I just want to pass on my recent observation regarding seasoning on camp ovens I own two original aussie born furphy ovens and a matching fry pan and a set of Aldi brand Ridge camp oven set and I notice although the furphs are a little rustic in their castings but they appear to hang onto their seasoning like the proverbial tax man with my money. And yet when I make a gravy in the cheapy oven after a worthy roast the gravy seems to strip the seasoning right around the edge leaving a pale thin ring. This also happens to the cheap skillet but not the furphy pan which has a rougher cast. Any ideas?

The 'Aussie born' Furphy has had 20ish years to build up a solid patina of seasoning while your new ovens need a bit more seasoning to lay down a decent base patina to start with...   is my thought   :-/

I think LG is on the right track there mate. Perhaps give those newer ovens another good seasoning.

Jeff

Genuine old Australian cast iron is recognised for it's quality.

Unfortunately a lot of Aussie cast iron items, including camp ovens, have been sent to China as scrap and subsequently been melted down for other items.

When I was living down on the Riverina I was told by a dealer that often there were big sweeps by scrap dealers through all the old properties for cast iron scrap.  She told me that old cast iron camp ovens went that way.

I would say that there is possibly something in the quality of the Furphy cast iron.