The Dutch oven, a large cast iron pan with legs, a stainless steel handle, and a lid with legs. What makes this pan so unique?
It's no longer entirely unique, with so many variations on this originally 17th-century concept. But that doesn't make it any less special.
Cor explains it all for you. Don't feel like watching the whole video? Then check out the bullet points below.
Cast iron
First of all, the pan is made of durable cast iron. This ensures optimal heat conduction and the pan can be used directly on the stove. Of course, our ancestors didn't have a kitchen island as we know it.
Why is it called a Dutch oven?
It's actually quite simple. It's a Dutch invention, and by using top and bottom heat, you get the same effect as in a regular oven.
Feet under the pan and on the lid
The legs under the pan ensure stability in the campfire. The legs on the lid allow you to use it as a skillet or griddle. Turn the lid over and place it over glowing coals or wood. When the iron is hot, you can bake on the lid. You can also use the legs on the lid for "stacking," as it's so aptly called.
Stacking
In Dutch; stack. The top heat of the Dutch oven can also be used to heat a second pan. For example, a second Dutch oven or a frying pan. 
Dishes and heat sources
The great thing about the Dutch oven is that you can prepare all sorts of different dishes in it and use it on a variety of heat sources. Use it with a tripod, our campfire set, or with wood, charcoal, and briquettes. Soups, casseroles, stews, apple pie, whole chicken, and even pizza! 