Large Covered Pot

I know lots of folks buy the Martha Stewart Enameled Cast Iron Dutch ovens. Or a dutch oven from a used goodwill type store.

Here is a link to a thread regarding different size dutch ovens for the large. Hope it may help.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=146291&catid=1
Now, I have always put my pork butts directly on the grid, no V rack. Plate setter inverted and a sheet of foil. Never found it to be a hassle but that's just me.

Good luck,
Bordello

I cook just about everything in my DO but it's well seasoned.

Ross

For this price there are no choice of colors. TSC was offering free shipping on orders over $25 about 6 months ago. It was delivered to my door for about $32. Color wouldn't have been my choice, but the price was. :laugh:

Here's what I found on one site:

Seasoning Cast Iron
Seasoned Cast Iron can be considered the "grandfather" to today's "non-stick" cookware.

Cast Iron Cookware must be seasoned properly and it will last a life-time. ( I still use my Grandmother's cast iron skillets on a regular basis and they must be at least 60-70+ years old.)

New Pans
Heat the oven to 250o - 300o
Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.
Repeating this process several times is recommended as it will help create a stronger "seasoning" bond.

Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.

Pans needing Re-Seasoning
If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned.

Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. I understand that heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean.
Dry the pan immediately with dish towel or paper towel.
Season the pan as outlined above.
Caring for Cast Iron Cookware
Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.

Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or soap (detergent) as they will break down the pan's seasoning.
Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor.
Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be re-seasoned.
When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. (My pans are very black in color.) This is normal and should be expected.



Slick

Added note...if you your pan needs to betaken back down to start with a fresh surface, as in heavily abused without seasoning, take Salt and vinegar heated so its warm to work with and copper scower pad..nothing with soap or metal as fibers can lodge in crevices..not good and then re season as slick suggests...also if reworking/finishing cutting boards, etc..use vinegar and thoroughly dry then rub Mineral oil in light applications letting the wood soak it in keep applying till absorbed then buff clean..should bring the color right out in the wood and leaves absolutely no taste and does not get sticky...