For paddling trips, a Dutch oven has become a near necessity for us, and after trying several styles we've settled on this one as the best. Compared to the cast iron versions, this thing is a dream. First of all, it's super light - way, way lighter than iron. Almost as important is the fact that it requires no seasoning at all. And for salt water paddling in particular one can't overlook it's resistance to rusting. None. Zero. Zip.
For us it's scones in the morning, beer bread in the evening (and sometimes at lunch), and fish stew when we come home with halibut, rockfish, ling cod, greenling, and salmon. Another couple of delicacies out in the wild are yams and sweet potatoes. A little olive oil and a hot oven, plenty of butter and...heaven.
There are a few sizes. We've been using the 12", but I'm considering adding the 10" for smaller groups or for stacking ovens.
We use primarily charcoal briquettes, but with experimentation you can cook a good meal with hot coals from the fire.
KB
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