-=> Denis Mosko wrote to Dave Drum <=-

 DD> In a x-large Dutch oven, cook ground beef, onions, celery   and garlic
 DD> over medium heat in oil until meat is no longer   pink; drain fat.

 DM>             What is x-large Dutch oven, Dave?..

 DM> And how it compatible with my standards'
 DM> with 2 circles on front panel of Subj
 DM> model?
 
I don't understand "compatible with my standards' with 2 circles on 
front panel" - so I'll just answer what I do understand.

A "standard" Dutch oven 

Possibly more than you wanted to know, but:

A Dutch oven is a thick-walled cooking pot with a tight-fitting lid.
Dutch ovens are usually made of seasoned cast iron; however, some Dutch
ovens are instead made of cast aluminium, or ceramic. Some metal
varieties are enameled rather than being seasoned, and these are
sometimes called French ovens. Dutch ovens have been used as cooking
vessels for hundreds of years. They are called casserole dishes in
English-speaking countries other than the United States, and cocottes in
French. They are similar to both the Japanese tetsunabe and the sac, a
traditional Balkan cast-iron oven, and are related to the South African
potjiekos, the Australian Bedourie oven and Spanish cazuela.

A typicaly Dutch oven is about 5 quarts/liters in size. So and x-large 
(or extra-large) version will be 6 quarts or more. Here's a link to am
Amazon page with a range of product

https://www.amazon.com/dutch-ovens/b?node=289818

If you go and look at the page(s) the one most similar to what is in my
kitchen is the "Lodge 5-Quart Cast Iron Dutch Oven with Iron Lid".

I also have an enamelled oval cooking vessel of 7.5 quarts capacity 
which is shown on these pages as a "Dutch oven" but which I consider
a "roaster".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dutch Oven Sausage Gravy
 Categories: Five, Pork, Dairy
      Yield: 1 Batch
 
  1 1/2 lb Sausage
      2 c  Flour
      4 c  Milk
      2 c  Water
           Salt & coarse ground pepper
 
  Brown sausage in Dutch oven. Add milk and while milk is
  still cool, mix flour and water thoroughly and add to
  milk. Stir constantly as it thickens to desired texture.
  Salt and pepper. Serve over biscuits.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... 'Tis an ill wind that blows no minds. -- Malaclypse the Younger

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