Dutch Oven

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Which one should you buy?

A 6 to 7-quart enameled cast iron pot with a wide base and a light interior will do almost everything, and you don't need to pay French prices to get one. Here's what I'd point you to:

If I could keep only one pot, it would be a heavy Dutch oven. It sears, simmers, braises, deep fries and even bakes bread, and it goes from the stovetop to the oven to the table.

It's the pot for slow Sunday cooking. You brown the meat, add the liquid, put the lid on and let the oven do the work while you get on with your day. Three hours later the house smells wonderful and dinner more or less made itself.

Why I love a Dutch oven

A Dutch oven is thick and heavy cast iron, so it holds a lot of heat and gives it back slowly and evenly. When you add a batch of cold meat, the pot doesn't lose its temperature, so you get a good brown crust. Then, with the lid on in a low oven, that same heavy iron surrounds the food with steady, gentle heat. That's exactly what you want for a stew, a pot roast or a big batch of bolognese.

The enamel coating is the clever bit. Bare cast iron needs seasoning and doesn't love long simmers of tomatoes or wine. Enamel needs no seasoning at all, doesn't react with acidic food, and a light-coloured interior lets you see the browning on the bottom so you know when to stir and when to add the liquid.

The lid matters too. A heavy, tight-fitting lid keeps the moisture in, so a braise doesn't dry out over a long afternoon.

Cuisinart 7-Quart Dutch Oven at a glance

The honest trade-offs: it's heavier than the Le Creuset, the handles are a little small for thick oven gloves, and the enamel on the rim and lid can chip with knocks. The chips are cosmetic. The maker doesn't publish a maximum oven temperature for the lid knob, so check the box or manual before you bake bread in it.

What to look for in a Dutch oven

• Size. 6 to 7 quarts feeds four with leftovers. For two, a 5-quart pot is easier to handle.

• A wide base. At least 8 inches across the bottom, so you can brown meat without crowding it.

• A light interior. You can see the browning and stop before it burns.

• A tight-fitting lid and handles big enough to grab with oven gloves.

• An oven-safe knob. Check the temperature limit before you bake bread in it. A metal knob handles the most heat.

The Cuisinart does well on size, base and interior. The small handles and the chip-prone rim are the price you pay for saving several hundred dollars.

Who it suits, and who should skip it

Good for you if

• You cook stews, braises, chili and bolognese for four or more

• You'd like to try no-knead bread

• You want most of the performance of a luxury pot at a sensible price

Skip it if

• You have weak wrists or find heavy pots hard to lift. Full, it can weigh 15 to 19 pounds

• You cook for one or two: look at the 5-quart version

• Small chips in the enamel would drive you mad

How to get the best from it

Brown in batches

Heat the pot over medium for a few minutes with a little oil. Pat the meat dry and brown it in batches with space between the pieces. Crowded meat steams and turns grey. Those brown bits on the bottom are flavour, so scrape them up when the liquid goes in.

Let the oven do the work

Once your stew is simmering, put the lid on and move it to a low oven, around 300 to 325°F. The heat comes from all sides, so nothing catches on the bottom and you don't need to stir.

Bread

Heat the empty pot with its lid in the oven, then drop in your dough and put the lid back on. The trapped steam gives you a crackly crust. Check the knob's limit first, and use thick, dry oven gloves.

Looking after it

• Let it cool before washing. Cold water on a hot pot can crack the enamel.

• Don't heat it empty on the stove for long, and keep the heat at medium or below. Cast iron holds heat so well it rarely needs more.

• Wooden or silicone tools. Metal utensils can chip and scratch the enamel.

• Soak stuck bits rather than scouring, and skip citrus-based cleaners.

• Dishwasher: it's listed as dishwasher-safe, but hand washing is kinder to the enamel.

• Lift with care. Use two hands and dry oven gloves, and pull the oven rack out rather than reaching in.

The one rule

Gentle heat, no metal, no shocks. Treat the enamel well and the pot will outlast you.

Questions people ask

What size Dutch oven should I buy?

6 to 7 quarts for a family, with room for leftovers. For two to four people, 5 to 5½ quarts.

Is a cheaper Dutch oven as good as Le Creuset?

The Cuisinart cooks almost as well for about a third of the price. It's heavier, its handles are smaller and its enamel chips more easily. For most home cooks, that's a fair trade.

Can I bake bread in a Dutch oven?

Yes. Check the temperature limit on the lid knob first, because some plastic knobs can't take a very hot oven.

Why is the enamel in my Dutch oven chipping or staining?

Chips usually come from knocks, metal tools, heating it empty or sudden temperature changes. Staining is normal and doesn't affect cooking.

Should I buy enameled or bare cast iron?

Enameled needs no seasoning and is happy with tomatoes and wine. Bare cast iron is cheaper and tougher, but it needs oiling and the dark inside makes browning harder to see.

Cook with it

My Chicken Bolognese. Then learn the step that makes every stew better in How to Sear Meat, and try something from my one-pot recipes.

Updated October 2026. Prices change often, so check before you buy.