Surprising just how many Dutch Oven dinner recipes start out, just the way you did yours. I'd toss a few red pepper flakes in with the oil and garlic, but I do that with most everything I cook. Scrubbing out those black iron pots can get a fella a passel of trouble in these parts. Years ago my pard brought a cast iron skillet along on our annual Steelhead fishing trip. I started to make the mistake of getting soap and water on that skillet, and he liked to have a conniption fit. Seems his wife had made it clear he wasn't to come home, if that skillet didn't come back as seasoned as it left. Well I've run into quite a few practitioners of the cast iron arts that feel the same, and these days, I tend to agree with them. A proper seasoning in the first place and a swipe with paper towels thereafter, is about all that should be needed. I cheat a little and use period correct foil where possible. I mostly bake bread and biscuits in my kettles, and can't remember cooking anything sweet in them, but intend to try upside down cake and scones. I went on a several days rafting trip, where the cooks turned out the greatest cakes, breakfast rolls and pies in their Dutch ovens. Course everything tastes better outdoors & 100 miles away from civilization.
Cordially,
Fence