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Dutch oven: A deep, thick-walled cooking pot with a tight-fitting lid.

Camp-style Dutch oven: Used primarily for cooking with a campfire.

Features: 3 short legs, flat lid with a vertical lip (to hold hot coals), sturdy cast iron handle on lid, strong wire handle attached at the sides (to lift or hang pot).

Kitchen-style Dutch oven: Used for cooking on a stovetop, in an oven, or on a grate or propane burner.

Features: Flat bottom, domed or rounded lid (it won’t hold coals), sturdy handle on lid and each side, optional wire handle (to lift or hang pot).

Buying tips: Though you can purchase many different sizes, a 10" and/or 12" Dutch oven (3" to 4" deep) will be most useful for general cooking. A 10" Dutch oven can be stacked on top of a larger one during cooking to share coals and space.

COOKING WITH VARIOUS DUTCH OVEN SIZES
Diameter	Volume	Uses
5"	1 pint	Melt butter, make basting sauce, make individual desserts
6"	1 quart	Prepare small portions of recipes or sauces
8"	2 quarts	Prepare sauces, toppings or vegetables, warm leftovers
10"	4 quarts	Prepare a complete meal for two; prepare soups, corn bread, main dishes or side dishes
10"	5 quarts	Prepare main or side dishes
12"	6 quarts	Prepare main or side dishes
12"	8 quarts	Prepare whole chicken or roast, bread, or standing rib roast; prepare main or side dishes
14"	8 quarts	Prepare meals for larger groups, such as a roast with vegetables, large stews or cobblers
14"	10 quarts	Roast a small turkey or ham, bake a large batch of bread, prepare large meals or side dishes
16"	12 quarts	Use to double any recipes calling for a 12" oven, prepare large meals or side dishes

To build a good nonstick patina on new cookware, cook foods with a high fat content the first few times you use it. For example, cooking bacon or sausage or frying chicken or donuts helps oil seep into the pores of cast iron.

Skillet: A heavy frying pan (1" to 3" deep), usually round, with or without a lid. Used for cooking on a stovetop, in an oven, or on a grate or propane burner.

Buying tips: Though skillets come in different diameters, consider buying a small skillet (5" to 8") for sautéing vegetables and a larger skillet (10" to 12") with a lid for all-purpose cooking. When purchasing larger skillets, look for an assist handle opposite the long handle to make lifting easier.

Pie iron: A hinged sandwich maker used primarily for cooking with a campfire.

Buying tips: Make sure the two halves of your pie iron can be separated for easy cleaning and seasoning. Pie irons come in circular and square shapes. Try purchasing one of each for a variety of recipes. If you often camp in large groups, you might want to consider a larger pie iron that can handle two pies or sandwiches at once.