Cooking outdoors isn't just about grilling. The stars are in the sky, the campfire is crackling, a coyote is howling in the distance: anyone who likes western films will also be familiar with the Dutch oven, the cast-iron cooking pot in which cowboys cook their baked beans. However, a Dutch Oven is so much more, it is a multi-talent. It can be closed and operated with bottom and top heat. So cooking, roasting, stewing, smoking and baking, to name just a few, is no problem. And all of that, of course, in the open air over fire and embers.

Cooking with the Dutch Oven means slowing down, sociability and fun! Dutch oven pioneer Carsten Bothe imported the first "black pots" to Germany. With a lot of passion and many years of practical experience as a course instructor for the campfire kitchen, in addition to buying advice, heat regulation for each pot and service, he shows a large number of new recipes: from breakfast, to soups and stews, main dishes, side dishes and vegetables, to finger food and BBQ classics such as pulled pork from the Dutch oven, dessert, cake and bread. Unusual recipes such as hay roast, prime rib in salt and even ice cream from the Dutch oven are not neglected. You and your guests will be surprised what is possible in the Dutch Oven.