We Found the Best Dutch Ovens for Braising and Baking

Final Verdict

Our top choice is the Lodge Enameled Cast Iron Dutch Oven because everyday cooks can still enjoy a highly functional, versatile pot; plus, it's easy to clean. If you're looking for a future heirloom, we love the Le Creuset Enameled Cast Iron 5.5-Quart Round Dutch Oven.

How We Tested Dutch Ovens

We have conducted multiple tests focusing on over 30 Dutch ovens, both in our official testing lab and in the homes of our experienced product testers. The list below is a collection of items that stood out among the others.

We Observed

• High heat, searing, and slow cooking: We tested each Dutch oven for all kinds of tasks, including cooking/roasting things like whole chicken, vegetables, and bread. Dutch ovens are known to withstand high temperatures and different kinds of heating methods—even open fires and grills. So we tried these methods to make things like tortillas, vegetables, and more.
• Weight: The materials Dutch ovens can be made out of are typically heavy, but we paid close attention to how difficult or easy it was to maneuver each one. We noted things like the handles, and if they helped with lifting and carrying each Dutch oven, as well as where the weight lies—in the bottom, the sides, the lid, all over, or a combination of places.
• Ease of cleaning: Whether pre-seasoned, enameled, or not seasoned, we set out to see what it takes to clean each Dutch oven on our list. Some are dishwasher-safe while others are not, so we tried out both methods and noted how well bits of food came off.

We Rated

• Heating ability: Things like conductivity, distribution, and retention are important to take note of when testing Dutch ovens since they are so versatile and can withstand high temperatures. When cooking with the ones in our tests, we made sure to notice any cool or hot spots.
• Nonstick capability: Food sticks to pans no matter what, but it happens frequently with hig-heat cooking, so we made sure to rate each Dutch oven's non-stick properties before, during, and after testing.
• Durability: Materials like cast iron and ceramic are durable but with all the ways you can use a Dutch oven, they can have their fair share of wear and tear. During (and after) our testing, we noted any durability issues—like how well the seasoning lasts, how easy it is to re-season, and more.
  

Other Options We Tested

• Great Jones The Dutchess: A previous version of this roundup included the oval-shaped model called The Dutchess by Great Jones. We noticed some hot spots when using this Dutch oven on the stove due to its long shape, despite the fact that cast iron should distribute heat fairly evenly. Another concern was that the stylish copper loop handle proved difficult to grab when wearing oven mitts, creating a slightly precarious situation when checking on a braise. Though it's reasonably priced and certainly very attractive, ultimately, we found that there are better options available.
• Amazon Basics 6-Quart Enameled Cast Iron Dutch Oven: This popular budget option performed well, but our Lab tests made us question its durability in the long run. We noticed some minor cosmetic scratches after cooking with metal utensils, so we caution buyers to use a wooden spoon whenever possible.
• Denby Natural Canvas Cast Iron: This seemed like a great, budget-friendly model for beginners, but our Lab tests found a few pain points. It's got a pretty small cooking surface, so you'd have to batch-cook large amounts of proteins. We also noticed some durability issues with the enamel—while it doesn't affect the oven's functionality, we feel there are better options out there at a similar price point.

What to Look For When Buying a Dutch Oven

Material

Dutch ovens are most often made of cast iron, whether enameled or not. But you can also find these pots in ceramic, stainless steel, and aluminum varieties. As we'll discuss later, the material impacts everything from heating capacity and reactivity to durability, weight, and maintenance.

Size

Dutch ovens can be found in sizes as small as 1/4-quart (perfect for individual servings of French onion soup or cobbler) and as large as 13-quart, great for large batches of chili or braising pork belly for a crowd. For most households, a 5- to 7-quart is the most popular: it’s large enough to hold a whole chicken or bake a 2-pound loaf of bread, and depending on what you're cooking, it can easily feed a family of four with leftovers. When selecting the size for your oven, it’s better to have one that’s too big rather than too small. It’s much easier to cook a small amount in a big pot than to have a smaller pot filled to the brim. Also, consider that a Dutch oven can be quite bulky; you will want to make sure you have adequate storage space for whatever size you choose. 

Shape

The two most common shapes for Dutch ovens are round and oval. Round is the most popular shape: it sits well on a single burner for even heating, is often deeper, and the shape also lends itself well to smooth stirring. An oval-shaped oven is usually shallower and wider than round versions; it's ideal for cooking longer cuts of meat in the oven. On the stovetop, an oval shape doesn’t distribute heat as evenly as round ovens, but you’ll barely notice a difference if you preheat it in the oven before use. 

Features

A Dutch oven’s lid and handle design are very important. First, well-fitting lids will help keep meats from drying out and keep stews and sauces from evaporating too quickly. Most ovens will come with a lid in the same material as the rest of the vessel, but you may find a Dutch oven with a tempered glass lid that allows you to visually monitor your food. The shape of the lid is a matter of preference; domed lids with smooth interiors will send moisture back down the sides of the oven, while flatter lids with bumps or ridges on the inside offer a self-basting feature by redirecting any condensation directly down into the pot. 

While Dutch ovens are typically oven-proof, the lid’s handle, or knob, may have a heat threshold below 400 degrees Fahrenheit (like Le Creuset’s classic black polymer knob). These non-metal knobs that are heated beyond their limit will crack and make a hot lid difficult to remove. You can buy an oven-proof replacement knob in stainless steel and switch them out yourself, or simply select a model that already has a metal knob or handle that can withstand higher temperatures.

Since the entire Dutch oven will heat up when it is in use, it’s important that the handles are easy to hold without the risk of getting burned. Loop handles on the sides of the vessel should be wide enough to hold even while wearing potholders, and secure enough that they won’t crack or bend when carrying a heavy pot filled with soup or braised meat. Camping-style ovens will often use a wire bail handle, useful for hanging over an open fire or lifting to turn and adjust atop hot coals. Ensure that the wire handle is made of galvanized tempered steel and is sturdy enough to carry the weight of the pot and its contents without breaking.

Heating Capacity

Traditional uncoated cast iron ovens are built to withstand use on any cooktop, as well as an open flame. Bare cast iron can typically handle over 500 degrees Fahrenheit; high-fired ceramic is rated to about 500 degrees Fahrenheit; enameled cast iron can be heated to around 450 degrees Fahrenheit before it could start to damage the enamel coating. Stainless steel and cast aluminum should be used at medium and lower temperatures. Always refer to the manufacturer’s guide for your Dutch oven’s specific maximum heat limit.

Maintenance

Dutch ovens are usually constructed of thick metal and hold up well to daily use, but they are not completely impervious to damage. Taking proper care of your cocotte will help preserve the longevity of this essential piece of cookware.

If your oven is made of bare cast iron, you will need to maintain its seasoning in order to protect it from rust and corrosion and to keep its nonstick properties. Be sure to scrub any food particles away without any additional cleaning agents, as soaps and detergents will remove any existing seasoning. Once the surface is smooth and free of any debris, wipe it clean, and lightly oil the inside of the vessel. You will want to heat the Dutch oven on high (about 400 to 500 degrees Fahrenheit) to reseason the pan, let it cool, and then put it away for future use.

Enameled cast iron pieces do not need the same care; the enamel coating will serve as its seasoning, giving it a rust-resistant, nonstick finish. Lighter-colored enamel may show some staining after simmering dark sauces, but it can usually be removed with a light scrub with a non-abrasive scouring pad. For stubborn stains, either use a 1:2 paste of vinegar and baking soda or Bar Keepers Friend. Enameled cast iron pieces can also be put into the dishwasher for easy cleaning.

The care for cast aluminum, stainless steel, and ceramic cookware is similar. For cast aluminum and stainless steel, you will want to let the vessel cool completely before coming into contact with cool water to avoid thermal shock. All three of these can be scrubbed with a nylon scouring pad and dish soap, or put into the dishwasher for cleaning (unless the manufacturer says otherwise). 

Warranty

Many major manufacturers offer some warranty against defects in material and workmanship. Le Creuset and Lodge offer a limited lifetime warranty, with other brands like Emile Henry and Staub giving anywhere from a 10- to 30-year warranty. These guarantees may exclude damage arising from improper use, thermal shocks, drops, or normal wear and tear, and can also be void if used in a commercial kitchen. Before you buy, be sure to check on the manufacturer’s terms and warranty coverage to make sure it’s what you need.

Types of Dutch Ovens

Cast Iron

This is the material of choice for the top-rated Dutch oven brands, due to its ability to retain and distribute heat. Not only is cast iron highly durable, but it is also suitable for use on almost any cooktop (including induction), and directly over open fires such as atop a barbecue grill or over a campfire. Each time you use a cast iron pot, you continue to season it, improving its surface. However, it is not ideal for acidic dishes, since acids can react badly with the pan’s material and can sometimes cause "off" flavors. Bare cast iron pots require some maintenance: they need to be hand-washed without detergents (which can remove the seasoning) and re-oiled before storing. With proper care, these pots can last virtually forever. 

Enameled Cast Iron

This is a very popular material for Dutch ovens, bringing an element of rustic European design to your kitchen. These ovens are made of cast iron that has a glass-like enamel coating bonded to the metal, which helps to prevent rusting and also eliminates the need for seasoning its surface. This material is ideal for all types of food because it is non-reactive, unlike bare cast iron. This type of cookware is also suitable for a variety of cooktops, including induction. Lighter enameled interiors are more prone to visible stains, but these can be removed with a non-abrasive cleaner like Bar Keepers Friend, as well as gentle scrubbing. 

Ceramic

This type of cookware tends to be more affordable than enameled cast iron but boasts a similarly pleasing aesthetic for your kitchen. Made of high-fired clay, these pieces are also PFOA- and PTFE-free, non-reactive, and resistant to thermal shock. However, they are more prone to chipping and breakage than cast iron ovens. Look for a ceramic Dutch oven that is suitable for use on the stove (with an induction disc if you need it), because not all ceramic cookware is designed to withstand direct heat. The gentle heating properties of ceramic make it ideal for slow cooking and enhancing flavor. Most ceramic Dutch ovens are oven-safe up to about 500 degrees and simple to clean by handwashing or placing into the dishwasher. 

Stainless Steel

While traditional Dutch ovens are made of cast iron, there are also Dutch oven-shaped vessels made of stainless steel, a durable, non-reactive material that is commonly used for cookware. Well-constructed stainless steel Dutch ovens stand up well to daily use and are easy to maintain. However, they will not hold heat as well as their cast iron counterparts. Regardless, these pots are ideal for someone who doesn’t want to deal with lifting heavy cookware in and out of storage or from the stove to the oven. 

Cast Aluminum

This is another excellent option for a Dutch oven that is lighter than cast iron. These ovens are made by casting molten aluminum in a mold, creating a hard and durable oven that is non-reactive and less susceptible to warping or damage. Cast aluminum also can be used on electric and gas stovetops and in the oven, has better heat conductivity than stainless steel, and is naturally nonstick. This material is generally very low-maintenance because it can be soaked and washed in the dishwasher and doesn’t need to be seasoned to maintain its surface.

Brands

Le Creuset

Likely the most iconic Dutch oven brand, Le Creuset was founded in 1925 in northern France by two Belgian industrialists who combined their casting and enameling skills to create the signature Le Creuset cocotte. The brand currently manufactures enameled cast iron braisers, grill pans, and skillets in a variety of colors, and has also expanded its product offerings with stainless steel cookware and stoneware casseroles. Le Creuset cocottes are still made in France today and are often considered heritage pieces that can be handed down through generations because of their superior durability.

Staub

This brand is a premium enameled cast iron cookware manufacturer founded in Alsace, France. Its signature French-made cocotte is made of cast iron and double-glazed with durable enamel, making it rust-proof and easy to clean. Staub’s design includes a flat lid featuring nubs on the interior that allow condensation to form and drip down to baste whatever is cooking in the pot. Staub also produces a variety of ceramic bowls, baking dishes, and oven-only cocottes in addition to an extensive line of enameled and non-enameled cast iron pieces.

Lodge

As the oldest and longest-running cast iron manufacturer in the U.S., Lodge has built a solid reputation for its uncoated cast iron skillets but it also manufactures griddles, grill pans, woks, and more. Its uncoated Dutch ovens are perfect for stovetop or camping use and are very affordable and long-lasting. Like other companies, Lodge has expanded its product lines and now also sells enameled cast iron cookware. While the uncoated cast iron pans are manufactured in the U.S., its other products may be manufactured elsewhere.

IMUSA

Founded in Colombia, IMUSA is the leading supplier of Latin cookware across South, Central, and most recently North America, primarily to prepare Hispanic foods. The company’s biggest seller is the caldero ("cauldron" in English), a cast-aluminum Dutch oven that serves as an all-purpose pot for making rice, soups, and stews, and braising meats. Its line of kitchen goods also includes stainless steel, ceramic, cast iron, and carbon steel cookware, as well as an array of kitchen gadgets and small appliances at a very affordable price point. 

Emile Henry

This French-based company has been making fine ceramic ovenware and bakeware since 1850. Its Dutch ovens are made from Burgundian clay, which gradually and evenly distributes heat to the center of the cooking vessel. The Flame ceramic pieces (which include Dutch ovens, tagines, bread pots, fondue pots, and more) are glazed and high-fired, do not contain lead or cadmium, and can go from the freezer to the microwave or oven without risk of thermal shock. The Dutch oven can also be used on all stovetops—including induction ranges, thanks to an induction disc—as well as directly on the barbecue grill. 

FAQs

How do you use a Dutch oven?

Dutch ovens are prized for their versatility, so your options are pretty wide. You can use most Dutch ovens right on the stove, in the oven, and (depending on their finish) over open fires and atop barbecue grills.

What can you make in a Dutch oven?

Since Dutch ovens have the ability to maintain even heat for a long amount of time, they're ideal for cooking long-simmering stews, soups, braised meats, and even acting as a baking chamber for bread. If you're just getting started, try your hand at this impressive yet easy recipe for beef bourguignon or a classic pot roast. If you've never baked bread in your Dutch oven before, try this no-knead loaf (just be sure your vessel's heat threshold is high enough).

What size Dutch oven is best for making bread?

Dutch ovens between 5 and 7.5 quarts should be enough for a standard single loaf recipe.

Can you boil water in a Dutch oven?

Yes. Cast iron does heat up slowly, so it may not come to a boil as quickly as it would in an aluminum or stainless steel pan, but it can be done.

Can you deep fry in a Dutch oven?

Yes. Thanks to cast iron's ability to hold a constant temperature, plus the depth of the Dutch oven silhouette, it's an excellent vessel for deep frying.

Why use a Dutch oven over other cookware?

One word: versatility. It lends itself well to a variety of cooking styles and can go from stovetop to oven with ease. Its durable construction will help it stand up to frequent use, and most Dutch ovens are attractive enough to act as a serving dish, too, adding a touch of rustic elegance to the table.

Can you put a Dutch oven in the dishwasher?

It depends. Most enameled cast iron-type ovens can go into the dishwasher, but because they tend to take up a lot of space, you might find it easier to hand wash them instead. Non-enameled (aka "raw" or "bare") cast iron should not be put into the dishwasher, as the water and detergent will strip away its seasoning. For more details on caring for raw cast iron, check out this guide.

Can you put a cold Dutch oven in the oven?

Rapid changes in heat can potentially damage cast iron, causing it to crack. If your Dutch oven is cold (as in, it was in the refrigerator), you will want to let it come to room temperature or gently heat it up on the stove before putting it in a hot oven. You can put a cold/room temperature Dutch oven into a cold oven and let them preheat at the same time.

Why Trust The Spruce Eats?

From baking pans, iron skillets, and griddles, to the Lodge Cast Iron Double Dutch Oven she tested for this roundup, Donna Currie knows a good cast iron product when she sees one. The Spruce Eats writer is a self-proclaimed lover of all things cast iron: "I’ve had cast-iron skillets knocking around in my kitchen for decades, acquiring seasoning and becoming beautifully nonstick," she says.

This piece was updated with Lab testing and more insights by Bernadette Machard de Gramont, an LA-based writer who specializes in global food and wine content. She researches and tests a variety of cookware, bakeware, and wine tools, and interviews field experts for their insight.