A Dutch Oven for Backpacking

Going backpacking or canoeing and are disappointed you can't make some of your favorite meals because the Dutch Oven is just too heavy and cumbersome to take with you?   Despair no longer!

John G. Ragsdale in Dutch Oven Cooking  describes an oven he made out of aluminum pie pans.

These three are just to show the configuration.
You would want more sturdy pans & painted. 

He took 3 heavy gage aluminum pie pans, painted the outsides black plus one inside, and then assembled two pie pans together  with heat resistant screws so that the concave parts are facing out.

When he uses them, the  bottom pan is placed a bit above the fire on rocks or steel tent pegs and the assembled pie pans become the cover and coal holder.  Make sure the black inside surface is the coal holder, not the side next to the food.

When it is time to pack up, the screws can be undone, the pans nested and the screws reattached so that they don't get lost.

Now, that is one resourceful camper!

Dutch Ovens

If you are going to be campfire or charcoal camping, then the Dutch oven will become an invaluable resource to allow you to make a great variety of meals.  Stews, roasts, lasagna, or pies can all be made in a Dutch oven.

A Dutch oven used in camping differs in a few significant ways from one you might find in your kitchen.  The first difference to notice is three legs that allow the oven to sit above the coals.  Look for sturdy legs approximately one inch high.  The second difference is the lid.   A Dutch oven lid for camping is going to have a raised lip around the outside that allows coals to be placed on the cover for more efficient heating.  This lid should fit snugly, without any rocking,  Also look for a strong wire bale handle for moving the oven, and a looped handle on the lid which is not riveted.

Dutch ovens can be made from either cast aluminum or cast iron.  While cast aluminum can be used and washed like normal cookware, cast iron cookware requires some special care.

The first thing to do with a brand new cast iron Dutch oven is to "season" it.  Seasoning is basically cooking layers of grease into the pan to protect it from oxidation and water.   This will benefit both the taste and the cleanup as it acts like a non-stick layer when done well.  Both websites in the source section offer procedures on how to season, condition, or break-in cast iron ovens.

A big question that newbies to cast iron cooking often ask, is "How do we clean this, so that it does not need to be re-seasoned all the time.  1. Remove as much food as possible.  2. Pour a few inches of water in the oven ( make sure it is neither too hot nor too cold for the present temperature of the oven otherwise it could crack) 3. Put the lid on the oven and heat it up.  The water and steam will soften any remaining food residue.  4. Remove from heat until it is safe to handle and then using either plastic or a sponge, scrape off the remaining food. 5. Discard the water and rinse. 6.  Thoroughly dry the oven.  Setting it near the fire for about 5 minutes will help evaporate the moisture  7.  Allow to cool to a safe working temperature and use a paper towel to rub a small amount of vegetable oil over the interior and exterior. There are many warnings about using soap because it will degrade the seasoning and even impact the taste of food cooked in the oven.  

If someone did not do a good job cleaning the oven, and fuzzy life is now inhabiting your oven, fear not, it can be reclaimed.  Dutchovendude in the sources section has a description on reclaiming your oven by the use of fire.








Sources:
Camp Cookery for Small Groups, BSA, 1986 printing  pg 14
http://www.dutchovendude.com/camp-cooking.shtml
http://whatscookingamerica.net/Information/DutchOven/DutchOvenCooking.htm