coals from the cooking fire can be placed on top as well as below. This provides more uniform internal heat and lets the inside act as an oven. A Dutch oven without integral legs can be used as a conventional pot on a stove, or may be set on a separate welded steel or cast iron tripod stand or on small stones when cooking on hot coals. These ovens are typically made of bare cast iron, although some are aluminium. The bail handle facilitates lifting the Dutch oven onto and off the coals, using a metal hook. Dutch ovens are often used in Scouting outdoor activities. Bedourie oven In Australia, a bedourie camp oven is a steel cookpot, shaped and used like a Dutch oven. Named after Bedourie, Queensland, the Bedourie ovens were developed as a more robust, non-breakable alternative to the cast-iron Dutch ovens. Potjie In South Africa, a potjie ( ; ) directly translated "pottle or little pot" from Afrikaans or Dutch, is unlike most other Dutch ovens, in that it is round-bottomed. Traditionally it is a single cast, cast-iron pot, reinforced with external double or triple circumscribing ribs, a bail handle for suspending the pot, and three short legs for resting the pot. It is similar in appearance to a cauldron. It has a matching handled lid, which is recessed, and convex to allow for hot coals to rest on top, providing additional heat from above. When the vessel is to be stored long term, care must be taken to avoid rust forming by seasoning. "Potjie" can also refer to the technique of cooking potjiekos. Among the recipes that require a potjie, there is one for a type of bread called "potbrood", which literally means "pot bread". Among the South African indigenous peoples, specifically Zulus, these pots also became known as phutu pots, after a popular food prepared in it. The larger pots are normally used for large gatherings, e.g., funerals or weddings, to prepare large quantities of food. Wooden spoons called kombe in the Tsonga language are used for mixing and stirring. This tradition originated in the Netherlands during the Siege of Leiden and was brought to South Africa by Dutch immigrants. It persisted over the years with the Voortrekkers and survives today as a traditional Afrikaner method of cooking. It is still in common use by South African campers, both domestic and international. Chugunok In