I personally prefer aluminum dutch ovens over cast iron. Way lighter, very simple to use, no seasoning necessary. I use a 12 (has legs) and a 10 which nests inside the twelve for transport. Galvanized oil drain pan for a fire pan. Charcoal briquettes for a heat source (just easier to regulate than coals). The 10 incher sits on a stand on top of the 12. 12 briquettes under the 12, 8 on the lid, and 8 on the lid of the ten does the trick.