Haven't yet done much bike tour cooking, yet. . . but having cooked two meals/day for approximately 400 days on long backpacking trips, believe me that you don't need a dutch oven to prepare delicious, even gourmet meals. Total weight of all cooking equipment, not counting fuel, should be between 2 and 3 pounds, max. One of those pounds should be a small multi-fuel stove. Multi-fuel because you might find a quart of paint thinner easier to come by than white gas. Do not, not, not plan on cooking over a fire. You want a stop riding-bed time of less than 2 hours, and similar in the morning. You can camp tour in luxury on your bike with 20 pounds, including rack, panniers, bags, spare clothes, tools, tubes, pump, etc. Then you'll have lots of time and energy to enjoy the touring part.

Edit: someone mentioned a steel pot. Aluminum only. No steel, stainless steel, or titanium. Camp cooking is all about heat conductivity.