The 10 Best Dutch Ovens for Roasts, Stews, Braises and Everything in Between

Ask any seasoned cook and they’ll tell you a Dutch oven is an irreplaceable tool in the kitchen. It makes the best stews and pot roasts, transitions from burner to oven seamlessly, will last for years with proper care and looks damn fine sitting on your stovetop.

But considering this pot can cost you a pretty penny (most run anywhere from $50 to $500), it’s worth doing some research to find the right one for you and your kitchen. Lucky for you, we did the hard work for you to find the 10 best Dutch ovens currently on the market.

You might think of a Dutch oven as just a pretty (and very heavy) saucepan, but that’s not the full story. Technically, a Dutch oven is a thick-walled pot with a tight-fitting lid. It’s usually made from seasoned or enameled cast iron but can also be made from cast aluminum or ceramic, too.

Dutch ovens have been around in some form or another for hundreds of years. According to The Most Powerful Idea in the World, in 17th century Europe, they were made from brass (and consequently were much more expensive). Once the Dutch method of making molds from sand was applied to cast iron (a cheaper material than brass), the Dutch oven as we know it in the U.S. was born.

Also worth noting: The Dutch actually use something called a braadpan, which is made of enameled steel, more often than they use Dutch ovens.

The Dutch oven’s thick walls and heavy, tight-fitting lid aren’t just for looks. They’re essential for low, slow heat transfer with minimal evaporation. This makes the Dutch oven ideal for tender, juicy stews, braises and roasts. And those tall, wide sides retain heat and contain splatters, which translates to easy stovetop browning of meats and veggies. (You can also use it to deep fry and even bake bread, since it retains heat and holds temperatures so well.)

As long as the lid handle is heat-safe (or removable), a Dutch oven makes easy work of stovetop-to-oven recipes. And if the inside surface is enameled, it can do double-duty as a nonstick cooking surface.

Since Dutch ovens are usually pretty large, you might think they’re a fine substitute for a stockpot or pasta pot, but not so fast. That thick, heavy-duty cast iron might hold onto a ton of heat, but it takes a long time to heat up in the first place. Stick to a thinner pot for boiling large amounts of water or pasta, and reserve your skillets for quick sautés.

Shape: A round Dutch oven is the most versatile and easy to work with, since it fits over one stove burner and heats evenly across the surface of the pot. An oval Dutch oven can be finicky when it comes to heat distribution, since it doesn’t fit neatly over a burner, but it can hold a lot more food. Also, check out the sides: Are they straight or sloped? Sloped sides means less surface area for browning, but it’s not necessarily a dealbreaker.

Size: A 5-quart Dutch oven is probably the most useful and versatile size for everyday cooking, but other capacities have their merits too. Cooking for one or two most nights? Opt for a smaller size, such as 3 or 4 quarts. Feeding a crowd? Choose a larger capacity, closer 7 or 8 quarts.

Weight: The heavier the Dutch oven, the better it will retain and maintain heat. Lightweight options tend to be lower quality and can develop hot spots that scorch your food. A sturdy, high-quality Dutch oven will typically weigh anywhere from 10 to 20 pounds.

Color: No, we don’t mean orange versus blue versus the limited-edition seasonal color. We mean the inside color. Light-colored surfaces make it easy to see browning and caramelization (and therefore avoid burning), but darker surfaces won’t show stains.

Finish: Enamel finishes are very nonstick but can chip if you’re aggressive with cooking utensils. Non-enameled surfaces require more maintenance but won’t chip or show stains over time.

So you’ve just splurged on a gorgeous Dutch oven. Now you want to take care of it so it lasts longer than you do. (Kidding. Kind of. They’re pretty damn durable.)

Rule no. 1: Do not put your Dutch oven in the dishwasher under any circumstances. Even if it’s enameled, and especially if it’s not. Over time, the dishwasher will wear away the enamel coating and, for raw cast iron, will cause it to rust. The best way to clean a Dutch oven is with hot water, soap and a little elbow grease. (Stubborn marks can usually be lightened with a mild abrasive cleanser, like Bar Keepers Friend.)

Rule no. 2: When cooking with a Dutch oven, it’s best to skip metal utensils in favor of wooden or plastic ones to avoid chipping or scratching the enamel or seasoning. And, since enamel is like glass, it does have the potential to crack if subjected to extreme temperature changes (so don’t preheat an empty Dutch oven in your oven or use extremely high heat on the stovetop).

If you’re working with a non-enameled Dutch oven, treat it like you would a cast-iron skillet, seasoning regularly and avoiding long sudsy soaks.

• Best Overall Dutch Oven: Lodge 6-Quart Enameled Dutch Oven
• Most Splurge-Worthy Dutch Oven: Le Creuset 5.5-Quart Enameled Dutch Oven
• Best Oval Dutch Oven: Great Jones The Dutchess Dutch Oven
• Best Nonstick Dutch Oven: Caraway Dutch Oven
• Best Non-Enameled Dutch Oven: Lodge Pre-Seasoned Cast Iron Double Dutch Oven
• Best Budget Dutch Oven: Threshold 7-Quart Cast Iron Dutch Oven
• Best Small-Capacity Dutch Oven: Staub 3.75-Quart Essential Oven
• Best Lightweight Dutch Oven: Dansk Kobenstyle 4-Quart Casserole
• Best Dutch Oven for Camping: Lodge 8-Quart Deep Camp Dutch Oven
• Prettiest Dutch Oven: Milo by Kana 5.5-Quart Dutch Oven

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Katherine Gillen is PureWow's Senior Food Editor. With professional training in cooking and baking and four-plus years writing about all things food, she can tell you which cutting boards are worth your money, which knives will last you a lifetime and exactly what you're doing wrong with your slow cooker (plus how to fix it).