A cast-iron camp oven is built to handle the rough and tumble of outdoor adventures. It's a camper's best mate for a reason - it's unbeatable for cooking over an open flame or with coal. When you're using a durable cast iron pot from Campfire, you've got a piece of kit designed to work perfectly with your cooker and will last forever. 

And the best part? You can create one-pot recipes that are all about minimal fuss and maximum flavour. From hearty stews to gooey desserts, here are 10 easy cast-iron pot recipes for your next camping trip. 

Classic Campfire Beef Stew 

The Classic Campfire Beef Stew is the ultimate comfort food for a cold night. This warming meal is easy to pull off using your Ozpig 9 Quart Camp Oven.  

Instructions:  

1. Brown the beef in your cast-iron oven with a splash of oil. 
2. Add onions, carrots, and potatoes, then stir in some flour.  
3. Pour in the beef broth and a decent splash of red wine.  
4. Pop the lid on and place it on the top of the Ozpig, letting it simmer away for a few hours until the meat is fall-apart tender. 

Cheesy One-Pot Pasta 

This one-pot pasta is a lifesaver when you're short on time and gear. You can whip up this whole meal in one go using your favourite cast-iron camp oven on the Ozpig's cooking plate – the 2 Quart Camp Oven is a perfect size for this classic side dish. 

Instructions:  

1. Sauté the onion and bell pepper in the camp oven. 
2. Add the tomatoes, a can of canned beans, and broth, and bring it to a boil.
3. Chuck in the pasta and cook until it's al dente.  
4. Take it off the heat and stir in the cheese until it creates a creamy, cheesy sauce. 

Lamb Shanks in Red Wine 

This recipe calls for a Dutch oven and a little patience, but slow-cooked lamb shanks are pure gold. The Ozpig 8L Cast Iron Potjie Pot is ideal due to its size and ability to hold heat for a long, slow cook. 

Instructions:  

1. Sear the lamb shanks in your cast-iron pot. 
2. Remove them and soften the onion, carrots, and garlic. 
3. Pour in the red wine to deglaze the pot, then return the shanks. 
4. Cover and let it simmer for a few hours on low heat until the meat is falling off the bone. 

Hearty Chicken and Veggie Pot 

A hearty chicken and veggie pot is perfect for feeding the whole crew. With the Ozpig, you'll be able to brown the chicken thighs perfectly before letting the flavours mingle.  

Instructions:  

1. Brown the chicken thighs in your cast-iron camp oven. 
2. Add the chopped onion, carrots, potatoes, and zucchini. 
3. Pour in the chicken broth and sprinkle with herbs. 
4. Cover and simmer until the chicken is cooked through and the vegetables are soft.  

Serve it with a fresh green salad for a special treat. 

Campfire Nachos 

This is one of the easiest cast-iron camp oven recipes and a great little snack or entrée. To get that perfect, gooey melt, use a cast-iron skillet or your cast-iron camp oven right on the Ozpig's top plate.  

Instructions:  

1. Layer the corn chips, cheese, and salsa in the pot. 
2. You can even chuck in some canned beans if you like.  
3. Put the lid on and place the pot over the coals until the cheese is a golden, melty mess.
4. Make sure you are layering coals underneath and on top of the camp oven to create oven like heat. 

One Pot Sausage and Veggies 

This One Pot Sausage and Veggies is a no-fuss, hearty dish that’s easy to throw together after a big day out. You can give the sausages a good char on the Ozpig Big Pig Chargrill before you combine them for this easy one-pot meal.  

Instructions:  

1. Brown your favourite sausages (andouille sausage is a good choice for a kick). 
2. Chuck them in a cast-iron pot with chopped bell pepper, onion, and zucchini.  
3. Add a little chicken broth, cover, and simmer for 15-20 minutes until the veggies are tender. 

Sweet Damper with Golden Syrup 

Nothing beats a warm loaf of crusty bread straight from the fire. For this, your Dutch oven on the Ozpig is key. You can place a few coals on the lid for that perfect all-round bake.  

Instructions:  

1. Mix the flour, salt, and brown sugar in the pot. 
2. Add milk to form a dough. Shape it, pop the lid on, and place the cast-iron pot on the Ozpig. 
3. With coals on the lid, bake for about 30 minutes, or until it's cooked through. 
4. Drizzle with golden syrup for a treat. 

Creamy Chicken and Rice 

This simple yet flavourful one-pot meal is a dead-set winner. Your cast-iron pot sits on the Ozpig's cooktop, simmering away to perfection.  

Instructions:  

1. Brown the chicken thighs in the pot. 
2. Remove them and sauté the onion and garlic.  
3. Stir in the rice, then add the chicken broth and a dash of soy sauce.  
4. Return the chicken to the pot, cover, and simmer for 20-25 minutes.  
5. Stir in the cream before serving. 

Campfire Chili 

This meal is for campers looking to spice up the trip.  

Instructions:  

1. Brown the minced beef in your pot. 
2. Add the chopped onion and bell peppers and cook until soft. 
3. Stir in the canned beans, tomatoes, beef broth, chilli powder, and a touch of brown sugar. 
4. Simmer for at least 30 minutes to let the flavours come out, then top with cheese and serve. 

Apple and Berry Crumble 

Don't forget dessert! This one’s a beaut and can be cooked in the same pot as your dinner. Your Dutch oven becomes a camp oven, giving you a golden top.  

Instructions:  

1. Combine the chopped apples, berries, and brown sugar in the cast-iron pot. 
2. Mix the oats, flour, and butter to create a crumbly topping.  
3. Sprinkle it over the fruit, cover, and place the pot on the Ozpig cooktop with some coals on the lid. 
4. Cook for 20-30 minutes until the fruit is bubbly and the topping is golden and crunchy. 

Choosing Your Cast Iron Camp Oven

When talking about a cast-iron camp oven, durability is rarely a concern. But for convenience and ease of maintenance on your camping trips, here are a few things you should also keep in mind:  

• Size Matters: Cast iron is heavy, so you don't want to get something that can be hard to bring around. A 4.5- to 9-quart Dutch oven is perfect for feeding a family of four and big enough for a hearty stew. For the really large families look at 10 – 12 quart sizes.
• Lid's the Word: A heavy, well-fitting lid is crucial for trapping all that heat and moisture, which is what makes a slow-cooked meal great. Lids with a raised lip are particularly useful as they provide an even heat source from both the top and bottom. 
• Trivett & Steamer Racks stop the burn: ensure you have a either a steamer rack or trivett to assist getting your food off the base of the camp oven and prevents burning on the base – note they come in sizes to fit your camp oven. The fire can get hot! Check out these trivets.
• Legs or No Legs? A pot with short legs lets you place it straight over the coals, which is a classic camping style. But if you're using an Ozpig with a trivet or top plate, a flat-bottomed pot is the way to go for more even heat and stability.
• Handles and Care: Make sure the handles are solid and easy to grab, especially when you've got your protective gloves on or use an Ozpig Lid Lifter. And remember, a well-seasoned camp oven is a happy pot—it's the secret to a good non-stick surface and easy cleanup.
• Gloves are a must! Don’t forget your campfire protective gloves. These are the number one accessory for cooking with fire as they offer flexibility and protection when cooking with heat. 

To keep your cast iron pot in top condition, simply clean it after each use and apply a light coat of oil to maintain its seasoning and prevent rust.