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Cast Iron Pot for a Lge

Red Stick Egger
Red Stick Egger Posts: 53
edited November -0001 in EggHead Forum
I would like to buy a cast iron pot/dutch oven for use on my large egg. The main uses would probably be to cook a pot roast, jambalaya, and maybe some beans. What size would you guys recommend?
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Comments

  • fishlessman
    fishlessman Posts: 34,597
    i like the lodge number 12 deep camp dutch with the legs. the camp style has a cover with a smooth interior surface that can be used as a griddle. sometimes marshalls has enamelled cheaper versions that work well in the egg as well as the more expensive lecrusetts which i also use, i like the enamelled ones for tomato based things better than the old fashioned seasoned ones.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • 2Fategghead
    2Fategghead Posts: 9,624
    I asked around a lot and ended up getting an 8 quart. I was told not to use the lid so, I did not and my ribeye roast with potato's and carrots were all very good. I must say the 8 quart cast iron dutch oven was large enough to have a big roast and lots of vegies for left overs or a big group. I looked around for a long time before I found the right DO and I found it at a flea market at the Nashville Fair Grounds. Everyone wanted a lot for their DO depending on how old and the maker but I found mine in a pile of rusted old DO's for $40. and I took it home and took a sanding wheel to the inside and out. I cleaned it up real good and then I rubbed cooking oil all over it and cranked the BGE up to around 350 and let it heat up good and shut down the egg and let the DO stay in there and cool down by it self. After it cooled I had a perfectly seasoned DO.
    TIm
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    When I was looking for cast iron for my medium I grabbed my tape measure, measured the egg and headed for the local Bass Pro Shop that I knew had a large selection.
    CI4MBGE.jpg
    By going to the store and analyzing the cast iron I ended up with three pieces and one lid that fits all. I did have to cut handles off and fabricate my own so I could fit larger pieces on the egg. Just some thoughts.

    Gator

     
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    Gator's got a good point about multi-tasking the lid.

    For my medium I got a 5 qt DO - fits just fine sitting on the inverted platesetter with bakng stone. I also have an 8 Inch skilet I cut the handle off of to use on the mini and medium.

    Add a CI sizzle skillet and that's about all I use for the two of us. Albeit I have an 11 inch CI griddle I haven't used yet but I believe I hear looney callng its name.
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  • Hungry Celeste
    Hungry Celeste Posts: 534
    I'm partial to the oval le Creuset french ovens...since they're enamelled, you don't have to fuss with seasoning & cleanup is a breeze (can run thru the dishwasher, even). The oval shape allows the pot to be tucked to the side on a large, giving you ample space to cook other things; I can fit a 4-qt oval and a 7lb brisket on my large at the same time. Lodge makes (in China) an enamelled "Logic" line for loads cheaper than LC, if price is a concern. On the other hand, LC outlet stores are running a 35% off sale this month on the Black & Dune colors.

    RE: cast iron stuff, don't overlook your local restaurant supply house. On Friday, I saw a bunch of diff Lodge pre-seasoned pieces for cheap at Loubat (NO, LA). 5" round, handleless baking/serving dishes, no-handle oval steak/fajita plates, as well as skillets.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    For the egg I like the 'non leggs' DO's. I ended up grinding the legs off of the camp fire dutch oven.

    The Spider is a fantastic tool when using the DO.

    I use both enamel and CI. 5 qt, 7qt, 12 qt and 16 qt.

    Here is some food pictures. I have more pictures with the enamel but in actuality I use the cast iron more.

    Walmart has some enameled CI at a very inexpensive price. $19 to $25.
    chili1.jpg

    blackncatntrout.jpg

    blackncatntroutplate.jpg

    barbacoa2.jpg

    Here is the CI on the spider
    doroast1.jpg

    doroast3.jpg

    doroast7.jpg

    More enamel cooking
    eggcioppinoa.jpg

    eggcioppinob.jpg

    The egg and dutch oven are fantastic together.

    GG
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  • Red Stick Egger
    Red Stick Egger Posts: 53
    Thanks for the info guys. Knew I could count on you guys to guide me in the right direction. I actually have and love the LC dutch ovens. I have several in various sizes, but I'm trying to keep the wife happy by not dragging her prized cookware into the backyard. There is a LC outlet not far from here. I may have to take a ride and see what I can get on sale. Otherwise, I might just go with a CI Lodge oven in an 8 quart size. That will probably be more than enough for what I need.

    Thanks again everyone!!!
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