A ranch cook using a variety of Dutch Ovens -- heavy, thick-walled cast iron cooking pots. The name "Dutch Oven" is derived from the advanced sand casting methods of 17th century Dutch foundries which resulted in cookware with smoother finishes.
Later, manufacturers of Dutch ovens in the American colonies added tripod legs to the underside and the flange to hold a thick layer of coals on the lid, as shown on the Dutch Oven toward the top of the photo. The embers on the lid give a more uniform distribution of heat. A versatile utensil, a Dutch oven can be used as either a baking oven or a cooking pot.
Photo by Russell Lee, May 1939, courtesy Library of Congress, Prints & Photographs Division, FSA-OWI Collection, LC-USF33-003146-M2 DLC