Dutch ovens

Wolfpack · January 6

After seeing all the chili recipes i have to get one. What are your thoughts? Size preference, cast iron, enameled?

dlk7 · January 6

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.

robnybbq · January 6

7 Quart Lodge enameled - Works great - chilli comes out real good in it on the Egg.

Tjcoley · January 6

+1 on Lodge. The lid from my dutch oven doubles as a deep dish pizza pan.

smbishop · January 6

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...

Shiff · January 6

This is the one I use - I especially like the spiral on the wire handle.

http://tinyurl.com/bkw7k6j

Ellis · January 7

+1 with robnybbq, and is easy to clean

CeramicChef · January 7

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.

TFols · January 7

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.

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