To Purchase a Spyderco from Camping-r-us.com.au click Here.
This is the best sharpener you can buy - for any grade of steel. Sharpen knives, scizzors, axes, tools - comes with full instructional DVD or video. (more…)
Thanks John. (more…)
Hi there - I just thought I’d let you know that I have a video of me demonstrating your 12 volt shower that you are welcome to share with anyone who wants to know how well it goes 
thanks Kim
Cast iron camp ovens are fun and a time-proven way to cook a variety of food including breads, roasts, stews and casseroles. Camp ovens come in various sizes and a good one will last a lifetime if cared for. Most camp stores carry good quality ovens but look for one that has a strong handle and a lid with a large lip to hold the coals.
Before using a camp oven and to prevent rust it needs to be “seasoned”. The first step with a new cast iron camp oven is to peel off any labels and then wash the oven and lid in warm water only, rinse and dry completely. Grease the oven and lid inside and out with a good grade of olive or vegetable oil. Do not use lard or other animal products as they will spoil and turn rancid. Do not use a spray in coating the oven but rather use oil soaked in a paper towel.
Place the oven upside down on an oven rack with the lid separate and place aluminium foil underneath to catch any excess oil. Bake at 300-350 degree oven heat for at least an hour.
You will probably need to repeat the process for the oven to obtain the desired uniform black patina that provides the non-stick qualities and protects your oven from rust.
CARE OF YOUR OVEN
Avoid at first acidic foods and water which removes the “seasoning” otherwise you will have to re-season the oven. After cooking remove the lid and do not use the oven as a food storage vessel.
In cleaning the oven NEVER use detergents, they will enter the pores of the oven and you will forever have the lingering taste of soap. Never use a hard wire brush unless you intend to re-season the oven. Simply scrape out the remaining food and clean the oven with hot water and a natural fibre brush and allow to completely dry.
To store your oven, lightly oil all surfaces, place a piece of paper towel inside and store in a dry place with the lid ajar. The seasoning will improve with each use. It’s a good idea to make a bag or a box to transport your oven. NEVER pour cold water into a hot oven as it may crack.