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History of the Dutch Oven

An absolute “must-have” for campfire cooking is an old-fashioned Dutch Oven. You know—the heavy cast-iron, lipped lid, three-legged pan. This cooking wonder has a history spanning hundreds of years in various forms. In 1704, an Englishman named Andrew Darby, inspired by the Dutch method for making these cooking vessels, patented a similar process and produced cast-metal cooking vessels for Britain and the new American colonies. The term “Dutch Oven” has been used since about 1710.

Americans changed the design over time, including making the pot shallower, adding legs, and flanging the lid, which is credited to famous colonist Paul Revere.

You can use a Dutch oven on a wood stove or for open-fire cooking. Dutch Ovens come in all shapes and sizes, but the most usable size is a 12-inch diameter with legs, a bail handle on the body of the pan, a small loop handle on the lid, and a lipped lid—the heavier, the better. Twelve inches may seem like a large pan, but not so large that a meal for four would be lost, and versatile enough for a crowd of 8-10.

A heavy pan retains heat longer and cooks your food more evenly than a thinner pan. Any pan you use on the open fire needs a bail handle, since you will need to slide a stick or pot lifter under it to move it.

You can buy a pan with a flat bottom, but these pans are best left for a conventional or wood stovetop. The flat bottom will not allow heat from a fire to absorb evenly into the iron for even cooking, and you won’t be able to get coals under it. A pan with three legs is more stable than one with four legs. An additional small loop handle on the lid will save time and prevent burned fingers when you take off the lid to check the food.

Finally, a lipped lid, with the lip running around the outer edge, makes it easier to regulate the temperature and keep the hot coals on as you move the pan around the fire area. Most lids are dome-shaped and can be turned upside down to use as a griddle or frying pan on the hot coals.

Cast iron pans heat slowly, retain heat for a long time, and work best at lower temperatures except when frying.

Seasoning the Pan

If you buy a cast-iron pan, season it thoroughly to make it as nonstick as possible and extend its life. Well-cared-for pans can last for generations. Wash the new pan thoroughly with soap and warm water, as it usually has a lacquer that can burn onto food the first time it’s used. You can also scrub old, rusty pans with steel wool and wash them with soap and water, but be sure to clean out any steel shavings left by the steel wool.

Dry the pan well, then use a clean towel or paper towel to rub a thin layer of shortening or other vegetable oil over the cooking surface. You may also want to oil the outside of the pan, purely for appearances. Do not use animal fat or lard, as it can quickly become rancid.

After rubbing the oil into the pan, place it in a warm oven at 250 F, or over warm coals, for 2 hours, replacing the coals often to maintain the temperature. Cool the pan, then repeat the oiling, heating, and cooling steps twice.

To clean your pan after oiling and baking, wash with mild soap, rinse, and dry thoroughly after each use. When you wash your pan, dry it completely in a low oven or on warm coals. Then oil it lightly and bake in the oven or over coals again. This process, known as “curing,” helps your pan maintain its nonstick surface and last a lifetime.

Cooking Methods When Using a Dutch Oven

There are four different methods of cooking with a Dutch Oven over a campfire – each achieved by altering the source of heat.

Roasting – In roasting, the heat from your coals should come evenly from the top and bottom. Place coals on top, and pull coals up under the pan to create even heat. Place the same amount of coals on the lid as under the pan. Roasting is best achieved at high temperatures and short cooking times. This will seal in the juices.

Frying and Boiling – When frying and boiling, all the heat should come from underneath the pan. Keep the temperature high and even during cooking.

Baking – Baking requires cooking mainly from the top. Place the coals on the lid and underneath the pan in a three-to-one ratio, with most of the coals on the lid. Watch baked foods very carefully.

Simmering and Stewing – Most heat should be from the bottom of the pan. Place coals on the lid and underneath the pan in a four-to-one ratio, with most coals underneath the oven. Regulate heat during stewing and simmering by moving hot coals under the pan.

Remember not to rush the cooking process. If you allow enough time for the oven to heat up before adding the food and keep the coals adjusted to maintain the temperature, you will get great results.

Baked Salmon

Barbecue Meatroll

Ingredients

• 4 pounds ground beef
• 2 cups oatmeal
• 4 eggs
• 3 tablespoons Worcestershire sauce
• 1 large sweet onion
• 1 small green pepper
• 8 oz. mushrooms
• 1 garlic clove (crushed)

Barbecue Sauce
Mix:

• 2 8-oz cans tomato sauce
• 1/2 cup brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon dry mustard
• 1/2 teaspoon cloves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon allspice
• 2 tablespoons Worcestershire sauce

Pat meat out on Saran wrap, aluminum foil, or a cookie sheet. Use the rolling pin to roll it out to a rectangle about 1/2 inch thick. Place diced vegetables on top of the rectangle. Remove Saran wrap or foil if you used it. Roll meat and vegetables as you would a cinnamon roll. Place in an aluminum foil-lined 12-inch Dutch oven; if you have to make a seam in the foil, make sure the seam is down. Bend the meal roll to fit the Dutch oven if necessary. Bake for 15-20 minutes and baste with 1/2 of the barbecue sauce. Bake another 15 minutes. Add the remaining sauce. Bake for approximately 1 hour with coals on top and bottom.

Barbecue Ribs

• 1/2 Rack of spare ribs
• Salt and Pepper ribs according to taste
• Your favorite barbecue sauce

Braise in a hot Dutch Oven for 30 to 40 minutes at approximately 450 degrees. Cover the lid completely with coals; do the same with the bottom. Check for browning; turn if necessary. Separate ribs and cover them with your favorite barbecue sauce. Bake for approx. 2 hours with 14 coals on top and bottom.

Bratwurst Stroganoff

Ingredients

• 2 lbs stadium-style bratwurst
• 1 lb package of Portobello mushrooms, sliced thin
• 1 large, flat Vidalia onion, sliced very thin
• 1 quart sour cream
• 1 quart white wine
• 1 to 2 tablespoons of flour
• 2 tablespoons of high-heat oil (peanut or olive)
• 1/2 tablespoon garlic powder
• salt and pepper to taste
• 2 large packages (24 oz to 32 oz total weight) extra-wide egg noodles

Bring enough water to a boil, following the package directions for the noodles. A large pinch of coarse salt may be added to speed boiling and help flavor the noodles. Heat a large skillet (12 to 14 inch) and add the oil. Immediately add the brats to the oil and turn to brown them completely. This should take about ten minutes. Remove the brats from the pan and allow them to rest for at least five minutes. Check the water and, when ready, add the noodles. After the brats rest, slice them into 1/2-inch pieces and set aside for later use. Add the onions to the skillet and reduce the heat slightly to medium-high. Allow the onions to begin to clear, then add the mushrooms. Raise the heat slightly closer to high.

The vegetables should begin to absorb the drippings from the pan. When they do, return the sliced brats to the pan and cook for about 5 minutes, stirring constantly. If the pan appears dry, add additional cooking oil a half tablespoon at a time. Add no more than one additional full tablespoon. Sprinkle half the flour over the pan contents and add the garlic. Stir to combine and let the flour absorb. Add the sour cream and stir to combine. Add the wine a little at a time to reach a consistency like sausage gravy, or a bit thinner. This should take about half of the wine. When the noodles are done, drain them well, add them to the sauce, and combine. Check the sauce. If it is too thick, add a little more wine and combine. If too thin (it doesn’t coat the noodles), sprinkle a little of the remaining flour over the dish and combine well. Do not use more flour than what was left over from the original recipe measure because too much raw flour will ruin the dish.

Campfire Breakfast

Ingredients

• 1/2 lb bacon (or pre-cooked sausage)
• 1 medium onion
• 2 lb. bag of frozen hash brown potatoes (can be defrosted first)
• 1/2 lb. grated cheddar
• 1 doz eggs
• Small jar of salsa-about 1 cup (optional)

This recipe requires 6-9 bottom coals and 12 -15 top coals.

Preheat 12″ Dutch Oven. Slice bacon and onion into small pieces and brown until onions are clear. Stir in the hash brown potatoes and cover. Remove, cover, and stir occasionally to brown, then heat the potatoes (15-20 minutes).

Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set. (10 – 15 minutes)

Sprinkle grated cheese over the egg mixture, cover, and continue heating until the eggs are set and the cheese is melted. Optional: Pour a small jar of salsa over the cheese/egg mixture. Cover and cook for an additional 3-5 minutes. Slice and serve.

Chicken Pot Pie

Ingredients

• 2 large chicken breasts, cooked and cubed
• 2 large cans mixed vegetables
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 10-pack refrigerated biscuits

Mix the chicken, vegetables (including liquid), and both cans of soup. Put in a Dutch oven and warm over coals. Do not boil. When warm, place the biscuits on top of the chicken mixture and cover them with a lid. Place coals on the lid. Check after 15 minutes. Cook until the biscuits are done. Usually takes about 30 minutes. Serves four.

Cowboy Beans

Ingredients

• 2 cups dried red beans
• 2 cups dried pinto beans
• 1 large yellow onion, chopped
• 3 tablespoons garlic, chopped
• 3 green chile peppers, grilled and diced
• 3 vine-ripened tomatoes, grilled, seeded, and chopped
• 1 tablespoon vegetable oil
• 7 quarts water or vegetable stock
• 1 smoked ham hock
• 1 teaspoon toasted coriander seed
• 1 bay leaf
• 2 whole dried red chile peppers
• Salt and pepper, to taste

Soak beans overnight in water to cover, changing the water once; drain.

When beans are ready, sauté onion, garlic, green chiles, and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat. Add water or stock and ham hock; bring to a boil. Add beans, coriander seed, bay leaf, and dried chiles. Continue to boil for 30 minutes, lower heat, cover, and simmer for three to four hours until beans are tender. Season with salt and pepper to taste. Makes 16 servings.

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Dewberry Cobbler

Ingredients

Filling:

• 2 cans (approximately 4 cups) frozen dewberries
• 2 packages of fresh Sugar to taste (1-2 cups).

You may substitute with fresh or frozen blackberries. Mix dewberries and sugar. This mixture should cover a 12-inch Dutch oven 2 inches deep. Cook this mixture until syrupy.

Crust:

• 1/2 cup butter
• 1/2 cup Crisco
• 2 cups flour

Cut butter and Crisco into flour. Add ice water. Mix until the crust is crumbly. You may need to add more flour. Don’t roll out! Sprinkle or crumble over the dewberry-and-sugar mixture. Sprinkle 1/4 cup sugar over top. Cover the Dutch oven and put coals on the lid. Cook for 10-12 minutes, or until the crust is brown. Bake at 375°F for 20-25 minutes. Serves 10.

Dutch Oven Cobbler

Ingredients

• 6-10 refrigerated pie crusts
• 1 gallon of sliced peaches, drained – save syrup
• dried prunes, raisins, or apricots (optional)
• brown sugar
• cinnamon
• butter or margarine

Grease your Dutch oven and add 1 or 2 pie crusts. Layer in sliced peaches, sprinkle with brown sugar and cinnamon, and add plenty of butter. Add another pie crust and repeat until you are out of peaches and pie crusts. You can add the dried fruit to the peaches if you like. Add the last pie crust. Takes about 3 hours, and the oven doesn’t need much heat.

Dutch Oven Biscuits

Ingredients

• 1/4 cup lard or shortening
• 1/2 cup warm water
• 2 cups flour
• 1/2 cup dry milk powder
• 2 Tb sugar
• 1 Tb plus 1 tsp baking powder
• 1/2 teaspoon salt

Build a charcoal fire with 36 briquettes, and let them burn until they are covered with ash. Place 12 of the coals in a circle. Place a 12-inch Dutch oven over the circle of coals. Add the shortening to the Dutch oven and heat until melted. Using pot holders, tilt the Dutch oven to coat the interior lightly with the melted shortening. Pour the melted shortening into the warm water and combine with the well-mixed dry ingredients. Stir just until the dough is soft. Drop heaping tablespoons of the dough into the Dutch oven. Place the lid on, then use a spade to spread the remaining coals on top. Cook the biscuits until lightly browned, 15-20 minutes. Serve hot with wild honey.

Dutch Oven Potatoes

Ingredients

• 1 lb. bacon, diced
• 2 onions, diced
• 2 green peppers, diced
• 12 medium potatoes, red Pontiac, peeled and sliced dollar size
• 1 lb. sharp cheddar cheese
• 1/4 lb. Swiss cheese
• salt and pepper
• Mushrooms, optional

Fry bacon in a Dutch Oven. Add onions, peppers (and mushrooms), and sauté. Pour off some of the bacon grease and add potatoes. Add salt, pepper, and seasoning to taste. Mix, but don’t stir while cooking. Put 8 briquettes under the oven and 14 on the lid. This lets all the potatoes cook evenly without stirring. Cook approx. 45 minutes. Check with a fork; when done, grate the cheese together, sprinkle evenly over the potatoes, and replace the hot lid. The cheese will melt down through the potatoes, and they are ready to eat.

Dutch Oven Pot Roast

Ingredients

• 1/2 lb. roast beef per person
• 3 teaspoons bacon grease or vegetable oil
• 1 beef bouillon cube
• 1 cup boiling water
• 4 teaspoons catsup
• 1 teaspoon Worcestershire sauce
• 1 small onion
• 1/2 clove garlic (minced)
• 2 teaspoons salt, 1/2 teaspoon pepper
• 1 teaspoon celery salt
• 1 small can mushrooms
• 4 teaspoons flour
• 1 cup sour cream

Steps: Heat bacon grease or vegetable oil in a Dutch oven (don’t let the fire get too hot). Add roast and brown on all sides. Dissolve the bouillon cube in boiling water. Add ketchup, Worcestershire sauce, chopped onion, salt, garlic, garlic salt, and pepper. Stir and pour over roast. Put the lid on and cook for 2 to 2 1/2 hours over low heat (in the oven, 250 degrees) until the meat is tender. Remove the Dutch oven from heat and take out the roast. Blend flour into the cooled liquid to make gravy. Return to heat and add mushrooms and sour cream (stir until gravy is smooth and hot). Slice beef and serve with gravy.

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Giant Pecan Ring

Ingredients

• 2 1lb loaves frozen bread dough or homemade bread dough
• 1/2 c butter, melted
• 1/2 c sugar
• 1/2 c packed brown sugar
• 2 tsp cinnamon
• 1/2 c chopped pecans
• 1-1/4 c softened powdered sugar
• 1/2 tsp vanilla
• Milk (about 4 tsp)
• Cinnamon sticks (optional)
• Pecan Halves (Optional)

Lightly grease the inside of the Dutch oven. On a lightly floured surface, flatten the thawed dough slightly.
Cut each loaf into 4 pieces (8 total). Form each piece into a rope about 18″ long.

Brush each rope with melted butter on all sides. Stir together sugar, brown sugar, and cinnamon. Place the mixture on a sheet of foil. Roll the rope in the sugar mixture to coat evenly. Shape the rope into a coil in the center of the Dutch oven. Roll another rope in sugar. Attach securely to the end of the first rope and continue coiling. Continue coating ropes and attaching to form a 10-11″ circle.

Sprinkle any remaining sugar over the coil. Sprinkle with chopped pecans. Cover and let rise in a warm place for about 30-40 min. Bake at 350 for 30 to 35 min, or until done. Cover with foil for the last 15 minutes to prevent over-browning, if necessary. Cool for about 15 min.

Stir together powdered sugar, vanilla, and enough milk to make a thick glaze. Spoon over the top of the cake. Decorate with cinnamon sticks and pecan halves, if desired. Serves 16.

Ham Casserole

For a big Dutch oven, use more ham/cheese/corn and double the topping. You can add anything you like, such as black olives, onions, mushrooms, etc.

Ingredients

• cubed ham
• corn niblets
• shredded cheese
• Italian seasoning

Topping

• 1/2 cup baking mix (Bisquick)
• 1 cup milk
• 2 eggs

Line the Dutch oven with foil all the way up the sides, then grease it or use nonstick spray. Layer 1/2 inch ham on the bottom, then add a layer of corn, a layer of cheese, and sprinkle with Italian seasoning. Mix the milk, eggs, and Bisquick until well blended. Pour over the ham/corn/cheese layers, ensuring the liquid is evenly distributed. Cook for about 1/2 hour (about 350 degrees) until the casserole sets up. To serve, remove the foil from the Dutch oven, peel it away from the casserole, and cut into wedges. Serves 6-8.

Hot & Spicy Chicken
 
Ingredients

• 2 @ chickens, quartered and skinned
• Sesame seeds
• 2 T. soy sauce
• 2 T. red wine vinegar with garlic
• 1/8 tsp. cloves
• 1 tsp. ginger
• 2 T. cornstarch
• 3/4 c. brown sugar
• 1 T. cooking sherry
• 1/2 tsp. cayenne pepper
• 1/8 tsp. nutmeg
• 3/4 c. water

Bake the chicken in a Dutch oven for 40-50 minutes, or until done, at about 350 degrees. Use 4-6 Briquettes on the bottom and 12-16 on top.

Meanwhile, mix everything except water and starch. Bring to a boil. Mix water and starch, and add to the boiling mixture. Stir until thickened. Spoon over the chicken for the last 20 minutes of cooking. Sauce may be made ahead.

Hunters’ Dumplings

Ingredients

• 2 cups diced chicken or leftover turkey
• 1/2 stick butter
• 1 can cream of chicken soup
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 large cans chicken broth or 2 quarts water with 8 bouillon cubes
• 8 flour tortillas

Bring broth and seasonings to a boil. Meanwhile, slice the tortillas into thin strips. Place in the boiling broth and cook for about 15 minutes. Add chicken pieces and cook for 15 more minutes uncovered. Serves 4-6.

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Mexican Casserole

Ingredients

• 1 lb breakfast sausage, hot or regular
• 1 lb ground beef
• 1 medium onion, chopped well
• 2 eggs
• 1 can Rotel diced tomatoes, drained well
• Bread crumbs as needed

Mix well, adding bread crumbs to produce a dense meatloaf. Place in a #10 Dutch oven sprayed well with nonstick spray. Cover and cook for about 30 min or until almost done.

While that is cooking, mix 2 boxes of cornbread mix according to the instructions given and add the following:

• 1 small onion, finely chopped
• 2 medium jalapeños, finely chopped
• 1 can of creamed corn

Mix well.

Remove meat from oven and carefully drain off any liquid. Pour the cornbread mixture over the meat and return to the oven for about 20 minutes. Watch this carefully. Check for doneness with a toothpick.

Monkey Bread

Ingredients

• 2 c. water (really warm)
• 1/2 c. sugar
• 1 T. salt
• 1 T. yeast
• 6 c. flour
• 1/4 c. oil
• 2 large eggs (beaten)
• 1/4 lb. butter

Mix 2 cups warm, real water, ½ cup sugar, 1 tablespoon salt, and 1 tablespoon yeast. Let set until bubbly. Add two large beaten eggs and 3 cups of flour; stir, do not beat. Add ¼ cup oil and 3 cups more flour. Dough will be sticky; cover and let rise until doubled in bulk.

Roll dough out on a floured surface to ½ inch thickness. Cut into 2 ½ inch circles.

Melt 1/4 pound of butter in a deep 14″ Dutch oven. Do not let butter get too hot. Dip the dough circles in butter, coating both sides. Lay the dough circles on the inside edge of the Dutch oven, overlapping about one-third. Place the second layer of dough circles like shingles inside the first ring.

Cook with 11 briquets on the bottom of each oven and 15-20 briquets placed around the outer rim of each lid. Bake for about 25 minutes. Remove the ovens from the bottom briquets and finish cooking with top heat only for approximately 10-15 minutes more. When finished, remove from the Dutch oven and serve warm.

Variations

Garlic Parmesan Monkey — Bread Follow the above recipe, adding ½ teaspoon garlic powder to the melted butter in the Dutch oven. After circles of dough are placed in the Dutch oven, sprinkle the top with ¾ cup Parmesan cheese.

Sesame Seed Monkey — Bread: Follow the above recipe, adding 1 tablespoon of sesame seeds to the melted butter in the Dutch Oven. After circles of dough are placed in the Dutch oven, sprinkle the top with 1 tablespoon sesame seeds.

One Pot Tortilla Breakfast

Ingredients

• 2 tsp. vegetable oil
• 2 medium green, red, and/or yellow peppers, thinly sliced
• 1 small red onion, thinly sliced
• 1 (1.25 oz.) package taco seasoning mix
• 1 can evaporated milk
• 6 large eggs, lightly beaten
• 12 (6 in.) fajita- size flour tortillas, warmed
• 1 jar of salsa
• 1 tub of sour cream
• 1 lb. shredded cheddar cheese

Heat oil in a Dutch oven. Add pepper, onion, and seasoning mix; stir well. Cook for 3 to 5 minutes, or until vegetables are crisp-tender. Transfer to bowl, cover.

Combine evaporated milk and eggs in a bowl. Pour into oven and scramble until soft curds form. Move eggs to center of oven. Arrange vegetables around eggs. Sprinkle cheese over eggs and vegetables.

Serve with tortillas. Garnish as desired.

Prairie Steamer

Ingredients

• 3 young chickens, cut into eighths
• 18 small potatoes
• 12 small onions
• 12 sausages
• One dozen ears of corn.

Scrub the potatoes, peel onions, and husk corn. Save the husks, but discard the silk. Spread a layer of corn husks on the bottom of a boiler or large kettle. Pour in 1 quart of water. Layer the potatoes and onions on the husks. Add a layer of chicken pieces and sausages. Add another layer of husks, then a layer of corn, and another layer of husks. Top with one potato. When that potato is done, everything is done. Cover the pot and steam over the fire for 1 1/2 hours or until done.

 

Compiled and edited by Kathy Alexander/Legends of America, updated November 2026.

Also See:

The Chuck Wagon – The Real Queen of the Cattle Trail

Chuckwagon Western Recipes

Campfire Recipes

Flavors of the Mother Road – Route 66 Recipes

Good Ole’ Fashioned Recipes

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