Camp or outdoor Dutch ovens
Camp or outdoor Dutch ovens are usually made of heavy and bare cast iron. They consist of three short legs at the base, a wire bale handle, and a tight-fitting rimmed lid for holding the charcoal.
Most camp or outdoor Dutch ovens have lids with ridges or lips along the outer edge for holding the charcoal and keeping the ashes from mixing with the food. These ovens provide even internal heat distribution, just like ordinary household ovens.
Kitchen Dutch ovens
Kitchen Dutch ovens, also known as bean pot ovens, are usually made of heavy cast iron. They have flat and smooth bottoms with no legs.
Most bean pot ovens have highly domed, rimless basting lids and two ergonomically-designed handles. They can be used in stove tops and ovens, or with briquettes.
Types according to materials
Cast iron Dutch ovens
Cast iron Dutch ovens are heavy at 20 pounds. They are prone to rusting, so they require effective protection against moisture. They gradually react to temperature changes, so they do not burn food easily. They have high levels of heat retention even after they have been removed from the heat source, making them ideal for places with windy or cold weather.
Aluminum Dutch ovens
Aluminum Dutch ovens are made of heavy-duty aluminum. They are lighter than cast iron Dutch ovens. The average weight is about seven pounds. They are easy to clean and maintain.
Aluminum Dutch ovens do not rust. However, they react easily to temperature changes. Most models can melt if exposed to very high temperatures. They heat up and cool down faster than cast iron Dutch ovens.
Aluminum Dutch ovens are ideal for cooking food that require cooling down instantly.