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Has anyone any experience with these pans? I dropped my staub dutch oven breaking one of the handles and chipping the enamel. I have a cast iron dutch oven, but I sure like the idea of the lightweight "perfect" pan.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
CandySueQ - I really like my Misen 7 quart dutch oven, bought on their Kickstarter this past year. The kickstarter price was certainly less than the going price over in the Misen online store, but it seems great, coming from just a Lodge 5 quart DO that is not coated.
That said, couldn't a good quality stainless steel pot with metal loop handles serve to fill your DO needs, without being cast iron or porcelain? I am thinking something like this:
I've bought several of the Tramontina Brazil made pots to replace our old ones from a set we got when we were married 31+ years ago, and like them a lot - they were a good recommended option over in ATK at one point before my membership expired over there. Unlike the old pots, these with the metal handles can go in the oven, and being stainless, clean up pretty darned easily. And its way easier to handle than the CI dutch oven for Yvonne.
CandySueQ cool beans! Glad to be of help. For some reason on Amazon the 5 quart version is called a "dutch oven" while the 6 quart version is called a "sauce pot". And the same thing in 8 quart is called a stock pot. From what I can tell, all 3 pots are 9.75" in diameter (round), less the handles, and are just different heights. We have just the 2 quart and 3 quart sauce pans, but I've really liked them the past year, and still have the dutch oven in my Amazon wish list for a future purchase.
Last edited by jfmorris; October 26, 2021, 12:29 PM.
I cook on a 15-year-old Kamado #9, a huge beast nearly 6 feet tall and with black ceramic tile on the outside.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins and fish. Really into cooking of all kinds. There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Update: my Kamado has been rehomed. A new outdoor kitchen is being built. Main cooker is a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle. Both currently live in my garage and get rolled outdoors to use.
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