Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Dutch Oven for my Large...

EggerinMOEggerinMO Posts: 47
edited November -1 in EggHead Forum
Pretty soon hopefully it will start getting cool and thoughts of chili comes to mind what size Dutch oven works best in the large?
·

Comments

  • RRPRRP Posts: 14,455
    IMG_0436.jpg
    <p />EggerinMO,
    here's a pix of my Lodge brand "Camp style oven" meaning it has 3 legs that it rests on so that when sitting on your inverted plate sitter it is subjected to "all around" heat. I think this one is a 6 quart as it has a big "12" cast in the lid. Let's see if I can post another pix here after it has been aged well, and resides in our cold oven when not in use on a cheapie deep dish pizza pan from Wally World...
    IMG_0614.jpg

    Ron
    Dunlap, IL
    ·
  • RRP,[p]Thanks for the pics... I was looking at the 6Q here at bass pro shops.. How did you season it? The only cast iron cooking pans I have are hand me downs they make GREAT fried taters and cornbread :-)

    ·
  • RRPRRP Posts: 14,455
    EggerinMO, Lodge includes all the instructions you need. OTOH if you buy another brand I'm sure even Lodge's work. Hey, email me after you buy whatever you buy. OTOH, our Grandmothers and their Grandmothers and their Grand...OH you get the drift...didn't have email - the heat treatment, then oil all repeated and cooled is simple - not high tech.

    Ron
    Dunlap, IL
    ·
  • EggerinMO,
    I just wash mine with soap( hear the cringing) and water then wipe it down with cooking oil before I put it away. Always works fine. I think a lot of people make the seasoning thing into something way more complicated than it has to be. Remember it is made out of cast iron like the exhaust manifolds on cars and trucks. Just keep it good and greasy so it does not rust and food does not stick to it.
    I think there is even a song about that
    "keep my skillet good and greasy all the
    time,time, time "ect.

    ·
  • Clay QClay Q Posts: 4,418
    EggerinMO,
    I like the 4 qt. No. 10 Lodge Dutch oven for chili. Just right for baked beans also. If your cookin for a bunch of folks, go with the 6 qt. Better yet- buy both. Cast iron is a life time product so your money is well spent.
    Good luck,
    Clay[p]

    ·
  • fishlessmanfishlessman Posts: 16,530
    EggerinMO,
    i think my big one is a number 12 extra deep about 8 quarts. holds a lot of chili or gumbo.

    ·
  • Bought and used a Lodge Logic Seasoned Ready to Use 7 Qt yesterday and made a pretty good pot of chilly for a first try. It was $45 at Gander Mountain in Peoria. Washed with hot water and scraper, then seasoned with oil before putting her in the cold oven to store.
    ·
Sign In or Register to comment.