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Started By
Message
Looking for an enameled cast iron dutch oven
Posted on 5/14/15 at 7:41 pm
Posted on 5/14/15 at 7:41 pm
I want to make smothered chicken, Boeuf Bourguignon dishes and the like, so I'm curious what size is the favorite here. I'll usually be cooking for just a couple of peeps, but I want to have enough room to do a smothered chicken dish. I'm leaning toward a six quart oven, with a four quart probably being too small? Any preference?
I've also seen threads here where the manufacturer has been kicked around, and I'm thinking about a cost effective Lodge from Amazon for under $70. Thoughts? Regrets? Success?
I've also seen threads here where the manufacturer has been kicked around, and I'm thinking about a cost effective Lodge from Amazon for under $70. Thoughts? Regrets? Success?
This post was edited on 5/15/15 at 12:46 am
9
Posted on 5/14/15 at 7:45 pm to Degas
No smaller that 6, no larger that 9qt.
Bourge's in Port Barre has the 9qt for about the $50-$60 range.
Bourge's in Port Barre has the 9qt for about the $50-$60 range.
Posted on 5/14/15 at 7:48 pm to Btrtigerfan
quote:Thanks. That may have answered my question right there because I was kicking around 4 or 6. 9 would probably be overkill. I'm concerned that 4 would be too small.
No smaller that 6, no larger that 9qt.
Posted on 5/14/15 at 7:49 pm to Degas
I love my 6qt. I use the 3qt for just us two if the dish doesn't require much, but the 6qt is perfect for me. Of course, if you're looking for the most surface area to brown the chicken, the bigger you go will achieve that. Otherwise, the 6qt is deep enough to cook for a small group.
I always say this in these threads, but I love love love my Martha Stewart. Very inexpensive.
And this has no bearing on anything, but I find it more attractively shaped than Lodge
I always say this in these threads, but I love love love my Martha Stewart. Very inexpensive.
And this has no bearing on anything, but I find it more attractively shaped than Lodge
This post was edited on 5/14/15 at 7:51 pm
Posted on 5/14/15 at 7:55 pm to Degas
I saw some 6.5 qt pots at Target the other night for only $50 bucks. That's a steal.
Also go look at all the different TJ Maxx
They have a great (but random) selection.
Also go look at all the different TJ Maxx
They have a great (but random) selection.
Posted on 5/14/15 at 7:57 pm to heypaul
So I'm sensing that I don't need to spend an extra three hundred bucks for a le creuset for any added benefits?
Posted on 5/14/15 at 8:00 pm to Degas
I use an 8 qt quite often. It's what I use for beef bourguignon coq au vin. I don't cook in small quantities most of the time. Also use the 6.
Posted on 5/14/15 at 8:04 pm to Degas
TJ MAXX will have a random le creuset for half price.
I have used many different brands and one of my favorites is the $70 no name brand from Sam's club.
I guarantee I can cook you chicken & dumplings, or chili, or beef tips in gravy over some rice, in each kind and you won't be able to tell the difference.
I have used many different brands and one of my favorites is the $70 no name brand from Sam's club.
I guarantee I can cook you chicken & dumplings, or chili, or beef tips in gravy over some rice, in each kind and you won't be able to tell the difference.
Posted on 5/14/15 at 8:06 pm to heypaul
Yeah, I have various brands. I also like my Dansk pots which are thinner, but I use them a lot. They work just fine. The others are so heavy once they're full of food.
Posted on 5/14/15 at 8:14 pm to Gris Gris
5 at gets most use in my kitchen, 7 qt is what I make gumbo in. But I have everything from one cup to 9 qts.
Posted on 5/14/15 at 8:23 pm to hungryone
quote:
But I have everything from one cup to 9 qts.
Same as far as different size pots of varying types and multiples in some sizes. I seem to collect. I use a 20 quart plus a 12 quart, usually, for gumbo. I don't know how to make a small quantity. I think I have several 12 quart pots, a few 8s, several 6s and then a barrage of them under those sizes, plus a few of those pasta pots with the inserts that I rarely use other than to steam king crab.
Posted on 5/14/15 at 9:33 pm to Gris Gris
A 5.5 qt LC used to be my main pot for cooking soups, gumbo, etc.. Then I bought a 7.5 qt, and that gets the most use now.
5.5 is adequate, but 7.5 is better.
5.5 is adequate, but 7.5 is better.
Posted on 5/14/15 at 10:21 pm to hungryone
What do you use the one cup for?
That's ridiculous
That's ridiculous
Posted on 5/14/15 at 10:48 pm to KosmoCramer
(no message)
This post was edited on 5/14/15 at 10:49 pm
Posted on 5/14/15 at 11:14 pm to DeathValleyTiger
Hmmm
Posted on 5/14/15 at 11:33 pm to KosmoCramer
I use my small ones for beiwning butter and making a blue cheese butter sauce for steak, for example. I warm marinades and other liquids in them. I use my small pots quite often. I may have several going at once.
Posted on 5/15/15 at 7:12 am to heypaul
the ones at target are high quality also
Posted on 5/15/15 at 7:23 am to Degas
We have a 7.5 quart Lodge, use that thing all the time. A 6 quart would probably also work for 90% of what we do.
Posted on 5/15/15 at 7:28 am to Degas
Staub makes them in 5.5qt round and oval. Staub is generally rated as the best brand available. I have a round 5.5qt, and I absolutely love it.
Posted on 5/15/15 at 7:57 am to Degas
quote:
So I'm sensing that I don't need to spend an extra three hundred bucks for a le creuset for any added benefits?
Nope. My lodge is just as good as my Le Creuset.
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