Dutch Ovens......again !

dldawes1 · January 2014

I am going to the flea market Saturday to buy a cast iron dutch oven. I am thinking about a 8-9 quart with legs and top that will hold charcoal (just in case I run across a recipe that requires charcoal on top. I would also like to buy a 5 quart that will stack on top of the ~8.

Other than the usual uniform metal thickness, handle clearance, checking for cracks or deep pitting.....is there anything else I should be aware of in my search ????

Does anyone have input on my thinking of the possibility of stacking when the need arises ??

I have searched the forum and other blogs , but I guess I am just looking for confirmation !!!!

I am new to the xlBGE and to dutch oven cooking.

LOVE MY XLBGE !!!!!!!

tjosborne · January 2014

My opinion, just get a legless one unless you want to camp with it. For egging set a legless one right on the platesetter or AR if you have one. Also, no lid, if you want any smoke getting onto your cook.

rsmith193 · January 2014

I had legs on 2 of my DO and ended up cutting then off. They got stuck in the grate. Also don't really need them when cooking directly on the coals.

dldawes1 · January 2014

Thanks, I appreciate the input.

I was worried about the leg/grate compatibility. I was going to take a couple measurements before I go Saturday.

As I am thinking of situations where I might stack two DOs, I may go with no legs on larger and legs on the smaller.

I guess it really isn't that important, I just wandered what others experienced !!

Thanks again,

Donnie

GATABITES · January 2014

I bought the lodge 7 qt w/out legs from wally world. I love it.

fishlessman · January 2014

i use one with the legs in the egg, you can sit it on a pizza stone, in a pan to deflect heat, or on the spider from the ceramic grill store. dont set it on the grate. i would look for one cast iron and one enamelled cast iron, its good to have both types

dldawes1 · January 2014

Great idea of using a pizza stone for a DO w/ legs !!!!!!!! That would definately eliminate the grate/leg issue.

I don't understand why both types of DO would be good to have ?? I intend to get a 8-9 qt and a smaller 5 qt that I can stack on top. That would provide me with 2 cooking utensils. But what am I missing on having 2 kinds of DO ????

Forgive my ignorance, but your input is greatly appreciated.

Thanks in advance,

Donnie

Dirtnaponhold · January 2014

Only the second time in 3 years I've replied to an post. Too many with much more egg experience than myself. But finally a post on one of my other hobbies. Dutch oven cooking. Yes, you can never have too many Dutch ovens. However unless you're into camping, Dutch oven with legs serve only three important purposes. Raising the bottom to place coals under it, Having a lid to place coals on it for top cooking and browning, and finally to stack Multiple ovens for cooking other items.
I have close to a dozen Dutch ovens with legs, no legs and enameled. On the Egg with out legs is better for reasons stated in other comments. The lid use in the Egg will serve almost the opposite that it serves in camp cooking. It will retard top cooking and browning to some extent as the Egg temps are very sufficient to complete that function.
I love Dutch ovens and use them all the time for cooking on the Egg, in the House, and when Camping. In fact a age 77 the only problem I have is they are getting very heavy to lug around. My wife has hinted that one day my favorite Dutchie will house my Ashes,which on certain days seems eminate.

dldawes1 · January 2014

Great feedback, it is as always, greatly appreciated.

You're experience and knowledge of DO will help many more folks out here in the forum than just myself.

Right now, I am thinking that the leg/no leg choice will depend on what I find at what price !!!!!! I like the idea of using a pizza stone , if the legs are not compatible with the grate.

All comments and suggestions are greatly appreciated and I look forward to learning more here in the forum !!!1

Now, on to my search for pizza stone information !!!!!!!!!!!!!!

Thanks Dirtnaponhold,

Donnie

drewmack · January 2014

Do you usually cook using the place setter?

henapple · January 2014

I do for baking but not for chili or stew..

henapple · January 2014

Oh...I use the lid for baking

dldawes1 · January 2014

Well, I've read a million posts about which pizza stone to get.....

I hate to ask the question.....but...I'll ask it a different way !!!!

How do I decide which pizza stone to buy ?? There are so many stones, so many voices !!!!!!!

Do I again allow cost to make the decision ?????

Thanks again, in advance,

Donnie

henapple · January 2014

No pampered chef...

dldawes1 · January 2014

That eliminates 1 !!!!!! I respect your advice....I've probably read about a million of your posts.

Hopefully, your egghead friends on here won't read this and give you a rough time !!!!

Thanks again,

Donnie

henapple · January 2014

Most of my post are me being sarcastic or my pitiful attempt at humor. I cook pizzas at 600 or so. Get a stone rated at 1000.

dldawes1 · January 2014

You do a fine job....keep up the sarcasm/humor....we all need it !!!!!!!

MO_Eggin · January 2014

Get the thickest pizza stone you can find. While I haven't had problems with the relatively thin pampered chef one (I usually keep pizza temps around 500), there are lots of posts about them breaking in the egg.

Hotch · January 2014

And then this pops up.

Lodge Mfg P14P3 14" Cast Iron Pizza/Bake Pan

henapple · January 2014

I have that lodge pizza pan. I've used it once but it makes a great griddle.

Hotch · January 2014

It's next for me.

henapple · January 2014

I use it for fajitas and quesadillas a lot

dldawes1 · January 2014

My BGE dealer just told me $42.50 for 14" (l or xl) pizza stone. Unless someone convinces me otherwise, I'll pick it up on Saturday.

I appreciate everyone's feedback.

Tbonez3858 · January 2014

I've heard the cast iron can leach and bad taste with anything with Tomato in it. Due to that I've been looking at the Lodge with enamel covering. I specifically want to cook spaghetti sauce and I dont want it to taste like a soup fit for Vampires. The enamel DO is good up to 500 degrees...

Anyone using one?

Mike_the_BBQ_Fanatic · January 2014

dldawes1 said:

My BGE dealer just told me $42.50 for 14" (l or xl) pizza stone. Unless someone convinces me otherwise, I'll pick it up on Saturday.

I appreciate everyone's feedback.

It's exactly what I use and it's been great so far...probably a dozen cooks and a few times 700-800 accidental degrees... Even a few below zero to 600 in 30 min days

onedbguru · January 2014

if you have an xl - get the 18" - you won't be sorry...

Texansurf · January 2014

Tbonez3858 said:

I've heard the cast iron can leach and bad taste with anything with Tomato in it. Due to that I've been looking at the Lodge with enamel covering. I specifically want to cook spaghetti sauce and I dont want it to taste like a soup fit for Vampires. The enamel DO is good up to 500 degrees...

Anyone using one

What you have heard is correct the acid from tomato paste sauces react on the iron surface, so you should use enamel for those types of sauces

dldawes1 · January 2014

@ONEDBGURU What brand and where did you purchase the 18" ???

I wanted 16-1/2" which was the largest I have seen. But being a "scaredy cat" I stuck with the BGE !!! (Buying another 18" is always an option later on).

Thanks in advance,

Donnie

Dutch Ovens......again !

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