By Matt LeCheminant
A Dutch oven is the one piece of cookware that turns a river camp into a kitchen. It is a heavy cast iron pot with a lid that holds coals, so it works like a small oven. Here is how to pick one, based on what we carry in our own kitchen boxes.
What we carry
Our river kitchen boxes hold round cast iron Dutch ovens in 10, 12 and 14 inch sizes, plus a square oven. The 12 inch is the one we reach for most often.
Pick a size
- 10 inch: good for a frittata, a small cobbler or a side dish for a small group.
- 12 inch: the all-around size. It bakes a full cake or a casserole for 8 or more.
- 14 inch: for big groups and for baking two layers at once.
If you are matching a home recipe, a rough guide is that an 8 by 8 pan fits an 8 to 10 inch oven, a 9 by 13 pan fits a 12 inch oven, and a 10 by 15 pan fits a 14 inch oven. If you only buy one, buy a 12 inch.
What to look for
- A flanged lid: the raised rim holds coals on top so they do not slide off.
- Three legs: they keep the oven just above the coals so the bottom does not burn.
- A bail handle: a wire handle lets you lift and hang the pot over a fire.
- Pre-seasoned cast iron: it is ready to use out of the box and takes less care at first.
- Weight: a 12 inch cast iron oven runs around 20 pounds with the lid, so plan on carrying it by car or raft, not by backpack.
Cast iron or aluminum
Aluminum ovens are much lighter, but they lose heat faster in wind and you have to watch them more closely. Cast iron holds heat and forgives mistakes, and it is what we use.
Care
Wipe it clean while it is still warm, dry it right away, and rub on a thin coat of cooking oil before you pack it. Do not store it wet.
How many coals
A common rule is twice the oven diameter in briquettes, so 24 for a 12 inch oven. Put about one third under the oven and two thirds on the lid. Each briquette changes the temperature by roughly 10 degrees.
What to cook first
Start with a pineapple upside-down cake or a veggie frittata.
Our overnight and multi-day trips include meals cooked by our guides.
Matt LeCheminant owns Wild River Adventures in Riggins, Idaho with his dad Alan. He grew up in boats and has a water engineering degree.