Best Dutch oven for the egg?

You might want to tell the forum what size egg you have and do you care if it's cast iron, a little more work to keep seasoned or an enameled one. You will get better answers that way.

Good Luck,
Bordello

I use a 5 qt. Lodge cast iron in my large but I think a 7 qt would fit. I have no need for one that big.

One of the biggest sins of owning and egg is not having a DO. No using DO lids when cooking in the egg otherwise you may as well cook with the DO in the oven and save the lump.

Cooking wise you won't taste a lot of difference using CI or Ceramic. Ceramic is supposed to be better for acidic foods but cooking tomato based foods hasn't been a problem for me in the CI DO.

I like the 7qt over the 5 qt as I can cook smaller amounts of food in the 7 qt but I can't go larger in the 5 qt.

If you don't do camp fire cooking I would get the DO w/o feet and pick up a tjv spider for the large.

No need to use the plate setter with a DO as the CI DO does the work for indirect or direct.

I do use the plate setter or pizza stone in my aluminum ceramic dutch oven pans. Cast Iron or ceramic cast iron I only use the grid or spider.

If only one dutch oven - cast iron, no feet, 7qt.

You won't regret it.

GG

If spending that much money for a 'glass' cooking device why not get La Creuset.

Walmart has some good ceramic coated cast iron ovens for $19 to $29. Army/Navy stores have great cast iron dutch oven's in the same price range.

Less expensive cast iron, just get non pitted surfaces and watch for a good all around lid fit. The lid fit isn't all that important if using only in the egg as you won't be using the lid.

GG

That is the best way to get stuff...

I was surprised when I saw the price for that oven though.

I have used pyrex on the egg but there is a problem with thermal shock with pyrex as well as higher heats.

I have wondered if the cast iron in the egg makes food taste better or if it is just the egg itself.

GG

Porcelain coated is the best (ie: Le Creuset, etc.), but usually much more expensive than seasoned cast iron. You never have to worry about re-seasoning it. I ruined a small LeCreuset dutch oven on my Weber years ago and so my wife gave it to me, along with a few choice words. I turned the outside of it black and she could never get it to return to the original color. If you cook tomatoe based recipes in seasoned cast iron, or get it too hot like trying to blacken fish, it will burn off the seasoning and you will have to re-season it. Google Lodge Cast Iron and check out the website for caring for cast iron.

I have about 5 dutch ovens all cast, mostly lodge and a few le creuset. Love them all. I use all the sizes too. sometimes you just do not need great big huge and I love my little 2 qt.

I agree w/ fishlessman: Lodge camp style. Although I'm fairly new to the DO cooking on the egg, I like having the legs on my DO to provide air space between the oven and the stone I cook on (don't have to use feet). The lid can be used as a skillet, though I haven't tried it yet. I do cover some of my cooks w/ the lid. After the smokey taste has flavored the chili, pot roast, etc., I cover to keep the liquid from cooking down. I also have the Lodge lid lifter and lid holder. The lid lifter can be used to lift grids, too, sort of like thirdeye's third hand.