@hchavers
So you make nuclear holocaust chili, too? I generally make a big pot of false alarm, and a smaller pot of that, and let people combine the two to taste. Every once in a while, somebody makes the mistake of taking a bowl that’s all from the nuke pot. They seldom do that twice.
@fuzzmanmatt No these are carbon steel which is thinner but has many of the same qualities as cast iron. A benefit is they are much lighter. In previous offers, most people have liked them. it’s true that for some things a heavy cast iron is still preferred.
@fuzzmanmatt@pmarin
The advantage of the thinner steel is that when you take them off the fire or out of the oven, they don’t keep cooking. If you’re used to them keeping on cooking, great, just leave them in there a little longer. But I know that for my part, when I open the lid and look inside, and see that it’s already starting to get slightly overdone, I’d really prefer to it for it to stop when I take it out.
@fuzzmanmatt I see them pass through local thrift stores occasionally.
Actually, now that I think about it, the cast iron frying pans are fairly common, but cast iron Dutch ovens are pretty rare. So maybe I haven’t provided much help to you (if you’re actually looking for one).
@DavidChurchRN Just because Lodge makes an oval Dutch oven does not mean that the perfectly circular Dutch ovens made by both Lodge and everybody else aren’t Dutch ovens.
By “round” do you mean non-oval (like @DavidChurchRN brings up, but which I’ve never seen), or do you mean domed/non-flat? Because I mostly agree that a proper “Dutch oven” (to me) is cast iron with a flat lid that you heat with coals above and below…
Anything else doesn’t seem quite right, though I’m learning to accept alternate views.
@Tadlem43 While we commonly think of a dutch oven as being something that is 8 quarts or bigger, these people have been making Dutch ovens longer than just about anybody else, and yes, they make small ones as well as large.
@phendrick Oh by the way, if you really want to get confused, look up the definition of a pint for the US versus England versus Europe, and then start getting down to localities.
I think that’s a large part of the reason why they decided to go with the metric system, so that they could just have one thing with one name instead of many things with the same name.
@phendrick@werehatrack The one that has long shocked me more than just those “minor” variations is that Australia just outright puts 4 teaspoons in a tablespoon. Does not make sense to me.
@hchavers
But the little bitty one is so cute, and makes two people’s worth of soup very nicely. Personally, I prefer to make my soup in huge batches, and freeze it in single portion containers. For that, I use a stock pot.
The little one is a nice size, we already have a selection of the larger sizes, so this would be nice for making smaller sized recipes for just a couple/few people. I like that it’s oven safe up to 500, I really hope that includes the cover!
/giphy limping-firm-fire
The penultimate photo shows a set of 3; is the item in the middle 4 quarts?
Also, the second photo says “5.5 Quart” with nothing else for scale, so I’m not quite understanding the point of that photo. I assume the 2.5-quart one looks identical (without anything nearby for scale)…
Smooth GLAZEGUARD coating is extremely tough, nonporous, and less
likely to chip than cast iron designs
Somehow, I’ve managed to avoid chipping my ‘new’ Lodge Dutch oven and matching skillet at all, and they’re close to 50 years old. And my mother must have been careful with her gear, 'cuz the smaller oven and skillets are also unmarked.
I suppose she learned proper care from her mom, who passed on the unblemished 6" skillet - which she inherited from my great-grandmother.
These are certainly WAY less costly than Le Creuset, like the big blue one my mom used for 50+ years. She was known for her dutch oven chicken tetrazzini, made weeks in advance, frozen, then re-heated and served at a dinner party- fabulous stuff! http://edithgomberg.com/tetrazzini.html
I’d grab these, but already have two AKS-brand versions from Best Buy, secured for $16 & $32 (small & large) a year ago.
I’ve got one of the larger BKs in black. Lighter weight than a Lodge or Creuset, obviously, but mine has held up to plenty of hard use and remains pristine.
Specs
The Original Dutch Oven from BK (2.5 or 5.5 Quart)
Condition: New
Model#: CC002461-001 or CC002463-001
What’s Included?
1x The Original Dutch Oven from BK in your choice of size
Price Comparison
¯\_(ツ)_/¯
Warranty
90 days
Estimated Delivery
Monday, Sep 26 - Thursday, Sep 29
Can you install Doom on these?
@yakkoTDI No, but you can leave these on over the burner while you go on your vacation, and you’ll be thinking some “Doom”.
@yakkoTDI You asking about my Chili? No, the glaze would be eaten away the first time.
@hchavers
So you make nuclear holocaust chili, too? I generally make a big pot of false alarm, and a smaller pot of that, and let people combine the two to taste. Every once in a while, somebody makes the mistake of taking a bowl that’s all from the nuke pot. They seldom do that twice.
Today’s meh face Looks like a certain sock monkey.
Let the fart jokes commence…
@ircon96 I’m still holding out for the dutch oven + queen sized comforter combo deal.
@smartr
Hmm, i wonder if it’ll be microfiber 
… I’m sure it would be MUCH more effective as a weapon if it were. 
Are these cast iron? I’d like one passed down from my grandma’s grandma if you can find one, thanks!
@fuzzmanmatt steel, with a ceramic coating.
@fuzzmanmatt No these are carbon steel which is thinner but has many of the same qualities as cast iron. A benefit is they are much lighter. In previous offers, most people have liked them. it’s true that for some things a heavy cast iron is still preferred.
@fuzzmanmatt @pmarin
The advantage of the thinner steel is that when you take them off the fire or out of the oven, they don’t keep cooking. If you’re used to them keeping on cooking, great, just leave them in there a little longer. But I know that for my part, when I open the lid and look inside, and see that it’s already starting to get slightly overdone, I’d really prefer to it for it to stop when I take it out.
@fuzzmanmatt I see them pass through local thrift stores occasionally.
Actually, now that I think about it, the cast iron frying pans are fairly common, but cast iron Dutch ovens are pretty rare. So maybe I haven’t provided much help to you (if you’re actually looking for one).
Didn’t know Burger King had dutch ovens…
/giphy BurgerKing
Round lid=not a Dutch oven.
@DavidChurchRN Just because Lodge makes an oval Dutch oven does not mean that the perfectly circular Dutch ovens made by both Lodge and everybody else aren’t Dutch ovens.
@DavidChurchRN Yeah, I’m confused by this.
By “round” do you mean non-oval (like @DavidChurchRN brings up, but which I’ve never seen), or do you mean domed/non-flat? Because I mostly agree that a proper “Dutch oven” (to me) is cast iron with a flat lid that you heat with coals above and below…
Anything else doesn’t seem quite right, though I’m learning to accept alternate views.
5.5 quarts?? Most dutch ovens are larger than that. I guess it’s a brand name?
@Tadlem43 While we commonly think of a dutch oven as being something that is 8 quarts or bigger, these people have been making Dutch ovens longer than just about anybody else, and yes, they make small ones as well as large.
Why all these in half quart sizes? Why not pint sizes?
5.5 quarts = 11 pints, 2.5 quarts = 5 pints.
Is Meh discriminating against pint-size customers?
@phendrick I suspect it has more to do with the fact that the company that makes them is in a part of the world where they don’t measure in quarts.
@phendrick Oh by the way, if you really want to get confused, look up the definition of a pint for the US versus England versus Europe, and then start getting down to localities.
I think that’s a large part of the reason why they decided to go with the metric system, so that they could just have one thing with one name instead of many things with the same name.
@phendrick @werehatrack The one that has long shocked me more than just those “minor” variations is that Australia just outright puts 4 teaspoons in a tablespoon. Does not make sense to me.
@phendrick @xobzoo Look up the length of an inch in China and get back to us.
@phendrick @werehatrack Why haven’t they converted moose/elk to metric then?
@phendrick @werehatrack @xobzoo ooh - cunning observation!
@phendrick @werehatrack wait, so a pint’s not a pound the world around?
@djslack @phendrick Nope, and even a bit off of it here.
@djslack @phendrick
Oi recall when a pint were a shilling.
@djslack @werehatrack
This gets to be fun:
https://www.convertunits.com/from/chinese+inch/to/gnat’s+eye
I beginning to understand why a lot of parts from China don’t fit that well, even within the same product line.
I have a 5.5 from last time. Is there a reason to get the 2.5? Is it good for cornbread or something
At one time in my life, I cooked enough to use one. I have outgrown that phase.
@hchavers
But the little bitty one is so cute, and makes two people’s worth of soup very nicely. Personally, I prefer to make my soup in huge batches, and freeze it in single portion containers. For that, I use a stock pot.
I remember when I got my first dutch oven… I became a man!!!
The little one is a nice size, we already have a selection of the larger sizes, so this would be nice for making smaller sized recipes for just a couple/few people. I like that it’s oven safe up to 500, I really hope that includes the cover!
/giphy limping-firm-fire
@stolicat
That giphy seems inauspicious!
@Kyeh @stolicat That’s a very large dutch oven!
@blaineg @Kyeh @stolicat Ah, the traditional trash-fired oven. Popular in Chicago cuisine, I understand.
The penultimate photo shows a set of 3; is the item in the middle 4 quarts?
Also, the second photo says “5.5 Quart” with nothing else for scale, so I’m not quite understanding the point of that photo. I assume the 2.5-quart one looks identical (without anything nearby for scale)…
@andymand I award three points for your use of penultimate.
@andymand @capnjb ultimately, the middle one in the penultimate photo sold out on a previous offer.
Talk me out of buying another.
@mattrressfirm Well… sometimes you need to make vichyssoise and french onion soup at the same time.
I guess I’m not helping.
Burned two more coupons. Two to go
I got one last time and the paint has totally chipped off one of the handles. The cooking surface is fine but disappointed in the quality.
@jackr5 But they claim that:
Somehow, I’ve managed to avoid chipping my ‘new’ Lodge Dutch oven and matching skillet at all, and they’re close to 50 years old. And my mother must have been careful with her gear, 'cuz the smaller oven and skillets are also unmarked.
I suppose she learned proper care from her mom, who passed on the unblemished 6" skillet - which she inherited from my great-grandmother.
Who may have gotten it used, for all I know.
These are certainly WAY less costly than Le Creuset, like the big blue one my mom used for 50+ years. She was known for her dutch oven chicken tetrazzini, made weeks in advance, frozen, then re-heated and served at a dinner party- fabulous stuff! http://edithgomberg.com/tetrazzini.html
I’d grab these, but already have two AKS-brand versions from Best Buy, secured for $16 & $32 (small & large) a year ago.
@MrNews Sounds absolutely yummy
@MrNews
Thank you Granny Edith!
@MrNews
That does sound delicious!
I’ve got one of the larger BKs in black. Lighter weight than a Lodge or Creuset, obviously, but mine has held up to plenty of hard use and remains pristine.