"Mike" > wrote in message
om...
> I am new to cast iron cooking. I have an old 10" family frying pan, a
> old 10.25" 3qt fryer with lid, two new Lodge frying pans, one 10" chef
> style skillet with sloped sides and a large 13.25" skillet. I also
> have a large 9qt Dutch Oven which I plan to use mostly on an outdoor
> gas burner for frying fish, making Gumbo and Jambalaya out side. This
> Dutch oven is NOT the camp style with feet and a lipped lid for coals.
> This 9qt Dutch Oven seems too large for general use in the kitchen
> oven or on the stovetop. For inside use, would I be better off with a
> 5qt or 7qt Dutch Oven? What size do you pros use in the kitchen for
> stews, roasts, baking, etc? Thanks...

I'm a far cry from a pro, but I recently purchased the
All-Clad 5-1/2 quart Dutch oven which you use on the stove top or oven. I'm
pleased with the size. I also have an 8 qt. but for most part I think I
will be using the 5-l//2 qt. size more.

Chris in Pearland, TX