Dutch Oven questions
I've been wanting to try DO cooking and with my b-day coming up, my wife is considering gettng me one. I've done some reading on them but still have a question... When you are using charcoal briqu...
Forum Discussion
path1 wrote:One more question... If you only had one DO and were typically cooking for 3-4 people, would you start with 10" or a 12"?We have both and find 10" best for our use with just wife and me. But we have noticed many times when getting a recipe they are based on 12". I thought that was no big deal until I ran out of room in 10". Now we make a test run in whatever size the recipe calls for, then if we like it, make changes to recipe. Wish somebody would tell me a short cut for that. I thought I could just subtract 20% to compensate, but does not taste the same. The other surprise to me was all the room it takes up. Not so much the D/O but all the things that go with it. P.S. Harbor Freight tools has "welding" gloves that I think are better than the Lodge gloves and cost $5.00 versus $14.00 and are the same height with more padding.
The 20% reduction for a 12" V 10" would seem correct but is not. To get the correct ratio to up/down size I use the area fo the oven. This is Pi X r2 or 3.1416 X radius squared.
10" oven is 3.1416 X 5 X 5 = 78.5 sq. inches
12" oven is 3.1416 X 6 X 6 = 113 sq. inches
14" oven is 3.1416 X 7 X 7 = 154 sq.inches
since I have been using this for my ratio for my 10" oven instead of a ratio figured on the diameter things have gotten a lot better. Jim.
