Dutch oven size recommendation

MikeCT

I’m probably getting a Dutch oven next for the Egg for chili and jumbalaya (and whatever else!) and I am debating between enamel and cast iron, and what size I should consider.   I have a large Egg that I recently bought and love.  The egg is round so I’ll probably get a round Dutch oven to help with keeping things as even as possible.

For the size, we have a family of four but when we make meals like this we like to make them for multiple nights.   It seems like 5 and 7 quarts are pretty popular.

We have an enamel la crusett that I don’t want to risk on the grill because my wife likes it a lot and I’d rather have something dedicated to outside anyway.  I have never had anything plain cast iron so I am still unclear anout
how often you need to season and what cleanup is like.  The LC is pretty great on the clean up front.

Any thoughts would be much appreciated.

Mike

buzd504

Generally speaking, unless you have storage issues, you will never regret going larger.

dmourati

I can strongly recommend the Lodge 5qt double dutch oven seen here:

https://www.amazon.com/Lodge-L8DD3-Cast-Iron-Dutch/dp/B000LEXR0K

I use it on the large all the time, especially the lid which doubles as a skillet. I have made jambalaya in it for 7 people, chili, sausages (in the lid), etc.

Sweet100s

Agree with @dmourati. 5 quarts is an ideal size.

 Plus, you can use the bottom to cover your bread boules should you get into sourdough (search YouTubes for “oven spring” and “sourdough”)

MikeCT

Cast iron vs. enamel?

HeavyG

I'd go with a 7 quart enameled. More headroom when you might want to make a larger batch to portion out and freeze and no worries about seasoning from long cooks with acidic foods.

Corv

If you're going to use it for bread, or even think that might be a possibility, get a 6 quart one or bigger.

EggNorth

I have an enamel one and the BGE cast iron one.   Both are great to have.  Stew in cast iron and chilli in enamel.  Enamel is great for cleaning with soap.

Carolina Q

Sam's Club has a Tramontina 7 quart enameled DO for about $40. You can buy even it you're not a member (10% upcharge).

MikeCT

I’ll look into that Sam’s club one.  Seems like a great price.  Thanks!

RRP

I’m going to now throw you for a loop! For a DO on a BGE I wholeheartedly recommend seeking out a Lodge camp style which has 3 legs and a curved bottom. That way the DO will sit on your legs up ps and the contents of your DO will heat evenly without fear of the bottom burning. You’ll thank me later! 

MikeCT

RRP said:

I’m going to now throw you for a loop! For a DO on a BGE I wholeheartedly recommend seeking out a Lodge camp style which has 3 legs and a curved bottom. That way the DO will sit on your legs up ps and the contents of your DO will heat evenly without fear of the bottom burning. You’ll thank me later! 

——————

I looked at those but then you always have to use it sitting directly on place setter for indirect heat, right?  I just always assumed it would sit on the stainless cooking grate where the heat would go below it.

RRP

MikeCT said:

RRP said:

I’m going to now throw you for a loop! For a DO on a BGE I wholeheartedly recommend seeking out a Lodge camp style which has 3 legs and a curved bottom. That way the DO will sit on your legs up ps and the contents of your DO will heat evenly without fear of the bottom burning. You’ll thank me later! 

——————

I looked at those but then you always have to use it sitting directly on place setter for indirect heat, right?  I just always assumed it would sit on the stainless cooking grate where the heat would go below it.

Correct, but for some dishes with a high sugar content then a flat bottom DO sitting on a stainless cooking grate with the heat below means you are heating direct and the bottom food content can burn. I learned that lesson after a nearly ruined batch of Kerry's Beans. Talk about cleaning up a baked on crud!

I even prefer that camp style when making chili on the egg.

SciAggie

I’ve cooked in my camp ovens on the egg the way @RRP describes and can confirm it’s a good method. In my case I had the camp ovens already so it was a way to use what I already had.  

I’ll stay out of what’s the best DO though because I think you can make an argument for any of them as they all work. 

RRP

SciAggie said:

I’ve cooked in my camp ovens on the egg the way @RRP describes and can confirm it’s a good method. In my case I had the camp ovens already so it was a way to use what I already had.  

I’ll stay out of what’s the best DO though because I think you can make an argument for any of them as they all work. 

Good point! I didn’t mean to sound argumentative if anyone might have thought that! Actually I have both a flat bottom and a camp style Lodge DOs as well as one of those fancy enameled DO ones for inside on the stove! The inside one is so “purdy” red outside and bright white inside I seldom use it except when company is over! Oh...and not bragging, but my workhorse DO inside is one from a set we bought at least 45 years ago and is made of some mystery alloy metal.

northGAcock

dmourati said:

I can strongly recommend the Lodge 5qt double dutch oven seen here:

https://www.amazon.com/Lodge-L8DD3-Cast-Iron-Dutch/dp/B000LEXR0K

I use it on the large all the time, especially the lid which doubles as a skillet. I have made jambalaya in it for 7 people, chili, sausages (in the lid), etc.

I had this one for a short period of time. Funny how kids take things when you aren’t paying attention. They love it.