What size dutch oven are you guys using?

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VanGo

VanGo

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I will be cooking for 4-6 people and like doing biscuits and gravy for breakfast. I found an 8qt. dutch oven nicely fits 10 pre-made biscuits in the bottom. I was thinking of scaling back to a 6qt. or a 4qt. at a minimum for storage reasons. The 4qt. measures 3.25 deep and 10-1/4" diameter. Any thoughts?

Van
 
I just bought a 5qt from LODGE but haven't received it yet. I'll let you know how it goes.
 
I have three, I'll have to look to verify the sizes.
The smallest is about 10" it works for cobblers and biscuits.

The next size is about 13 or 14 across and about 4 or 5 inches deep it works well for pot roast and larger baked goods, I'm still perfecting pizza baking in it.

The third is the same diameter as the larger one but is much deeper. I can cook a whole chicken in it. I haven't tried it yet but I think I could do 3 or 4 rib prime rib roast.

Someday when the planets align we plan to spend Thanksgiving in Death Valley and cook either a half turkey or capon. We'll probably use all three DO's to cook that meal.
 
We were using the 12" but it was two big and bulky downsized to the 10".
make sure you have the right lid that you can place coals on top. critical for good baking and browning on top.
 
Rambrush said:
We were using the 12" but it was two big and bulky downsized to the 10".
make sure you have the right lid that you can place coals on top. critical for good baking and browning on top.
Click to expand...

Well noted about the lid shape. I am narrowing my selection down to the 10" as it will fit my needs. As needs change I can always keep it and upgrade.....
 
I used an 8' and 10" cast iron for years for 2 adults and 2 kids. bought a 10" and 12" in anodized aluminum 2 years ago and am surprised how well they work. They don't have the "soul" of the cast iron, but they cook just as well and clean up very easily. I can cook with high acid like blueberries and not have a problem with losing the season.
definitely need at least a 12" for biscuits for 4
 
I only have the 12", my trusty outdoor food-steed. It does everything I need it to, my old Scoutmaster made a point to stress that a 12 is never really too small, or too big. A few times using 10's it seemed like there wasn't just enough (then again folks in the late Troop 14 were big eaters) while the 14's were great for the big roasts.


I'm planning on getting a 14 or 16 deep for roasting a turkey or better yet, standing rib roast and Yorkshire pudding, as well as a couple 10's in the future.

Rusty, I dig the 3-DO Thanksgiving in the Valley idea, my friends and I are planning one on the Bodega Coast for this year, I'll tell you how it goes.

OldBoyScout- I really dig the name! Do a good turn daily my friend!
- Your brother in Scouting.
 
Just ordered a 10" 5qt., if needed I can always keep this and upgrade. Just trying to check things off my last camping list, and this was at the top after usings 94SRUNNER's bombproof dutch oven. Thanks agian Pete!!
 
When you get it man, scrub it out with hot, soapy water, rinse it, and drop in in your oven at the highest temp you can muster until it smokes off, then smear on a thin layer of crisco, return to the oven until it smokes, repeat four, or five times until it's deep glossy black, then smear on the final layer of crisco while it's cooling on a baking rack, and you will have a bullet-proof base seasoning ready to cook, and accept layers of seasoning as he years go!
 
rusty_tlc said:
Someday when the planets align we plan to spend Thanksgiving in Death Valley and cook either a half turkey or capon. We'll probably use all three DO's to cook that meal.
Click to expand...

A friend roasts full 20+ lbs stuffed turkeys in her grill. It's a medium to large backyard deck grill. Puts them in a disposable foil pan and covers them with foil. Don't know about basting, etc., but I do know the covering foil is a must to keep them from drying out. At various points she'll stick in other side dishes to cook. Also she adds a few charcoal briquettes every so often to keep the temperature relatively steady. Near the end of cooking the turkey she'll uncover it to brown the skin.

She started doing this when her oven ****ped out in the middle of cooking the turkey one Thanksgiving. She's also done leg of lamb and hams on the grill in the same way.
 
Necessity is the mother of invention.
I will stand by a grilled bird, my dad does 'em on his gasser grill, and what for shortcomings it may have over charcoal for propane's low, wet heat, the turkeys always turn out fine, plus it frees the ovens for other needs.

These things yield a great result, too:
Ultimate Turkey Roaster
 
My (then future) wife freaked out the first time we had T-day at Dads house. Our tradition was to do the bird on the charcoal grill, rotisserie style. She was converted after the first bite of that bird.

Back OT.
Van, when you up grade the 10" will be perfect for baking desserts.
 
Really appreciate all the diverse input and look forward to using my new dutch oven to prepare some awesome back country cuisine and making overland memories- it's funny how food helps do that!! Anyway, I picked up the 10" LODGE dutch oven today and am pleased with the size and overall product. Have not had a chance to use it officially so I will have to report back with actual field usage. Can not wait!!!
 
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