In article >,
"Christine" > wrote:

> "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
>
>

I bought a Lodge Logic 5 qt. Dutch oven, which is a good size for just
the two of us. I haven't found anything to complain about, it cleans up
easily, is easy to freshen the seasoning, and needless to say, cooks
wonderfully. I love it.
Dave Lawson