A Dutch oven is a heavy-duty, covered cooking pot that is made of either cast iron or aluminum. They are particularly well-loved by campers and boy scouts.

Most Dutch ovens are made of cast iron they need to be seasoned so that they last long and stand up well to cleaning. Begin by coating the entire dutch oven inside and out with shortening or some other vegetable grease, wiping of excess with a rag. You might want to line the bottom of the oven or lower rack with aluminum foil to prevent grease dripping down and staining the oven. Set the dutch oven in a preheated 500°F oven. Set the cover with the handle pointing up and set the dutch oven upside down over the cover. Leave the dutch oven in the oven for 30 minutes and then turn it off. Let it cool inside the oven overnight. Reapply with several coats of grease if desired.

Dutch ovens have been in use since the 17th Century. They were made in Holland and had a smoother surface then British pots. A man named Abraham Darby decided to travel to Holland to see how they were made. He learned the method of casting the pots and began to make them in England. Perhaps they are called Dutch ovens from the source of Darby's research or perhaps due to the door to door selling of the pots by Dutch salesmen.