pet hate)- enter at you own peril!

Bottom of the page you'll find the controls including volume & a pause button.

Well that was a top thread fellas... A bloke could become a fat little Santa as a result of reading every post - all I wanted to do was get the Camp Oven on the fire and cook!

The Bedourie oven - I reckon it is probably the most under-estimated piece of camping equipment in history. Big enough for two campers to hold their plates, cutlery and stuff - all in one handy, compact container. Then you have a camp oven, saucepan and frying pan.

I have baked our Christmas Turkey in a Bedourie for the past 4 years - and I have three sons (that means the Turkey was a damned good size because three teenage boys EAT!!!!).

In all seriousness, consider the weight and versatility - I have to say after more than 25 years of using cast-iron ovens I now look for the Bedourie. Sure it has taken time to adapt to a slightly different cooking style etc but I've cooked everything in the Bedourie that I've cooked in a cast-iron - roasts, bread, do-nuts, stews, cakes, fish - name it.

A big plus for this Old Fella is if I drop it (well I enjoy a couple of beers and wines whilst cooking) - it doesn't break or crack as a cast-iron may.

The Bedourie has to be cured as someone mentioned - I always like to cure the oven (whether cast-iron or Bedourie) and then cook up some bacon, oil, spuds and a liberal dose of salt - which is then thrown out. Be careful not to cook tomatoes in the oven in the initial stages - it can leave an aftertaste in the oven.

Have a good look at these ovens - like I said, they are light and convenient, you just need to adjust your cooking style a little.

hey clarky, try licking the screen

just got back from xmas in july, well the dinner was one sat 30th june but it was the best we could do around work commitment

had a crack at a whole pumpkin (found the idea on the web), a few were a little worried that it was not going to work out, well so was i but i was not going to tell them

i started with a jap pumpkin, cut the top out and removed the seeds, into the camp oven (first mistake i didn't put any liquid in the camp oven) after checking a couple of time the pumpkin was not cooking quick enough, after about 25 minutes i grabbed meg's glass of wine and poured it in along with some water, i also added the broccoli and white sauce and popped the lid ona sit was looking like it was not going to be cooked on time.........don't ask how much longer it cooked for but it turned out perfect. with the left over pumpkin i whipped up some more scones for morning tea on the sunday



lamd and beef in the other camp oven

I just aquired an unused camp oven and tripod, whats the best way to season one before use ? Would you believe after 23 years as a chef i've never really had to season any cast iron cookware, black iron pans i have done plenty of but not cast. Black iron pans are seasoned by filly with salt and leaving them on a low heat till the metal changes colour.

Originally Posted by loanrangie

I just aquired an unused camp oven and tripod, whats the best way to season one before use ? Would you believe after 23 years as a chef i've never really had to season any cast iron cookware, black iron pans i have done plenty of but not cast. Black iron pans are seasoned by filly with salt and leaving them on a low heat till the metal changes colour.

For my spun steel one I did it same as a for a new wok - rub it all over inside with cooking oil ( I use olive or peanut ) then put on a gentle hotplate or on some coals until the oil smoke goes away.

I'm not sue of the method is the same for cast iron ones.

This from the Mitsi 4WD Club site though :
Before using a camp oven and to prevent rust it needs to be "seasoned". The first step with a new cast iron camp oven is to peel off any labels and then wash the oven and lid in warm water only, rinse and dry completely. Grease the oven and lid inside and out with a good grade of olive or vegetable oil. Do not use lard or other animal products as they will spoil and turn rancid. Do not use a spray in coating the oven but rather use oil soaked in a paper towel.
Place the oven upside down on an oven rack with the lid separate and place aluminium foil underneath to catch any excess oil. Bake at 300-350 degree oven heat for at least an hour.
You will probably need to repeat the process for the oven to obtain the desired uniform black patina that provides the non-stick qualities and protects your oven from rust.