Whichever pot you end up with, you’ll need some basic accessories. The most useful item is a pair of welding gloves, allowing you to lift lids and move pots about on the coals. A hook for lifting the lid on the cast iron pot is also essential. My Bedourie Oven came with a removable handle but it’s not well balanced so I prefer to use the gloves.
A trivet is also a great investment. This is a circle of mesh that has an edge or feet on it. Place it in the bottom of your pot when baking and your food won’t come into contact with the pot so shouldn’t burn or stick. Obviously a trivet is not much good if you’re making a stew!
Baking paper is also very handy. If I’m baking I’ll put down my trivet and then put a layer of baking paper down. A useful tip to stop the paper from blowing around is to scrunch it up into a ball first then flatten it out.
If I’m making a pie or something small that doesn’t need the whole pot, I put down a trivet and then place a smaller metal or silicone baking dish on that.
If I’m cooking a large piece of meat like a leg of lamb or a whole chicken, I like to put it into an oven bag. Don’t forget to make a hole in the top of the bag to allow the steam to escape.