Thread: Camp Oven

Cast iron is the way to go. Holds the heat so much better than thin spun ones, or alloy. During winter when the log fire is going 24/7 I cook in ours maybe 3 times a week, Once you know how to use them they can crank out most any type of baking/stews/roasts. Brought 100kgs of "Best Duty" poitje pots back from Africa many years ago and haven't looked back. Oh, and have to be the most healthy metal to cook off. Teflons and ally may have long term health effects.