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There is nothing like cooking when you are camping, and nothing like cooking like Cast Iron. There is simply no better way to cook than with this cookware. Two criticisms of Cast Iron is the weight and that it is not non-stick. Weight can be mitigated by using smaller cookware, and it is a myth that Cast Iron is not non-stick... or at least nearly so. It all comes down to the patina from use, along with proper seasoning and clean up. There are many resources on the internet on seasoning and cleanup of Cast Iron, and many people have their own method, so I will not repeat that here. We like to use a small Cast Iron Dutch Oven. especially when we use the RV oven. RV ovens are notorously poor for baking due to their uneven heat, and a Dutch Oven fixes this. We have successfully cooked cakes and cornbread in our Dutch Oven in the RV's oven. There are two kinds of Dutch Ovens; the residential style and the campfire style - what I like to call the Boy Scout type. The Boy Scout type has attached feet on the bottom of the Dutch Oven, and a lip on the lid to hold coals from falling off. This type is limited to the campfire. In contrast, the residential style - which is what we have, does not have the feet or lip. Lacking feet, the Dutch Oven is easier to put into the RV Oven. The residential style Dutch Oven can also be used over the campfire for everything but baking, as it lacks the coal lip on the lid (although you could probably put a few coals on the lid. We have a 2 quart residential style Dutch Oven and it is a perfect fit for our RV oven and family size. If you want truly non-stick, you can also buy a ceramic coated Dutch Oven. As the video points out, we also have a 2 Quart Wok, and a 17" FlatTop that works great for searing steaks at 500deg over the campfire.
Video.
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