Cast Iron Camp Ovens

I have a couple, they are just your ordinary camping store no name variety and they work just fine. You have to cure them before use and look after them a bit, but ours have had plenty of use and rough travelling with no problems.

Cheers,

Val

Ours came from Ray,s cost very little, we use them all the time together with a frying pan which comes with a stand to swivel the pan over the fire. Don't know what brand they are. We ( the wife ) are starting to get more adventurous with the meals we cook, but still have a few mishaps! The hardest part is judging the temperature. Don't like to cook in the trailler it creates to much of a smell, and mess
Richard

We used the cast iron ovens for years, then we got the hillbillly spun steel oven. We found them brilliant. Can cook in them with just a few heat beads on top or coals from the fire. They don't use as many coals to cook and weigh hardly anything. Recently we cooked a lamb roast in ours on a wet day by putting it under a piece tin we found in the bush. We had heat beads on top and the roast was perfect. They also have a vegie ring in the top. You can cook heaps of stuff in them, Have a look here...http://www.campingwithhillbilly.com/products.htm
I know some people will only use "real" camp ovens but we found these excellent and reduces weight with no risk of cracking them on bumpy roads.
Just an idea, I don't have many ideas so value this one lol.

Josh

Although the new Furphy ovens have Shepparton on the lid they are made in China, the only foundry still casting ovens in Oz is Billmans in Castlemaine but they are expensive.
An ordinary "El Cheapo" from any camping shop will do as well as an expensive oven and not cause the angst if it gets dropped and broken.
As another post suggests a new oven must be seasoned and the more you use it the better it will become, after use don't wash it in soapy water, just wipe it out with a paper towel and oil lightly.


Racinrob.

Of course the other advantage of the 'Hillbilly' spun steel unit is there very easy cleaning. Even cooking roasts they require just a wipeout and a light oil to stop them from rusting....used to use thr iron ones but cooky recconds the hillbilly the best.

regardsd................................jeff

I have a Lodge and a Billmans, i love using both of them.

hi hillel
look in the trader section i have a brand new hill billy bushking for sale
cheers

I'd recommend picking one that has a lid with high sides to hold the coals & stop them falling into your meal when lifting the lid.

Mrs Serendipity

Hi to all
Thanks for info so far -I will keep looking bearing in mind suggestions
HK

G`day HK,
Just a tip, if you decide to go for a cast iron one and you are buying from somewhere that you have a choice of more than one.
While the lid is on, go around the edge of the lid pressing down here and there to determine if the lid fits flat on the top of the oven.
This is important if you wish to retain the steam while cooking. You can always place a small clean stick under the edge of the lid to allow the steam to escape if you wish.

If you are not one to worry about cooking in aluminium get a cast aluminium one, works like a cast iron one, very light weight, virtually unbreakable, easily cleaned, won`t rust, no worries about cracking when adding water and mine has a machined base so it can be used on a stove top.

Good luck,

Scrubby.

Yet again another interesting thread. I for one really appreciate you all for taking the time to hit the keys.

I have had a 12" thickish aluminium camp oven for well over 20 years. It has had much use but only on a gas burner or a wood stove. Loved it enough to carry it on as cabin baggage from NZ.

But I am looking forward to trying it in the coals of a fire with the smell of a beefy stew combining with the gum tree smoke.. argh the serenity of the aussie bush.

Can anyone forewarn me as to whether it might melt....?