This is a skill that demands "hands on" help. Since this is an educational effort, I can at least provide history. The "Dutch Ovens" were actually an English product. They became immensly popular in the Communities of New Amsterdam ( New York) and the so called Pennsylvania Dutch ( Germans), hence, "Dutch ovens. " The three legs and flanged lid were the direct innovations of a local coppersmith named Paul Revere. One redeeming charm is they are never cleaned! Actually, yes, you very carefully wipe or scrape with a non metallic utensil all remaining food. While still warm you then re oil the oven. Will there be any native berries in season at this soiree? Collecting for a cobbler is especially rewarding. Dutch Ovens were the PSKs of our forefathers and mothers!