When the Dutch oven was first patented in the early 18th century, its design was markedly different from what you might see at a modern day camp site. Early Dutch ovens resembled cauldrons in that they were very deep and lacked legs. This design would hardly hold up to campfire use, which became common in the American colonies. Over time, legs were added to keep the oven perched above hot coals; the pot became shallower to allow for quick boiling.

Today’s modern cast iron Dutch ovens require a bit of modification before use in the wilderness. It’s important to scour the inside of the pot with soap and warm water in order to remove the wax coating. Following this cleaning, cover the inside surface with vegetable oil. Heat the oven to allow the oil to bond with the metal. This process effectively protects a Dutch oven from rust.

Everybody enjoys a delicious dessert every now and then. There’s no reason to cut desserts out of the menu just because you’re camping. There are many easy dessert recipes that can be made using your Dutch oven cookware right at your camp site. Surprise your fellow campers with dinner followed by a yummy dessert. Here’s a great recipe for Apple Tort to try:

Ingredients:
~ 1 ½ lbs apples
~ ½ cup butter
~ 1 cup sugar
~ 1 tsp. cinnamon
~ 2 premade piecrusts (9-inch size)

Equipment:
~ Dutch oven
~ Frying pan
~ Paring knife

Instructions:
Peel, core and slice apples, add them to a hot skillet with butter and sugar until apples start to caramelize, add cinnamon. Dish the apples into a 15″ foil-lined Dutch oven. Place both pie crusts overlapping over the top of the apples covering as much of the apples as possible. Place the Dutch oven on top of 12 live briquettes, adding 18 live briquettes on top for about 30-45 minutes, or until pie crust is golden brown. Dump onto plate, slice and serve.