The Best Dutch Ovens for Braising, Baking, and Just About ...

Now, interior enamel is a matter of preference and there are even mixed opinions on this topic among the Bon Appétit staff. My colleague Wilder Davies, who also tests and reviews Dutch ovens, has suggested that a light, smooth interior cooking surface allows home cooks (especially beginners) to better monitor browning and doneness.

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In my experience testing both Dutch ovens and enameled cast iron skillets, even if a lighter enamel lets you observe browning more easily, a dark, textured enamel makes for better browning. Food releases more easily from a textured cooking surface as well, because a tiny bit of fat is able to move around between the food and the pan. The dark interior also won&#;t show discoloration like a light enamel will, and you may be less tempted to over scrub&#;which could, over time, wear down the enamel if you&#;re using abrasive cleaners.

The Staub Dutch oven&#;s lid is pocked with divots which theoretically help to evenly distribute moisture when braising, though neither I, nor Wilder have seen clear evidence that&#;s happening. But, of my top picks, this is the only lid that didn't let any water sputter out with the steam when I had it going at a rolling boil.

Like Le Creuset, Staub is a French cookware brand (now owned by Zwilling) and its Dutch ovens are still manufactured in France. Staub also offers a limited lifetime warranty on its enameled cast iron.

What I don&#;t love about the Staub Cocotte

There&#;s really not much I don&#;t love about this Dutch oven. Yes, it&#;s pricey, but with proper care it will be something your kids fight over when you, um, can no longer use it.

Good to know

A small bit of lint from my soft cotton dish towels catches on the textured interior enamel when hand drying, so I have to use flour sack towels or truly lintless kitchen towels like these to dry it (or otherwise air dry).

Specs

Interior enamel: Dark and textured Available sizes: .425 qt, .85 qt, 1.25 qt, 1.75 qt, 2.75 qt, 4 qt, 5.5 qt, 7 qt, 8.75 qt, 13.25 qt Weight (5.5-quart size): 12.57 pounds Multiple color options: Yes, though availability varies by size and retailer Braising divots in the lid: Yes Heat resistance: 500ºF Warranty: Limited lifetime

Another great Dutch oven: Le Creuset Signature Enameled Cast-Iron 5.5-Quart Round Dutch Oven

We&#;ve been recommending Le Creuset&#;s Dutch ovens for as long as we&#;ve been recommending Dutch ovens. So if you have your heart set on one of these iconic pieces and you&#;re wondering whether it&#;s still a wise investment, the answer is a resounding yes.

Though the Staub&#;s black, textured interior enamel did a better job of browning and releasing foods at high temperatures in my testing, Le Creuset&#;s smooth, sand-colored interior enamel also produced a beautiful even sear&#;and some home cooks may prefer the lighter enamel anyway. Le Creuset&#;s 5.5-quart Dutch oven also weighs about a pound less than Staub&#;s and the thin loop handles are easy to grip with or without oven mitts. The lighter weight is due to noticeably thinner cast iron, but it&#;s still thick enough to offer wonderful heat retention.

Until recently, if you purchased a Le Creuset Dutch oven, it came standard with a phenolic (plastic) knob, unless you purchased one with a &#;Signature&#; stainless steel knob. Now all of Le Creuset&#;s Dutch oven offerings are Signature and come standard with the metal knob. (And if you have an older oven with a plastic knob, you can upgrade for just $25.)

Le Creuset is a century-old French brand and though some of its cookware and tableware is now made in other countries, all of the enameled cast iron cookware&#;including Dutch ovens&#;is still made in the original manufacturing facility in Fresnoy-le-Grand, France. And while we know from experience and inherited pieces that the chip-resistant enamel can last a lifetime (with proper care, of course) Le Creuset Dutch ovens do come with a limited lifetime warranty.

What I don&#;t love about the Le Creuset Dutch oven

I noticed that when I filled it halfway with water and got it to a rolling boil with the lid on, scalding water still escaped the pan&#;an issue I didn&#;t experience with the Staub.

Good to know

If you choose a Dutch oven with light colored interior enamel, and cook in it often, you should expect some gradual discoloration. If you&#;re intent on keeping it pristine, you may jeopardize the lifespan of the enamel. Abrasive cleaners can wear the seal off of it and lead to even more staining.

Specs

Interior enamel: Light and smooth Available sizes: 2 qt, 4.5 qt, 5.5 qt, 7.25 qt, 9 qt, 13.75 qt Weight (5.5 qt size): 11.6 pounds Multiple color options: Yes, though availability varies by size and retailer Braising divots in the lid: No Heat resistance: 500ºF Warranty: Limited lifetime

The best Dutch oven under $100: Amazon Basics 6-Quart Dutch Oven

Amazon Basics Enameled Cast Iron Round Dutch Oven, 6-Quart

Amazon Basics&#;s kitchen gear is really hit or miss, but the brand&#;s Dutch oven is surprisingly good&#;especially for something with such an accessible price tag. At the time of publishing, the 6-quart oven is just $52.

Like the Le Creuset, the Amazon Basics Dutch oven has a smooth, light interior enamel and sturdy loop handles. In my testing, it heated evenly, produced an even sear, and the lid retained moisture at low simmering temperatures&#;which is exactly what you want when braising.

I&#;m not the only one impressed by this affordable piece of cookware, either. Katie Hale, author of The Complete Dutch Oven Cookbook, has been using hers for five years without issue&#;even after accidentally dropping it. No, it doesn&#;t come with the caché of Staub or Le Creuset, and it will not last forever, but out of the box it will do everything pricier brands can do and it&#;s a great option for home cooks on a budget.

The KitchenAid was on the opposite side of the spectrum, with small handles and a hefty 15.6-pound weight; it was cumbersome and took a grunt and a heave-ho to lift. 

The small, fin-like handles on the KitchenAid Dutch oven were hard to grasp and, paired with the pots hefty weight, made it difficult to lift and move.

The Emile Henry ceramic Dutch oven is a great ultra-light option, weighing a little over seven pounds. It sports wide handles that stay cool when searing and frying, too. While it didn&#;t heat up as quickly as Dutch ovens with cast iron cores, it browned well and braised meltingly tender pork shoulder. 

Light-Colored Interiors Made It Easy to See Fond Development 

Light-colored Dutch ovens make it easier to monitor browning.

I&#;ve owned a Staub Dutch oven for years, but I grew up using my parents&#; Le Creuset, and switching from light interior enamel to dark was an adjustment&#;albeit a minor one. Simply put, you can see fond development better on cream-colored enamel. While this was a nicety, it didn&#;t result in better browning. 

Most of the Dutch Ovens Performed Well&#;But Not All Were Durable 

Some Dutch ovens chipped readily, which made me question their longterm durability.

As I seared and braised pounds of pork and fried chunks of plantain, it became evident that most Dutch ovens were more than capable. Instead, it was in the details that winners emerged. 

Handles and weight were two such factors, as previously discussed, as was durability: Only a handful of Dutch ovens didn&#;t chip when I clanked a soup spoon against their rims. While I admit this test wasn&#;t as comprehensive as years of use, it did give a good indication of longevity. If a pot chipped when pitted against a metal spoon, I didn&#;t have high hopes for its future. And if it chipped during regular use, like the Lodge USA Enamel Cast Iron Dutch Oven, which lost a chunk of enamel when I put the lid on, well, that was a bad sign.  

Our winners from Le Creuset and Staub (as well as the Emile Henry) survived the trial by spoon sans dent or chip, and many Serious Eats editors have used these Dutch ovens for years without tribulation. While admittedly costly, these heritage-brand Dutch ovens are heirloom-worthy and are often passed down through generations. 

All this being said, I have included more affordable options in my lineup of winners. While the Lodge Essential, Tramontina, and Crock-Pot Dutch ovens are decidedly less durable (they all chipped), they&#;re also all under $100 and seared, braised, and fried well. Sure, they won&#;t last decades like a Le Creuset or Staub, but if you don&#;t want to spend a ton of money and need a decent Dutch oven stat, they&#;ll do. 

The Criteria: What to Look for in a Dutch Oven 

A good Dutch oven should sear well and not feel cramped. Ideally, it has larger looped handles that are easy to grasp, and it shouldn&#;t be too heavy&#;anything over 13.5 pounds was difficult to lift, especially when full of food. Ideally, a Dutch oven should be tough as nails and not prone to chipping; that said, most super sturdy options were also much more expensive. 

Our Favorite Dutch Ovens

What we liked: Weighing in under 13 pounds, with a cream-colored interior enamel and wide looped hands, the Le Creuset had it all. It heated quickly, searing pork shoulder to a crusty golden brown and braising it down to silky ribbons of meat. While its interior diameter was on the smaller side at eight inches, it didn&#;t feel cramped whatsoever. Many Serious Eats editors have had and used this Dutch oven for years (and some have even inherited it) with no damage or wear. 

What we didn&#;t like: The only thing that pops this balloon is the price tag&#;though this Dutch oven will last decades. 

Key Specs

• Dimensions: 11.5 x 6.2 inches
• Capacity: 5.5 quarts
• Other sizes: 2, 4.5, 7.25, 9, and 13.75 quarts
• Weight: 11.4 pounds
• Cooking surface: 8 inches
• Induction compatible: Yes
• Max heat: 500°F
• Materials: Enameled cast iron
• Warranty: Limited lifetime
• Dishwasher-safe: Yes, though we recommend hand-washing
  

• PHOTO: Serious Eats / Grace Kelly

• PHOTO: Serious Eats / Grace Kelly

• PHOTO: Serious Eats / Grace Kelly

What we liked: The Staub is a squat, wide Dutch oven that sears incredibly well. The lid features three small bumps around the rim that allow steam through, resulting in perfectly reduced braises. Its tough enamel stood up to my durability tests, and the Staub I&#;ve owned and used weekly for three years is still spotless. 

What we didn&#;t like: The handles are on the small side, and the interior enamel is black, which makes it difficult to see the fond develop. It&#;s a smidge heavy at a little over 13 pounds and is admittedly expensive.

Key Specs

• Dimensions: 10.25 x 6.5 inches
• Capacity: 5.5 quarts
• Other sizes: 2.75, 4, 7, 8.75, and 13.25 quarts 
• Weight: 13.2 pounds
• Cooking surface: 8.75 inches
• Induction compatible: Yes
• Max heat: 500°F
• Materials: Enameled cast iron
• Warranty: Lifetime
• Dishwasher-safe: Yes, though we recommend hand-washing
  

• PHOTO: Serious Eats / Grace Kelly

• PHOTO: Serious Eats / Grace Kelly

• PHOTO: Serious Eats / Grace Kelly

If you are looking for more details, kindly visit Round Enamel Cast Iron Dutch Oven.

What we liked: This spacious 6-quart Dutch oven heated up quickly and browned pork well. I was concerned that the sloped sides and rather rounded bottom edge would inhibit browning but that wasn&#;t the case. It had nice braised results, too, producing tender, fall-apart pork, with about a half-inch of liquid reduction. It&#;s a smidge under 13 pounds, which was a manageable weight. 

What we didn&#;t like: The rim did chip readily when I gave it a knock with a spoon.

Key Specs

• Dimensions: 13.5 x 7.3 inches
• Capacity: 6 quarts
• Other sizes: 1.5, 3, 4.5, and 7.5 quarts
• Weight: 12.8 pounds
• Cooking surface: 8.25 inches
• Induction compatible: Yes
• Max heat: 500°F
• Materials: Enameled cast iron
• Warranty: Limited lifetime
• Dishwasher-safe: Yes, though we recommend hand-washing
  

• PHOTO: Serious Eats / Grace Kelly

• PHOTO: Serious Eats / Grace Kelly

What we liked: A no-frills option under $90, the Tramontina seared and braised nicely. The lid had a wide metal knob that was easy to grasp, and it was a manageable 12.4 pounds. It has a lifetime warranty. 

What we didn&#;t like: The handles are small, it&#;s a bit cramped, and the enamel chipped. It&#;s also not broiler-safe. 

Key Specs

• Dimensions: 10.2 x 7.4 inches
• Capacity: 5.5 quarts
• Other sizes: 6.5 and 7 quarts
• Weight: 12.4 pounds
• Cooking surface: 8.75 inches
• Induction compatible: Yes
• Max heat: 450°F
• Materials: Enameled cast iron
• Warranty: Lifetime
• Dishwasher-safe: No
  

• PHOTO: Serious Eats / Grace Kelly

• PHOTO: Serious Eats / Grace Kelly

What we liked: This all-ceramic Dutch oven weighs a little over seven pounds (which is less than my cat, by the way) and has wide handles, making it a great option if you have wrist issues or mobility concerns. While it didn&#;t heat up quite as fast as enamel-coated cast iron pots, it still seared decently, braised well, and fried up crispy, golden patacones. Since it&#;s made of ceramic, the handles stayed cool to the touch even over a burner. 

What we didn&#;t like: While it&#;s about half the price as the Le Creuset and Staub, it&#;s still expensive considering it&#;s made of ceramic (and hence isn&#;t induction-compatible). The wide knob on the lid was hard to grasp, too. 

Key Specs

• Dimensions: 12.25 x 5.25 inches
• Capacity: 6 quarts
• Other sizes: 4 and 7.5 quarts
• Weight: 7.8 pounds
• Cooking surface: 8 inches
• Induction compatible: No 
• Max heat: 930°F
• Materials: Ceramic
• Warranty: Limited lifetime
• Dishwasher-safe: Yes
  

• PHOTO: Serious Eats / Grace Kelly

• PHOTO: Serious Eats / Grace Kelly

What we liked: This is an affordable little Dutch oven that performed well. I encouraged golden browning on pork shoulder after bumping up the burner heat, and the meat slumped into tender shreds after a few hours in the oven. The metal knob on the lid was flared like the Le Creuset&#;s, which made it easy to grip, and the whole thing weighed around 10 pounds, which is pretty light. While the enamel chipped, it&#;s a $60 pot so I wasn&#;t surprised. 

What we didn&#;t like: I had to turn up the heat to get a good sear, and the interior was cramped. The handles are on the small side and, again, it chipped. 

Key Specs

• Dimensions: 9.5 x 5 inches
• Capacity: 5 quarts
• Other sizes: 6 and 7 quarts
• Weight: 11.6 pounds
• Cooking surface: 8 inches
• Induction compatible: Yes
• Max heat: 500°F
• Materials: Enameled cast iron
• Warranty: NA
• Dishwasher safe: No

• PHOTO: Serious Eats / Grace Kelly

• PHOTO: Serious Eats / Grace Kelly

The Competition 

Also Good

• Made In Round Enameled Cast Iron Dutch Oven: This Dutch oven seared really well and was resistant to chipping; it&#;ll likely last a long time. It was quite heavy, though, and the handles were wide and flat, making them difficult to grip. 
• Cuisinart Chef's Classic Enameled Cast Iron 5-Quart Round Covered Casserole: This was a budget pick the last time we tested Dutch ovens, and it performed well in my tests, too. While smaller and a little cramped, it still seared well and braised nicely. I wish the handles were bigger, and that the knob on the top wasn&#;t enameled&#;as it was, it was rather slippery. 
• Goldilocks 6-Quart Dutch Oven: This Dutch oven only comes in a six-quart size, but it did sear and braise well. Unfortunately, it chipped when I put the lid on it. However, Goldilocks does offer a lifetime warranty. 

Not Recommended

FAQs

What's the best way to clean a Dutch oven?

While many manufacturers say you can throw the Dutch oven in the dishwasher, it will wear away at the enamel over time. Instead, we recommend hand-washing it with a sponge and soapy water. 

Is an uncoated or enameled cast iron Dutch oven better?

To be totally frank, an enameled cast iron Dutch oven is just much easier to use. It doesn&#;t need to be thoroughly dried and oiled, and you can stew acidic dishes like ragout or chili without the acid stripping the seasoning. An uncoated cast iron Dutch oven is good for baking bread but requires more work when cleaning and has more restrictions when cooking. 

How do you season a cast iron Dutch oven?

It&#;s not that much work, but it involves heating the pot, coating it in oil, and repeating. You can find seasoning instructions here. 

Can you use a Dutch oven on a glass stovetop?

I do! While it&#;s not ideal, the chips fall where they may, and sometimes you buy a house that has a glass-top stove and that&#;s life. (Not talking about myself here, of course&#;not silently pining for a gas stove. Ahem.) Anyway, yes, you can use a Dutch oven on a glass-top stove, but just be careful about it. If you&#;re really concerned, check out the lightweight Emile Henry Dutch oven&#;though be warned, it&#;s not induction-compatible. 

Why We&#;re the Experts 

• Grace Kelly is an editor at Serious Eats, where she&#;s been testing equipment for two years. 
• She previously tested gear at America&#;s Test Kitchen and worked in restaurants and bars, too.  
• For this review, Grace tested Dutch ovens by searing and braising pork shoulder in each one. She also used the winners to fry plantains. Throughout testing, she examined how easy the pots were to move in and out of the oven and checked the durability of their enamel. 
• Sal Vaglica first tested Dutch ovens back in . His favorite from that testing, the Le Creuset, has remained our winner.
  

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