Campfire Cookin' With a 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. The history of this cooking
wonder goes back hundreds of years in various forms. In 1704, an
Englishman by the name of Andrew Darby, taking what he learned by
observing the Dutch system of making these cooking vessels, patented a
process similar to them, and produced cast-metal cooking vessels for
Britain and the new American colonies. The term "Dutch Oven" has been used
since about 1710.
American's changed the design over time, including making a shallower pot,
putting legs on it, flanging the lid, something that has been credited to
famous colonist Paul Revere.
You can use a Dutch oven
on a wood stove or open fire cooking. Dutch Ovens come in all shapes and
sizes but the most usable size is a 12-inch diameter with legs, a bale
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.
Camp cook using dutch ovens near Marfa,