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What to use really big dutch oven for


OrganicJen
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So I have a bunch of Le Creuset dutch ovens that I constantly use. My husband ran across a clearance sale on Le Creuset so he bought a huge, like the biggest they make, oval dutch oven. I have the next size down and it's big enough that I make french chicken in a pot in it, so with this one being bigger still I can't even think of what to use it for. Suggestions?

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Seriously, sometimes when dishes/ingredients tend to be splashy & messy, I find things stay neater when I use a pot a little deeper than I actually need. So maybe you could use it in that way. (But maybe you are already a neat cook - I try, but definitely leave evidence!)

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Double batches of soup. Freeze half

 

Half an hour before you serve a large salad, put a bunch of ice cubes it it. After 20-30 minutes, dump them out, quick-dry with a paper towel and put the salad In the pot. It will stAy fresh and cold.

Hey the keeping stuff cold thing is a great tip! I never thought of it but they retain temperatures so well it makes sense.

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I looked it up online and it's known as a goose pot lol. I'm just cracking up that my husband bought this.

 

 

Any man who has a healthy appreciation for cast iron cookware and knows a good thing when he sees it ought to be commended on his intelligence!!!

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So I have a bunch of Le Creuset dutch ovens that I constantly use. My husband ran across a clearance sale on Le Creuset so he bought a huge, like the biggest they make, oval dutch oven. I have the next size down and it's big enough that I make french chicken in a pot in it, so with this one being bigger still I can't even think of what to use it for. Suggestions?

 

W have one of the large oval ones, and my DH has used it for giant pot roast, cooking multiple chickens, and we've talked about cooking a duck in it.  We don't use it all that often -- probably only a few times a year when we have an especially large amount of meat we want to cook.

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I received that HUGE one for Christmas years ago...probably 10 years ago at least.  It's never used now because it's usually just me and dh for dinner. And even when the other two are here...it's overkill to use that pot to cook for four people. But back in the day I made double batches of things or huge pots of spaghetti sauce to freeze. 

 

It's SUPER heavy to lift when full. 

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Any man who has a healthy appreciation for cast iron cookware and knows a good thing when he sees it ought to be commended on his intelligence!!!

Lol...yes, he has been commended and we have both been getting a good laugh at it too. He has agreed that he has to do all the lifting of it too thankfully. He actually bought several pieces because he said it was too good of a sale to pass them up. The rest are a manageable size. All the suggestions have been great so far thank you all! It just cracks me up because the one I had that I thought was huge is dwarfed by this one.

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I use my 9qt all the time. Could you roast a turkey in yours?

I like roasting turkeys in my roasting pan so they get more browned all over, but in my smaller dutch oven I often make chicken en cocotte. So I think I could put a turkey in the giant pot and make turkey en cocotte but I've never heard of doing that so we'll see. It turns out great with chicken so I bet it will work with turkey.

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I used to bake 6 chickens at a time, freeze the meat for quick meals and then turn the rest into stock.  I had a large commercial lasagna pan that I used for the baking part, but it sounds like your pot could do it all in one! 

 

 

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That is so cool!  That would be a perfect size for my family. There are going to be 4 teenagers soon. I'm not sure I'd be able to afford to fill it with food, though.  :leaving:

 

I think your dh could further his super-bonus-husband points by helping you lift the pot. 

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We have a really huge Le Creuset dutch oven (that's really larger than necessary for any of our cooking needs, given a family of 3).

 

But I found the perfect use for this beast.

 

Sous Vide. The "hacked" version.

 

They sell Sous Vide devices now, like the Anova and the Joule (the one I lust for) that make Sous Vide really easy, but I don't have one of these yet.

 

I've differed a purchase mainly because getting a water-bath to temp and keeping it stable with a huge Le Creuset dutch oven on the stove is really easy.

 

My "method" involves using two wood skewers (could be chopsticks) held together with rubber bands. The two skewers should overlap by about one-half their length with rubber bands securing both ends of the overlap. This makes the skewers long enough to go from edge to edge of the pot.

 

Between the two skewers (in the overlap), insert an instant-read thermometer.  Push it down so the bottom tip will be near the midpoint of the water level when placed across the pot. 

 

Fill pot with water. Turn up heat to high. As the desired temp approaches, turn heat way down.

 

With very little practice you will find just how easy it is to maintain a stable temperature.

 

Foods (especially meats and fish) cooked Sous Vide are pretty amazing.

 

That's how my jumbo gets used.

 

Bill

 

 

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We have a really huge Le Creuset dutch oven (that's really larger than necessary for any of our cooking needs, given a family of 3).

 

But I found the perfect use for this beast.

 

Sous Vide. The "hacked" version.

 

They sell Sous Vide devices now, like the Anova and the Joule (the one I lust for) that make Sous Vide really easy, but I don't have one of these yet.

 

I've differed a purchase mainly because getting a water-bath to temp and keeping it stable with a huge Le Creuset dutch oven on the stove is really easy.

 

My "method" involves using two wood skewers (could be chopsticks) held together with rubber bands. The two skewers should overlap by about one-half their length with rubber bands securing both ends of the overlap. This makes the skewers long enough to go from edge to edge of the pot.

 

Between the two skewers (in the overlap), insert an instant-read thermometer. Push it down so the bottom tip will be near the midpoint of the water level when placed across the pot.

 

Fill pot with water. Turn up heat to high. As the desired temp approaches, turn heat way down.

 

With very little practice you will find just how easy it is to maintain a stable temperature.

 

Foods (especially meats and fish) cooked Sous Vide are pretty amazing.

 

That's how my jumbo gets used.

 

Bill

That's a great idea I will definitely try it, as it's a cooking method I was interested in long ago but thought would be too complicated but your ideas make a lot of sense, thanks!

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That is so cool! That would be a perfect size for my family. There are going to be 4 teenagers soon. I'm not sure I'd be able to afford to fill it with food, though. :leaving:

 

I think your dh could further his super-bonus-husband points by helping you lift the pot.

Lol, yes he agreed that he is required to do all the lifting :)

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That's a great idea I will definitely try it, as it's a cooking method I was interested in long ago but thought would be too complicated but your ideas make a lot of sense, thanks!

 

 

 

 

Sous Vide is actually super easy. Easier with a device, but not difficult with a hack.

 

Proteins generally need a quick sear prior to serving, but because items don't get above the temperature of the water-bath they can generally sit in there a good while (awaiting use) without overcooking.

 

I use this method a lot.

 

Good luck!

 

Bill 

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Yep, even the lid to this giant 15.5 quart one is quite heavy. I only own a food scale so I can't actually weigh the pot but I'm curious how heavy it is.

 

Weigh yourself. Then weigh yourself holding the pot. Find the difference.

 

Bill (who studied Singapore Math :D)

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