Note: The pioneers on the wagon trains west
had really large cast iron dutch ovens that could
make enough for hundreds of people.
Bread, roasts, everything.
When we would go deer hunting sometimes I would dig a hole
build a fire in it, then wrap the dutch oven in foil
cover it with coals and then rebury it. Come in from
hunting in the evening, dig it up and what a dinner!
Cobbler, dump cake, buscuits, pot roast, you name it.
Had three different sizes. Just have to season them
from time to time, and no soap, just scrub them out
with hot water.
One of the important things is to have the lid make a tight
seal, so I used to take mine and put some valve grinding
compound on the lip and turn it for an hour or so.
Clean it off and it
Keeps the steam in.