Coleman Camp Oven

Biscuits ready to go in the oven

I’ve been looking for a light-weight alternative to my Dutch oven. I have a reflector oven that works great when you have a big fire, but I also wanted to try a Coleman Camp Oven that sits on a stove.

Like the reflector oven, the Coleman Camp Oven is an aluminum box that folds flat for easy storage. Unlike a reflector oven that uses heat reflected from an open fire, the camp oven sits on a camp stove burner and uses convection (heat circulating in the box) and radiant heat (absorbed by the box and radiated back) to cook/bake food much like a conventional oven.

Cornbread coming out of the oven

Unfolding the oven is as easy as opening a box. It has built in latches that you use to latch the top, bottom and sides together. It comes with a steel baking rack that can be set at three different heights.

There is a thermometer on the door that you can use to track the oven temperature. Many people say the door thermometer is inaccurate and rely on an oven thermometer or heat probe instead. When I used mine, the door thermometer seemed fine.

Bakewell Cream Biscuits

Because the oven is single-skinned, it can lose a lot of heat to the surrounding air - especially in cold weather. To combat this you can seal any openings with fire resistant aluminum tape, cover the top with aluminum foil, or wrap the outside with a fire resistant cover to trap the heat.

Another issue with the thin metal skin is that heat radiates unevenly inside the stove. Some users place a heat sink (bricks, pizza stone, cast iron press) in the bottom of the stove to better radiate heat. Lugging around something to serve as a heat sink does eliminate one of the great benefits of the oven – its relatively light weight.

Jiffy cornbread

The oven is designed to sit on a two burner Coleman stove, but any stove that will support its 12” x 12” base will work fine. I used a single burner Coleman Powerpack and it worked great. It was able to maintain consistant temperature even with a low flame. Backpacking stoves are too small to support the oven.

When cooking outside you need to provide a wind screen to provide protection from the wind. Cold temperatures will also increase heat loss from the oven and reduce the efficiency of propane stoves. The manual recommends using 8” round or square pans to allow for good air circulation inside the stove.

Yeasted dinner rolls

I gave my oven a try with biscuits (Bakewell Cream of course), cornbread (Jiffy mix from the box) and yeasted dinner rolls. All three were baked in an 8” round pan with the rack in the middle. The thermometer seemed accurate. I started the biscuits at 450, and turned them down to 325-350 after 5-minutes. I baked the cornbread and dinner rolls at around 325-350. I didn’t really track time. When the sides started to brown I took them out to avoid burning the bottom. They all baked fine but didn’t brown on the top – even the dinner rolls that I topped with butter before baking.

Overall, it is a nice little oven. It will be a nice addition when I already have a large stove along, or when fires aren't allowed. It works great to keep things warm, to cook casseroles, to roast meats, or to bake biscuits, cookies, breads or cakes. Not sure it will replace my Dutch oven though.

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Coleman Camp Oven