I do a lot of cooking in cast iron, and most all when camping.
My mother taught me to always have a lid to fit the pan handy. More efficient use of heat for most cooking. And even more important inside; If the grease catches fire, put the lid on. Don't even have a mess to clean up.
I carry 3 camp ovens, a couple of smaller ovens w/o legs, and couple sizes of skillets.* And lids to fit all. Once one of my little dogs invited a kid to our site. Her Dad came with, and when he saw me lift the domed lid off a camp oven to stir the beans "That is the wrong lid!" I moved the beans, and he saw the lid with rim under it, and on top of a skillet. Started to say something, I lifted that lid, cornbread is done.
SpeakEasy wrote:
I typically do a main dish (anything) on the bottom and brownies on top. For the brownies, it's a good idea to line the DO with parchment paper.
-Speak
For brownies I bent the corners of a cheap 9X9 pan so it drops in the 12 inch DO, and sets about half inch above the bottom. Brownies done lift out oven is ready to put meal in.
*When we head out for Thanksgiving I load extra iron. And the ovens not only get stacked some pull extra duty. Example, turkey and rest near done, put pie in the 14 inch DO, and the rolls around. Roll done, take them out, and let pie cook. About the time the dishes done, pie is ready.
Next day, when we get all the ovens cleaned and ready to put away we line them up on the picnic table. Over a dozen ovens.
One of my often used "stacks" is biscuits in the oven below gravy in the skillet on top.