Use them all time when on river trips and I keep at least one stored in the SMB under floor storage for special dinners.
I have three of the light weight aluminum Dutch ovens which are a little more finicky but a lot lighter than the cast iron ovens. With the cast aluminum ovens, you must be more careful to evenly distribute hot coals on both the top and bottom, to avoid uneven heating and possible cracking of the aluminum. Other than that they work the same as the cast iron ones, and don't rust.
The 12 inch oven that I use has no attached legs, so that I can use it on the propane stove in the SMB in bad weather. I works great for stews or enchildadas indoors as well, just without any additional heat on top. Outside, it sits on a metal trivet so that you can place coals underneath it.
If you have an hour or two to cook dinner, you can't beat Dutch oven cooking. I made Bison Enchiladas in the Dutch oven in Death Valley that were to die for, with real ground Bison, hot chilis, corn and sharp cheddar.
Other great dishes are fresh baked cinnamon rolls for breakfast, a quick quiche, or the star dinner from last summer Montana organic pork ribs with a spicy rub. Wowsa!
2006 Baja Tan SMB 4X4 EB50 PH 6LPSD
Mohawk Royalex Solo 14 foot canoe (light white-water)
Mad River Kevlar Explorer 17 foot canoe (flat water)
Dagger Royalex Legend 16 foot canoe (white-water)
Maravia New Wave 13.5 foot raft (fishing and white-water)