For links to everything mentioned in this episode, check out our show notes here: https://www.snowys.com.au/blog/podcast-camp-ovens-spun-steel-vs-cast-iron/
Whether you’re new to campfire cooking or just looking to change it up this season, we tell you everything you need to know about cast iron and spun steel camp ovens in this episode of the Snowys Camping Show.
On this week’s show, your favourite camping experts Ben and Lauren get into the nitty-gritty of camp ovens. They compare the different types and talk through their versatility. As well as discussion around strength, weight, and storage, plus cleaning, seasoning and the time needed for pre-heating.
We want to make choosing a camp oven for your campfire cooking a no-brainer, so check it out above for more!
0:00 – Intro
2:40 – Weight
3:13 – Strength
5:08 – For how long does cast iron and spun steel last?
6:00 – Reviving old cast iron gear
6:53 – Care and storage
6:53 – Care and storage
7:50 – What should you do when you first get your camp oven?
8:45 – Seasoning camp ovens
12:01 – Can you use detergent on a camp oven?
14:13 – Can you restore a rusty camp oven?
15:02 – Heat up times
17:12 – Versatility of each style
20:21 – Australian made camp ovens
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14 Comments
I'm new to the camping game, so 'Team Spun Steel' for me.. especially having watched Harry on Fire to Fork cooking so many things with spun steel.
I made the move to a hillbilly spun steel years ago for the weight factor but have found they are very versatile, but I still prefer cast iron to cook with, now I just use it at home.
Yes, cast iron is "cast" not forged. I know everyone is getting on the spun steel bandwagon, but I've never broken a cast iron one and cast iron is far more forgiving on a fire than spun steel.
I'm with Ben, I prefer the "All-In-One" benefit of a spun steel. The left I carry the better and the versitility of being able to cook with fire or stove.
Talk to your audience guys not to each other
Ouch! Detergent in a cast iron c/o? If they're seasoned properly, all you should need to do is fill it with water, heat it by the fire until the water is warm, then empty it out, dry it with the fire, then rub your oil inside. I've never used detergent in my cast iron cookware. Ever.
And I think the "spun steel" camp ovens are actually pressed/stamped, then their edges rolled. I could be wrong, though.
There both good, our steel is the best in the world.
Hmmm, interesting discussion. I have used cast iron for a very long time. I just purchased some HillBilly products, will be interesting to see how I go.
fascinating upload Snowys Outdoors. I shattered the thumbs up on your video. Always keep up the excellent work.
Buy a solidteknics made in Australia Dutch oven. It's wrought iron so won't crack if dropped, lighter than cast, will hold heat better than spun, but costs $750.
I wouldn't call it fairly new, I think Steel Camp Ovens can be traced at least to the 1920's to late 1800's in Australia at least, from Drovers on Bedourie Station preferring it for the exact same reasons as discussed in this video!
Wish we could get the spun steel ovens over in the UK
Cast iron frying pans are more bullet proof too, so that's handy