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Hi everyone, it may have been posted but I'll ask. Can all the things that can be cooked in a cast camp oven be done in a spun metal type? I'm looking at the Aussie Camp Oven from SA. The versatility looks great. Any downfalls?
All the same things can be cooked in both, but in my opinion, the spun ovens will need greater heat regulation from the chef( easier to burn food in than cast).
I think everyone knows my thoughts on this one as I just about use spun steel camp ovens exclusively.
Neptune is right about one thing and that is that they don't hold the heat as well as a cast oven. Must admit though I have cooked just about everything you could think of in a spun steel oven.
The Aussie Camp Oven is a new product from Southern Metal Spinners in South Aussie and in my view a very versatile piece of gear and very good value for money. If you can afford it then get the big one as you can fit all manner of baking trays in it, particularly muffin tins.
The attached photo is a batch of bread rolls and a loaf of bread cooked in my trusty old Bedourie Camp Oven that is now about 25 years old. You will see that I was using heat beads for fuel.
Derek you seem to be an expert on Bedourie ovens, is there any secrets to lifting the lid off it without it pivoting on the handle and spilling all the coals into the oven. I have had a couple of close calls, have you made any modifications to make it easier to lift the lid?
I have a homemade pair of hooks for lifting mine off and even then you have to be careful. The new Aussie Camp Oven has the lid facing the opposite way to the Bedourie so the coals sit down inside it and it comes with it's own handle. That makes it great for lifting the lid off without filling the oven up with ash. I think that over the years though I have just got used to being careful.
The photo below shows a loaf of bread in my Aussie Camp Oven (Sorry not the best photo). This was the first time I used it and as you can see it is just a little overdone on top. It is the large oven in the range and can take a good size loaf. In the background you can see where I mentioned the coals sit down inside the lid.
Derek and MON, I have quite a few camp ovens, one is spun, but my favourite is one I had cast at a local foundry where I live. It is my favourite because of the speed it cooks without burning. I believe it cooks so well because of the time an old blacksmith and myself spent on getting the best seal between the lid and the base possible.The seal surface is nearly 10mm wide all the way around. What I am trying to say is that I don't think you could ever achieve that good a seal with a spun oven. Does that make a difference? I personally think that it does.
Could be right Neptune but I am no expert on cast ovens. The Bedourie and Aussie Camp Oven have a pretty good seal because of the precision manufacture.
Hey Neptune, I've got no doubts about a cast oven. I use a cast frypan at home and it's great but the weight is something. For camping/fishing I'm looking for something not as heavy, just wanted to see if the cast could do the job.
Whatever you get MON will you will get used to. I have also seen some cast aluminium ovens, never seen one in use so I don't know about their performance or how good they might be for you, aluminiums a bit suss. Derek, I liked the precision manufacture part, you could make a good salesman for them. Cheers, neptune.
I do support the products from Southern Metal Spinners in South Australia and have done some road testing for them.
That aside I have also looked at a lot of other camp cooking equipment on the market but still believe the Bedourie and Aussie Camp Ovens to be the best Australian Camp Ovens there are.
I am open though for someone to try and prove me wrong.
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