Dutch oven cooking is a slow-cooking method done with portable cast iron pots that can easily be transported and used outdoors. Dutch ovens can be used to make roasts, stews, casseroles and even baked goods. When cooking over a campfire Dutch ovens can be stacked five or six high to conserve the heat that would normally escape.

Before using a new any new dutch oven, always season it. This will keep the dutch oven in good condition and prevent rusting.

Cooking in a dutch oven is often done with coals but can be done with wood or over a camp fire. Usually the heat is added to the top of the oven by moving the hot coals to the cover which has a lip to prevent coals and ashes from falling back into the food.

Burying the dutch oven in the ground will trap the heat and help the food cook faster.

When cooking meat add a cup of water to the dutch oven to help cook the meat and add some moisture. Start with eight hot coals on the bottom of the pot and 12 on the top, adding in new coals when the others cool. If adding in vegetables to the roast do not add them early on as they will become too soft. Instead add them in an hour before serving.

• See Mahalo's Guide to Dutch Ovens

• Amazon.com: Dutch Ovens

• eBay: Dutch Oven Merchandise

• Target: Dutch Ovens

• DutchOvenPro.com: Revolutionizing Dutch Oven Cooking

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