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Ready to add a cast iron Dutch oven to your campfire cooking arsenal? Read on to discover how to cook with it and why it's the ideal addition to your collection.

Photo credit: Valeriia Yevchinets

How it Works

The humble Dutch oven has been around for centuries. In recent years, it has become a stovetop fixture in a stunning range of hues, but the original, uncoated cast iron pot is a simple and effective tool for cooking in a variety of ways.

Put simply, a Dutch oven is a heavy lidded pot made from cast iron. It retains heat well and the tight seal of the lid creates a moist cooking environment that can easily mimic a regular oven or a slow cooker.

Ways to Cook

Because a Dutch oven allows you to cook almost anything, it's the ideal piece of equipment for your camping arsenal.

Sear, sauté, simmer

Use your Dutch oven (without its lid) just like you would use your cast iron skillet. It's perfect for searing steaks, sautéing vegetables, or simmering meatballs in sauce. The high sides of the oven are ideal for avoiding hot oil splatters as well.

Boil and braise

A covered Dutch oven is excellent for making one-pot pasta recipes, as well as for braising everything from beef roasts to turkey breast. The tight seal of the lid prevents steam from escaping, creating a moist cooking environment, which is perfect for slow cooking tough cuts of meat.

Baking

Yes, you absolutely can bake in your cast iron Dutch oven. Make cinnamon rolls, Irish soda bread, desserts, and more. When baking, you will need to use coals on top and below the pot to create an even heat that mimics your regular oven.

Choosing Your Heat Source

You have a couple options when it comes to using your cast iron Dutch oven at camp.

Open flame

You can place your Dutch oven over open flame on the campfire grate, on a BBQ grill grate, or over your camp stove. This will provide heat only to the bottom of the pot, so is ideal for things that require simmering, such as chili, baked beans, or chicken noodle soup.

Photo credit: Ignat Kushanrevoyz

When cooking over direct flame, use a low flame or very hot coals as this will provide an even heat. Large flames can cause the food to burn.

Hot embers, briquettes, or charcoal

When you want to create an oven effect for long braises or baked goods, you'll want to use a heat source that delivers consistent, even heat both below and on the lid of the Dutch oven. By using pieces of hot embers, briquettes, or pieces of lump charcoal, you can control the amount of heat being added to the oven.

Charcoal briquettes are ideal because they are all the same size, and are easy to distribute evenly below and on top of the oven. Lump hardwood charcoal also works well because it burns slowly. You can use hot embers from your fire, but you may need to replace them much more frequently than coals.

Dutch Oven FAQs

What's the difference between a cast iron Dutch oven and an enamelled Dutch oven?

Both types of Dutch oven are made from cast iron, and both work the same way. That said, enamel-coated Dutch ovens have a smooth non-porous surface that is easy to clean, and pretty to look at. They're not recommended for use on the grill or over open flame or coals as it can ruin the coating. They require less care than traditional Dutch ovens, but the surface can chip, and they tend to be more expensive than an uncoated one.

Traditional cast iron Dutch ovens require the same care as your cast iron skillet, meaning that they must be seasoned regularly, and kept dry when not in use, as they are prone to rust. Ones specifically designed for open flame cooking or cooking over coals usually come with legs to elevate them off the ground slightly, as well as a handle for easy lifting in and out of the fire pit or for suspending from a tripod over the fire.

Where can I use it?

Although cast iron Dutch ovens are specifically designed for campfire cooking, you can place them on your camp stove or set them on your grill. You could even place them inside your oven at home. If you're using it for any of these applications, be sure that the legs are resting between the slats of the grill or oven rack, or are sitting inside the burner recess on your camp stove.

What size should I buy?

Dutch ovens come in a variety of sizes, from 8 inches (20 cm) in diameter, all the way up to large 14 inch vessels, with a capacity ranging from 1 quart to 7 quarts. If you do a lot of campfire cooking, it's a good idea to purchase a few in different sizes.

Small or shallow Dutch ovens are great for baking breads, while larger ones are ideal for cooking large batches of soups, stews, and Dutch oven turkey chili, or larger pieces of meat.

How many coals do I need?

A good rule of thumb is to use twice as many coals on top as underneath the Dutch oven. I find that for a large 6 to 7-quart oven, using 8 coals on the bottom and 16 on the lid will give you a steady heat that mimics a 350°F oven. Smaller ovens or lower temperatures will require less coals, but you should always maintain a ratio of 2:1 for coals on top to coals on bottom. This will keep even heat in the oven, without burning the bottom or top of your food.

How often should I replace my coals or embers?

If you're using charcoal briquettes or lump charcoal, you should plan to replace the coals about every 30 minutes. Briquettes take 15 to 20 minutes to burn to grey before they're ready to use, so plan accordingly.

Why is my food taking so long to cook?

External factors are going to play a big role in your outdoor cooking experience. With the same amount of coals, your food is going to cook much faster on a hot, calm day than on a cold, windy one. Give yourself extra time, or add extra coals if you're cooking in cool, wet, or windy weather.

Ready to get cooking? Explore our collection of Dutch oven recipes and discover its potential!