Teardrops n Tiny Travel Trailers

We are wondering as to what size of Dutch Oven is most commonly used there in the Good Ol U.S.A. ?

Or what size is preferred.. I know some of you have so many Dutch Ovens that it causes a weight problem if loaded into your tear.

I have a 10 " 12" and a 14" and tend to grab the 12" 90 % of the time.

If I am making homemade yeast bread for a gathering I generally take the 12" AND the 14" I tend to use the 10" more in the oven at home.

Here is a shot with a d.o. lid being used on a skillet if you are packing real light this is an option for a "Mini Dutch oven"

Classic Finn wrote:We are wondering as to what size of Dutch Oven is most commonly used there in the Good Ol U.S.A. ?

Or what size is preferred.. I know some of you have so many Dutch Ovens that it causes a weight problem if loaded into your tear.

Heikki, I started with a small (8") DO when I realised how good they are for camping (and at home). Since I usually camp by myself, the 8" is big enough most of the time. It's light and stores easily in the tear.
I also take along a 10" oven when I go to gatherings since it make more food. The 10" and 8" combo is perfect for the main dish and the side dishes.
A couple of years ago I bought a 12" "Ulimate DO" that is made for cooking multiple levels of foods. The problem is the weight. Between the heavier lid, the center pole and the cast iron shelves, it's really more than I need.

Since the 8" and 10" are all I usually use, I leave the "big" one home.

The UDO should be good for ribs and meats since it has different cooking shelves but my Old '65 Mustang springs have a hard time with the extra weight of all the cast iron.

An 8 inch is the biggest I can get in the cabinets. For two people it is more than enough. At a gathering it can look kind of small next to all the big ovens..

Does size really matter?

Gary

Mr. Midnight Sun,
Vitually all DO recipes are written for 12" ovens.
I'd say start off with a 12"
As to my favorite oven, well I have two that I use the most...
My 14" for pizzas and my 20" for prime rib.
I'm still trying to figure out a way to come up with one of George's Pizza Ovens, but in reality I sorta already have one, because I use Kevin's Pizza Oven more than he does.

I have a 12 and 14 that see the most usage

We carry a 10" and deep 12". Use the 12 majority of the time. Seems most suitable for the recipes that we use.

Gene

We carry an 8-inch for feeding the two of us.

We have a deep 12-inch for taking to pot luck gatherings.

For me it depends on mouths to be fed:
More than 8 people then 12's and 14's come to the foreground.
For less than 8 people, I think you can feed well with smaller Iron.
Unless leftovers are your game.

I know the Big Iron boys and girls like 12's and 14's but for those with 4 to 8
people to feed a couple of 8's for a comfort casserole and desert with a 10"
for some biscuits would work fine in most cases for me. Most of the time
one that does Iron would have a 12"er as a backuP fur guests drop ins
where biscuits rein high on the menu and or more than 8 is your date.


Note:
Standard box cake mixes divided or weighed in half work perfect in an 8"er
for most cake type deserts serving 8 people. That is do your dumps or
make your fruited bottoms and 1/2 a cake mix makes just enough in an 8"er.

Gotta remember, some people have hollow legs...