There’s nothing quite like cooking over an open fire — crackling of the wood, the purity of the heat, and the sense of adventure. But it’s also where many campers discover that their trusty kitchen fry pan isn’t built for the bush.
If you’ve ever watched a non-stick pan warp, flake or melt over a campfire, this post is for you. We’ll explain why non-stick coatings fail, what makes cast iron and wrought steel pans so durable, and how to clean and care for them without detergent using Biome’s Dishwash Block and long-lasting Solidteknics cookware.
🔥 Why non-stick pans fail on the fire
A normal non-stick fry pan is designed for gentle, even stovetop heat — not the fierce, uneven intensity of a campfire.
Too hot to handle
Campfire coals can easily exceed 300–400 °C, while most non-stick coatings — often made from Teflon (PTFE) or other PFAS-based compounds — begin to degrade above 260 °C.
Once overheated, they release toxic fumes that can irritate lungs and harm wildlife. These “forever chemicals” persist in the environment and have been linked to health concerns ranging from hormone disruption to immune system effects.
You'll find that most non-stick pans come with a warning about not heating them too high!
Uneven heat & fragile coatings
Flames lick unpredictably around the pan, creating hot spots that cause thin metal bases to warp and coatings to bubble or peel and release flakes of non-stick coating into your food.
The throwaway trap
I've often heard of campers buying a cheap Teflon fry pan to use for one camping trip, then tossing it away once the coating burns or blisters. It may seem convenient, but it’s both unhealthy and wasteful — sending more synthetic materials into landfill and microplastics into the environment.
The cookware that thrives in campfire conditions
Serious campers know that solid metal cookware is the way to go. Cast iron, carbon steel, and Solidteknics’ Australian-made wrought iron and stainless pans handle direct flame, high heat, and decades of use.
Cast iron
Heavy and heat-retentive, perfect for baking, roasting, and slow cooking. Once seasoned, the surface becomes naturally non-stick.
Wrought Iron
Lighter than cast iron, quicker to heat, and ideal for searing or frying over fire. Solidteknics pans — made from a single piece of wrought iron or stainless steel — are virtually indestructible. Read more here about the differences between cast iron and Solidteknics pans.
Stainless steel
Stainless steel pans are durable, rust-resistant, and perfect for high-acid foods or long-term outdoor exposure. However, stainless steel will discolour when exposed to the raw flame and foods sticking. So it is harder to keep clean than cast iron or Solidteknics for campfire use.
In short: A quality cast iron or wrought iron pan becomes better the more you use it. A non-stick pan only deteriorates.
🧼 Can I wash cast iron with detergent?
No.
The magic of cast metal cookware is the seasoning — a thin layer of polymerised oil that makes the surface naturally non-stick and protects against rust. Harsh detergents strip this protective layer away, leaving the metal exposed, and prone to oxidisation and rust.
It is important to understand that detergent is different to soap. Detergent is a synthetic surfactant made through an intense chemical process. Surfactants were invented to degrease.
Instead of detergent, use hot water, a scrubber, and when needed, a detergent-free cleaner like Biome’s Dishwash Soap Block.
The Dishwash Block is formulated without synthetic detergents or palm-oil-derived surfactants. It’s gentle on your hands and on your cookware, yet powerful enough to remove grease and residue.
How to clean campfire cookware without detergent
Here’s a simple, eco-friendly cleaning routine:
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Let the pan cool slightly. Never pour cold water into a hot pan — it can crack or warp.
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Scrape and rinse. Use a wooden scraper, non scratch natural bristle brush, or copper scourer to remove food bits.
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Wash with hot water and a dishwash soap bar. Lather your brush or sponge with the block and scrub gently.
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Rinse and dry completely. Heating briefly is a good way to evaporate moisture if storing away.
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Re-season lightly. Rub a few drops of oil into the surface to restore the protective layer.
This method keeps your pans seasoned, rust-free, and perfectly clean — without polluting waterways or harming wildlife.
Check out Biome's Cast Iron Care Kit for all you need >
How to prevent rust in camp ovens and cast iron pans
Moisture is the enemy. Whether you’re using cast iron or steel, follow these tips:
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Always dry your cookware thoroughly. Heat it briefly after washing.
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Oil before storing. Wipe a thin film of oil on the surface before packing away.
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Store in a dry spot. Keep lids off to allow airflow.
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Re-season when dull. A dark, glossy surface means good protection. If it turns grey or sticky, time to re-season.
Avoid sealing it in airtight containers or damp bags, and never leave it sitting in dishwater. With consistent care, your camp oven will stay rust-free for decades of campfire cooking.
🧲 Rust vs. Oxidation — What’s the Difference?
That light orange film you sometimes see on your camp oven isn’t the end of the world — it’s usually surface oxidation, not deep rust.
- Surface oxidation is a thin, dry layer that forms when bare metal reacts with moisture and oxygen. It’s mostly cosmetic and easy to remove with a quick scrub, rinse, and re-oil.
- Rust, on the other hand, is more advanced oxidation that eats into the metal, causing pitting or flaking. This occurs when moisture lingers for long periods — like when cookware is packed away damp or stored in humid conditions.
Good news: surface oxidation can be stopped and reversed. Simply scrub it back to clean metal, dry the cookware thoroughly, and apply a thin coat of oil. Regular use and light seasoning will keep it protected for decades.
For scrubbing food or oxidation off cast iron or Solidteknics pans use a copper scourer.
🏕️ Campfire-proof gear you can trust
Biome stocks Solidteknics pans — Australian-engineered from a single sheet of metal with no rivets, coatings, or welds to fail. They’re made for campfire, stovetop, and oven alike, and they’ll last for generations.
Pair one with the Biome Dishwash Block for a detergent-free cleaning routine that keeps your cookware performing like new while protecting your health and the planet.
The next time you pack for a camping trip, skip the fragile non-stick and reach for solid metal that can handle the fire — and a gentle, detergent-free way to clean it.
🔥 Campfire Cookware FAQs
Why do camp ovens go rusty?
Camp ovens are usually made from cast iron or spun steel — both of which naturally react with moisture and oxygen. What looks like “rust” is often light surface oxidation, a thin film that forms when the metal isn’t completely dry or the protective oil layer has worn off. Left unchecked, this mild oxidation can develop into true rust that pits and weakens the surface.
To prevent it, always dry your camp oven thoroughly after washing, heat it briefly to evaporate moisture, and rub a thin coat of oil over the surface before storing. This quick routine preserves the seasoning and keeps oxidation — and rust — at bay.
Can I cook acidic foods in a camp oven?
Yes, but with care. Acidic ingredients like tomatoes, citrus, or wine can react with bare iron if your seasoning layer isn’t well established. This may give your food a metallic taste or strip away some of the protective oil. If you regularly cook acidic meals, make sure your camp oven is well seasoned before use, or opt for stainless steel cookware such as Solidteknics’ stainless range, which won’t react with acids. Always clean and re-oil your cast iron after cooking acidic dishes to maintain its protection.
What’s the best oil to use for seasoning my camp oven or pan?
Choose an oil with a high smoke point and one that’s free from additives. Flaxseed, grapeseed, or canola oils are popular options. Apply a very thin coat and heat the cookware until the oil polymerises (bonds to the surface). Repeat several times for a durable finish. For long-term maintenance, a light wipe of oil after each clean will keep your cookware rust-free and naturally non-stick — no synthetic coatings needed.
Do I need to re-season my camp oven after every trip?
Not necessarily. If your seasoning still looks dark, smooth, and slightly glossy, you’re good to go. But if it looks patchy, dull, or rusty, a quick clean and re-season will restore its protection. Frequent, gentle use actually helps maintain the seasoning — the more you cook with natural oils, the stronger it becomes.
Can I use a non-stick (Teflon-coated) pan over a campfire?
No — non-stick pans are not designed for open flames or campfire heat. Most coatings are made from PTFE or PFAS-based chemicals (often branded as Teflon), which begin to degrade at temperatures above 260°C. Campfires easily exceed 300–400°C, causing these coatings to off-gas toxic fumes and release harmful micro-particles. Aside from the health risk, the coating will quickly blister, flake, and render the pan useless. For outdoor cooking, use uncoated metal like cast iron, wrought iron, or stainless steel instead.
What’s the best type of pan for cooking directly over coals or flames?
Cast iron and wrought iron pans like Solidteknics are ideal because they can handle extreme, uneven heat without damage. They also retain heat beautifully for searing, frying, and baking. Stainless steel is another excellent choice if you prefer a lighter, rust-resistant option. Solidteknics pans — made in Australia from a single piece of iron or stainless steel — are perfect for this purpose and will last for generations of campfire meals.
How do I clean cast iron or steel cookware while camping?
Skip the detergent. It can strip away the natural seasoning that protects your cookware and gives it non-stick properties. Instead, use hot water, a scraper or stiff brush, and a detergent-free cleaner like Biome’s Dishwash Block. Simply lather your brush on the block, scrub off food residue, rinse, dry thoroughly, and re-oil lightly. This keeps your cookware in perfect condition without damaging the seasoning or polluting waterways.
Why should I avoid using detergent on seasoned cookware?
Detergents are formulated to break down oils — and the seasoning on your cast iron or steel cookware is essentially baked-on oil. Washing with detergent can remove this protective layer, leaving the metal exposed to rust and food sticking. A gentle, detergent-free soap like Biome’s Dishwash Block cleans effectively without stripping the surface.
How do I stop my camp oven or pan from rusting?
Rust prevention comes down to three key steps: dry, oil, and store. After each wash, dry your cookware thoroughly — even heat it briefly over coals to evaporate moisture. Wipe on a thin coat of oil while still warm, and store in a dry place with good airflow. Avoid sealing damp cookware in bags or boxes after camping; even a little trapped humidity can cause rust to form.
My camp oven has rusted — can I fix it?
Absolutely. Light rust can be scrubbed away with steel wool or a scourer, then re-seasoned. To do this, coat the pan lightly with oil and heat it until the surface darkens and becomes glossy again. For heavy rust, use a vinegar and water soak (50/50 mix), scrub clean, rinse thoroughly, and then re-season. Once restored, keep up the regular clean-dry-oil routine.
Why do campers say cast iron gets better with age?
Each use adds a new layer of seasoning — polymerised oil that bonds to the surface — making the cookware smoother, more non-stick, and more rust-resistant over time. Unlike coatings that wear off, seasoning builds up naturally with every meal. With care, your cast iron or wrought iron pan will only improve the more you use it.
Is it really that bad to use a cheap non-stick pan just once while camping?
YES, it’s both unhealthy and wasteful. Cheap non-stick pans often contain PFAS-based coatings that can off-gas toxic fumes when overheated, contaminating the air and food. After one campfire session, most will warp or flake and end up in landfill. It’s far more sustainable — and economical — to invest in durable cookware that will last decades rather than days.
Can I use dish soap on stainless steel cookware?
Yes, stainless steel doesn’t rely on seasoning the way cast iron or wrought iron does, so it’s safe to use a mild detergent if necessary. However, detergent-free soap like the Dishwash Block still works beautifully and is gentler on the environment, especially when camping near waterways.
How can I tell if my cookware needs to be re-seasoned?
If food starts sticking or the surface looks dull, grey, or patchy, it’s time to re-season. Lightly coat the pan with oil and heat it on your campfire or stovetop until it darkens and develops a smooth sheen. Regular maintenance ensures a naturally non-stick surface without synthetic coatings.
