How to choose a Dutch oven
A great Dutch oven earns its keep by handling everything from a hard sear to an overnight braise.
Enameled cast iron skips the seasoning routine and resists sticking straight out of the box, while bare cast iron builds its own natural release the more you cook with it. Most kitchens are best served by a 5 to 6 quart size, big enough for a whole chicken or a loaf of no-knead bread and still easy to lift when full. Round shapes heat most evenly for stews and bread, while oval fits a whole roast or fish. Whatever the price point, check the lid's oven-safe rating before you buy if you regularly bake above 450°F.
Frequently asked questions about Dutch Ovens
What is a Dutch oven?
What is a Dutch oven?
A Dutch oven is a heavy, lidded pot, usually cast iron, that moves from stovetop to oven. The thick walls hold steady heat, which makes it ideal for braises, stews, soups, and no-knead bread.
What size Dutch oven do I need for sourdough?
What size Dutch oven do I need for sourdough?
A 5 to 6 quart round Dutch oven suits a standard 900g boule. Smaller than 4 quarts crowds the rise; larger than 7 quarts lets the loaf spread flat.
Can you preheat a ceramic Dutch oven for bread?
Can you preheat a ceramic Dutch oven for bread?
Ceramic and enameled pots are more prone to thermal shock than bare cast iron. Heat them gradually with the oven rather than putting a cold pot into a hot one, and check the maker's maximum temperature.
How do you clean a Dutch oven?
How do you clean a Dutch oven?
For enameled interiors, soak in warm soapy water and use a nylon scrubber or a baking soda paste on stains. For bare cast iron, scrub, dry fully on the heat, and wipe with a thin film of oil.
What is a Dutch oven used for?
What is a Dutch oven used for?
Braises, stews, soups, stocks, chilli, pot roasts, deep frying, and no-knead bread. Anything that benefits from even heat and a tight lid over a long cook.