We have a couple of camp ovens. There are a two main “types” : cast iron and spun steel.
The cast iron type are made from (not surprisingly) cast iron and are generally very heavy, but they do a great job.
The spun steel type are much lighter in weight and less prone to breaking if dropped (that’s why they were originally invented).
The spun steel ovens generally have a lid which can double as a frypan, but the cast iron lids are not usually the right shape.
They are great for cooking in, but do take a bit of practice. We generally use coast from a fire for cooking, but have used briquettes on occasion.
An important addition is a trivet, this raises items off the bottom of the oven, and helps prevent it burning.
Over the years we’ve cooked roasts, bread, scones, puddings and occasionally “stews”. Even nachos.
One “technique” which works well is to roast meat in one over, and roast vegies in the other – you can feed quite a crowd that way.
A couple of years beck a friend was boasting that he could cook the best roast, so we challenged him to a cook-off.
We invited a group of friends camping had four “teams” each making a roast to share. An excellent trip.
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