Dutch Oven cooking

I’ve had a Dutch oven in my kit room for about 10 years now and dabbled in cooking with it quite a few times.

What a versatile piece of kit the only issue with it is the weight. It’s not the sort of thing you throw in your backpack and carry on a thruhike, it’s the sort of kit that you take with you in a car where you don’t have to worry about walking with it and can take out of the car to your camp.

There’s many Different types but the one most versatile for camp cooking is the three legged Dutch oven.

A camp oven sits on three stubby legs over hot coals or briquettes. It usually comes with a flanged lid (formed with a lip on the outer edge) to keep ash or coals out of the food when the lid is lifted.

Simple as it sounds, a camp oven is a wonderfully versatile piece of equipment. Use it as a pot or sauté pan. Flip the lid over and use it as a griddle.


Or place the food inside the oven and fit the lid tightly over the top controlling the temperature by regulating the amount of embers on the lid.

One of my favourite things to cook in a Dutch oven is a joint of lamb.

There’s many different ways to cook it some people wrap the meat in foil to save the arduous cleaning of the oven but I prefer resting the meat on sliced potatoes and if the oven is really charred inside put it on a high heat to burn any residue of welded to the oven.

Also if the outside of your meat is burning the embers are to hot.

Let’s talk about the lid. The lid is what turns this pot into a oven but also flip the lid over and stick it in your coals and you have a perfect skillet for frying Bannock, cooking breakfast or frying fish.


I recommend adding a Dutch oven to your kit and search some recipes. There’s many books available on Amazon about Dutch oven cooking.

Try a roast chicken then use the Dutch oven to boils down a broth with the carcass and make a great chicken stew with dumplings this is my children’s favourite known as camping stew!

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