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westes | May 17, 202102:42 PM     50

I am looking for a stainless steel dutch oven to use in the oven for roasting meats, mostly chicken. What are the characteristics such a dutch oven should have? I am guessing the stainless sidewalls and top should be as thick as possible, to give a massive heat sink and heat retention, providing a nice distributed heat that does not develop any asymmetry across the dutch oven. Does anyone make that? I saw that All-Clad used to have a D7 dutch oven, but that is only four quarts and I would like something large enough to roast a turkey. It would be great if there were something similar to what Demeyere does with Atlantis frying pans implemented as a dutch oven. The Demeyere dutch ovens all seem intended for stove use and have thin sidewalls.

Of course, cast iron solves all of the heat sink issues, and that is the way I might go. But I want to explore my stainless options, mainly because stainless is a safer form of cookware.

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