The key is indirect heat

Yes, with indirect heat and patience.

Cast iron can handle a campfire just fine—old-timey hunters did it for centuries. The problem is modern seasoning (oil polymers) breaking down if you blast it with a direct flame. Blue flame = 1,900°F. Seasoning fails around 500-600°F.

So don’t set the skillet directly on a roaring fire. Instead, let the fire burn down to mostly coals, then nestle the skillet right next to the coals or set it on a grate a few inches above them. Think of the coals like a gas burner set to medium-low.

Preheat slowly. Put the skillet on the coals or grate while it’s still warming up—cold cast iron on hot coals can warp. Wait a minute, then add your fat (butter or oil) and food. Keep an eye on it: campfires are uneven. Rotate the pan occasionally.

Cleaning is simple: scrape out food with a metal spatula, wipe with paper towel. If stuff is stuck, pour in a little water while the pan is still warm (not screaming hot—thermal shock cracks iron) and scrub with a wooden scraper or stiff brush. Dry it over the fire, wipe with a thin layer of oil, done.

Don’t use soap. Don’t pour cold water into