has anyone seen stainless steel camp ovens for sale on their travels. have been told they are available but have been unable to locate any.any information would be appreciated
thank you
rocan

As In the pot with lid type camp ovens?? I haven't see stainless ones but I did see a cast aluminium one at Kanga Kamping, it was only $380.... I'll stick with my chinese cast iron Dutch oven ....

G'day .. You may be refering to the Bedourie Oven. Try Google or www.southern-metal-spinners.com.au (It is a spun steel oven comprising a base that looks like a large round baking dish with a slightly larger one that fits over it. They were favoured by many because they are lighter than the cast iron oven and less prone to breaking whwen treated roughly .. eg. on pack horses.)

I've used the steel bedourie. The only comment is they seem more prone to localised overheating. Was a while a go but successfully cooked two roast chickens and full complement of vegetables yum yum !

Roostertales wrote:

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I've used the steel bedourie. The only comment is they seem more prone to localised overheating. Was a while a go but successfully cooked two roast chickens and full complement of vegetables yum yum !

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Stainless steel is not reknown for it's abilty to transfer heat, can be red hot in one spot and stone cold next to it, hence they go to extrodinary lengths to put copper bottoms on SS saucepans...Reminds me of a mate who built a U Beaut rotisserie  to sit over a camp fire.... he threads on his chook and sets his aparatus working, thinking it would take a while he take a long romantic walk along the beach with his wife and on his return discovers to his horror that the fat has dripped out of the chook, onto the glowing embers that having the fat as fuel burst into flame and he was left with a new chook dish...
Coq du cremateur....

Ahhhhh! my nemesis the camp oven, I have one in the shed a you beaut expensive cast iron job which I detest and of course doesnt like me either, I used it once tried to cook up a stew, it turned out pretty average, went to return the filthy damn thing to its bag, resisted me all the way and covered me and everything in the vicinity with black soot, being "out there" water was at a premium so I was black for quite a while, brought the damn thing home threw it in the shed and left it there, strangely enough there was a fellow up at Arkaroola who had cooked up a roast complete with all acoutraments, smart ass, came bragging around our camp and under intense and extremely hardy questioning he finally gave in with his secrets, well we had to ask him twice, apparently the soot is my fault, isnt it always, one does not place a camp oven on an open flame one prepares ones campfire hours before until a nice thick bed of coals has been achieved then one digs in to the coals to a depth equal to the depth of ones camp oven placing the lid on top and then covering it in turn with coals, leave for 20 mins, throw a piece of paper in to it, if it turns brown and crispy then the oven is too hot, no change of color then it is too cold, somewhere in the middle is the correct temperature, when this witchcraft is achieved place meat and vegies in and go for a walk for an hour or two upon return the meat and vegies will be done to perfection and surprise surprise no soot to be found, upon eating said delicacies do not clean the interior of the oven merely wipe it out with olive oil, thereby "seasoning" it ready for the next time, apparently you can do the same with a bedourie with no hot spots, I still do not trust mine I think it is just in waiting for my next attempt, just by the way it looks at me I know it will get me filthy again, its thinking that it is only a matter of time, cast iron has extreme patience

I don't know much about S/S camp ovens but I do like my cast iron ovens.  Wouldn't be without the three of them, the smaller one being for cooking damper.  Saturday nights away have always been a traditional roast dinner (usually a leg of lamb with pockets of rosemary and garlic), done in the large camp oven with all the vegetables.  Top it with home made gravy, mint sauce and wash it down with a glass or two, or maybe three, of red wine.  There's usually enought lamb left for the next day to have cold on bread with tomato sauce.
Basic rules are, light the fire at 2pm and get plenty of coals, put the meat in at 4pm, turn the leg at 5pm and add the veges, and eat at 6pm.
The other basic rule is no washing up after sunset.  It can wait until the morning.

BTW.  How does one get rid of the "Edit Post" button or does it only appear on one's own posts?

-- Edited by Captain at 22:06, 2008-09-01

-- Edited by Captain at 22:07, 2008-09-01

take a picture of your camp oven and a photo of what it is supposed to produce for me please so I can show it to my camp oven, perhaps it is a little bit " cooking challenged" oh and SHUT UP ABOUT YOUR BLOODY ROAST MEALS, ROSEMARY AND GARLIC nyah, nyah, nobody likes a showoff, homemade gravy, hope you burned it, if the dragon sees this I am in so much doo doo, I had her believing that the problem lies with a "faulty" camp oven and not with me, thanks MATE