BASECAMP CUISINE
DUTCH OVEN
D ecadence
Tips for cooking gourmet camping meals guaranteed to become a tradition BY TIONA EVERSOLE
The fire crackles as the sun slowly begins its descent below the canyon walls. Nestled next to the flames is a large cast iron pot with a lid. Lifting the lid from time to time, the smell of the meal inside escapes and makes our mouths water as we wait patiently for the call, “Dinner’s ready!”
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deal for car camping and raft trips, the Dutch oven is a hefty kitchen item, weighing in at roughly 14 pounds (depending on the size). While slightly heavier than other camping cookware items, the meals that a Dutch oven prepares stand out from the typical foil pouch or hot dogs on a stick. Plus, the Dutch oven serves as a multipurpose cooking tool: use it to simmer, boil, steam, sear, pan-fry, sautee or bake meals. Its sheer utility makes the Dutch oven well worth the extra weight. Dutch oven cooking is something of an art: it takes time and practice to perfect different methods and recipes. But when done correctly, a Dutch oven meal is one of the best outdoor dining experiences. Whether you’ve already dabbled in cooking with Dutch ovens or are interested in trying out this new skill on your next trip, up your camping meal game with these tips.
DUTCH OVEN SELECTION AND HELPFUL TOOLS When selecting a Dutch oven, opt for one that has a flat lid. This will allow your coals to lay level and distribute heat evenly, and can also second as an additional cooking surface. A Dutch oven with feet will provide room underneath to place charcoal or other heating elements as well. Size and depth are also important factors to consider, and will depend on your cooking goals. For overnight raft trips with large parties, opt for a larger Dutch oven — about 14 inches in diameter. For a simple car camping getaway with a friend or loved one, a smaller 8-inch Dutch oven will do just fine. A deeper Dutch oven is ideal for most Dutch oven meals, while a more shallow Dutch oven is best for baking. Having the lid closer to the contents allows for browning the tops of specific items such as bread.
