I just read this thread for the first time. My wife and I use dutch ovens quite regularly.
The best seasoning method that I've found is PAM cooking spray. It not only seasons, but protects and adds to the non-stick properties of the cast iron.
Like most of you, I rarely use soap, and always dry by placing on my old white gas coleman stove. While it's still warm, but cooling down with the flame off, I spray sparingly with plain Pam. Works beautifully.
We have 10" and 12" charcoal ovens and 10" and 12" fry pans. The lids from the DO's fit the fry pans.
We also have a cast iron griddle that fits perfectly on our forty year old Coleman stove. I have to release the wind screen on the stove to fit the griddle. Makes eight five-inch pancakes at a time, and to keep them warm, I put them in one of the ovens! The heat from the pancakes keeps the oven warm enough to where they still melt butter fifteen minutes later. I can sit and eat with everyone else 'stead of standing at the stove!
Here's my favorite recipe:
6-8 pound pork shoulder or butt
6 cloves garlic, minced roughly
3 medium yellow onions, halved and sliced
1 cup (about 2 small cans) diced green chiles
1 tbsp salt
1/4 cup vegetable oil
cut pork into 1" cubes, fat and all.
Lightly brown, but don't carmelize, garlic and onions. Add pork and chiles and sprinkle with salt.
Set oven on bed of coals and cover lid with coals. Cook until pork is falling apart tender.
Enjoy with your favorite canned refried beans or black beans, Tapatio sauce, salsa, shredded cheese, and flour tortillas.