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Dutch oven. What kind?

robnybbqrobnybbq Posts: 1,903
edited August 2012 in EggHead Forum
I have a large BGE. I want to get a Dutch over for some fall chili, stews, etc.

Should I get a cast iron, caphon, Other? 6qt work as well?

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


Garnerville, NY

Comments

  • BaysidebobBaysidebob Posts: 489

    Cast iron.  I have a 2qt for onions and mushrooms and the like and I use the wife's big mama jamma (I don't know what size) for other stuff.  Seasoning tip: Coat it with oil and place it in the BGE after a cook even if you aren't using it for that cook.  See all that wonderful brown gook on the inside of the BGE?  Your cast iron that sits in the egg during cool down collects that for a great seasoning.

    My actuary says I'm dead.
  • Love our le creusets. Easy cleanup in the dishwasher
  • A No. 12 deep fits great in my Lg BGE.  Now I want a No. 12 shallow for biscuits and such.
  • Daveh1976Daveh1976 Posts: 62
    edited August 2012

    http://www.amazon.com/Lodge-5-Quart-Double-Casserole-Skillet/dp/B000LEXR0K/ref=sr_1_4?ie=UTF8&qid=1345848429&sr=8-4&keywords=lodge+dutch+oven

    Lodge 5 QT is what I got. Bought for 2 reasons.  First is I wanted a dutch oven. (duh).  Second, the lid is a fantastic cast iron pan with out the big handle.  It leaves a lot of space on the egg that a standard handled cast iron pan would not.

     

    image 

  • AleBrewerAleBrewer Posts: 555
    That's a pretty neat feature of that 5qt model. I wish you guys would stop posting all this stuff.....now I think I may have to get one of those too!

    I just got a 7qt Lodge DO.....just finished two coats of the flaxseed oil treatment on it.
  • nolaeggheadnolaegghead Posts: 19,800
    How's that flaxseed oil working compared to other oils?

    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • no doubt....cast iron...thats ALL i cook on no mater if its in or outside
  • nolaeggheadnolaegghead Posts: 19,800
    Another option, if you want to be cheap and pragmatic, is to buy a big slow cooker.  Stoneware pot, top should be good for low n slows.  And you can use the heater base to keep whatever you cook warm while you re-purpose the egg for something else.

    For example:
    8 QT for $35, free shipping.  Same ceramic surface (and you can throw in dishwasher).  Your food won't taste any better than a $250 Le Creuset (both have non-reactive surfaces). 

    Only downside is you can't use for bread - only for low-n-slow and braising.

    http://www.amazon.com/Hamilton-Beach-Quart-Oval-Cooker/dp/B003UV8L6G/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1345849783&sr=1-2&keywords=large+slow+cooker
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • AleBrewerAleBrewer Posts: 555
    How's that flaxseed oil working compared to other oils?

    I like it so far....thanks for mentioning it in another post. I ended up doing a fair bit of reading online about it. Turns out my wife had a bottle in the fridge....so I figured I'd give it a whirl. I actually ended up putting a couple of coats on a few other pans I have too.
  • jlsmjlsm Posts: 910
    +1 on the flax oil. I've done many pans, and the flax oil came out the very best.
    *******
    Owner of a large and a beloved mini in Philadelphia
  • FockerFocker Posts: 3,390
    edited August 2012

    For a large, #12 with legs, platesetter pictured below.

    Lodge also makes very nice enameled DOs if the Le Creuset is too rich for your blood.

     

    The 5qt double dutch posted above is perfect for the small egg.

    Brandon
    Quad Cities

  • FockerFocker Posts: 3,390
    edited August 2012
    Just an FYI guys, many have reported flaking and no longer use flaxseed oil on the Griswold/Wags forum.    Some that bought into the hype, have stripped and reseasoned their collections due to this.
    Brandon
    Quad Cities

  • Focker said:
    Just an FYI guys, many have reported flaking and no longer use flaxseed oil on the Griswold/Wags forum.    Some that bought into the hype, have stripped and reseasoned their collections due to this.

    Thanks. What is the go back to then? I have always used Crisco
  • FockerFocker Posts: 3,390

    Yes, Crisco is great, probably the most recommended and used.  Pam is another favorite.

    For me personally, 6 seasonings of grapeseed, then Pam as it is being used.

    Brandon
    Quad Cities

  • ratcheerratcheer Posts: 189
    I just use plain old vegetable oil, such as Wesson Oil, but not particularly any brand. It's cheap and it works just fine.

    Tim
  • Sgt93Sgt93 Posts: 704
    I have the BGE one and really don't care for it. I used a gift cert from family to pick it up at an egg store. I wish I would have bought a Le Creuset. Next time. 
    XL BGE - Small BGE - A bunch of Webers - A bunch of accessories - Ceramic Grill Works 2-Tier 
    Follow me on Twitter & Instagram: @SSgt93
  • AleBrewerAleBrewer Posts: 555
    Focker said:
    Just an FYI guys, many have reported flaking and no longer use flaxseed oil on the Griswold/Wags forum.    Some that bought into the hype, have stripped and reseasoned their collections due to this.
    Oh great.....I'll keep an eye on the ones I did with flaxseed oil.
  • AleBrewerAleBrewer Posts: 555
    In addition to two cast iron ovens, I have three LeCreuset.....2qt round, 3 1/2 qt oval, and a 15qt oval(goose pot)

    What's nice about them is that you don't have to season them, but I haven't used any in the egg yet. I don't know how sooty they may get, or how hard it is to clean them afterwards?
  • $ CI...Enameled CI - $$ Mario Batalli.. .$$$ LeCruesset or Staubs
    AleBrewe,  use my LC and Staubs on the egg no problem with soot.  Clean of  with warn soap and water. 
    Large, small and mini SW Austin
  • AleBrewerAleBrewer Posts: 555
    $ CI...Enameled CI - $$ Mario Batalli.. .$$$ LeCruesset or Staubs
    AleBrewe,  use my LC and Staubs on the egg no problem with soot.  Clean of  with warn soap and water. 
      Good to know....thanks.
  • I have Le Creuset 5, 7, and the big one. I would not use on the Egg due to soot. Lodge is perfect for the egg and much cheaper. Made in USA also.
  • jerold, if you are worried about soot, I was taught to put a very light film of not scented dishwashing soap (Ivory liquid) on the outside.  Cleans up easy, but I don't always remember and I still don't have a problem.  Any stubborn stain the LC cleaner takes care of those.  BTW my colors are red and light yellow.
    Large, small and mini SW Austin
  • Focker said:

    Yes, Crisco is great, probably the most recommended and used.  Pam is another favorite.

    For me personally, 6 seasonings of grapeseed, then Pam as it is being used.


    Thank you
  • DuganboyDuganboy Posts: 1,118
    I use my Lodge 7 quart on the BGE all the time, as well as on the stove top.  Good solid product.
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