DH and I attended a Scout leader training course over the weekend, and I was quite impressed with the versatility of the cast iron dutch ovens they used. We're very new to RVing, and until now I've only cooked a few basic meals in the RV and on a propane grill. I'd like to try some dutch oven cooking on an upcoming trip, and would appreciate some information.First, for our first dutch oven, what size would be best for a family of two adults and two boys ages 9 and 11? (From what I've read on here so far, if we like this I'll probably end up with a few different sizes, but would like to get one versatile size to start.) At the training class, they recommended the preseasoned Lodge brand. Any other suggestions?Next, what additional items are the MUST-haves for a first-timer? One the list right now I have: charcoal chimney starter, the tool for lifting the lid, heavy oven mitts (someone recommended welding gloves?), and charcoal. Am I missing anything necessary? Do I need to avoid metal spoons, etc., like on nonstick cookware? Any and all additional ideas would be welcome! Thanks so much!

We use a large oven because we quite often are cooking for a group of people. But we do cook smaller meals in it too. One item we've found to be invaluable is a dutch oven stand. It gets the oven off the ground and keeps things a little cleaner.Dutch Oven Stand

Wow. Good for you! Cast iron is pretty tough. There are lots of info here, and on YouTube. Yes, you can use metal utensils. I would get some storage things, like bubble wrap, old towels, etc. Crucial to keep it dry. Search the forum for 'cast iron'.

AJMom wrote:First, for our first dutch oven, what size would be best for a family of two adults and two boys ages 9 and 11? (From what I've read on here so far, if we like this I'll probably end up with a few different sizes, but would like to get one versatile size to start.) At the training class, they recommended the preseasoned Lodge brand. Any other suggestions?Next, what additional items are the MUST-haves for a first-timer? One the list right now I have: charcoal chimney starter, the tool for lifting the lid, heavy oven mitts (someone recommended welding gloves?), and charcoal. Am I missing anything necessary? Do I need to avoid metal spoons, etc., like on nonstick cookware? Welcome to the benevolent brotherhood of cast iron chefs! Looks like you have the equipment covered and I agree about adding a lid stand to keep your lid clean while checking the food. I even use that stand to hold a pie or casserole dish off the bottom of the deeper d.o.s Get an extra lid lifter: they tend to get lost on occasion. I spray painted mine nuclear orange to make it easier to find when it gets dropped. It doesn't touch food so the paint contamination isn't an issue.For a family of four, I recommend two 12-inchers. Two regular 12 inch d.o.s work well for maximum flexibility. I even have an extra deep 12" for the bigger foods like a whole chicken or ham. 14s are okay but then you have to wrangle the heavier weight of the pot along with the weight of the food inside. Instead of a 14" you'll find that two 12-inchers give you flexibility (two dishes instead of one) and less strain on your back when moving the d.o.Since you're just starting out you'll see a lot of specialty cast iron such as waffle makers. They're great if you're a committed cast iron chef. Otherwise give them a miss until you know you'll be doing this in the years to come.Happy ovening!PS By the way, c.i. dutch ovens work fantastic on the campfire for Indian cuisine.:C In fact a number of international recipes are outstanding on the campfire and quick to make. Most international food started over a family campfire.

Agree with Magnus, get a 12". Most recipes you will find online call for that size.

I normally suggest a 10" for a couple and even if they have small children. In your case I know that boys that age are likely to eat like adults and you would be wise to start with a 12". As long as you're buying though I would suggest a deep 12". It will cook like a regular 12 for virtually all recipes. In the long run you will find it very handy if you have extra mouths to feed. Eventually I would suggest a 10" or even an 8". They do a good job with sides and deserts. I'm personally fond of the 8". I have 2 and they are used as much as any of my DO's. The 8 is especially good for cobbler, breads, and sides like au gratin Potatoes.

Newbie Dutch Oven Cooking Questions | Good Sam Community

14 Replies

Quality_Johnson
Explorer
Nov 03, 2013
Here's an easy way to set up if you are at a campground with this type of fire ring.
SWMO
Explorer
Oct 29, 2013
I use a metal oil pan, the ones made for changing your oil. In order to cover the galvanized surface I wet it with vinegar and paint it with grill black.
A pair of original Channel Locks makes a good steady lid lifter.Use them by hooking the lid handle with the stationary top jaw.
Tom_Trostel
Explorer
Oct 29, 2013
One more item I would add is a large flat metal tray to put the coals and DO on while cooking. You can use the ground or pavement to cook on, but it leaves scorch marks. I use an old metal trash can lid upside down on 3 bricks. The pan that is sold for placement under hot water heaters works well as does a new, metal oil change pan. Even a strong cookie sheet will work.
AJMom
Explorer
Oct 29, 2013
Wow! Thanks for all of the great information and suggestions everyone!
Joe_in_Texas
Explorer
Oct 29, 2013
Good starter is a #12 dutch oven with legs and a lid with a lip around it for the charcoals.

Dutch oven cooking is our hobby. Check out the Lone Star Dutch Oven Society website (lsdos)for ideas and dishes.
magnusfide
Explorer II
Oct 28, 2013
If you shop at flea markets, take a magnifier and check for hairline fractures in the pot.

If you really like being a cast iron chef, you might eventually want to add this pit kit to your arsenal
http://www.campfirecafetv.com/shop/index.php?route=product/category&path=25
Roy_Lynne
Explorer
Oct 28, 2013
Another hint is you can often find them at flea markets cheap
Wishbone51
Explorer
Oct 28, 2013
I bring my Lodge camp oven (among other cast iron items) on all my trips. It even works nicely on the stove top in the RV if the weather isn't nice outside. The only issue is that there is no room on the stove for anything else.

Do a search for how to care for cast iron if you've never dealt with it. Properly cared for CI is a joy to work with. Neglected CI will frustrate you.
Roy_Lynne
Explorer
Oct 28, 2013
Mark's Black Pot. This is my favorite blog about Dutch Oven Cooking. My first attempt was a corn casserole. OMG is was awesome, but took longer to cook than I had planned. So my first and only hint is start early and don't be in a rush.
SWMO
Explorer
Oct 28, 2013
I normally suggest a 10" for a couple and even if they have small children. In your case I know that boys that age are likely to eat like adults and you would be wise to start with a 12". As long as you're buying though I would suggest a deep 12". It will cook like a regular 12 for virtually all recipes. In the long run you will find it very handy if you have extra mouths to feed. Eventually I would suggest a 10" or even an 8". They do a good job with sides and deserts. I'm personally fond of the 8". I have 2 and they are used as much as any of my DO's. The 8 is especially good for cobbler, breads, and sides like au gratin Potatoes.

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Newbie Dutch Oven Cooking Questions

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