The name ‘Dutch oven’ is used for various cast pots or kettles.
The most usual one is the traditional, outdoor cast iron pot or kettle, with a flat bottom and three legs to hold the oven out of the campfire coals. The lid is flanged and flat for holding hot coals, so that food is cooked from above and below.
It has a steel handle which is attached to ‘ears’ on either side of the oven, to make it easy to carry.
Stove top or ‘for use in the oven’ Dutch ovens can be cast iron or aluminum. They have no legs, flat bottoms and usually have rounded lids.
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