Newbie Dutch Oven Cooking Questions

Agree with Magnus, get a 12". Most recipes you will find online call for that size.

AJMom wrote:


First, for our first dutch oven, what size would be best for a family of two adults and two boys ages 9 and 11? (From what I've read on here so far, if we like this I'll probably end up with a few different sizes, but would like to get one versatile size to start.) At the training class, they recommended the preseasoned Lodge brand. Any other suggestions?

Next, what additional items are the MUST-haves for a first-timer? One the list right now I have: charcoal chimney starter, the tool for lifting the lid, heavy oven mitts (someone recommended welding gloves?), and charcoal. Am I missing anything necessary? Do I need to avoid metal spoons, etc., like on nonstick cookware?

Welcome to the benevolent brotherhood of cast iron chefs! Looks like you have the equipment covered and I agree about adding a lid stand to keep your lid clean while checking the food. I even use that stand to hold a pie or casserole dish off the bottom of the deeper d.o.s

Get an extra lid lifter: they tend to get lost on occasion. I spray painted mine nuclear orange to make it easier to find when it gets dropped. It doesn't touch food so the paint contamination isn't an issue.

For a family of four, I recommend two 12-inchers. Two regular 12 inch d.o.s work well for maximum flexibility. I even have an extra deep 12" for the bigger foods like a whole chicken or ham.

14s are okay but then you have to wrangle the heavier weight of the pot along with the weight of the food inside. Instead of a 14" you'll find that two 12-inchers give you flexibility (two dishes instead of one) and less strain on your back when moving the d.o.

Since you're just starting out you'll see a lot of specialty cast iron such as waffle makers. They're great if you're a committed cast iron chef. Otherwise give them a miss until you know you'll be doing this in the years to come.

Happy ovening!
PS
By the way, c.i. dutch ovens work fantastic on the campfire for Indian cuisine.:C In fact a number of international recipes are outstanding on the campfire and quick to make. Most international food started over a family campfire.

Wow. Good for you! Cast iron is pretty tough. There are lots of info here, and on YouTube. Yes, you can use metal utensils. I would get some storage things, like bubble wrap, old towels, etc. Crucial to keep it dry. Search the forum for 'cast iron'.

We use a large oven because we quite often are cooking for a group of people. But we do cook smaller meals in it too. One item we've found to be invaluable is a dutch oven stand. It gets the oven off the ground and keeps things a little cleaner.

Dutch Oven Stand