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A Dutch oven earns its place by doing four jobs well: searing, braising, simmering and baking bread. We judge each pot on heat retention, lid seal, enamel quality and handling, so you can buy one that will last for decades.
As Featured In
MADE IN™
BEST FOR: Cooks who want French-made enameled cast iron for less than the heritage brands. The light interior makes fond easy to read, the dimpled lid bastes long braises, and it works on induction and in the oven to 580 degrees F.
KEY SPECS
| Dutch Over | Score | Quality | Durability | Material | Size | Shop |
|---|---|---|---|---|---|---|
| Made In™ — 7.5 Qt Dutch Oven | 9.91 | Premium | Good | Cast Iron enameled | 7.5 Qt | Shop Now |
| Le Creuset — Dutch Oven with Lid 8 Quart | 8.98 | Premium | Cast Iron | 8 qt. | Shop Now | |
| Lodge — 6 Quart Dutch Oven Blue | 8.12 | Decent | Cast Iron | 6 qt. | Shop Now | |
| Misen — Dutch Oven 7 Quart | 7.12 | Premium | Cast Iron | 6 qt. | Shop Now | |
| Crock Pot — 7-Quart Oval Dutch Oven | 8.12 | Good | Ceramic | 6 qt. | Shop Now |
We evaluate every pot with four tests. Searing chicken thighs shows how evenly the base browns and how readable the fond is. A long oven braise tests lid seal and moisture retention. A crusty boule reveals true heat retention. A low tomato simmer exposes hot spots and scorching.
#2 · RUNNER-UP
Le Creuset
SCORE 8.98
#3 · THIRD PLACE
Lodge
SCORE 8.12
#4
Misen
SCORE 7.12
#5
Crock Pot
SCORE 8.12
A pale enamel interior lets you watch fond develop and catch aromatics before they burn. Dark interiors hide scorching until it is too late, which matters most when you build a sauce from the fond.
A pale enamel interior lets you watch fond develop and catch aromatics before they burn. Dark interiors hide scorching until it is too late, which matters most when you build a sauce from the fond.
A heavy, snug lid holds steam through a long braise and keeps bread dough moist while it springs. Dimples or spikes on the underside drip condensation back onto the food instead of down the walls.
Let the pot cool before washing, since cold water on hot enamel can crack it. Hand wash with warm, soapy water and a nonabrasive sponge, then dry it right away, including the rim. For stuck-on food, soak in warm soapy water for 15 minutes. Lift stains with a paste of baking soda and water. Heat gradually on medium or lower, add fat before the pot gets hot, and use wood or silicone utensils to protect the enamel.
For most home cooks, enameled. It is nonreactive, so tomato and wine braises taste clean, and it needs no seasoning. Bare cast iron is cheaper and bakes excellent bread, but it demands upkeep and can react with acidic food.
A 5.5- to 6-quart round pot suits most households of two to six. It holds a whole chicken or a 3- to 4-pound chuck roast and bakes a standard boule. Go larger only if you batch cook or regularly feed a crowd, since the pot gets heavy fast.
Yes, if the pot and knob are rated for the heat. No-knead recipes often preheat to 450 to 500 degrees F, so check the oven rating and confirm the knob is metal. A light interior also lets you judge the color of the bottom crust.
Yes. Cast iron is magnetic, so enameled cast iron works on induction. Look for a flat base, start on medium and lift rather than slide the pot to protect the glass. Its mass responds slowly to heat changes, so adjust the power early.
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