It seems that GSI has discontinued the manufacture of at least some of their aluminum dutch ovens, and now they appear to be a bit hard to find. Would anyone be interested in being "liberated" of their oven? No concerns on my end about cosmetic appearance whatsoever; willing to pay the "new" price for a used item. Thanks!

If you cant find you may want to try the Fry-Bake set.

Fry-Bake link

I have a 12" that I'm willing to let go, if you can't find a 10".

I really like the minimal weight of the fry-bake pan, but have only had the opportunity to try it once with poor results (probably due to operator inexperience versus equipment faults). As I am used to having a fairly large surface to place very hot wood coals on with the traditional dutch oven cover, the concept of heating from above with a "twig fire" just seems absurd to me and didn't seem to generate enough heat to bake with despite my efforts to constantly replenish my twig fuel for upwards of an hour. But I am open-minded about the matter. What is your experience with these?

nctraveler: "I have a 12" that I'm willing to let go, if you can't find a 10". "

I really appreciate the offer. The only reason I mentioned the 10" oven is that, although I would mostly use it on my frequent BWCA canoe trips in my home state of Minnesota-- I would also like to do a little baking on my backpacking trips typically taken near Asheville whenever I visit my sister in North Carolina, and weight becomes a real issue on some of those mountain hikes (I suspect you know the territory very well, given your username!)

Maybe it's unrealistic to even think of baking a peach cobbler or an apple crisp on a backpacking trip.

As I think the matter over, I may indeed get in touch with you about the 12" oven.
Thanks again!

hubben79: "

nctraveler: "I have a 12" that I'm willing to let go, if you can't find a 10". "

I really appreciate the offer. The only reason I mentioned the 10" oven is that, although I would mostly use it on my frequent BWCA canoe trips in my home state of Minnesota-- I would also like to do a little baking on my backpacking trips typically taken near Asheville whenever I visit my sister in North Carolina, and weight becomes a real issue on some of those mountain hikes (I suspect you know the territory very well, given your username!)


Maybe it's unrealistic to even think of baking a peach cobbler or an apple crisp on a backpacking trip.


As I think the matter over, I may indeed get in touch with you about the 12" oven.
Thanks again!
"

I've had outstanding results using a reflector oven making a variety of baked goods- biscuits (see photo below), pizza, desserts, etc. Works like a champ.

Svante Freden reflector oven

hubben79: "I really like the minimal weight of the fry-bake pan, but have only had the opportunity to try it once with poor results (probably due to operator inexperience versus equipment faults). As I am used to having a fairly large surface to place very hot wood coals on with the traditional dutch oven cover, the concept of heating from above with a "twig fire" just seems absurd to me and didn't seem to generate enough heat to bake with despite my efforts to constantly replenish my twig fuel for upwards of an hour. But I am open-minded about the matter. What is your experience with these? "

I don't use the fry-bake in the exact same way I use a dutch oven. I place the pan on the grate with fire below-just like a fry pan and then load the top of the cover with some coals. I don't place the pan directly on hot coals or burning wood. It works but you have to get use to to it.

If I'm baking, I prefer the reflector oven per my previous post. And not really much of a learning curve-just bake until done. To cook, it's more about the flames than the hot coals-uses IR heat from the fire. The photo with the biscuits-they took about 15 minutes to cook with turning the pan once or twice.

Ben you can have mine. You pretty much already paid for it and I probably won't use it again. It's too heavy for me and I really only need a fry pan anyway for group trips.

I have had great success baking cobblers and sweet breads in a DIY setup. A deep 12 in aluminum fry pan with lid sans handle (an old Wearever from a thrift store) and 10 in round cake pan with a small grate. Prep the mix and grease the cake pan as usual. I set the skillet close to the fire, but not in the coals arrange the grate and set the cake pan then cover with a good seal. Turn the cake pan every five minutes until done.
For solos I set my MSR skillet into the fry bake skillet. I have found some four-inch cake pans and will be experimenting.
Both these systems are lighter than my 10-inch aluminum dutch oven I use a lot at home and when truck camping.
A reflector oven would be even lighter.

coffeetalk: "Ben you can have mine. You pretty much already paid for it and I probably won't use it again. It's too heavy for me and I really only need a fry pan anyway for group trips."

I'd forgotten you had one; but now I remember a conversation in which you said you wished GSI had made an 8" version of the same dutch oven better suited to preparing meal portions for solo campers. I'd definitely like yours IF you have no use for it, but for no less than an additional $80 beyond any previous payments you may have received from me- especially since that oven is now almost impossible to find. Not to slight your fry-bake (the concept is great), but it is alleged that I may need heavier-duty cookware (actually capable of withstanding potential torpedo attacks, LOL) by June 11th.