A camp Dutch oven is one of the most useful pieces of cookware you can bring on a car camping trip. With a bed of coals and a little practice, you can bake, roast, braise, simmer and fry. Stews, chili, cornbread, cobbler and even pizza are all on the menu. In the video below, Uncle Scott’s Kitchen explains what a camp Dutch oven is, what size to get and how to cook a simple peach cobbler. This guide covers the essentials so you can get started.
Camp Dutch oven vs. kitchen Dutch oven
A camp Dutch oven, sometimes called a cowboy or chuckwagon oven, differs from the enameled pot in your kitchen:
- Legs raise it above a bed of coals so air can circulate.
- A flat, flanged lid holds hot coals on top for baking.
- A bail handle lets you lift it or hang it over a fire.
Most are cast iron. Aluminum versions are lighter and don’t rust, but they heat differently and need a little more attention.
Choosing a size
Camp Dutch ovens are sized by diameter in inches. A 10-inch oven is handy for a couple or small sides, and a 12-inch oven is a popular all-round choice for a family. Deeper versions hold larger roasts and loaves. If you’re only buying one, a 12-inch is a good place to start.
Accessories that help
- A lid lifter, so you can check food without dumping ash in it
- Heat-resistant leather or welding gloves
- Long-handled tongs for moving coals
- A charcoal chimney starter
- A fire-safe place to cook, such as a fire pit or fire ring, plus a sturdy folding table nearby (away from the coals) for prep
How many coals?
Charcoal briquettes give the most predictable heat, which makes them easier for beginners than wood coals. A common rule of thumb for about 350°F is to use roughly twice the oven’s diameter in briquettes. For a 12-inch oven, that’s around 24 briquettes in total. How you split them depends on what you’re cooking:
- Baking (bread, cobbler, cake): put more on the lid than underneath, roughly two-thirds on top.
- Simmering and stewing (chili, soup): put more underneath, or set the oven directly over coals.
- Frying and searing: put all the heat underneath, with the lid off.
Wind, cold air and altitude all affect cooking, so you’ll often need extra coals in cold or breezy weather. Every 15 minutes or so, rotate the oven a quarter turn one way and the lid a quarter turn the other to avoid hot spots.
Easy recipes to start with
Chili or stew
Brown meat and onions in the oven over coals, add the remaining ingredients, put the lid on and simmer with most of the heat underneath.
Fruit cobbler
Add canned or fresh fruit, top with a simple batter or cake mix, and bake with most of the coals on top. This is a camp classic for good reason.
Cornbread or biscuits
Line the oven with parchment for easier cleanup and bake with more heat on top.
One-pot breakfast
Layer hash browns, cooked sausage or bacon, eggs and cheese, then bake until the eggs are set.
Fire safety
Cook only where fires are allowed, on a fire-safe surface away from tents and overhanging branches. Keep water and a shovel nearby, and make sure coals are completely out (cold to the touch) before you leave. Dispose of ash according to campground rules.
Cleaning and care for cast iron
- Let the oven cool a bit, then scrape out food with a wooden or plastic scraper.
- Wash with hot water. A small amount of mild soap is fine on well-seasoned cast iron, but don’t soak it.
- Dry it completely, ideally over low heat, then rub a very thin coat of cooking oil on the inside.
- Store it with the lid slightly open or a folded paper towel inside so moisture can escape.
- If rust appears, scrub it off and re-season the oven.
Looking for more ideas for camp meals? See our easy camping dinner ideas and our guide to camping meals you can prepare ahead of time.
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FAQ
Can I use a regular Dutch oven for camping?
You can use a flat-bottomed Dutch oven on a camp stove or grate, but a camp Dutch oven with legs and a flanged lid is much easier to use with coals.
Charcoal or campfire coals?
Charcoal briquettes give steadier, more predictable heat. Wood coals work well once you have some experience.
How do I keep food from burning on the bottom?
Use fewer coals underneath, rotate the oven and lid regularly, and use a trivet or parchment liner for baked goods.
Do I need to season a new Dutch oven?
Many are sold pre-seasoned, but extra seasoning helps. Follow the maker’s instructions.