Good cast iron dutch oven size, 28cm, 30cm or larger?

Question

Hi, I'd appreciate some feedback from members on what is a useful size for an enameled cast iron dutch oven/cocotte. I was considering a 28cm (approx 6.5 quart) dutch oven, but others have mentioned that a 30cm (over 8 quarts) may be more useful, as it can be used for simmering stocks etc, and making my own stock is something I definitely want to do, after tasting the rather bland store bought stuff. Plus I intend to use it for braising, making casseroles in the oven etc. Thanks.

Answer

Hi DonaldT123, If you're only getting one, and your collection is small, most will choose the 5.5 qt. 28 cm. cocotte. In Europe especially, Staub sells a version with an SS insert for steaming: https://berondi.com/staub-la-cocotte-round-steamer-26-11338.html?currency=USD&utm_campaign=googleshoppingus&utm_medium=cpc&utm_source=us&utm_content=feed&country=US&gclid=EAIaIQobChMIteLFhdeu4AIVA9bACh1UbQ4iEAkYCiABEgLj1_D_BwE Even though I have many ECI pieces for diverse uses, this is my favorite for making one pot meals. The 7 qt. 30 cm. ECI works better for larger families. I use an even larger 7 1/2 qt. Le Creuset bouillabaisse pot for larger numbers of people: https://www.ebay.com/p/Le-Creuset-32-Flame-Orange-Cast-Iron-Enamel-Dutch-Oven-Bouillabaisse-Pot-7-5-QT/1000311191?iid=223253126732&chn=ps Note: I got mine for $65 on EBAY! I wouldn't use ECI for stock. You can get an inexpensive 8 qt. or larger pot for very little cost that can do the job: https://www.google.com/search?client=firefox-b-1-d&ei=Gs9eXIzlIqGe0gLI9oPwCw&q=8+qt.+ss+stockpot&oq=8+qt.+ss+stockpot&gs_l=psy-ab.12...96580.98013..112586...0.0..0.121.349.0j3......0....1..gws-wiz.......0i71j0i7i30j0i13i30j0i30j0i8i7i30.JwOyEqh250I There are probably 50 different possibilities to consider. Ray

Answer

I have a 28 cm Staub shallow 6 quart that I use strictly in the oven. It performs very well in in that capacity. I have disc based Fissler & thick (4mm thick - not 2.3mm) copper 28 cm pieces for stovetop usage. Don't buy ECI for stock making, IMO.

Answer

Somewhere around 6 or 7 quarts seems to be a fairly versatile size and seems to work well with the more widely known braising recipes like Julia’s BB. It handles braised short ribs for six. I have one such ECI piece, and it is oval. It works well for true braises where the meat and vegetables are partially submerged in real liquids, but add any sort of thickener and the tendency to scorch comes to the fore. I have a 24 cm high sided copper cocotte that is my “go to” for most braises and anything with thickening. For stock I used to have a disc bottomed stainless multipot. I make stock regularly, and it did an adequate job, but a year or so ago I snagged a fairly heavy older Mauviel copper stockpot on eBay. I must say it performs noticeably better, enough so that IMO stockpot is at the top of my list of items where springing for copper makes a difference, even ahead of saucepans although admittedly I don’t make a lot of delicate sauces. Yes, it is super heavy, even empty, but if you can lift it, it’s worth the effort. It holds a smile perfectly and as a result cranks out crystal clear stock. To get that kind of clarity with the other pot was a challenge. It’s so nice not to have to make rafts, etc. If you are looking at a new large piece of ECI and some sort of stockpot, I’d say that with a little luck and effort you can find a 6 or 7 quart copper cocotte and a 10 quart or larger stocker on eBay for not much more, and if you regret either purchase you can resell, likely at no loss. If you end up with ECI I agree you can crank out excellent food with it. Just stir more frequently and monitor for scorching.

Answer

Short answer to your question: get the 26cm (5.5qt) round. This gives you just the right balance between large enough floorspace to efficiently brown food (whether meat or a vegetables concoction) but still small enough so you don't have to use lots of liquids while braising/stewing, so as to keep the flavours concentrated. A 26cm can easily handle 2 kilograms of meat in a braise, i.e. the type of cooking where you'd want to use ECI. I've used all sorts of casserole pans, including 2.5 and thicker copper, Demeyere Atlantis, Fissler disc bottom, Staub ECI and Le Creuset ECI. The Le Creuset has come out on top in my kitchen (gas). It has that x-factor, that just makes dishes cook and taste so good. Yes, it heats less evenly than the Fissler, which is my second choice of the ones mentioned. The Le Creuset excels in one thing and one thing only, so don't use it for e.g. making a quick pasta sauce etc. And please don't pay lots of money for one, 150 dollar max. The Fissler does everything really well, and in fact, I'd echo Andrew here and get a disc bottom stock pot (or go the Tim route and try and find vintage copper) - as long as you don't use ECI.

Answer

How many are you cooking for? The 5.5 Le Creuset dutch oven is their largest seller, the 26 mm. Rough guide is a quart per person pot size. There are only two of us and we use the 5.5 so there are always leftovers. Braises take a long time to make, it's good to have leftovers. I would think eventually you will want a tall stock pot for stovetop stock. It will be difficult to fit a couple of chicken carcasses or a turkey carcass in a braiser. You can't beat home made stock.

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Do you want to put a fowl in it? My 33 cm Chasseur 6.9 litre is large enough for a Muscovy hen, but not a drake, I’ve been told.

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It really depends on how big your recipes are/how many you're cooking for. I cook for two, so I'd opt for the smaller one, and it'll be plenty big enough, and if you're doing proper deep-frying, it's a good size for that as well, without requiring gallons and gallons of oil. Another consideration - weight. Those bigger pots are absolute killers to get in and out of an oven. I had a larger one at one point and it got so bad, I really couldn't use it anymore, so I bequeathed it to a nibling and exclusively use the smaller one now. Also, my mom broke her thumb wielding one of those heavier ones around - they're really quite the beast.

Answer

Bear in mind that most people cook in pots at least 25% bigger than they need for the food being cooked. You feel like you've gotten a 'good deal' when you catch a large pot on sale, but your cuisine can suffer for it IMO. On another note, stock pots tend to be tall, but you can certainly make stock in something more 'squatty' you might lose more moisture than you had planned to but you'll have a more intensely flavored stock. A lot of stocks made in home kitchens turn out on the weak, insipid end of the spectrum in the first place.

Answer

Jesus, 6.5 to 8.0 qts. is huge. Your ingredients are very likely getting lost in pots that size. I really need to write a long article on making stock and braising. Unless you have a very large family, a pot this size is likely twice as big as you need. You'd be way better off with one to one and a half quarts of FOUR TO SIX different kinds of stock (at least) than a ginormous amount (relatively speaking) of one or two kinds of stock. "But Charlie, you'll say, don't I just need some white stock and some brown stock?" Hell, fuc*ing no, those aren't all you need to have on hand unless you're Rachel Ray or some other TV poseur. We'll revisit this soon....

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Good cast iron dutch oven size, 28cm, 30cm or larger?

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