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Help: Cast Iron Dutch Ovens

Beli
Beli Posts: 10,751
edited November -0001 in EggHead Forum
Got an XL. Large & Mini. What DO sizes would you recommend? TKS
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  • boston_stoker
    boston_stoker Posts: 794
    How many people are you normally cooking for?
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  • NC-CDN
    NC-CDN Posts: 703
    boston_stoker wrote:
    How many people are you normally cooking for?

    Most pics I see from him involve a good many people with lots of awesome food.
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  • Little Steven
    Little Steven Posts: 28,817
    Beli,

    Are you interested in enameled cast iron or plain?

    Steve

    Steve 

    Caledon, ON

     

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  • Mainegg
    Mainegg Posts: 7,787
    Beli, I use my 3 and 5 qt Lodge the most out of the sizes I have. I do have the larger sizes but unless for a large crowd I lean to those. I have both cast iron and enameled cast iron and tend to choose the regular cast iron for on the egg. scrubbing the smoke stains is a B#%$ :( I do have a tiny one that fits the mini but do not use it much on there...
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Sounds like you need 3:

    XLarge
    Large
    Mini

    :).

    BTW...I was mostly joking. I have a 5 qt for my large and it will make a lot of food, however you might want to consider the 8-9 qt if you cook for crowds. I think the 12 qt would feed a small army.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • lowercasebill
    lowercasebill Posts: 5,218
    this

    for the large ,, 5 qt , no handles to cut off and the lid can be used as a fry pan.. i have this one.

    i do not have a DO for the mini but i have been known to put my allclad souffle pan on the mini for escalloped potatoes or corn cassarole

    http://www.amazon.com/All-Clad-Stainless-2-Quart-Souffle-Ramekins/dp/B0000DI4Q5/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1294330873&sr=1-1

    edit.. don't get the DO with feet B)
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  • vidalia1
    vidalia1 Posts: 7,092
    I have 5 & 8 qt Lodge CI DO....they both fit on my large BGE...the 5 qt also fits on my small BGE.
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  • Richard Fl
    Richard Fl Posts: 8,297
    I have a 9 qt for my large and it is the perfect size. It will fit the XL and is plenty of capacity. When it is full of chili or gumbo it is very heavy. I have a heavy wire handle and no feet. The top can be turned over and used as a griddle.

    ATTHEALTERDSCN0635.jpg
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    You may want to consider getting both an enameled one and a regular one. The enameled one is good for when you use tomato-based recipes. It cleans up like new in the dishwasher. Even so, I always put a sheet of foil under and up the sides to make cleaning easier.

    As for size, we tend to go for our larger ones when cooking pot roasts or anything else that leftovers will save well. I use the smaller ones for side dishes like potatoes.

    We have one that is enameled and it fits on the small Egg.

    DSC02665.jpg

    We think it is a Lodge 6 Qt. Works very well.

    Judy found this site that may help you decide:

    http://papadutch.home.comcast.net/~papadutch/dutch-oven-intro.htm

    You will probably end up buying more than one anyway.

    There are lots of great recipes available from your fellow Egghead friends.

    Spring "Neatherlands Oven Branch Office" Chicken
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  • fishlessman
    fishlessman Posts: 34,568
    12 inch deep camp lodge with the feet is my pot roast dutch, everything else i cook in an enamelled lecruessett or marshals knock off enamelled oval. i do have a stainless one with an aluminum bottom insert thats oval with offset handles and 11 quarts that fits the large but is id to big for my needs usually. i use them with or without feet, makes no difference
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Spring Hen
    Spring Hen Posts: 1,578
    Beli, when you get your DO, try this.... (If you don't have Bloody Mary recipe, let me know. Hope you like it :)

    Cowboy Stew - Beef

    COVER ENAMEL DUTCH OVEN IN FOIL

    2 lbs Chuck Roast, cubed
    1 packet Stew seasoning by McCormick
    1 Tbsp Pinto Bean Seasoning
    1 Tbsp RichardFL Pepper
    1 tsp Chili powder (Ancho from HEB)
    2 Tbsp Olive Oil
    1 can Beef Broth
    1 tsp French Stock made by More Than Gourmet
    1 can Tomatoes, drained and diced
    1 can Kidney Beans - New Orleans Ranch Style, drained
    1 can Pinto Beans - Ranch Style, drained
    1 can Green beans, small, drained
    1 can Corn,small, drained
    1/2 cup Peas, frozen
    2 large Potatoes - Idaho peeled and cubed
    1 medium Onion chopped
    2 cloves Garlic, finely minced
    3 Bay leaves
    1 Tbsp salt
    1 cup Bloody Mary mix by Lake Conroe Egger
    1 pkg Sazon Goya con Culantro

    1. Slice beef into bite-size pieces. Heat oil in stewpot. Place first four ingredients into plastic bag and toss beef to coat. Brown beef on all sides,
    about 5 minutes.

    2. Mix remaining ingredients in the pot and bring to a boil. Stir, simmer covered for two hours, stirring every 30 minutes to prevent sticking, adding
    more beef broth if needed.

    3. Cook indirect at 225 for about 3 hours.
    Judy
    Covington, Louisiana USA
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  • Photo Egg
    Photo Egg Posts: 12,137
    Sounds real good but you lost me at the green beans and peas. :laugh:
    Thank you,
    Darian

    Galveston Texas
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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    I have two enamelled cast iron dutch ovens, a 5.5 quart and a 7.25 quart. They both get lots of use. Both fit in my large egg. This is the larger one (I think) getting work in a large egg at a fest this year.
    IMG_5640.jpg

    I also have a very small non-enamelled CI DO, 1 or 2 quart, which gets only occasional use for sauces and small-batch things (like mole).
    IMG_3772.jpg
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  • Kentucky Wildcat Fan
    Kentucky Wildcat Fan Posts: 606
    7 qt Lodge cast iron does everything I need
    Large & MiniMax in Lexington, KY
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  • RRP
    RRP Posts: 26,451
    I recognize that red pot of chili from Oswego last fall. Pretty righteous eating! BTW, Ben, you been hiding for a while? welcome back!
    Re-gasketing the USA one yard at a time 
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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    Yeah, I was away from the forum for a couple weeks during the holidays, and haven't been posting many pics in a while. I've been doing rather pedestrian cooking for the last couple months, and I think we've all seen photos of wings and steaks before. But aside from during the holidays, I've been reading and drooling along with the rest of you.
    Happy new year, Ron.
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  • BigBadger
    BigBadger Posts: 461
    Beli - I have the Lodge Double Dutch w/ Skillet top and love it. It suits our needs for 2-10 people. though I would like to have one more larger and one smaller.... just because.
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  • Photo Egg
    Photo Egg Posts: 12,137
    That is a great design. I like it.
    Thank you,
    Darian

    Galveston Texas
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  • Hungry Celeste
    Hungry Celeste Posts: 534
    Ya know, my 7 quart Le Creuset round oven is damn near the perfect size! I'm embarrassed to say how many enameled CI pieces I own, and I use my 2.5 qt round and 3.5 qt oval nearly as much as the big 7 quart-er.
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  • Lit
    Lit Posts: 9,053
    A post the other day said Marshalls had some nice Kitchenaid dutch ovens so I went during lunch today. The 6 quart is $99 and the 3.5 quart is $49. I just bought the 6 qt in green and it looks like it will be a good size for the large.

    DO.jpg
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  • TheDirtyBurger
    TheDirtyBurger Posts: 846
    If I could do it all over again I would go with this number because of the handle. So much easier to carry this beast in with 1 free hand as opposed to the 2 hander I have.
    41tl7q0CHzL._AA300_.jpg


    But the Lodge 6qt enamel DO that I have I love
    41n53miMv7L._AA300_.jpg

    I love my DO and use it quite often. One of my favorite purchases since my BGE.
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  • Beli
    Beli Posts: 10,751
    .
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  • Photo Egg
    Photo Egg Posts: 12,137
    Is that the "chicken Fry" model with the raised grid ridges on the inside bottom?
    Great model.
    Thank you,
    Darian

    Galveston Texas
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  • Lit
    Lit Posts: 9,053
    Yes it is. I finally broke down and bought one but was pretty hesitant due to the price. Now I just have to learn how to use it.
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  • Spring Hen
    Spring Hen Posts: 1,578
    What? You don't like veggies in your stew????
    Judy
    Covington, Louisiana USA
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  • Photo Egg
    Photo Egg Posts: 12,137
    I have the same one. Works great.
    Just a basic chuck roast.
    Sear, chopped stuff and some broth. Yummy and easy.

    ChuckRoast_001.jpg
    ChuckRoast_005.jpg
    ChuckRoast_012.jpg
    Thank you,
    Darian

    Galveston Texas
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  • Photo Egg
    Photo Egg Posts: 12,137
    I know. I'm not right.
    Really don't like my food to touch but I have gotten better in the last few years.
    Thank you,
    Darian

    Galveston Texas
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  • Lit
    Lit Posts: 9,053
    Looks good. So you seared the meat, cubed it, and cooked it with the vegetables in the pot or did the meat and veggies seperate and then combined at the end? What did you cook at and for how long? Think I am going to try a french onion soup to start with but not 100% sure yet. My mom used to make some good country ribs in the crock pot, might try to get that recipe from her.
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    making me hongree, D!
    thought you told Ms. Judy you don't like touchy-feely foods :kiss:

    can't wait to see and use my new oval one!
    thanks again!!!!!
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  • Photo Egg
    Photo Egg Posts: 12,137
    My first one as well.
    Seared on cast iron. Just finished a batch of bacon for breakfast and just tossed on the chuck roast in the bacon grease.
    After a quick sear into the green DO topped with chopped vegs and topped with broth. Roast was cooked in one piece but was so tender it was coming apart. Cooked for about 4 hours (300) and added spuds. Put the lid on for an hour and pulled off for another 30-45 minutes.
    Adding a soup mix would be nice but I even forgot the onion on this one. It was still great.
    Thank you,
    Darian

    Galveston Texas
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