What would you prefer when you’re out camping – snags and salad or a lamb roast with all the trimmings? It’s not a hard decision really, but getting the courage up to take the next step into camp cooking can be overwhelming for many people. The fear of burning the roast or having charcoal spuds is too much for some people. However, there really is no real need to be afraid of cooking on the fire – just a few simple tips and tricks and the charcoal roast that you’re worried about can all but be avoided. Bush camp cooking can be incredibly fun and so rewarding too!

If you can get a fire going your half way there, mix this up with a few of our top recipes and you will soon be cooking on the coals with the camp BBQ and tucking into the best food you have ever tasted.

CAMP OVEN CARE

Taking care of your cast iron cooking gear, whether it’s your camp oven, skillet or jaffle iron is much the same as looking after your 4WD – keep fresh oil up to it and it will last forever. The oil that you apply to the surface of your cast iron forms a barrier between the metal and moisture in the air, keeping this barrier in tip top condition inhibits rust. Stopping it from penetrating the surface of your oven will prolong its life and your investment. New cast iron cookware often come with a protective grease style coating aimed at protecting and preserving the oven, if you don’t want your first campfire cooking feed to taste like used motor oil it’s best to completely remove this. A bit of elbow grease and some hot soapy water will soon get this coating off and give you a fresh layer of metal for you to season. Remember that once your cast iron is seasoned, don’t use detergents, use warm water only. Using soaps or detergents will wear away at your protective layer and will mean you’ll have to season it again.

SEASONING CAST IRON

The key to seasoning your camp oven is heat and oil, so by following a few simple steps your cast iron cooking gear will stay in tip top condition for years to come. In the kitchen preheat your oven to 230°C, stick your camp oven in there with the lid ajar for around 20 minutes or until the camp oven is warm to touch but not too hot. This allows the pores of the metal to open up and dry right out before we start to apply our own protective layers. Remove the camp oven, grab some paper towel and a bottle of good quality vegetable oil, wiping the oven inside and out with oil making sure not to miss any spots and don’t have any oil pooled in the bottom of your oven. Pooled oil if left over time can go rancid and destroy the new seasoned coating that you’re applying to your camp oven.

Placing the oiled up camp oven back into the oven and letting it cook for an hour will enable the oil to soak into the layer of metal and form the new non-stick layer inside of your camp oven. Repeating this process twice more will ensure that your oven now has a new non-stick coating on the inside and looks a million bucks on the outside. Your oven is now seasoned and ready to go on your next camping trip.

CAMP OVEN STORAGE

This is simple and will become second nature in no time, when packing your camp oven away don’t place the lid on tight! Keep an old tea towel or even some paper towel on stand by, roll it up and stick it in between the lid and the oven. Air needs to be able to flow in the oven to prevent moisture build up, which will lead to rust.

TYPES OF BUSH COOKWARE

The most popular types of bush cooking gear on the market are cast iron and spun steel. Cast iron is known to be easier for a novice bush cooker as its solid construction distributes heat evenly meaning no hot spots and less chance of burning food. Spun steel camp ovens are much lighter and stronger due to the thinner steel construction. For a camper looking to decrease their weight this is ideal but they do react quickly to temperature changes and cooking in them can be a little challenging for a beginner.

WHY WE SEASON OUR CAMP OVENS

A well seasoned camp oven should never have food stick to the insides. If this does happen, don’t scratch it out with a harsh abrasive. Simply place water inside and put it back on the heat. After a while any residue should come away from the sides and bottom. Food will burn on the bottom of the camp oven if you use too much heat. If this happens and you do need to use a harsh method of removing it such as steel wool you will need to re-season the camp oven. Remember to always place the camp oven back on the fire to dry after washing it and then while still warm wipe oil over the inside and outside to prevent rusting

JUST HAVE A CRACK!

The best way to become a campfire cooking legend is just to get out there and do it – and do it as often as you can! You’ll be able to refine your recipes as you go, and find out what works and what doesn’t. Don’t think it has to be some elaborate recipe either – just start with the basics and go from there. Before you know it you’ll be turning out incredible roasts in your camp oven!