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What can I cook with a 9 quart dutch oven???

lafondu Mar 26, 2013 01:42 PM

I accidentally bought a 9 quart LC dutch oven on ebay, thinking it was maybe 5 quarts. It looked small in the picture! It is too costly to send back to seller so I will either sell or keep it. If I keep it, what on earth can I do with a 9 quart pot? I already have a large stainless stock pot and a 7 quart LC dutch oven. Is there any reason a 9 quart pot can be useful?? (If not, a new Soliel pot will go on ebay...) Thanks! :)

  1. s
    Sicilian_Sister Apr 6, 2013 07:19 PM

    Hello my dear. Unless you plan on doing lots of entertaining for large crowds, I would try to sell it in the pennysaver or something. Also, once you fill it with food, you will not be able to lift it! Cheers...

    1. p
      Puffin3 Apr 4, 2013 11:32 AM

      Here's a start:http://www.finecooking.com/recipes/be...

      1. John E. Mar 31, 2013 07:46 PM

        I confess I did not read the entire thread. My thought is that you don't need both a 7 quart AND a 9 quart dutch oven. Decide which one you really want to keep. Have you ever used the 7 and wished ut were larger? If not, find a new home for the 9. Either sell it to someone in some manner (e-Bay, Craig's list) or find someone to give it to. You could donate it to Goodwill or some other non-profit and take a tax deduction, or, if you don't really need the deduction, you could give it as a gift to someone who you know will use and appreciate it. Frankly, I'd either do the first or the third option. That way you'll know somebody wants it and will use it.

        (I'm 6'3" and 230 lbs. and I wouldn't want to lift a 9 quart LC Dutch oven full of chili, or whatever.)

        1 Reply
        1. re: John E.
          KaimukiMan Apr 3, 2013 10:17 PM

          yep, just water would weigh in at close to 20 pounds. It's not something you are going to want to be moving around the kitchen when it's full, but it's also not a whole lot heavier than the 7qt.

          whatever ends up happening its a shame to think of that big beautiful pot sitting in the back corner of a cupboard collecting dust.

        2. whs Mar 31, 2013 07:45 PM

          We have the 15 quart le Creuset dutch oven and it is the perfect size for braising a baby.

          1 Reply
          1. re: whs
            lafondu Apr 3, 2013 04:10 PM

            I just read that one. lol! Actually I thought I could bathe a cat in the 9 qt one. If the cat allowed it.

          2. j
            JayL Mar 31, 2013 07:24 PM

            If you still think it's too big, just resell it on ebay. Get rid of it the same way you got it.

            We are also a family of 2 and just purchased the 15.5 quart goose pot from Le Creuset over the weekend. Now THAT is a big dutch oven! LoL

            2 Replies
            1. re: JayL
              lafondu Apr 3, 2013 04:11 PM

              Do you cook a goose with a 15.5 goose pot? I can hardly imagine what you are doing with that one! :)

              1. re: JayL
                lafondu Apr 3, 2013 04:14 PM

                In the end I think I will keep i! Recently after a roast leg of lamb I needed a big pot to put the whole leg in. I realized that you really need room for these things...!

              2. Kris in Beijing Mar 31, 2013 07:20 PM

                I haven't seen this mentioned recently, but have you looked at OAMC-- Once A Month Cooking?


                1 Reply
                1. re: Kris in Beijing
                  lafondu Apr 3, 2013 04:18 PM

                  That is amazing to cook and eat 18 chickens in a month. The blogger really must like chicken.

                2. c oliver Mar 31, 2013 06:49 PM

                  We're a family of two and I have a huge DO that I use for large things like a 9# pork shoulder. Love it. Would rather have too big than too small.

                  BTW, the ability to deduct donations on tax returns have gotten stricter and stricter.

                  4 Replies
                  1. re: c oliver
                    John E. Mar 31, 2013 07:22 PM

                    That is not correct. Tax deductability for donations to non-profits is still the same.

                    1. re: John E.
                      c oliver Mar 31, 2013 07:29 PM

                      But you still have to qualify for itemizing. And (I'm not going to describe this well) you have to be able to 'document' the sale price of the donated item.

                      1. re: c oliver
                        John E. Mar 31, 2013 07:55 PM

                        You always had to itemize for these donations. She has documentation from her purchase of the LC.

                        1. re: John E.
                          c oliver Mar 31, 2013 08:05 PM

                          Most people don't itemize. Also, IIRC, the recent tax law changes require that one KNOW what the donated item sold for. But, in fairness, that may be for more expensive items, i.e., a used car. I strongly support charitable donations but thing it's pretty important to not give tax advice.

                  2. nokitchen Mar 28, 2013 09:43 PM

                    Everyone is trying mightily to find a way to salvage your investment. I salute that; it demonstrates that this is a board of problem solvers. But the truth is that unless you have a large family or throw a lot of large dinner parties you probably do not need a 9-quart stock pot.

                    I think you should donate it to Goodwill. Take the tax deduction and think about how happy someone of modest means and a large family will be to find a cheap, high-quality large stock pot that they'll use for years.

                    6 Replies
                    1. re: nokitchen
                      lafondu Mar 29, 2013 12:52 PM

                      I will give this some thought...thank you! :)

                      1. re: nokitchen
                        kaleokahu Mar 29, 2013 06:06 PM

                        Hi,nokitchen: "...you probably do not need a 9-quart stock pot."

                        I think that depends not only on how often the OP shops and/or cooks for >2, but also the cook's/family's approach to stocks, leftovers, and preserving already-cooked foods. If s/he *never* cooks for more than 2, never keeps leftovers, doesn't preserve stocks, you may be right. Otherwise, I consider that a 9Q is just a medium-size pot.

                        I, too, cook mostly for 2. But I'd feel sorely cramped if my largest pot was <14Q.


                        1. re: kaleokahu
                          nokitchen Mar 29, 2013 07:25 PM

                          If she had nothing else that big, I'd agree. Heck, I've got a 40-quart for brewing beer. :-) However, she has a 7-quart DO and a "large" (which I take to mean 10-12 quarts) stock pot. I continue to maintain that it's all but certain that a 9-quart fills a hole that in her case doesn't need filling.

                          1. re: nokitchen
                            kaleokahu Mar 29, 2013 08:49 PM

                            Hi, nokitchen:

                            We should ask the OP the size of her "large" stocker. If it's 8-10Q, I'll concede the point for most cooks. But it depends on how big the "hole" is...

                            I have 4G and 10 Imp.G. stockers. I use them both, and not always for stock. If I get a hellacious deal on something, live crab or chicken parts for instance, they're useful.

                            So I'm not so sure about "...all but certain..." Depends on how s/he cooks.


                            1. re: kaleokahu
                              lafondu Mar 30, 2013 07:53 AM

                              Hi, my "large stock pot" is 8 quarts so the 9 qt DO is the largest. Wow, all of you are so nice to contribute your thoughts and suggestions. I really appreciate it! :)

                          2. re: kaleokahu
                            ratgirlagogo Mar 31, 2013 03:57 PM

                            "I, too, cook mostly for 2. But I'd feel sorely cramped if my largest pot was <14Q."

                            I also cook mostly for 2 and am usually cooking in the dutch oven with the idea of leftovers. I have a five 1/2 qt. round and a seven qt. oval that I use all the time, and a 3 1/2 qt. that I rarely ever use. I use plenty of smaller ( 4 qts. and below) saucepans,but I hardly ever have occasion to be using a dutch oven to be preparing such a small amount of food. Honestly I think I would use a 9 qt. more than I ever use the 3 1/2 qt.

                        2. Ruthie789 Mar 28, 2013 05:44 PM

                          You could make some slow rise bread in it don't send it back!

                          2 Replies
                          1. re: Ruthie789
                            lafondu Mar 28, 2013 09:03 PM

                            That would be one huge slow rise! Don't you think my 7 quart one is big enough? :) I think I'll have to buy a farm, raise the animals and cook them just to make use of this LC 9 qt thing! lol

                            1. re: lafondu
                              Ruthie789 Mar 29, 2013 03:00 AM

                              Two loaves in one pot?

                          2. Chemicalkinetics Mar 28, 2013 04:34 PM

                            I am thinking about making stock.

                            1. deet13 Mar 28, 2013 04:31 PM

                              I would use that pot to make a few dozen hot tamales for a big party.

                              Here's the recipe I would use

                              1 Reply
                              1. re: deet13
                                lafondu Mar 28, 2013 09:26 PM

                                That's cool, thanks! That is a serious tamale recipe! :)

                              2. m
                                mwk Mar 28, 2013 11:30 AM

                                Make Stuffed Cabbage. I have a large Dutch Oven, and after making 12-15 cabbage rolls, and adding the unused leaves and the sauce over it all, the entire thing is filled to the brim.

                                2 Replies
                                1. re: mwk
                                  lafondu Mar 28, 2013 11:34 AM

                                  Wow! Seriously do you recommend a 9 quart pot for that to 7 quarts? Just wondering. I do have to cook large batches to make use of this thing. :)

                                  1. re: lafondu
                                    mwk Mar 29, 2013 08:15 AM

                                    to me, making the stuffed cabbage is a bit of a pain in the neck, but my husband LOVES the stuff. So, I make big batches and it freezes perfectly. I don't know if my Dutch oven is 9 quarts or 7 but it's a big one. Besides, if you make it and there's still room in the pot, it's no big deal. You don't HAVE to fill it to the brim...probably better if it's not that full, because everything will cook more evenly.

                                2. l
                                  lafondu Mar 28, 2013 08:06 AM

                                  Thanks to everyone for your thoughts. It seems that the large DO is for massive meat cooking! This is different to the little stir fries I was making in Asia, I am so not used to this. I will see if it works...:)

                                  1. gingershelley Mar 27, 2013 01:30 PM

                                    Make a very large braise, and invite a bunch of friends to dinner!

                                    1. Sam Salmon Mar 26, 2013 09:28 PM

                                      What's a 'quart'?

                                      8 Replies
                                      1. re: Sam Salmon
                                        Will Owen Mar 26, 2013 10:01 PM

                                        A formerly universal measure constituting 32 fluid ounces, or a bit less than a liter. What milk cartons often contain in the US. Two pints. One-quarter of a gallon (hence the name). A nine-quart pot would therefore contain two and one-quarter gallons, which if filled with water would weigh about 20 pounds. And if you don't know about pounds (other than GBP) I'm giving up on you.

                                        1. re: Will Owen
                                          lafondu Mar 26, 2013 10:49 PM

                                          Pretty heavy filled up with water! I guess I'll boil pasta in a lighter vessel...:)

                                          1. re: Will Owen
                                            Sam Salmon Mar 27, 2013 09:23 PM

                                            "if you don't know about pounds.... I'm giving up on you."

                                            Thanks for the info-such as it is.

                                          2. re: Sam Salmon
                                            gingershelley Mar 27, 2013 01:32 PM


                                            1. re: gingershelley
                                              kaleokahu Mar 27, 2013 08:39 PM

                                              He's one of our friends to the north, eh?

                                            2. re: Sam Salmon
                                              deet13 Mar 27, 2013 09:49 PM

                                              1 liter of water = 1.06 U.S. liquid quarts of water

                                              There are four quarts per gallon.

                                              one quart = (one quart)er gallon.
                                              One quart = 2 pints
                                              one quart = 4 cups
                                              one quart = 8 gills
                                              one quart = 32 ounces
                                              And so on...

                                              1. re: Sam Salmon
                                                1sweetpea Mar 28, 2013 11:38 AM

                                                Quarts and litres are pretty darn close. A 9-Qt. pot would hold 8.5 L. Does that help you visualize the size?

                                                For the OP, I'd pot a whole chicken in that pot with aromatics and water and poach it, then remove the chicken, skin and bone it and shred for later. Return bones to the pot and cook down a bit to make a tasty broth that can be used for congees or noodle soups. Another option would be stews or braises. Braised meats work nicely with your other Asian stir-fries. Cabbage rolls are a great idea, as is chili.

                                                My giant Le Creuset pot gets use when I'm making huge stew batches that will be divided and frozen for delivery to my parents. I've also made use of it when breaking down a large chicken or rabbit into parts and I want all in a single layer for even oven cooking.

                                                1. re: 1sweetpea
                                                  lafondu Mar 28, 2013 12:41 PM

                                                  Thanks! That is helpful. :)

                                              2. Will Owen Mar 26, 2013 06:13 PM

                                                Chili for a very large crowd. Braise two big chickens at once, or a couple of big pork butts. If I had one I'd keep it in my no-room-in-the-kitchen room in the garage, but someplace handy and obvious enough so I wouldn't forget it, and maybe once in a while think of something fun and delicious enough to cook a big pot of and throw a party.

                                                3 Replies
                                                1. re: Will Owen
                                                  lafondu Mar 26, 2013 10:41 PM

                                                  Thanks! I never thought of braising 2 chickens at once. I could try it at family gatherings. I'm not sure I want to cook THAT much chili! Thanks for answering. :)

                                                  1. re: lafondu
                                                    Will Owen Mar 28, 2013 02:11 PM

                                                    I've done two big birds in one of those old enamel so-called "roasting pans," which do not in fact roast at all. An enamelled iron Dutch oven would be better, I think. I haven't got one that big, but the five-quart Belgian oval one is downstairs working on a chunk of corned beef as I write. It's just big enough for as big a capon as I can afford … yours could braise a pretty big turkey, I'd think!

                                                    1. re: Will Owen
                                                      lafondu Mar 28, 2013 05:07 PM

                                                      My DO is 30 cm (12 in.) -- I haven't measured a turkey to see if it would fit. :)

                                                2. mrbigshotno.1 Mar 26, 2013 05:56 PM

                                                  Anything that totals up to 8 quarts, a little bigger is always better.

                                                  1. k
                                                    kaleokahu Mar 26, 2013 05:54 PM

                                                    Hi, lafondu:

                                                    I had a 9Q round that I actually used quite a bit. Wahine toasted the enamel by boiling it dry, so it's now been recycled.

                                                    But for years it and the 5.5Q round were my go-to pots for roasts, stews, braises, stocks, etc. I considered a 7Q at one point, but decided the two I had made for a better size spread. Do you have a smaller DO?

                                                    If the 7Q is your only other DO, I say cook in the 9Q for awhile, and then either resell it or sell the 7Q to finance a 5.5.
                                                    The 5.5 is *the* most useful pan LC ever made, IMO, though mine has been relegated to use as a no-knead bread tool.

                                                    If your 9Q didn't come with its lid, I have an extra one...


                                                    1 Reply
                                                    1. re: kaleokahu
                                                      lafondu Mar 26, 2013 10:34 PM

                                                      Hi, the "go to" I use most of all is a 5.5Q saucier pan (copper, Cuisinart). I lived in Asia and am used to stove cooking rather than ovens so that is good for soup, pasta sauce,chili, risotto, strogenoff...maybe a 5.5 DO will be overdoing it? My 3.5 DO is ok for the bread, I think! I don't know if I will cook enough big meat to fit in such a 9Q one unless I have very big parties! BTW I have a lid, but I'll tell you-- on ebay people are always selling lids, have a look! Maybe you can sell yours. :) Thanks for the msg. :)

                                                    2. Bada Bing Mar 26, 2013 02:43 PM


                                                      If it's oval, it could serve as a roasting pan for turkey, rib roasts, etc.. And you could brown a heck of a lot of chicken or the like in it, as for cacciatore. (No multiple-batch browning for you!)

                                                      But unless you often cook for crowds or make massive amounts of sauces and chili and the like for freezing in portions, then it will be a limited-use item.

                                                      1 Reply
                                                      1. re: Bada Bing
                                                        lafondu Mar 26, 2013 10:37 PM

                                                        Mine is round, not oval! I guess I could make one huge cacciatore in it...Nine quarts of chili sounds a bit dangerous! Thanks for writing.

                                                      2. b
                                                        Bkeats Mar 26, 2013 02:36 PM

                                                        The big oval one? If so, we have one. Don't use it a lot but it comes in handy when you're cooking certain dishes for a crowd. Done half a dozen lamb shanks in it. Osso bucco, short ribs, etc. for a crowd. Those kinds of dishes are great for a large dinner party since you get everything done in advance in one pot. But I would say we don't use it a lot. Use the small one much more.

                                                        1 Reply
                                                        1. re: Bkeats
                                                          lafondu Mar 26, 2013 10:19 PM

                                                          I have a big round one. That must be a lot of osso bucco! I think I will use the smaller one more often too...thanks for responding. :)

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