I just picked up an aluminum Dutch oven to give it a try. Any help on use would be grateful. Thanks again.

This might help you out... dutch oven

The first thing I did with mine was season it three times with a really thin coat of flaxseed oil and 400F oven for 45min. Stinky process. Makes it somewhat nonstick just like seasoning a cast iron pot. I'm not the expert on seasoning, and so I'm not sure what the best method is or if you have to do it or if you should do it. But, I found it effective for baking in the dutch oven - I can usually get a clean release on bread or pizza with a thin coat of oil under the dough before baking, plus a little flour or corn meal.

An aluminum Dutch Oven does not need to be seasoned like a cast iron dutch oven. Two good books to read on dutch oven cooking are the following:

The Complete Book of Dutch Oven Cooking by J. Wayne Fears

Cooking the Dutch Oven Way by Woody Woodruff

Also you can get some info from this group: International Dutch Oven Society

I have used one for years.
light.
doesn't rust.
can clean with soap and water
don't have to season....
doesn't get that rancid oil taste in your cake.

baking
14-15 coals on top
7-8 on bottom

buy a box cake and try it first

meat dishes... just the opposite

drbob

OF57 - Thanks for the reading list. That will help.