Wieners scorched on sticks and S’mores are delightful camping treats, but if you really want to feast in front of the campfire, buy a Dutch Oven. With a Dutch Oven you can cook up almost any family favorite dish as well as a host of interesting concoctions designed for and by fellow Dutch Oven aficionados.
Though I was familiar with and had used Dutch Ovens in the past, I ended up being the Dutch Oven Queen when my boys joined Boy Scouts. Someone donated Dutch Ovens to the troop, and the boys, leaders, and other parents were clueless. After eating Scout beef stew which was spicy enough to harelip Emeril and then noting the sorry state of the cast iron finish on the cooking vessels, I decided to be the troop cooking consultant.
Dutch Ovens
If you’re not familiar with Dutch Ovens, then they are cast iron cooking pots designed to sit over coals while the food cooks, bakes, or simmers. Most are round with flat bottoms and three legs which raise the pot over the coals. They come with lids that have ridges around the edge so that coals can be placed on top of the oven for baking. Some lids flip over and have grooves. The bottom of the lid can be used like a griddle. The pots have a metal handle and also a grooved notch in the center which is used to lift the lid and check the food.
You may see Dutch Ovens without legs. These are designed to use in the home oven or on a cook stove. Without legs, the Dutch Oven sits directly on the coals and extinguishes the heat. It is possible to put three rocks under the legless Dutch Ovens and lift them slightly, but it’s much easier to buy a pot with legs than to try to make-do on camping trips.
Some of the new Dutch Ovens are made of aluminum. These are much lighter to carry than the cast iron Dutch Ovens, but they do not last as long and do not cook as evenly or as well. If you opt for aluminum, then you’re not really getting the Dutch Oven experience.