Why Every Home Cook Should Have a Dutch Oven—and the Many Ways to Use One

The Dutch oven is a must-have for home cooks—it’s something you’ll use almost daily. Heavy-bottomed, with a tight-fitted lid to help retain heat and moisture for cooking flavorful and tender meals like soups and stews, it's a kitchen workhorse. Plus, it's a classic piece of cookware that looks good sitting on an open shelf in the kitchen or on your stovetop when not in use. It's an investment piece you'll use all the time and cherish for years to come.  

What Is a Dutch Oven?

A Dutch oven is a heavy, wide pot with a tight-fitting lid. The most common type is round and made of enameled cast iron with handles on each side and a lid, but Dutch ovens can be made of other materials, including cast iron, copper, and clay.

Dutch ovens should have a heavy, broad base that helps to distribute heat evenly and provides a large surface area for cooking and a tight-fitting lid that will trap heat and moisture. Dutch ovens also typically have two handles on either side for easy maneuvering.

Some Dutch ovens also have additional features, such as a self-basting lid (which has ridges on the underside that collect condensation and drip it back onto the food) and enameled coating. Most, although not all, are oven-safe. Dutch ovens are investment pieces that last a long time; some brands even offer a lifetime guarantee.

Why They're Essential

Simply put, you can really cook just about anything in a Dutch oven; it's a very versatile piece. "A good quality Dutch oven is perfect for everything from slow-cooking dishes like beans or coq au vin, baking desserts like fruit crisps or artisan-style bread, braising meats like short ribs and lamb shanks, roasting and browning whole chickens or turkey leg, and making hearty stews and soups," says Shiza Shahid, co-founder and CEO of kitchen essentials brand Our Place. "The possibilities are limitless, it’s even perfect for going camping," says chef Jason Hanin of Ebbitt Room in Cape May, New Jersey.

Ways to Use a Dutch Oven

Dutch ovens are designed for everyday cooking. Hanin says one of the most common mistakes people make is thinking they are only for special occasions. Rather, our experts say the Dutch oven is a pot you should be using daily for your favorite soups, stews, braises, and more. Also, remember to experiment with your Dutch oven, "don't be afraid to combine cooking techniques, searing, and sautéing before braising or moving from the stovetop to the oven to create a depth of flavor profiles," says Shahid.

Stewing and Braising

Think of it as the original slow cooker. "One of the most outstanding features of a Dutch oven is its capacity to hold and evenly distribute heat for a long period of time," says Michael Handal, chef-instructor of Culinary Arts at the Institute of Culinary Education's NYC campus. "This would translate to cooking methods such as stewing and braising, where an extended, slow cooking process allows tougher cuts of protein to become tender. Shoulder and leg cuts become very tender using these methods of cooking. The tight-fitting lid of the oven enables steam and moisture to remain inside the cooking container, which is a great feature when using moist-heat cooking methods."

Don't think the Dutch oven is all about low and slow, though—it can get super hot, too. That makes it ideal for braising, where you sear food at a high temperature and then finish it covered at a lower temperature.

Frying

Dutch ovens are well-suited to frying; their high walls prevent splatters, and their sturdy base keeps them steady on the stove burner.

Baking

Because it can withstand high heat and has a tightly fitting lid, Dutch ovens are used in some bread recipes, like our No-Knead Seeded Overnight Bread. The pot is preheated, and once the dough is added and the lid set in place, steam is created inside the pot as the bread bakes. The steam helps to transform the dough, ensuring the bread's crust is crispy and glossy.

A One-Pot Wonder

"Preparing one-pot recipes is also possible with a Dutch oven, as low-heat sweating and high-heat browning are possible in the same pan," Handal says. "Dutch ovens are quite versatile, which translates to being very cost-effective as a go-to item of cookware in any kitchen. "

How the Dutch Oven Got Its Name

Cast iron cookware is nothing new; it was used in China for centuries and became popular in Europe in the 16th century. Some historians believe a lidded cast iron pot became known as a Dutch oven because the Englishman Abraham Darby perfected an iron-casting method using sand molds, drawing his inspiration from travels to foundry factories in Holland. Others say the name came about because early Dutch traders sold cast iron cooking vessels or because Dutch settlers in Africa used them to cook over open fires. While the history of the name has likely been lost to time, what is clear is that Dutch ovens have been used and loved for centuries.

How to Choose the Right Dutch Oven

Purchasing a Dutch oven is an investment and can feel challenging. Here's what you should consider.

Size: Start by considering both the type of food you plan on cooking and the number of people you want to serve on a regular basis—then round up to the nearest quart size. That's how many people you can comfortably serve without worrying about running short. Shahid says the most popular Dutch oven size is five and a half quarts. "It's perfect for feeding six to eight people casserole or eight to 10 people rice or grains, and has enough surface area to be highly versatile."

Material: Next, consider the material. The most popular types of Dutch ovens are cast iron and enameled cast iron. "A cast-iron Dutch oven is less expensive but a bit more finicky to maintain, as the uncoated surface of the cast-iron needs some initial seasoning and is susceptible to rust and corrosion if not maintained after each use. This generally means a careful drying and re-oiling of the surface of the cookware," says Handal.

We have long recommended enameled cast iron as our go-to material for Dutch ovens. It is more versatile than plain cast iron, allowing you to cook acidic ingredients that you can't in basic cast iron. Enameled cast iron is also more reasonable to buy and easier to care for than copper. Enameled cast-iron Dutch ovens are supremely versatile, going from stovetop to oven, and are available in a wide range of sizes, colors, and price points. 

Care and Maintenance

A Dutch oven is an excellent investment for your kitchen; here's how to care for it properly and keep it looking and performing at its best.

Use

Avoid using metal utensils: Metal utensils can scratch the enamel coating of your Dutch oven. Instead, use wooden or silicone utensils.

Watch the rims and handles: Care should be taken with the rims of enameled cast-iron to prevent chipping of this part of the pot. Along with the rims of a Dutch oven, the outside edges of the handles should be treated with care; they may chip if inadvertently banged on the inside of an oven or a sink during cleaning or when being put away. "If you do chip a surface on the oven, it is still safe to use and should not be discarded. Think of these light blemishes as a testament to their years of service in your kitchen. Indeed, Dutch ovens of any material may be passed down to others as treasured pieces of kitchen cookware," Handal says.

Cleaning

Hand wash only: Dutch ovens are not dishwasher safe. They should be hand-washed using mild dish soap and a soft sponge or cloth. Avoid using abrasive scrubbers or scouring pads.

Cool before washing: "For either type of Dutch oven, it is also important to note that the cookware should be cooled before adding cooler dishwashing water to the pan. Both enamel and cast iron do not react very well to rapid temperature changes," says Handal.

Tougher cleaning: To remove burned-on food or other tough stains, Handal recommends covering the spot with water and some dishwashing liquid, then placing the Dutch oven on the stovetop and bringing the water to a simmer, simmering until the food has dissolved. If that doesn't work, scour the area until clean, and then re-season the pot according to the manufacturer's specifications. For enameled cast iron with lightly stained interiors, Handal says a light paste of baking soda and water will do the job. Add a little Kosher salt if you have an incredibly stubborn stain, and you should be okay. 

Drying: If it's cast iron (not enameled cast iron), always dry the Dutch oven after washing.

Seasoning

If it's not enameled, you also may need to season your Dutch oven, although Handal notes that many companies now offer their cast iron in pre-seasoned versions, which may allow for an easier initial use of the cookware. 

Storing

When you're not using your Dutch oven, store it in a cool, dry place, especially if it's not enameled; any moisture may increase the possibility of it rusting.