A Dutch oven is a must for delicious camp-out feasts. Just about anything you cook in a regular oven-pies, bread, stew--can be whipped up in a Dutch oven.

The cast-iron pot cooks on hot charcoals in the site's campfire ring. Place three times as many coals on the lid as underneath the oven. (The flat lid will hold the coals in place.) For easy cleanup, line the bottom and the sides of the Dutch oven with aluminum foil.

Use a wooden spoon to stir, and always cook with the lid on. Unless you like ashes in your food, don't tilt the lid when you remove it.

When you do remove the lid or handle any part of the hot oven, use cooking gloves or hot-pot tongs.

 Before use, the Dutch oven will have to be seasoned with oil. Once a Dutch oven is "seasoned" it should never be scrubbed with soap. A Dutch Oven won't rust if it is seasoned correctly and kept dry. Store the oven in a warm, dry place with the lid cracked so air can circulate inside. A Dutch oven seems indestructible, but it will shatter if dropped on hard cement or it will crack if cold water is poured into a very hot Dutch oven.