Dutch Ovens have evolved over many years, but have the same basic features. For cooking over coals, you want an oven with a carry handle, legs, and a lip on the lid. Deep ovens, 5 inches in depth, allow you to cook more, with higher rising recipes without burning food to the lid (think marshmallows on a dump cake). Here are some additional details.
12 inch Lodge cast iron oven
Cast iron ovens are known for well distributed heat, easy clean up, and they can take rough handling.
Cast iron can rust and requires proper maintenance. This includes proper seasoning.Review maintenance care techniques before using your Dutch Oven.
Take a look at the Recipes section for more information about what to cook in a dutch oven. Check out these resources for more information on equipment and tools:
Most of the time, you will use a lid with your dutch oven. Lids get hot, so best to use something to lift and move them. Using a glove is not advisable; you may get burned, it's more difficult to rotate or move the lid that way, and, did we mention you may get burned. (Yes, yes we did.)
Types of lifters include prong lifters, squeeze handle lifters, and simple pliers. Each has it's own pros and cons.
Visit the Lid Lifters page for more details.
You can cook with coals using either charcoal or a wood fire. Many Dutch Oven cooks place their coals on a pan of some type or even a table made for use with Dutch Ovens. Most Scout units have their own methods they've used over the years.
Visit the Pans and Tables page for more details.
You will need tongs to move the coals, gloves to safeguard from burns, chimneys to heat your charcoal, windscreens to keep your heat on the ovens, and whatever else helps you cook and keeps you safe.
Visit the Accessories page for more details.
Wind shield with pan
Drip pan used with oven
Three styles of lid lifters