Thread: Camp Ovens

cast iron for us


and add 1/2 bottle of Stones Green Ginger Wine to your oven :wink:

None at present, but am going to investigate THE COBB.

Originally posted by hiline
cast iron for us


and add 1/2 bottle of Stones Green Ginger Wine to your oven :wink:

Is that to take away the burnt taste because you already drank the other half and forgot to take the oven off the fire in time

I love a cast iron camp oven. I have a Furphy Size 10. We generally take two largish ones away and two babies for damper and dessert (mate has a growing collection).

Could not claim to be an expert but learning as I go. My experience has been that the oven does a wonderful roast but have had trouble getting the vegies crisp. Advice received is to use a bit of wire under the lid to vent the oven when doing the vegies. Apparently venting also helps with the damper/bread as well. Looking forward to trying this.

I'm a huge fan of my Furphy cast iron. Get it red hot to clean and then rub in the oilive oil, also keep an oily rag in it permently. I do miss not being able to load coals on the lid of the furphy, but it does displace heat well anyway so not a huge need.

Also the cast iron oven works really well for roasting on the gas, when wood is not an option. Usually enough residual in there to get that camp flavour going.

The Bedourie types seem really versatile to me and I would consider, given that the lid doubles as a pan and good to boil pasta or rice.

I really believe though that it all depends on A) what else you have in your range (I hate double-ups on application of equipment) and what you using it for and where. I use the cast iron heaps at home because I have the time, when travelling I'm normally surfing up to dinner and so not really applicable to use unless hanging around the camp for the arvo.

Friend has the Cobb and swears by it, versatile from roasts to using the fry pan and steaming. Also good in 'no fire zones'

Originally posted by JamesH
I love a cast iron camp oven. I have a Furphy Size 10. We generally take two largish ones away and two babies for damper and dessert (mate has a growing collection).

Could not claim to be an expert but learning as I go. My experience has been that the oven does a wonderful roast but have had trouble getting the vegies crisp. Advice received is to use a bit of wire under the lid to vent the oven when doing the vegies. Apparently venting also helps with the damper/bread as well. Looking forward to trying this.

Sit the vegies up on the wire tray with the meat MMMmmmmm

and it cast iron from me as well. best by far imho

I want a Furphy, big fan of there water tanks used in the early wars,
it is sad that the expression, "telling a furphy" is slowly being weeded out of our common tounge,
I have the cheap castiron pot wich does ok, but this year we want to up grade to the furphy, nothing wrong the the casty but Furphys are like the camping worlds Nike or rip-curl, they are very trendy right now to be seen with a Furphy sitting in the back of the landy.

if you go with iron buy a bulk thing of cheap cooking oil from bilo, to keep it from rusting, and invest in the oven bag for them, so soot, oil and gook dont get in the car when it is pack up time,