I am looking either a 12' or 14' Camp Chef Dutch oven with feet and lid with a lip. We cook regularly for 4 to 6 people. My initial thoughts to use it was for baking desserts, breads, rolls,.. I am leaning towards the 12', but I would be interested in everyone's thoughts. The price difference is $10.14' Specifications:Lid Volume: 2 3/4 Qt. Lid Depth: 1 7/8" Base Volume: 9 1/8 Qt. Base Depth: 5" Base Inside Diameter: 13" Base Outside Diameter: 13 3/4" Weight: 28 lbs. 12' Specificationsdiameter as 12"Capacity is 9 1/3 qts, 8 qts in the base, 1 1/3 in the lidWeight: 21.8 poundsthanks,Dean

I'm not an expert by a long shot, but we settled on and a 12 inch. With a 14 inch we had hassle finding a cover bag we liked. With a 10 inch we found that many recipes almost over flowed. We usually only carry the 12 inch because everything we need takes up space.

I am by no means a DO expert but would think that a 10-12 qt pot (lid and base combined) was a bit too large for baking purposes. What is the next size down? And is this a deep base or the shallower version?I'm theorizing that a deeper oven would better simulate a S+B oven with it's "cook on lower/middle or higher shelf" instructions.

I think most recipes are written for 12's, if that is any help.We have a 10" which makes way more than enough for the two of us, but we always have to adjust the recipes and the number of charcoal briquettes because they are written for 12 inch ovens.I'm not sure how to interpret the volume capacity of the lid. We've never cooked anything or any liquids on top of the lid, only used it for holding the charcoal, or very rarely, turning it upside down and frying something on the underside...but I'm always up for learning new things.

Go with the 12". That holds enough for your 4-6 people. As mentioned, most DO recipes are sized to the 12".Personally I always recommend folks buy 2 of the 12". DOs aren't that expensive and while making your main course, you can use the second one to bake biscuits, breads or desserts. Trust me, you'll be glad you did. I found out quickly many years ago that once you start using DOs at campgrounds, you'll find you become very popular with your neighbors.Welcome to the world of Cast Iron Chefs.

magnusfide wrote:Go with the 12". That holds enough for your 4-6 people. As mentioned, most DO recipes are sized to the 12".Personally I always recommend folks buy 2 of the 12". DOs aren't that expensive and while making your main course, you can use the second one to bake biscuits, breads or desserts. Trust me, you'll be glad you did. I found out quickly many years ago that once you start using DOs at campgrounds, you'll find you become very popular with your neighbors.Welcome to the world of Cast Iron Chefs.Most recipes are 12" that is a good point. Leaning towards the 12", as no one has suggested bigger(14") is better. I found a 10" Dutch oven of mine(garage sale), but no legs and curved lid, thus not a charcoal type.Thank you for thoughts.Dean

Dutch Oven size recommendation | Good Sam Community

DeanRIowa
Explorer
Jan 26, 2017
magnusfide wrote:
Go with the 12". That holds enough for your 4-6 people. As mentioned, most DO recipes are sized to the 12".

Personally I always recommend folks buy 2 of the 12". DOs aren't that expensive and while making your main course, you can use the second one to bake biscuits, breads or desserts. Trust me, you'll be glad you did. I found out quickly many years ago that once you start using DOs at campgrounds, you'll find you become very popular with your neighbors.

Welcome to the world of Cast Iron Chefs.

Most recipes are 12" that is a good point. Leaning towards the 12", as no one has suggested bigger(14") is better. I found a 10" Dutch oven of mine(garage sale), but no legs and curved lid, thus not a charcoal type.

Thank you for thoughts.

Dean
magnusfide
Explorer II
Jan 26, 2017
Go with the 12". That holds enough for your 4-6 people. As mentioned, most DO recipes are sized to the 12".

Personally I always recommend folks buy 2 of the 12". DOs aren't that expensive and while making your main course, you can use the second one to bake biscuits, breads or desserts. Trust me, you'll be glad you did. I found out quickly many years ago that once you start using DOs at campgrounds, you'll find you become very popular with your neighbors.

Welcome to the world of Cast Iron Chefs.
dewey02
Explorer II
Jan 26, 2017
I think most recipes are written for 12's, if that is any help.
We have a 10" which makes way more than enough for the two of us, but we always have to adjust the recipes and the number of charcoal briquettes because they are written for 12 inch ovens.

I'm not sure how to interpret the volume capacity of the lid. We've never cooked anything or any liquids on top of the lid, only used it for holding the charcoal, or very rarely, turning it upside down and frying something on the underside...but I'm always up for learning new things.
NYCgrrl
Explorer
Jan 26, 2017
I am by no means a DO expert but would think that a 10-12 qt pot (lid and base combined) was a bit too large for baking purposes. What is the next size down? And is this a deep base or the shallower version?

I'm theorizing that a deeper oven would better simulate a S+B oven with it's "cook on lower/middle or higher shelf" instructions.
path1
Explorer
Jan 26, 2017
I'm not an expert by a long shot, but we settled on and a 12 inch. With a 14 inch we had hassle finding a cover bag we liked. With a 10 inch we found that many recipes almost over flowed. We usually only carry the 12 inch because everything we need takes up space.

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