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The legs and bail handle make it so easy to set up over a fire pit, and the cast iron holds heat like a champ for hours. I’ve used it twice already for stews, and the seasoned surface cleaned up with just a scrape and a rinse.

We took this out for a weekend trout camp and the heat retention meant our stew was still bubbling twenty minutes off the fire. The bail handle made lifting with a gloved hand effortless, and the seasoned surface gave everything that perfect crust without sticking once.

The legs are the real standout for me—they keep the oven perfectly stable over coals without me having to hunt for flat rocks. Seasoning on the inside is flawless, and the heat retention had my stew bubbling evenly all evening.