Wash the camp oven once with hot soapy water to remove the factory coating, rinse thoroughly, and dry completely over heat. Apply a thin layer of vegetable oil or lard to all surfaces — inside, outside, and the lid — then place it upside down in a hot oven at around 220°C for one hour. Allow it to cool completely in the oven. Repeat the oiling and baking process 2–3 times to build a solid seasoning layer. A well-seasoned camp oven will develop a dark, semi-glossy non-stick surface that improves with every use.

Mix 3 cups of self-raising flour with a teaspoon of salt, then rub in a tablespoon of butter. Add around 250ml of milk or water to form a soft, non-sticky dough — don't overwork it or it'll be tough. Shape into a round and place in a lightly greased, pre-warmed camp oven. Put the lid on and cook over medium coals with coals on the lid too. Cook for 25–35 minutes — the damper is ready when it sounds hollow when tapped and pulls away from the sides. Serve warm with butter and golden syrup.

Never use soap on a seasoned cast iron camp oven — it strips the built-up seasoning. While still warm, scrape out any food residue with a wooden or plastic scraper. Rinse with hot water and scrub with a stiff brush or chainmail scrubber for stubborn spots. Dry immediately and thoroughly — never leave cast iron sitting wet. Once dry, apply a very thin layer of oil to all surfaces with a paper towel. Store in a dry place with the lid slightly ajar to allow air circulation. If rust develops, scrub it off with steel wool, rinse, dry, and re-season completely.

Camp oven capacity is measured in quarts or litres. A 4-quart (4L) oven suits 2–3 people and is ideal for solo campers wanting a lighter load. A 6-quart (6L) oven is the most popular all-round size — it handles stews, curries, and roasts for 4–6 people. An 8-quart (8L) or larger is best for big groups or baking a full-sized damper or camp cake. Keep in mind that larger ovens are significantly heavier, so consider your transport situation before sizing up.

A useful rule of thumb for maintaining around 180°C: use roughly 2 coals per 30cm of oven diameter, with one-third of the coals underneath and two-thirds on the lid. For a standard 10-inch (25cm) oven, that's about 10 coals — 6–7 on top, 3–4 underneath. Hardwood charcoal gives the most consistent heat. Avoid cooking directly over a roaring fire — let it burn down to glowing coals first for even, controllable heat. Rotating the oven and lid periodically helps prevent hot spots.