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Started By
Message
Most versatile sized Dutch Oven? 6-8 qt? Larger?
Posted on 9/21/16 at 3:49 pm
Posted on 9/21/16 at 3:49 pm
And any recommendations for under $200? I don't cook enough to warrant the more expensive ones.
Also, I'd love some links to your favorite soup/stew recipes to make in the DO if you have any on hand? ESPECIALLY a gumbo recipe. I've never made it before, but would love to try.
Also, I'd love some links to your favorite soup/stew recipes to make in the DO if you have any on hand? ESPECIALLY a gumbo recipe. I've never made it before, but would love to try.
This post was edited on 9/21/16 at 3:51 pm
6
Posted on 9/21/16 at 3:52 pm to PhilipMarlowe
I got a Lodge that's a 7.8 qt
LINK
I use it as my gumbo pot but cook a few other things in there including osso bucco and just about any big batch of soup or anything else for that matter
LINK
I use it as my gumbo pot but cook a few other things in there including osso bucco and just about any big batch of soup or anything else for that matter
Posted on 9/21/16 at 3:55 pm to PhilipMarlowe
Here is a Lodge 7 quart cast iron Dutch oven for $98.
I have the 5 quart it is works well for what I need it for. These are made in the US. Lodge's enameled cast iron are made in China.
I have the 5 quart it is works well for what I need it for. These are made in the US. Lodge's enameled cast iron are made in China.
This post was edited on 9/21/16 at 3:56 pm
Posted on 9/21/16 at 3:56 pm to PhilipMarlowe
My two most used sizes are 5 qt and 3.5 qt. I do have a 7 qt, but when cooking that large a volume, I often use an 11 qt stockpot instead. Best depends on your most frequent cooking volume.
Posted on 9/21/16 at 3:56 pm to TypoKnig
quote:
Lodge's enameled cast iron are made in China.
Didn't know that
But FWIW I've been using mine very regularly for over a year now and I love it
Posted on 9/21/16 at 4:01 pm to PhilipMarlowe
excellent, thank you all! 
Posted on 9/21/16 at 4:12 pm to PhilipMarlowe
I I never started cooking something and wished I had a smaller pot.
You can get 2 or 3 good pots for under $200 so your budget is quite generous.
ETA; Get this 13" McWare Oval Roaster
You can get 2 or 3 good pots for under $200 so your budget is quite generous.
ETA; Get this 13" McWare Oval Roaster
This post was edited on 9/21/16 at 10:15 pm
Posted on 9/21/16 at 4:19 pm to PhilipMarlowe
Here's a seasonal soup thread.
LINK /
Also, check the recipe book in the stickied recipe thread for soups and stews.
LINK /
Also, check the recipe book in the stickied recipe thread for soups and stews.
Posted on 9/21/16 at 5:13 pm to Gris Gris
what a dummy i am, literally just saw the thread. thanks again.
Posted on 9/21/16 at 9:14 pm to PhilipMarlowe
I have an enameled Lodge 4qt, 6qt and 7.5qt.
I find that I use my 6qt the most, but I use the 4qt for things like caramelizing onions, boiling eggs, etc., while I use my 7.5 for large batches of gumbo or smothered chicken.
You can find the 6 and 7.5 on Amazon for around $60 (depending on the color believe it or not, and the price will fluctuate so put it in your cart and monitor it daily), and I've had no qualms with the Lodge brand for that price. Best bang for the buck out there
I find that I use my 6qt the most, but I use the 4qt for things like caramelizing onions, boiling eggs, etc., while I use my 7.5 for large batches of gumbo or smothered chicken.
You can find the 6 and 7.5 on Amazon for around $60 (depending on the color believe it or not, and the price will fluctuate so put it in your cart and monitor it daily), and I've had no qualms with the Lodge brand for that price. Best bang for the buck out there
Posted on 9/21/16 at 9:20 pm to TypoKnig
That's a good pot. But don't order it through lodge directly. Academy carries them much cheaper in store. I bought one a year or 2 ago for $50. Their website currently lists it for. $54.99
Posted on 9/21/16 at 9:26 pm to Degas
Ever tried doing a roux in it? Can never get it dark in a le creuset.
Posted on 9/21/16 at 9:33 pm to t00f
Yes. My friends who sampled my gumbo this past weekend for the Saints game commented on how dark it was, so yes, I have no problems getting it there. It just takes time, patience, and a lot of stirring.
Posted on 9/21/16 at 9:49 pm to Degas
You must be on a low flame? 
Posted on 9/21/16 at 9:51 pm to t00f
quote:How else do you make a roux
You must be on a low flame?
Posted on 9/22/16 at 12:51 am to t00f
Ever tried doing a roux in it? Can never get it dark in a le c
I've made one in Le Crueset, but only in the oven. It was dark and delicious.
I've made one in Le Crueset, but only in the oven. It was dark and delicious.
Posted on 9/22/16 at 4:50 am to Degas
quote:
How else do you make a roux
Fast...real fast.
Posted on 9/22/16 at 6:52 am to Gris Gris
quote:
I've made one in Le Crueset, but only in the oven. It was dark and delicious
In the oven? Details if you don't mind.
Posted on 9/22/16 at 6:54 am to Degas
quote:
How else do you make a roux
I usually go higher and faster. Obviously there is risk of burning so you have to be a stirring fool.
Posted on 9/22/16 at 7:28 am to Powerman
quote:
I got a Lodge that's a 7.8 qt
LINK
Have the same one... between my wife and I we use it all the time... soups, roasts, chili, smothered chicken... very versatile.
Have had it for 4 or so years... there is definitely a stain to the bottom due to using it so damn much, but it still cleans easy and works great. And yeah the enameled Lodge stuff is made in China, but I haven't seen any quality issues.
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