Dutch oven. What kind?

robnybbq · August 2012

I have a large BGE. I want to get a Dutch over for some fall chili, stews, etc.

Should I get a cast iron, caphon, Other? 6qt work as well?

Baysidebob · August 2012

Cast iron. I have a 2qt for onions and mushrooms and the like and I use the wife's big mama jamma (I don't know what size) for other stuff. Seasoning tip: Coat it with oil and place it in the BGE after a cook even if you aren't using it for that cook. See all that wonderful brown gook on the inside of the BGE? Your cast iron that sits in the egg during cool down collects that for a great seasoning.

Supercilious_In_5280 · August 2012

Love our le creusets. Easy cleanup in the dishwasher

Chunky_Charc · August 2012

A No. 12 deep fits great in my Lg BGE. Now I want a No. 12 shallow for biscuits and such.

Daveh1976 · August 2012

http://www.amazon.com/Lodge-5-Quart-Double-Casserole-Skillet/dp/B000LEXR0K/ref=sr_1_4?ie=UTF8&qid=1345848429&sr=8-4&keywords=lodge+dutch+oven

Lodge 5 QT is what I got. Bought for 2 reasons. First is I wanted a dutch oven. (duh). Second, the lid is a fantastic cast iron pan with out the big handle. It leaves a lot of space on the egg that a standard handled cast iron pan would not.

AleBrewer · August 2012

That's a pretty neat feature of that 5qt model. I wish you guys would stop posting all this stuff.....now I think I may have to get one of those too!

I just got a 7qt Lodge DO.....just finished two coats of the flaxseed oil treatment on it.

nolaegghead · August 2012

How's that flaxseed oil working compared to other oils?

refrigerationman · August 2012

no doubt....cast iron...thats ALL i cook on no mater if its in or outside

nolaegghead · August 2012

Another option, if you want to be cheap and pragmatic, is to buy a big slow cooker. Stoneware pot, top should be good for low n slows. And you can use the heater base to keep whatever you cook warm while you re-purpose the egg for something else.

For example:
8 QT for $35, free shipping. Same ceramic surface (and you can throw in dishwasher). Your food won't taste any better than a $250 Le Creuset (both have non-reactive surfaces).

Only downside is you can't use for bread - only for low-n-slow and braising.

http://www.amazon.com/Hamilton-Beach-Quart-Oval-Cooker/dp/B003UV8L6G/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1345849783&sr=1-2&keywords=large+slow+cooker

AleBrewer · August 2012

nolaegghead said:

How's that flaxseed oil working compared to other oils?

I like it so far....thanks for mentioning it in another post. I ended up doing a fair bit of reading online about it. Turns out my wife had a bottle in the fridge....so I figured I'd give it a whirl. I actually ended up putting a couple of coats on a few other pans I have too.

jlsm · August 2012

+1 on the flax oil. I've done many pans, and the flax oil came out the very best.

Focker · August 2012

For a large, #12 with legs, platesetter pictured below.

Lodge also makes very nice enameled DOs if the Le Creuset is too rich for your blood.

The 5qt double dutch posted above is perfect for the small egg.

Focker · August 2012

Just an FYI guys, many have reported flaking and no longer use flaxseed oil on the Griswold/Wags forum. Some that bought into the hype, have stripped and reseasoned their collections due to this.

WickedIsland · August 2012

Focker said:

Just an FYI guys, many have reported flaking and no longer use flaxseed oil on the Griswold/Wags forum. Some that bought into the hype, have stripped and reseasoned their collections due to this.

Thanks. What is the go back to then? I have always used Crisco

Focker · August 2012

Yes, Crisco is great, probably the most recommended and used. Pam is another favorite.

For me personally, 6 seasonings of grapeseed, then Pam as it is being used.

ratcheer · August 2012

I just use plain old vegetable oil, such as Wesson Oil, but not particularly any brand. It's cheap and it works just fine.

Tim

Sgt93 · August 2012

I have the BGE one and really don't care for it. I used a gift cert from family to pick it up at an egg store. I wish I would have bought a Le Creuset. Next time.

AleBrewer · August 2012

Focker said:

Just an FYI guys, many have reported flaking and no longer use flaxseed oil on the Griswold/Wags forum. Some that bought into the hype, have stripped and reseasoned their collections due to this.

Oh great.....I'll keep an eye on the ones I did with flaxseed oil.

AleBrewer · August 2012

In addition to two cast iron ovens, I have three LeCreuset.....2qt round, 3 1/2 qt oval, and a 15qt oval(goose pot)

What's nice about them is that you don't have to season them, but I haven't used any in the egg yet. I don't know how sooty they may get, or how hard it is to clean them afterwards?

Austin Egghead · August 2012

$ CI...Enameled CI - $$ Mario Batalli.. .$$$ LeCruesset or Staubs
AleBrewe, use my LC and Staubs on the egg no problem with soot. Clean of with warn soap and water.

AleBrewer · August 2012

Austin Egghead said:

$ CI...Enameled CI - $$ Mario Batalli.. .$$$ LeCruesset or Staubs
AleBrewe, use my LC and Staubs on the egg no problem with soot. Clean of with warn soap and water.

Good to know....thanks.

jeroldharter · August 2012

I have Le Creuset 5, 7, and the big one. I would not use on the Egg due to soot. Lodge is perfect for the egg and much cheaper. Made in USA also.

Austin Egghead · August 2012

jerold, if you are worried about soot, I was taught to put a very light film of not scented dishwashing soap (Ivory liquid) on the outside. Cleans up easy, but I don't always remember and I still don't have a problem. Any stubborn stain the LC cleaner takes care of those. BTW my colors are red and light yellow.

WickedIsland · August 2012

Focker said:

Yes, Crisco is great, probably the most recommended and used. Pam is another favorite.
For me personally, 6 seasonings of grapeseed, then Pam as it is being used.

Thank you

Duganboy · August 2012

I use my Lodge 7 quart on the BGE all the time, as well as on the stove top. Good solid product.

Dutch oven. What kind?

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