Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Dutch ovens

WolfpackWolfpack Posts: 1,647
After seeing all the chili recipes i have to get one. What are your thoughts? Size preference, cast iron, enameled?
Greensboro, NC

Comments

  • dlk7dlk7 Posts: 1,031
    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: 1,846
    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: 3,453
    +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: 1,342
    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: 1,435
    This is the one I use - I especially like the spiral on the wire handle.

    http://tinyurl.com/bkw7k6j


    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: 217
    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.