how do you decide between oval vs round dutch oven?
19883
I do lot's of chilli on the stove top and since the burners are round, I went w/ the round base model. If you're going to do casserole in the oven, perhaps a oval model would work well.
19884
The oval one is meant for longer portions of food such as chickens, roast or longer sausages, which would not fit well in a round.
1152508
It comes in different shapes and sizes so make sure you choose the shape and size you would like and it should arrive as so, did for me! I ordered oval that's what I received it isn't very think though...
1979546
I have both the round and the square. The round is perfect for a skillet but I also have a griddle pan that is rectangular in shape from LeCreuset so really the only difference is the shape of the pan you're going to use it with. I like the round one because it's heavier.
832122
Yes. I frequently make artisan bread in this dutch oven. It's also great to have the rounded top because you can brown meat in the top while cooking stew and such in the bottom.
832119
I have the 'regular' 5 quart Lodge dutch oven, but I can easily see how this would be much better. Currently I take the dutch oven out of a 500 degree oven and drop the dough into it. Generally, I miss 'dead center' and some of the dough lands against the side and turns black during baking. With this, the whole process could be done with the oven 'upside down'. Sliding the dough onto the lid, it should be a cinch to get it centered every time.
1884259
Buy the oval shape. Most guides recommend adding ten inches to each end for length and 10 inches on each side for width. This is fine and looks nice when not in use. However, I find the ten inch overhang leaves a lot of tablecloth in the diners' laps when eating and I prefer to add six inches to each side to be functional although it does not look as formal.
1674244
Round. The only complaints I've heard about balancing are with people who have flat top ranges. I love mine!
1183130
Dutch ovens are great for lots of stuff. Anything from pasta sauce to stews and soups. You can also deep-fry in it, and bake things, like bread. Because it's cast iron the heat distribution is always generally even, and because it's iron, it retains heat quite well. For frying, it's easier to clean than an electric deep-fryer, even if you do need a bit of extra "tech" to go with it - basically you should have a candy/frying thermometer and a splatter shield, preferably. Fried chicken in a cast iron dutch oven comes out spectacular, as does a good beef stew or fresh marinara sauce. Can also make killer baked beans, too. Also it's handy for pot roasts, roast chicken, roast duck...the list goes on. Also, unlike with aluminum or steel pots, you can toss this right on the campfire if you do that outdoorsy thing, and slow cook there too. It's one of the original kitchen multitaskers, heh. You may also wish to look at the enameled versions. To clarify: this is basically the same pot that you see if you've ever watched food network, and they're cooking/roasting meat or veggies in a large and colorful enameled pot - those are cast iron too, actually. The Lodge one is that dutch oven naked. The enamel does add some convenience, (washing it in soap won't destroy the coating for instance), but you pay a hefty price for it. Le Creuset is one of the more famous makers, if you wanted to check out some examples. They work great, don't get me wrong, but I've never wanted to pay $200+ for a dutch oven, though Lodge makes cheaper enameled ones now. Plain 'ol cast iron works just as well for the most part, though the enamel has its perks, for sure. I consider them fairly interchangeable, but I imagine in particulars they may not be. I haven't owned any of the Le Creuset stuff (but I've used it - its nice), so I don't know which is better long-term, ultimately. Both will probably outlive you by quite a bit, though, so would be a good investment. I defer to people with more enameled dutch oven experience than I, though. :)
1749854
You could probably do it if you knew what you were doing, but I do know that Lodge sells flat bottom dutch ovens. You may want to look at those first.
878200
As far as I can tell, it's only the shape. I believe the Dutch Oven has the same nipples on the inside of the lid for better braising. I love the Round Cocotte and use it often. I also have a LeCruset oval Dutch Oven which I rarely use anymore. The Cocotte lid fits much better and the size is more convenient.
1436862
I have the 5 qt dutch oven with the handles instead of the bail wire handle and I'm going to go and buy one WITH the bail wire because it's easier to carry and to remove the lid. If you want one without the bail wire just buy the 5 quart that has handles on the side and the lid with matching handles, that doubles as a bowl/skillet. That's the one I use for baking my bread (plus you get a multi functional lid).
245042
Both are good. It's up to you. In my experience I prefer the 2'' cause I put the batter in 2 pans and I just take them out and they're are my layers (so I have 2 layers of 2'' each) and I don't have to cut a cake in half and then put the filing.On this way I know my layers are even and the same height.But as I said, it's up to you.
832124
Bill, I will have to get back to you on this. The Double Dutch Oven is my birthday present from my wife and I can't open it until tommorrow 3/4. Based on pressure cookers and slow cookers of similar size that we cook in, I would say the DDO is plenty big enough for most anything. The 7 quart would be good for cooking for large groups or making more then you need and freezing or canning it. You are dealing with almost 2 gallons of food and a pretty large bread loaf in the 7 quart.Harry
778505
Hello. If you can afford the 3, get it...if the other might be too small, why take a chance? You'll be able to use it more! By the way, ALL-CLAD "rocks"! You'll never be sorry for selecting that maker!!! Professional cook-ware!
643282
Yes. I have a very large oval cooker and it fits it even better than it would a round one. They even come with ties so that you can use them as a cooking bag in a pan in the regular oven.
1428720
Amazon obviously screwed up on dimensions. I have both, and they're both #12's, the only difference is the 8 quart is the #12 DEEP. Use depends on whether baking or "stewing". The more shallow 6 quart is perfect for sourdough biscuits, (or biscuits in general). I do more baking than stewing and find the "deep" ovens perfect for raised breads. (Read my review of Lodge's 2 quart Dutch oven.)
2101268
I have the 5-quart Lodge Dutch oven and would say it's the ideal size for no-knead bread. I just made a loaf of the Lahey bread (using 3 cups flour) in it, and I wouldn't want any bigger pan for it. It turned out perfectly. Also, the 5-qt. Dutch oven is as heavy as I'd want to deal with removing from a hot oven. I think the 7-qt. would also work, but you don't really need one that big for making the bread recipe.