A Dutch oven is a heavy, thick-walled lidded pot. Dutch ovens are traditionally made of seasoned cast iron yet today you can
get an enameled cast iron pot that is much easier to care for.
The Dutch oven can be traced back to the Netherlands, where they were made from pricey materials such as copper and brass. Later an English man discovered cast iron was a cheaper material, but he still needed the Dutch process to create the pot. This is why it is still called a Dutch oven.
A Dutch oven is very versatile making it almost a must have piece of equipment. It can be used both on the stove top or in the oven. A Dutch oven can withstand high heat on the stove top while it maintains even heat in the oven.
On the stove top you can use it to sauté or sear, as a sauce pot or pasta pot, and you can even use it to deep fry foods. (You’ll want to have a deep fry thermometer for this.) Dutch ovens are great for cooking things low and slow, like soups and stews.
In the oven, a Dutch oven is ideal for braising, roasting, and baking. I like to brown a seasoned chuck roast in my Dutch oven on the stove top, add some veggies and beef broth then cover it and braise it in a 325-degree oven for a few hours. It turns out tender and delicious every time. I have also been reading about baking bread in a Dutch oven but have yet to try it. (I’ll let you know when I do.)
There are also Dutch ovens made specifically for outdoor cooking, often referred to as a “Camp Dutch oven”. These are usually bare cast iron (not enameled) with little legs. I have never cooked in one of these but have had food prepared in them. It was at a Dutch oven dessert cook-off. Best peach cobbler I’ve ever tasted!
Dutch ovens are made of four basic materials:
Bare cast-iron Dutch ovens maintain consistent heat for a long period of time, which makes it the perfect low and slow cooking vessel. But, if you have ever owned cast-iron cookware, you know they require special cleaning and seasoning to remain functional.
Enameled cast-iron Dutch ovens surged in popularity over the last ten or so years. They have all the benefits of traditional Dutch ovens but are much easier to maintain. They are functional, versatile, durable and they look good. You can go straight from the stove top or oven to the dining table. They are more expensive, but they should last a lifetime.
Ceramic Dutch ovens are not as heavy as other types, so they are easier to handle. They offer the same benefits as the cast-iron varieties, but they are not as durable. They are much more likely to crack if dropped or when subject to extreme temperature changes.
Stainless-steel Dutch ovens are not as versatile. They do not perform the same as cast-iron, nor do they maintain heat as well as cast-iron. To me these aren’t really a Dutch oven, I think of them as a stock pot or pasta pot.
Lastly, you will need to consider size. Consider how many people you usually cook for and if you like to cook in large batches for multiple meals. There are small Dutch ovens that serve one or two and there are huge Dutch ovens that will serve ten people. I have two Dutch ovens, a 6.5 qt and a 5 qt. Both are enameled cast-iron. Other considerations are oven proof knobs on the lids and easy to grip handles – remember, it’s heavy!
I hope you find this helpful and as always, feel free to leave a comment or suggestion. 