The camp Dutch Oven with raised lip rim- my folks would never go camping without one. Stews or whatever in the oven and biscuits or corn bread on the lid.

We have several cast iron cornbread pans, each with six depressions, for making individual portions. Mostly we use a large cast iron skillet for corn bread, which we cut into wedges for serving.
A large rectangular cast iron flat with raised rim is excellent for fish, chicken, etc.; it was used mostly in camp, but we have used it rarely in the oven. On the old coal stoves with the large surface that could be heated, it was used on the top.

In our collection, we have a large circular griddle with swing handle (to hang over a fire), cast iron kettle, a large covered roasting pan, and a waffle iron (on a base which fit the eye on a wood stove, the two-part waffle grid could be turned over).

We have a number of skillets, but for our eggs and butt ham slices, we have gone to a couple of heavy Paderno skillets (steel, finish composition unknown) that are non-stick.