What size DO would you use for this recipe?


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What size DO would you use for this recipe?

pguidry | Apr 25, 2010 03:30 PM

I'm looking to get an enameled cast iron dutch oven. I currently have a 12 qt. Cusinart Multiclad-Pro DO/Stock Pot (great deal for $89.99 at

I use the Cusinart to make large pots of homemade pasta sauce and chili.

I want to make the recipe below. You sear the meat, then saute the onions etc. on the stove top, then cover and finish in the oven.

Would a stainless work as good as the enameled cast iron?

I'm thinking the 9.5 qt. Le Crueset would work. Would the 7.25 qt be large enough? I watched the show and can't figure what size he used. There aren't many choices in the 9.5 qt. range.



Extra-virgin olive oil
8 Ultimate Meatballs (these are tangerine size)
2 tablespoons kosher salt, plus more for seasoning
1 tablespoon black peppercorns, plus freshly ground black pepper for seasoning
2 tablespoons fennel seeds
1 rack 8 pork spare ribs, cut into 2 to 3-rib pieces
1 (2 pound) boneless pork shoulder, cut into 2 pieces (so it cooks at the same time as the ribs/meatballs)
4 sprigs fresh thyme
4 sprigs fresh oregano
4 medium carrots, roughly chopped
1 large onion, roughly chopped
2 ribs celery, roughly chopped
2 cups dry red wine
3 (28-ounce) cans tomatoes (recommended: San Marzano)
2 tablespoons tomato paste
2 pounds spaghetti, cooked al dente in salted water

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