How to choose a Dutch oven for camping, considering material it is made of, the size, the quality of the casting, and the feet and handles.
One of the first decisions to make is determining the material your Dutch oven will be made of. Some are made of aluminum and most are made of cast iron. The aluminum Dutch ovens have the advantage of being much lighter in weight. They do not rust. They heat more quickly than their cast iron counterparts, and aluminum ovens do not require seasoning. However, some feel that food cooked in aluminum Dutch ovens tastes different or not as good. Cast iron Dutch ovens heat more evenly than aluminum, are less likely to burn food, and can be used at higher temperatures. It is possible to melt an aluminum pan in a campfire if the coals are too hot. There is no such risk with a cast iron Dutch oven, since cast iron has a much higher melting point than campfire coals can ever reach. Cast iron Dutch ovens are preferred by many experienced campfire cooks.
Dutch ovens used for campfire cooking need short, fat legs so they can easily sit in coals. Three-legged models are the most stable. Choose one with a lid that allows coals to be piled on top, too. Make sure there is a lip that will keep the coals from rolling off of the oven. Your new Dutch oven needs a sturdy wire handle that will allow you to lift the pot when it is full of food. Remember that even a twelve-inch Dutch oven can weigh twenty pounds or even more when loaded with food. The handle must rotate smoothly and move freely so that it will be useful whenever it is needed. The casting should be uniform in color and thickness, especially around the edge of the rim and the lid. The lid should be seated firmly on the pot, with no gaps and a good seal. You will want your Dutch oven's lid to have a looped handle in the center so you can easily use tongs or a lid lifter to remove it when it is hot.
Dutch ovens also come in a variety of sizes. The array of sizes makes them ideal for different cooking tasks and for different-sized groups. The smallest commonly available is the two-quart size (about eight inches). If you plan to cook for up to two people, this size works well. It's also a good choice for side dishes and many dessert recipes. A four-quart oven (ten inches) will accommodate recipes for two to six people. It's a good size for beans, rolls, and desserts, too. The six-quart size (twelve inches) can cook main dishes for up to fourteen people. An eight-quart oven (fourteen inches) will allow you to cook for a group of twenty, and if you want to feed a large crowd, choose a fourteen-quart (sixteen inch) oven. Most consider the ten or twelve inch ovens a good starter oven for a family campout. The larger ovens are very heavy and difficult to handle.
Once you get your Dutch oven home, you'll need to season it before you use it. Seasoning will help keep your cast-iron oven from rusting and will also help keep food from sticking when you cook. Aluminum ovens do not need to be seasoned. If you have purchased a used oven or are refurbishing an old one, start by removing rust. Wash the oven thoroughly and use fine sandpaper over the entire surface. Wash your new oven or the sanded old one in hot soapy water to remove dust and coatings. New ovens are often shipped with a layer of protective wax that this step will remove.
After it is completely clean, rust-free, and dry, heat the Dutch oven to about two hundred degrees. This can be done in your kitchen oven or an outdoor grill or fire. Place the oven upside down and rest the lid on top of the legs. When the Dutch oven is hot, rub the entire surface, inside and out, with oil or shortening using a clean cotton cloth. Do the lid, too. You will want to use oven mitts or other protection for your hands, since this must be done while the oven is very hot.
After you've covered the entire Dutch oven with oil, it must be heated again. Once again, you can use your kitchen oven set to three hundred and fifty degrees, a grill, or a campfire. Heat the Dutch oven for one hour. If you are working inside, be aware that the process will be smoky! When finished, leave the Dutch oven to cool back to room temperature. If you try to cool the oven too rapidly by using the freezer, cold water or snow, you risk warping or cracking it.
Your newly-seasoned Dutch oven is ready to help you cook up great foods for your family on your next camping trip. Take care of your equipment by removing excess food with a paper towel, washing with hot soapy water, and drying thoroughly after each use. Rub a light coating of oil inside and out, and you will be all set for next time. Do not scour or scrape your Dutch oven, as this will remove the seasoning. Rubbing the outside of the oven (wherever coals or soot may land) with liquid dish soap before cooking will make the outer surface of the oven easier to clean later.
A quick search of the internet, campfire recipe books, or discussions with experienced Dutch oven cooks will open your eyes to the wonders of Dutch oven cooking. There are recipes galore for Dutch oven cooking and you will find just the meal for your adventurous group. You are not limited to hot dogs on a stick with marshmallows as your primary camping fare anymore! With your Dutch oven and some good, hot coals, you can cook fabulous meals for your whole family.
