First, I guess I'll say hi to everyone, first post here. So I have an, I hope, simple question. I want to make the spaghetti recipe from the recent episode, the one that takes 5 hours. I do not currently own a dutch oven though. I'm going to buy one though since I know it will be useful later on, and I've been wanting one anyway, so I don't need a substitute device recommendation.
What I DO need though is a size recommendation. He uses and says to use an 8 quart in the episode. That size is silly expensive though. I noticed in the episode with everything including the noodles in the pot it was only filled about 1/2 way. I'm wondering if I could get away with a much cheaper 5.5 or 6 quart pot?
What do you guys think? Oh, even if I could get away with it, am I selling myself short for future cooking by going with smaller than 8 quart? That really doesn't seem to be a very common size.
Are you looking for enameled cast iron or just seasoned? Seasoned is a little cheaper. I think I would go with at least the 6 quart, to give enough room to work and stir.
I find that a 5 or 6 quart dutch oven is big enough for anything I've wanted to make - spaghetti sauce, soup, chili, etc. I think I would go with a enameled cast iron one instead of a regular cast iron because of the reaction problem with tomato and tomato products in a regular one.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
I was originally going to go with just seasoned, but I think I'm leaning towards the ceramic coated since I see them used so often on the shows. I think that spaghetti recipe is one of the few times I've ever seen just a standard seasoned cast iron one used. I can't really find much online though as to what if any differences there really are between the "standard" seasoned and the ceramic coated as far as cooking techniques/uses go.
I have a 5qt enameled coated inside, I use all the time. I use mine for mainly gumbo and making my roux. Got mine off of QVC or HSN do not remember which but was real reasonable at one time, I see now they have gone up a little but still a good price.
__________________ prepared with passion and served with love !
Thanks for the input all. I think I'm leaning towards a 6 quart size. Sounds like it will fill a "hole" in my pot sizes too since my "cheapo" Costco set I've had for a while jumps from 3 quart saucepan to 8 quart pot with nothing but a saucier in between. I thought about using the 8 quart for this recipe......the set is the heavy duty all stainless.......but I know it won't provide the heating needed for the slow cooking in this recipe. I think I'm definitely going after an enameled pot. I'm surprised he used a plain seasoned one if they react with tomato products since that episode was a tomato type sauce.
Ok well I settled on a pot. I couldn't justify $230 for a 5.5 qt. Le Creuset so I ended up with a Cuisinart that a friend happened to find at a local specialty shop for $130, and it's 7 qt. size even CI670-30BG - 7 Qt. Round Covered Casserole - Chef?s Classic? Enameled Cast Iron Cookware - Cookware - Products - Cuisinart.com The Le Creuset outlet store about 40 minutes away said I could get a red 5.5 for 130 after a sale discount + discount on the red color but I figure same price 1.5 qt. more is a better deal. The Cuisinart also came with oven safe knob out of the box.
Just a note to anyone making this recipe. Watching the episode to see what each stage of the tomato stage should look like is a good idea. It seems my "low end" apartment gas stove (same base model type I've seen in new construction homes) does not have the heat capacity of Alton's big burner (mine are all the same size). So 30 mins on medium and 30 mins on low got it to the point it should have been after the first 30, so I've had to add about 20+ mins extra time on med-low.
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