Dutch ovens are divided into two categories—those made for cooking outdoors and those made just for the kitchen.
Camp Styles: When choosing Dutch ovens for camping, look for solid cast-iron pots with tight-fitting lids that are recessed with an ample raised rim all around. Flat, rimmed lids will ensure the coals you place on top for heat will not roll off. Short, cast-iron legs are a help in keeping your Dutch oven just above the hot coals you'll place it on for heat, but flat-bottomed versions work just as well and are much easier to slide into the oven if you want to use your classic Dutch oven indoors as well. Many of today's cast-iron models come pre-seasoned, which saves a step in prepping your cast-iron pot for use. We also recommend wiping the bottom and sides of your Dutch with a little vegetable oil every time you clean it (use hot water only; never soap) to retain its non-stick qualities.
Kitchen Styles: While you can always place a cast-iron Dutch oven on your stove or in your oven, there are many styles made just for kitchen use. Look for thick, tight-fitting lids that will hold in heat and steam, and thick bottoms. Enameled Dutch ovens are more popular for kitchen use because the non-porous interior makes clean-ups easy while eliminating the need to "season" your pot before cooking it in the first time.