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Dutch ovens

WolfpackWolfpack Posts: 1,252
After seeing all the chili recipes i have to get one. What are your thoughts? Size preference, cast iron, enameled?
Greensboro, NC


  • dlk7dlk7 Posts: 988
    I have a Lodge cast iron flat bottom 8 quart that works great for chili or other recipes for 4 or less people.  I plan to get a 12 quart sometime in the near future for bigger cooks.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • robnybbqrobnybbq Posts: 1,670
    7 Quart Lodge enameled - Works great - chilli comes out real good in it on the Egg. 

    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
  • TjcoleyTjcoley Posts: 3,353
    +1 on Lodge.  The lid from my dutch oven doubles as a deep dish pizza pan.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • smbishopsmbishop Posts: 1,023
    I bought a cheap pan from Bed Bath and Beyond.  It has worked very well for chili, roasts, etc.  Now that I have had success, a fancy French Le Creuset or something similar is on my wish list...
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • ShiffShiff Posts: 1,218
    This is the one I use - I especially like the spiral on the wire handle.

    Barry Lancaster, PA
  • EllisEllis Posts: 192

    +1 with robnybbq, and is easy to clean

  • I found out the hard way that acidic based sauces pull the seasoning out of cast iron. You may want to think about getting a DO that has been porcelain coated on the inside. You'll want to use this only on your BGE as if will get discolored. Don't go too expensive as it just isn't worth it. You might also think about cast aluminum porcelain coated. For most purposes, it will do just as well.
  • TFolsTFols Posts: 193
    I have a 5qt Lodge CI and a 7-1/4qt Le Creuset. I use the 7-1/4 more often due to it being a more versital size for me. The enamel coated DO is easier to clean. If I were to only have one I probably would lean towards the enamel coated but I do like using CI.
    Bloomfield, NJ
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