Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Dutch ovens

WolfpackWolfpack Posts: 1,535
After seeing all the chili recipes i have to get one. What are your thoughts? Size preference, cast iron, enameled?
Greensboro, NC


  • dlk7dlk7 Posts: 1,029
    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: 1,829
    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: 3,451
    +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: 1,274
    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: 1,411
    This is the one I use - I especially like the spiral on the wire handle.

    Barry Lancaster, PA
  • EllisEllis Posts: 195

    +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: 212
    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
Sign In or Register to comment.