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DuffyH | Dec 26, 201608:28 PM     48

I think I need a Dutch oven. For Christmas Eve we cooked 10 pounds of French fries and on Christmas Day, we fried 10 pounds of chicken wings. With each being double fried, this put a lot of strain on my cookware. I have a Vollrath Optio 8Q stocker, a 14" heavy carbon steel wok and a Mauviel M'Stone 6Q stewpot. The stocker is too narrow and tall for proper deep frying, and with it's thin steel walls, subject to temperature drops that are unacceptable. The wok is great for small amounts of food, but much too slow to recover temps with large amounts of oil. The Mauviel, being ~3mm aluminum, holds heat well enough and is the right shape, but it's steel disk is underpowered on my induction cooktop and it's ceramic coating makes using my preferred deep fry tool, a spider, a less-than-ideal idea. I also wouldn't mind having a DO for a few foods that are too big for my 3Q sauté.

So for folks who've used both clad and ECI DOs, does one work appreciably better than the other? Does the ECI clean and/or release better than clad? I never had problems with release or cleanup with my old Calphalon Tri-Ply 5Q DO, but occasional scorching was a problem, one I'm not as likely to encounter on my induction cooktop.

Budget is a concern, and I'm considering Lodge and Tramontina in ECI, but have no idea who makes a decent but inexpensive clad 6Q DO. Any recommendations one way or the other?

Duffy

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