I have read with interest the posts here regarding aluminum vs. cast iron and would like to throw in my $0.02 worth. They each have their pro's & cons, obviously one being the weight difference. For those backpacking, or other weight restriction situations, aluminum is the way to go. Aluminum will heat & and cool much faster than cast, will fluctuate in even heating when there is a wind, for a few. I have had expereince where the balance of the oven is not so great if there is a fluid type dish like syrup, stews, soups, etc. when transporting it from cook area to serving. It tends to flow to one side and tip resulting in spillage if not paying close attention and using both hands (with a glove). Aluminum does not have the problem with rusting so can be treated like any other dish in cleaning with soap or putting in the dishwasher. I would be very careful about using aluminum over an open flame as it can melt thru especially if there isn't anything in the oven, but then again, if your using that high of a heat, somethings wrong anyways. I use our aluminums quite regularly with coals making anything we also do in cast iron. Cakes flip right out without sticking. The annodized aluminum ovens are better in that it is a harder material and has less tendency for any scratching off flakes of aluminum, but they are more pricey. Just a few of my ramblings.