I have two old, round tin cake pans and use them when I bake. This lets me have one cooking and the next ready to go in the oven as soon as the first is done. Both pans and a small trivet fit inside the oven. This is my small oven(10 inch) and it always stays in my cookbox, I also have two 14 inch ovens and I have a perforated pizza pan that works great when I am not worried about being PC. This sits about a half inch off the bottom of the oven and works great for doing round bread loaves. A lid lifter is also real handy to have around. A little rack or a few clean stones makes a good place to put the lid when you take it off the oven, three or four little stones also make a handy little trivet when you want to use any other type of pan inside the oven.
A couple of basic guidelines of dutch oven cooking.
Don't keep opening the lid to check on the food
Pre-heat your oven
When baking turn your oven a quarter turn in one direction and your lid a quarter turn in the other direction when baking. This keeps any hot spots in from burning.
Get a decent sized chuck roast and brown it in the oven with a bit of fat, pull out the roast and pour in a cup or two of red wine to de-glaze the pan. Toss the roast back in with a bunch of chopped up root veggies such as turnips, spuds, parsnips, a bunch of mushrooms, some onion, a few cloves of garlic, season with salt and pepper and in about 90 minutes you have a great beef burgandy.
Do your baking at night when you are sitting around the campfire, this gives you bread for the next day and frees up the oven for other cooking.
They take a bit of practice just like anything else worth doing but once you get familiar with using dutch ovens you can make some great meals.