Which Dutch oven to get next?

[Oregon Bill]

My only Dutch is a Lodge 12-inch , four inches to the top o' the main pan, with three legs and a lip on the lid. So far, it has been great for pot roasts, etc. What oven would the experts acquire next for versaility, and why? Thanks in advance.
Bill

[Delmonico]

Sounds like you have a 12 shallow the 6 quarter.  If you are not feeding massive amounts of folks get the 12 deep, the 8 quart, use it for your main dishes and do your bread and desert baking in the 12 shallow.  While things are cooking in the bigger one, do your bread in the shallow, take it out and toss in a pie or cobbler. By doing a cobbler that fills the oven you can make a meal for 6-10 folks with just two ovens.

[Oregon Bill]

Del: I will take you advice, by golly. The 12-inch shallow does seem suited to bread and such.
Very best regards,
Bill

[Delmonico]

I tend to push folks to the 12 deeps as a first oven, but it don't make that much difference which one you get first, you always want more.  BTW my first was a 12 deep, then a 10 shallow, then a 14 shallow, the some more 12 deeps (price) a 14 deep was next and I ain't even sure all I have any more, about a dozen, just not enough.

[Silver Creek Slim]

Someone advised me ta get a 12 deep. Thanks, Del. 
Ya can just get a picnic ham in it.


Slim

[Ozark Tracker]

   I see that ones already cooked, so I suppose that means it's eat.

when do ya suppose the next ham'll be ready

[Silver Creek Slim]

Don't have a ham in the freezer, but do have a young turkey. 

Slim

[Delmonico]

Ya might have to cut it up a bit to fit it in, but turkey in a DU is great.

[Silver Creek Slim]

Ya might have to cut it up a bit to fit it in, but turkey in a DU is great.

Or I could jump on the lid. 

Slim

[Delmonico]

 

[Wishbone]

I agree with Del on Deep Ovens. My first oven I bought myself was a 14" deep Century Oven almost 25 years ago. I have 1-10 in. deep Century too & 3- 12" Lodge deep ovens.  I also have several other  shallow DO's.  I purchashed last Oct '06 just weeks before my heart attack a Texsport 20 Qt oven. I bought it to cook  Chili & beef stew for groups. I love my deep ovens to cook in. You cant go wrong with buying 12 inch DO's. They are approx the same size as a 9x13'' Pan. So many recipes call for a 9x13" pan. If you want to see some really Big & Deep ovens look at MACA ovens,  www.macaovens.com  I would have a couple of the 17in ones but freight is too high. Should have bought a few when I was in Salt Lake City several years ago at a IDOS Dutch Oven Convention. ( www.idos.com ) Wishbone-Ks

EDIT I fixed the link. Delmonico

[The Elderly Kid]

Who is the best manufacturor of Dutch ovens? I remember reading years ago that American cast iron ware was generally better than Chinese-made ware because the pores in the US ware were much smaller and thus more efficiently seasoned. But that was years ago. What's the situation now?

[Delmonico]

The only differance I've ever seen on seasoning with any of them of any vitage is that the presevative of the Chinese ovens is hard to get off and all has to come off before you season them.  I've seasoned several for folks who said they couldn't get them to season.  Just tossed them in the oven at home and cleaned the dutch oven and the stove oven at the same time.  (Self Cleaning Oven)

[Wishbone]

  Yea, You really have to heat them Chinese Ovens up Very Hot to get Rust Prohibeter off. I've used My turkey Fryer to burn some clean. About best ovens I prefer Lodge but Camp Chef has come out with a New Line of Traditional Ovens that look like Lodge. So far what I've seen at Sportsmans Warehoues in Wichita,Ks they look real Good. Thier a lot Cheeper than Lodge. They are Preseasoned too. I seen where Lodge is selling only Preseasoned Ovens only now. I bought 2-12" Deep preseasoned & put 2 more seasonings on them before I cooked anything in them They look a Hundred Years old now. I use Camp Chef Cast Iron Conditner. Its all Natural Ingredents Forumla was developed by an Indian. It dosent seem to go rancid if you dont use your Pots Regurally. I havent used my Pots since April (due to health reasons) and I checked then Sat and they are Fine. No smell. I store them in Heavy Cloth Bags (from Sportsnans Warehouse) with lid on bottom & Pot on top. This way Air gets to open Oven.  Well as soon as it cools Down I'm out Camping again & My Son wants Us to cook in a Chili Cook Off at our Towns Fall Festivle the First weekend in Oct. A benifit for the Volenteer Fire Dept. here in Whitewater,Ks  The Fellow who Lives accross the Street is an EMT on Local Volenteer Fire Dept. I had a Heart Attack last Nov,06 .When Wife called 911 he ran over & got me on Oxygen then ran to Fire Dept to get rest of Equip while We waited for Amblunce from Bigger town 16 mikes away. I Owe Them a LOT...I'm still here & Kicking.  Cast Iron makes my Chili taste better outside than in the house in a Steel Pot. Wishbone-Ks