50 Delicious Dutch Oven Recipes for Camping (2024)

FAQs

What not to put in Dutch oven? ›

This Dutch oven tip applies more to a seasoned cast iron Dutch oven than one with an enamel coating, but every Dutch oven user should be aware nonetheless: When you cook acidic ingredients—like tomatoes, wine-based sauces, and citrus—for longer than 30 minutes, the protective coating built up on the cast iron starts to ...

Dutch ovens, like the Camp Chef Classic Dutch Oven, have been used for wilderness cooking for ages and are a wonderful way to cook nourishing food in the great outdoors. They retain heat and enhance the transfer of heat through the food.

Think simmering soups, steaming rice, boiling water for pasta, etc. Sear, pan-fry, sautee: A camping Dutch oven is also a great stand-in for a cast-iron skillet. Anything that can be cooked in a cast-iron skillet can be done in a Dutch oven too, like searing steaks, browning chicken thighs, sauteing vegetables, etc.

You fart, under some blankets, then pull the blankets over someone's head, thereby trapping them and the fart in a contained space for a short time. The Dutch Oven is also a cookpot meant to be buried in hot coals for long, slow cooking.

You can also use a Dutch oven as a heavy-duty, fire-resistant pot and place it over a campfire. Since it's made entirely from cast iron, there's nothing that can melt or warp.

Scrape out all of the food and wash your Camp Dutch Oven by hand with hot water. You can use a small amount of mild detergent. Dry your Camp Dutch Oven and lid thoroughly with paper or cloth towels. While the cookware is warm, rub a very light layer of cooking oil or our seasoning spray onto the surface.

Raw cast iron needs to be seasoned to make it nonstick and rust-resistant, while enameled Dutch ovens are somewhat nonstick and protected out of the box. High-quality enamel coatings are expensive, which is why enameled Dutch ovens cost more than their standard cast iron counterparts.

Preheat the oven to 400 degrees Fahrenheit (around 200 degrees Celsius). Apply about one tablespoon of vegetable or seasoning oil to the Dutch oven. Using a clean cloth or paper towel, wipe the oil evenly all over the cast-iron surface. Use a second cloth to remove any excess, leaving only a thin layer of oil.

Take your oven's diameter in inches and double it. This is the number of high-quality, standard-size charcoal briquettes you will need to heat your oven to 325 degrees every time. For a 10-inch oven, you need 20 briquettes. For a 12-incher, you need 24 briquettes, and so on.

The best Dutch ovens, like those supplied by Crumble cookware, are also enamel lined. That eliminates food sticking and makes them much easier to clean. Of course, high-quality enamel costs money, pushing the price higher. If you want high-quality you need to be prepared to pay for it.

What is the best cut of meat for a Dutch oven? ›

Chuck roast is the most popular cut of beef for this recipe. It is less expensive then other cuts and has good marbling, which makes the meat fall-apart tender after braising for a few hours. Why use a Dutch Oven for a Pot Roast? Dutch oven is made of cast iron, which retains and evenly distributes the heat.

A Dutch oven is a heavy-duty pot with lid designed for browning meat and veggies and then simmering on the stovetop or braising in the oven. It can also be used for soup and more simple tasks like boiling pasta. It's often used to make bread as well.

No matter the style or size, any Dutch oven will open up endless recipe opportunities. Create beautifully braised meat, pot roasts, hearty beef stew, healing chicken soup, or the creamiest mac and cheese. Use it like a slow cooker, a bread cloche, or a pot for frying.

"Avoid using strong chemicals, such as bleach, on your [Dutch oven]," Cruz says. The enamel on Le Creusets and other similar Dutch ovens is delicate, and bleach that isn't properly diluted or is left on the pot for too long can wear at the enamel and dull its shine.