When a dutch oven is said to be 4 quart (or whatever size), where is it measured too? Is it to the top of the rim?
I have an older(about 30 or more years) Lodge dutch oven. It is not marked as to what size it is, but the measurements are that of what a new 5 quart Lodge dutch oven is. I tried to put 5 quarts of water in it just to see if it was a 5 quart. To the very rim, at it's full capacity, maybe 4 1/2 was all I could get in it.
So my question is, if I were to buy, say a 6 quart dutch oven, would I really be able to cook 6 quarts of whatever? Or could I count on more like 5 quarts or less. Because I wouldn't be cooking anything quite to the rim of my pot. I would likely leave an inch or two clearance.
I am looking for a larger dutch oven and am considering an enamel one for my soups, speg sauces, and similar. I wanted something bigger than my Lodge because I always fix extra for the freezer or to send to others.
Would LOVE a Le Creuset, but YIKES that price. Gracious me. I am thinking the Lodge enamel would be OK, but I have such a fondness of the LC Caribbean Blue. I also think the LC's are a little lighter in weight than the Lodge. I was thinking maybe the 7+ quart size. Would love one bigger, but would probably need a lift to pick it up.
Anyway, just wondering if a 71/4 quart size LC or a 71/2 quart size Lodge would really hold that much. Would I really get 7 quarts or more of soup or chili out of that size pot.
Made some great beef stew in my old lodge dutch oven and it was wonderful. So much better than the crock pot or my old cheap stainless stock pot. But I hate to have to keep reseasoning it after cooking with tomatoes. I cook a lot with tomatoe base stuff. That is why I was thinking on the enamel. Wonder if stew, soups and such would taste as good in the enamel as my bare cast iron. I have a lot of experiance with bare cast iron, but none with enameled cast iron.