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Old 09-04-2010, 01:20 PM   #1
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7 Or 9

Looking to buy my first CI Dutch oven. For a family of 4 would the Lodge 9 qt be too large? Can't decide on either one.

Everything else skillets, grills and such are picked out. Can't wait to replace my old cookware for these! Reaping my rewards today.

If you can recommend a Dutch oven cookbook, I'd appreciate it. Amazon might have it.

Thank you.

Munky.
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Old 09-04-2010, 05:37 PM   #2
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I pretty sure the 7 qt would be plenty big for a family of 4. I use a 6.5 qt most of the time.

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Old 09-04-2010, 05:43 PM   #3
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I agree. I use a 7.25-quart LeCrueset dutch oven that's the perfect size for four.
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Old 09-04-2010, 06:12 PM   #4
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Quote:
Originally Posted by Andy M. View Post
I agree. I use a 7.25-quart LeCrueset dutch oven that's the perfect size for four.
That is what I use for our family of 4 too. Anything larger would be too big for what we need.
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Old 09-04-2010, 08:26 PM   #5
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Before I hit that submit button, looks like it's going to be the 7qt. It will hold a good sized roast and a few whole chickens right? Just making sure.

I did get a trivet for it. Is it one size fits all for dutch ovens?

Thanks for the help.

Munky.
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Old 09-05-2010, 02:21 AM   #6
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The nine would be nice to have; it's great for baking bread in.
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Old 09-05-2010, 05:59 PM   #7
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I used a 5 qt cast iron for many years to cook oxtail stew, beef stew, hopping john, etc. for a family of two adults and three growing children. Always had extra left over. Cast iron is a little heavy for chickens, may discolor them. And I'd hate to lift anything heavier than the 5 qt. with lid.
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Old 09-05-2010, 08:15 PM   #8
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I used a 5 qt cast iron for many years to cook oxtail stew, beef stew, hopping john, etc. for a family of two adults and three growing children. Always had extra left over. Cast iron is a little heavy for chickens, may discolor them. And I'd hate to lift anything heavier than the 5 qt. with lid.
Not quite sure what you mean by " little heavy for chickens may discolor them" I've always heard if your roasting a chicken the dutch oven is the way to go. Aren't they supposed to have some coloring to them?

I'll be getting the 7qt. If it's too much or too little for my needs it's a good excuse to buy another one :)

Munky.
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Old 09-05-2010, 08:42 PM   #9
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Properly seasoned, there will be no discoloring of any foods. I don't understand the "too heavy fro chicken" comment.
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Old 09-06-2010, 11:56 AM   #10
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I've always considered chicken a "delicate" meat, best oven roasted uncovered or cut up, sauted and cooked with white wine and herbs. Even though my cast iron is old and well seasoned, it would darken a white wine dish and wouldn't consider roasting a chicken in it unless I was camping. I do glug a solid red wine into the oxtail stew but that comes out pretty dark anyway.

Do you roast chickens in your cast iron pot? Covered or uncovered?
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