answer:The big deal with cast iron (and any thick cookware) is the heat capacity. Get it hot and it maintains the heat with minimal input. You can finesse things. Keep the flame low. Don’t burn your bacon. Simmer your sauces, don’t boil them. On a fire, it means keep the pan to the side. You can cook over coals, you don’t need an open flame. Thoughts on camping food: 1) My buddies and I used to go fishing with a cast iron pan, a bag of potatoes, a couple of onions, canned beans and bacon. Cook the bacon first, cook everything else in bacon grease. 2) Eggs do not need refrigeration 3) I like to take broccoli & asparagus & spinach, they travel well and they are good in every meal. And sauteed in a cast iron pan they make you a backwoods celebrity chef among your friends.