Dutch oven

A three-ingredient camp pizza cooked low and slow under a lid in a cast iron pan or dutch oven — crisp on the bottom, no oven required, ready in about twenty minutes over the fire.

A cast iron Dutch oven cornbread with a golden, crackling crust — the camp bread I make for chili nights, wherever the fire happens to be.

A three-hour campfire chili built the way Manon insists it should be: seared sirloin and ground beef, a dried ancho-and-cumin spice mix ground at home, and a long, slow simmer over the coals.

A slow-fermented, no-knead bread mixed days ahead and baked in a cast iron dutch oven buried in charcoal briquettes — the crust cracks, the crumb is open, and the method works over a campfire, a backyard fire pit, or your kitchen oven.

Quite simply put, you will not see me cook with any other type of cookware than cast iron. When it comes to cooking over fire — campfire, backyard BBQ, fireplace, wood oven, doesn’t matter — it’s my go-to, and after years of hauling these pans around I have zero interest in switching. 🔥 Why Cast …