CAMPFIRE COOKING MADE MEMORABLE

A great campfire cook-up comes down to having the right five things sorted before the flames are even lit. First, a camp oven, the workhorse of any open-fire kitchen, capable of roasting, baking, stewing, and more over coals. Second, a grill or hot plate so you can cook directly over the fire for steaks, snags, and veggies. Third, a tripod or stable support to hang pots and position your oven safely over the flames. Fourth, heat protection in the form of a Long Lid Lifter and Protective Leather Gloves, because handling scorching cast iron without the right tools is how trips go sideways fast. Fifth, a jaffle iron for the campfire classic that never gets old. If you want the full picture of what to pack before heading out, our camp kitchen essentials guide covers every item worth having in your campfire cooking kit.

The best campfire pots and pans share a handful of qualities that separate gear built for open fire from gear that will warp, crack, or deteriorate after a few uses. Material is the first giveaway, cast iron and heavy-gauge stainless steel are the two materials genuinely suited to direct flame contact. Cast iron is the gold standard for heat retention and even distribution, developing a naturally non-stick surface with use. Look for a smooth, even casting with no thin spots or rough edges inside the cooking surface. Pre-seasoned cast iron like the 4.5 Quart Camp Oven undergoes a serious preparation process - polishing, shot blasting, and baking with vegetable oil, that creates a durable, ready-to-use surface from the moment you open the box. For pots and pans, also check that handles are securely riveted or integrated into the casting rather than welded on, as these are the stress points most likely to fail over a campfire. Lids that sit flush and have flanged edges for holding coals are a feature worth looking for on camp ovens specifically, as they allow heat from above as well as below - the key to even camp oven cooking. For a comprehensive look at cookware materials and what suits different cooking styles, our camping cooking gear guide breaks it down in detail.

Open fire cooking rewards versatility. The best setups combine tools that handle different cooking methods without duplicating weight or function. The Campfire Cooking Grill Combo is a strong foundation, giving you a stable grill surface directly over coals for everything from breakfast to dinner. Pair that with a camp oven for slow cooking, baking, and one-pot meals, and a Collapsible Tripod for suspending pots and billies over the flames at adjustable heights. For a full setup that covers the whole campsite feast without needing to build your kit piece by piece, the Flinders 9 Piece Cast Iron Set is the benchmark - it includes a 9-quart camp oven, 30cm skillet, jumbo jaffle iron, and all the essential accessories in a single pre-seasoned, ready-to-cook kit. It's the kind of set that earns its place on every trip. Stainless steel kettles and billy pots also handle direct fire well for boiling water and hot drinks, rounding out a complete open-fire kitchen.

A camp oven unlocks a level of outdoor cooking that most people don't realise is possible away from a kitchen: bread, roasts, stews, curries, desserts, damper, all achievable with the right technique. The key is working with coals rather than flames. Let your fire burn down to a solid bed of glowing coals before you start cooking, rather than placing the oven directly in the flames which creates uneven, scorching heat. Use a trivet to lift the oven slightly off the coals, which controls the heat coming from below, and place additional coals on the flanged lid for heat from above - this is what gives camp oven cooking its even, oven-like results. The 6 Piece Camp Oven Set 4.5QT is a great starting point for beginners. it comes pre-seasoned and includes a steamer rack, lid lifter, gloves, and scraper set, so you have everything needed for safe, efficient cooking right out of the box. For roasting and high-heat dishes, use shorter cooking times with more coals. For baking and slow cooking, use fewer coals and longer times. Rotate the oven every 15 minutes or so to account for uneven heat distribution from the fire bed, and resist the temptation to open the lid too often, each peek loses heat and adds cooking time.

Jaffle irons are cast iron, so the same care rules apply: no soap, no soaking, and always dry thoroughly before storing. Once you've finished cooking, let the iron cool slightly, not completely, but enough that it's safe to handle with gloves. While still warm, use warm water and a stiff brush to scrub away any residue. The warmth makes food release much easier and means you're not scrubbing at hardened, cooled-on filling. Rinse well, then place it back briefly over low heat or near the remaining coals to drive off all moisture - this step is critical, as even a small amount of trapped water will cause rust. Once completely dry and still warm, apply a very thin wipe of cooking oil to all the cooking surfaces, inside and out, which protects the seasoning until next time. The Jaffle Iron Jumbo Single and Jaffle Iron Jumbo Double both pack away neatly into canvas jaffle iron bags - always use one for storage and transport, as it protects the seasoning from moisture and prevents the iron from scratching other gear in your kit. If any rust appears before your next trip, scrub it off with the Cast Iron Scrub, re-season with a coat of oil over heat, and it'll be good as new.