Fanatic? No. But yes we use them on fishing and hunting trips. I have LOST a phenomenal peach cobbler dish that was cooked over the coals from a wood fire. Man that was awesome!
I have 2 dutch ovens, a smaller 4 or 6-quart I believe, with the feet on it so you can place right over the coals. I use that the most on my primitive hunts (flintlock season). I have a bigger one, but it's heavy.
Just watch using tomato or an acidic-based dishes in cast iron, as it kills the seasoning and you'll likely have to re-do the entire seasoning process. Otherwise as far as recipes, we just wing it, just adding stuff into it like one would into a crock pot, less we leave the oven on the coals whilst out in the woods or field or on the waters.
I don't think I've been too helpful, but will part with that I use the on-line info from
Lodge Mfg company to do the seasoning or re-seasoning and it's been the most reliable method for me.
https://www.lodgemfg.com/use-and-care/seasoned-cast-iron-use-and-care.asp
I just did a quick on-line search and this intro looks pretty good! It should be, it's from the Boy Scouts!
https://troop172newpaltz.com/food-skills/
A few tips from that site:
* Never, and I repeat, NEVER allow cast iron to sit in water or allow water to stand in or on it. It will rust despite a good coating.
* Never use soap on cast iron. The soap will get into the pores of the metal and won’t come out very easy, but will return to taint your next meal, though.
* If soap is used accidentally, the oven should be put through the pre-treatment procedure, including removal of the present coating.
* Do not place an empty cast iron pan or oven over a hot fire. Aluminum and many other metals can tolerate it better but cast iron will crack or warp, ruining it.
* Do not get in a hurry to heat cast iron, you will end up with burn’t food or a damaged oven or pan.
* Never put cold liquid into a very hot cast iron pan or oven. They will crack on the spot!