Cast Iron Dutch Oven: what size and spiral bail handle or no bail handle?

[fuzzybabybunny]

I want to spend about $40 to get a cast iron dutch oven. Currently I'm using my roommate's stock pot and it's horrible - one of those $10 pots you buy at the Chinese grocery with metal about 1mm thick throughout - things burn and stick even when boiling!

So... I'm trying to decide whether to get 5qt or 7qt. I only cook for myself, but I tend to like leftovers. Being able to roast a whole chicken would be nice.

I'm also wondering whether I should get one with a baler handle:

http://ecx.images-amazon.com/i...196b56bCPL._SS500_.jpg

or without:

http://i.walmartimages.com/i/p...7553636160_500X500.jpg

If I got one with the spiral bail handle would it be tough to get in and out of the oven? But if I got one without the bail handle it would be tough to use over a fire...

****

Just got my dutch oven today!

7qt is actually a LOT bigger than 5qt - I'm glad I got the 7qt version. Wider base for browning meats and overall volume just feels a lot bigger than 5qt.

I don't like the handle for the lid because the loop is too small and difficult to hold with thick oven mitts. Really, how hard is it to design user friendly cast iron cookware?

The spiral bail handle is indeed very sturdy.

I took about 1.5lb of Costco chicken thighs ($4), browned them, mixed them with a jar of garlic salsa ($2), and adding in leftover rotisserie chicken from Costco ($2.50). A few hours later after work for $8.50 I've got a super moist and tender chicken whatever you call it that'll last me for a couple of days. Mmmmmm....

The pre-seasoning sucks. I recently bought a new pre-seasoned Lodge skillet and after a few uses and a wash with detergent and water there's already rust on it. Yes, I know that you shouldn't use detergent, but considering that I used to have a super old skillet that I seasoned myself with Crisco and would never rust even with multiple detergent washings...

 

[sdifox]

That handle doesn't look all that sturdy

 

[Baked]

Bottom one.

 

[fuzzybabybunny]

Originally posted by: sdifox
That handle doesn't look all that sturdy

That's what I thought at first, especially when it's loaded with food - I can imagine the whole thing getting to 25lb easily. But apparently it's a pretty good handle according to reviews *shrugs*

 

[GagHalfrunt]

The handle on a dutch oven is only useful for hanging. If you're going to go camping and plan on using it for roaring fires get the handle. If it's going to be only for home use skip the handle, it's just another part to wash. As for size, get the largest you can afford. A quality dutch oven is a good investment.

 

[Chronoshock]

The first one is identical the one that alton brown used in his episode on how to made sourdough without electricity (used coals + cast iron dutch oven). The handle is useful is you need to hang it from something (like over a fire). Depends on how you're planning on using it. If you're just putting it in the oven then you probably don't need to bother with it.

 

[Dr. Detroit]

Drive your ass to WalMart & buy the enamel coated Lodge 6qt Dutch Oven for $65.

Unless you are cooking over coals go with the enamel coated.

Alternatively you can buy this at Target as well.

http://www.walmart.com/catalog....do?product_id=5716695

 

[kage69]

What he said.... :thumbsup:


More Dutch oven aficionados, exxcellent!

 

[silverpig]

We got some really nice le cuistot enamel cast iron dutch ovens for our wedding and absolutely love them.

 

[MagnusTheBrewer]

Here ya go, the best of both worlds. I have 5 of these in various sizes. the best part about the lids with edges and the feet on the bottom makes them stackable. Plus, if you have a gas range at home, the legs don't interfere with the burner grates.

 

[fuzzybabybunny]

What's the benefit of enamel coated over uncoated? Does the enamel wear off if used with metal utensils like spatulas, and does the coating hinder seasoning?

 

[Red Squirrel]

The spiral shape makes it dissipate heat a bit better so it wont be as hot when you touch. Same concept as wood stove handles. Well not so much disapation, as, it takes more time for the heat to travel through all the spiral.

 

[MagnusTheBrewer]

The enameled ones don't need seasoning and can be used for cream sauces and other things that sometimes discolor when prepared in standard cast iron. The coating is very tough and you shouldn't have to worry about using metal spatulas.

 

[fuzzybabybunny]

Originally posted by: MagnusTheBrewer
Here ya go, the best of both worlds. I have 5 of these in various sizes. the best part about the lids with edges and the feet on the bottom makes them stackable. Plus, if you have a gas range at home, the legs don't interfere with the burner grates.

I really wish I could use ones like this with the legs, but my friend's stove is a flat glass top. I know you're not even supposed to use cast iron on a glass top, but I've heard that it's ok as long as you don't slide it around the surface.

Honestly, our pretty looking kitchen is a pain in the ass. The marble is fragile and won't even stand up to 409 and a sponge. The glass top sucks because you have to watch out for it all the time and any spillovers get baked on it. Great examples of form over function. Give me a counter top made of some impervious material like steel and a gas stove any day.

 

[silverpig]

Originally posted by: fuzzybabybunny
What's the benefit of enamel coated over uncoated? Does the enamel wear off if used with metal utensils like spatulas, and does the coating hinder seasoning?

I'm not entirely sure, but cast iron would probably do better for applications where oil is the cooking medium whereas enamel would do better where water is the cooking medium.

If I do something in the dutch oven, I find it best to ensure it comes with some kind of water or cream-based sauce. Hot oil sticks to the enamel and is very difficult to get off.

Conversely, whenever I roast a chicken, pork, or beef, I use oil as the cooking medium. I'll sear the pork and beef in hot oil in the cast iron, add herbs to the oil to infuse it with the flavour, then cook the roast in the pan in the oven, using the oil to transfer the flavour of the herbs to the meat. Cast iron does a wonderful job in this respect. I've done it in enamel before but the enamel just gets stained with the oil spots and it becomes almost impossible to take off.

Cast iron might rust too much if you're cooking something water based in it at a high temperature for too long.

 

[fuzzybabybunny]

Originally posted by: MagnusTheBrewer
The enameled ones don't need seasoning and can be used for cream sauces and other things that sometimes discolor when prepared in standard cast iron. The coating is very tough and you shouldn't have to worry about using metal spatulas.

But they're also $25 more than what I want to / can spend

 

[lxskllr]

I'd go with cast iron. Enamel chips, and can become discolored. If the price is the same, I'd get the wire bail handle. You can take it off if you don't like it.

 

[randay]

is the handle on the first one detachable?

 

[Kaido]

Originally posted by: lxskllr
I'd go with cast iron. Enamel chips, and can become discolored. If the price is the same, I'd get the wire bail handle. You can take it off if you don't like it.

Yup, cast iron lasts forever and you can use it outdoors and when camping.

I got into cast iron cooking a year or two thanks to my father-in-law (he has like 6! his food is AMAZING!) and it's just awesome. It's the easiest method I've ever used to cook with - dump the food in and cook, simple!

 

[MagnusTheBrewer]

Originally posted by: fuzzybabybunny

Originally posted by: MagnusTheBrewer
Here ya go, the best of both worlds. I have 5 of these in various sizes. the best part about the lids with edges and the feet on the bottom makes them stackable. Plus, if you have a gas range at home, the legs don't interfere with the burner grates.

I really wish I could use ones like this with the legs, but my friend's stove is a flat glass top. I know you're not even supposed to use cast iron on a glass top, but I've heard that it's ok as long as you don't slide it around the surface.

Honestly, our pretty looking kitchen is a pain in the ass. The marble is fragile and won't even stand up to 409 and a sponge. The glass top sucks because you have to watch out for it all the time and any spillovers get baked on it. Great examples of form over function. Give me a counter top made of some impervious material like steel and a gas stove any day.

Yep, most so called "designer kitchens" were put together by folks who don't cook. Well, you could get a turkey fryer and put the cast iron on that. Course, you'd have to cook outside or out on a deck. I mention this possibility because it's what I do when brewing or camping and sometimes when I don't want to heat up the house.

 

[fuzzybabybunny]

Ehhh... I'm just going to go with the one that has the spiral handle. The handle doesn't come off, but even if it did, I don't think the nubby that it hooks onto would be big enough of a handhold, especially with all that weight under it. But I like the idea of the handle for hanging and campfire cooking, if that ever happens. And I *think* it shouldn't get in the way too much with oven usage. Gonna buy it from Amazon with Prime. I'm really excited, got a chuck roast that's waiting for it.

 

[lxskllr]

You could use that easily without the wire handle. All it needs to do is rest on 2 hotmitted hands; You don't have to actually grip it.

 

[fuzzybabybunny]

Originally posted by: lxskllr
You could use that easily without the wire handle. All it needs to do is rest on 2 hotmitted hands; You don't have to actually grip it.

Well then I guess I got the best of both worlds

Bought it for $38 on Amazon with an $18 pair of welding gloves.

 

[Homerboy]

Originally posted by: fuzzybabybunny
Ehhh... I'm just going to go with the one that has the spiral handle. The handle doesn't come off, but even if it did, I don't think the nubby that it hooks onto would be big enough of a handhold, especially with all that weight under it. But I like the idea of the handle for hanging and campfire cooking, if that ever happens. And I *think* it shouldn't get in the way too much with oven usage. Gonna buy it from Amazon with Prime. I'm really excited, got a chuck roast that's waiting for it.

So in conclusion, you're going against pretty much everyone's advice here?

 

[lxskllr]

Originally posted by: Homerboy


So in conclusion, you're going against pretty much everyone's advice here?

Not mine ;^)