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...