These 8 Dutch Ovens Will Transport You to Cozy Season

For family gatherings to weeknight dinners, the Made in Dutch oven will surely please a crowd. This 7.5-quart oval is crafted from hand-enameled cast iron made in France. It’s oven safe up to 580 degrees F and is also induction stovetop-friendly.

Tester Nicole Bonaccorso is very impressed with the quality and construction of Made In's cookware, and everything she made came out “fantastic,” she says. In fact, Bonaccorso has tried to bake bread in Dutch ovens for years without success. While testing the Made In Dutch oven, her bread “came out great the first time,” she says. She was so pleased that she plans to keep up the baking. She also cooked a pot roast with favorable results.

While Bonaccorso likes the larger capacity, the oblong shape didn’t quite fit on her stovetop burner. When searing the pot roast, she had some “hot spots and cooler spots,” due to the bottom base extending past the burner. However, the piece of meat wasn't larger than the burner, so she was able to keep it on the heat the whole time. But she says this could be tricky if someone were “making soup or chili that needs to be cooked on the stove the whole time and takes up the whole pot.”

The light interior color makes it easy to keep an eye on browning foods. So a word to the wise: If the 7.5-quart Made In Dutch oven is wider than your burner, you may want to opt for the 5.5-quart size, or primarily use it in the oven or take extra caution when searing foods on the stovetop.

Throughout testing, Bonaccorso liked the snug fit of the lid, which features dimples on the underside that help trap steam and retain moisture. She also notes that the looped side handles make it easier to transport, but she warns, “the handle does get hot during use,” so oven mitts are a must.

When it came to cleaning, maintenance was simple, thanks to the interior nonstick enamel, and she did not notice any stuck-on bits, despite cooking meat and baking bread at high temperatures (this Dutch oven can handle nearly 600 degrees F). However, Bonaccorso observed some darkening spots with repeated use. “This is true of my other enameled cookware as well, so I think it's just part of the game,” she says. There was no chipping or scratching, although she was careful not to use metal utensils, which can damage the enamel.

Overall, Bonaccorso calls this Dutch oven “clearly well made” and “very aesthetically pleasing,” and she recommends it for braising meats, baking bread, and other slow-cook meals.

At around 8 pounds, Caraway's 6.5-quart Dutch oven offers versatility without the heft. It is constructed of an aluminum body and finished in a nonstick ceramic coating that’s nontoxic and free of perfluorinated and polyfluorinated substances, lead, and cadmium.

Ceramic cookware operates differently than traditional cookware and works best at lower temperatures. Caraway suggests letting its Dutch oven preheat on the stovetop on medium to low heat for about 90 seconds before adding a small amount of oil or butter, and then continuing to cook the food at medium to low temperatures.

Editor Katie Tuttle found the Caraway Dutch oven to be quite versatile. She cooked a range of foods, from soups and stews to red beans and rice, plus no-knead bread. It was also useful for one-pot pasta sauces and quick sautés when she didn’t feel like pulling out multiple pans. Overall, Tuttle noticed even cooking. “My roast browned nicely on all sides, and the interior vegetables cooked through without one side being underdone,” she says. When baking bread, she notes, “the crust was pretty uniform all around,” while soups “held a steady simmer.”

Tuttle is a fan of the Caraway Dutch oven’s approachable weight and design features. "It's much lighter than traditional cast iron, which is a plus if you cook often,” she says, adding that it is “ideal for weeknight meals when I want Dutch-oven versatility without the arm workout.” Even when the Dutch oven was full, Tuttle noticed there was some heft, but it was still very manageable. The lid fits flush, keeping steam in without rattling, and it has a surprisingly tight seal for a lighter pot, which keeps food from losing significant moisture during long simmers. Tuttle also appreciates the wide, riveted handles, which are flat and large enough to safely grip with oven mitts.

The Caraway Dutch oven's strong suit is cleanup. During Tuttle's test, most food wiped away with warm water and a sponge, so cleanup is “pretty painless,” she says. Tuttle was careful to follow the manufacturer's instructions and avoid extremely high heat. There was slight darkening on the bottom where the Dutch oven came into contact with her gas burner, but the interior remained in good shape, without any chipping or major scratches. “But you have to baby this pot a bit; no metal utensils, no dishwasher, and Caraway cautions against harsh scouring,” she says.

Of course, because this is Caraway, you have a rainbow of colors to choose from. We’re fans of the calming sage and pinkish “perracotta,” and there’s an option for an elevated black or white body with brass handles. Tuttle says, “It looks beautiful on the stovetop. It’s the kind of cookware you actually want to leave out.”

Coming in at under $65, the Crock-Pot Artisan Dutch oven is a wallet-friendly option that still delivers on efficiency and performance. Health writer SaVanna Shoemaker made a one-pot pasta and bread, and she was pleased with how evenly it heated and how nice it was to use. At under 13 pounds, this Dutch oven isn't overly heavy, and Shoemaker didn't find it to be awkward to maneuver. She was impressed with the oversized, wide-handled design. “The side handles were a bit wider than the other Dutch oven I tried, making it very easy to carry without risking burning my hand on the main body,” she says. The lid fits snugly, which helps keep in moisture, and the raised dimple design on the interior of the lid helps trap moisture for braising and self-basting.

The Crock-Pot Dutch oven is safe to use on all cooktops. During testing, Shoemaker observed minor sticking during cooking and recommends using parchment paper when baking for easier cleanup. The pot developed some staining on the exterior over time. Still, for a Dutch oven that comes in at under $90, the Crock-Pot version is a solid budget pick. Shoemaker says, “I was impressed with how nice it was to use.”

When recipe creator and food blogger Allie Hagerty told me that she has no less than three Le Creuset Dutch ovens, I was not surprised. For a century, the French manufacturer has been crafting high-quality cookware so popular that the brand is practically the first thing you think of when you hear the phrase “Dutch oven.” This cookware is classic, traditional, and a worthy investment — and we’d be tickled to receive one as a gift.

Tuttle tested this Dutch oven, cooking red beans and rice, soup, and bread, all with superb results. It heated “exceptionally evenly,” she says, adding that everything “browns beautifully and simmers consistently.” The bread developed a “perfect golden crust,” she says, and the meats stayed tender throughout. “I can see why people seem to love the Le Creuset Dutch oven — the heat retention is great,” she says.

During cooking, Tuttle found that the lid fit securely and did a good job of trapping steam. While the pot is heavy, Tuttle thought the weight was advantageous: “The weight makes it feel quite stable.” Plus, the big handles make moving it around easier.

Cleaning up was a piece of cake as well. It was “surprisingly easy to clean for enameled cast iron,” Tuttle says. Most residue rinsed away after a short soak, and while there was a bit of discoloration inside from frequent use, the enamel itself didn’t chip or crack. “The even heat and durability are excellent,” she says, adding that the Le Creuset is “versatile enough to go from stovetop to oven to table without having to be too precious with it.”

We adore the statement colors such as cerise, Marseille and artichaut, and you can switch out the stainless steel knobs for a stunning light gold. If the 4.5-quart size won’t cut it, Le Creuset offers sizes ranging from 2 to 13.75 quarts, so you can get exactly what you need (or purchase a few — we won’t judge). As Tuttle says, “It feels like heirloom-quality cookware. I've heard people say their Le Creusets last decades, and I believe it.”

Cast iron is recognized for its durability and ability to retain high temperatures — it is even capable of taking direct flame — and the Smithy Dutch oven is no exception. This pot features a unique polished cast iron interior, setting it apart from the enameled and raw cast iron interiors on our list. The Smithey is preseasoned with pure grapeseed oil, which creates a naturally nonstick surface that promises to season beautifully over time.

The 3.5-quart capacity is ideal for small households or for whipping up side dishes and desserts, but it’s still powerful and nice to look at, especially with the brass knob. Tuttle tested this Dutch oven by making a pork ragout braise and soup, as well as using it on the grill. “I was pleased with how well the cast iron body retains heat and distributes it from the base up the sides,” she says, adding that her meats and vegetables cooked through uniformly.

The lid seals tightly and features moisture-recirculation spikes underneath that help redistribute moisture drips, which is supposed to help improve braises. A word of caution: Because this Dutch oven can handle high heat, the vessel gets quite hot and heavy when full. Tuttle says, “You have to be sure to lift it with both hands and use oven mitts!”

Cast iron cookware can require tender loving care, but with its polished cast iron interior, the Smithey may be a bit easier to clean and maintain than a traditional cast iron pan. Tuttle noticed some stuck-on food, but with a little soak and scrubbing, she could remove them.

You also have to be a bit careful about cooking acidic foods (like tomato sauces), since that can weaken the seasoning, she adds. The seasoning was a little inconsistent until Tuttle used the Dutch oven several times, but eventually there was a bit of patina, which is normal for cast iron, especially as it develops character and a deeper seasoning. And because there is no enamel coating, there’s no fear of chipping, which is a major plus.

If you appreciate craftsmanship and don't mind a little upkeep, the Smithey should last for years. It even comes with a lifetime guarantee, and the company offers customized engraving. “I love how it improves with use — it feels more mine over time,” says Tuttle. 

A one-pot meal is often the answer after a long day, especially when you don’t have the energy for lots of cleaning and extra dishes. Enter the Cuisinart Chef’s Classic Enameled Cast Iron Casserole, a reliable and steadfast option for one-pot cooking and more. Made of cast iron and finished in a porcelain enamel, this Dutch oven is compatible with all stovetops and is broiler safe, so you can put that crispy finishing touch on whatever you’re cooking.

Shoemaker tested plenty of meals in the Cuisinart Dutch oven, including deep-fried fish, pasta, bread, and red beans and rice. No matter the preparation, she achieved excellent results with even cooking, saying that the Cuisinart retained heat “really well.” The lid fits snugly, creating a seal to trap in moisture, and she could easily move it from the oven with the looped handles.

There was some minor sticking during cooking, so she recommends using parchment paper while baking, but otherwise, it cleaned up easily. The bottom exterior did stain, but Shoemaker wasn’t deterred; in fact, Cuisinart states that the pot is dishwasher safe, which can be a major win in the cleanup department.

When Shoemaker's Dutch oven arrived, the knob was a little loose. However, she had no issues tightening it, and this experience did little to detract from her experience. Shoemaker says she would welcome the Cuisinart Dutch oven into her kitchen, especially for making one-pot meals and bread (just use that parchment paper) and occasionally deep-frying.

Shoemaker adds that the Cuisinart “looks nice enough to be used as a serving dish or left out on display.” Plus it comes with a lifetime warranty, so you’ll enjoy using and looking at this vessel for years to come. 

Whether it’s matzo ball soup or braised short ribs, my Staub Cocotte Dutch oven is my preferred cooking vessel. I actually own two, and they’re both over 15 years old. Versatile and sturdy, Staub Dutch ovens are made of enameled cast iron with a black matte interior that doesn’t require seasoning, so it’s lower maintenance.

While the Staubs are pricey and heavy — the 7-quart pot weighs 15 pounds — if you can handle the heft, we think it’s worth it. My Cocotte heats rapidly, cooks foods evenly, retains heat and moisture, and creates a restaurant-quality sear. During testing, the Staub demonstrated the best sear versus the other models I reviewed.

The lid is heavy and fits tightly, creating a perfect seal to trap moisture and heat. The underside of the lid features multiple moisture spikes, promoting self-basting to produce those tender, juicy braises, which I can attest to: I’ve made countless meals like pulled pork and chicken thighs in it.

The exterior of the Cocotte has a gorgeous finish, and it comes in an assortment of attractive colors. You can personalize your Dutch oven with an interchangeable knob, such as a simple nickel steel or brass, or a playful design featuring a rooster, fish, or cow. And there are plenty of sizes, from a very petite half-quart to a hefty 13.25 quarts (I have the 5- and 7-quart models).

My Staub Cocotte is easy to clean and maintain, and I love that I don’t need to season it. Staub states that this pot is freezer and dishwasher safe, but I prefer to hand-wash them because cleaning is a breeze no matter what I’m cooking. My Staubs have worn the years well; after nearly 20 years, there are only a few small chips on the lid, and the interior is still pristine. These Dutch ovens are one of the most prized items in my kitchen.

If you’re just beginning your culinary journey and aren’t sure where to start, the Lodge Enameled Cast Iron Dutch Oven is a classic option. Lodge is renowned for cast iron cookware. I’ve had my Lodge cast iron skillet for 20 years. However, this Dutch oven model is finished in porcelain enamel, so while it’s not grill- or flame-friendly, it can withstand acidic foods better than its raw cast iron counterpart.

Bonaccorso, who tested this piece, made pulled pork and an apple crisp, and both dishes cooked evenly without any issues. The lid fit snugly, but the handles did heat up. It can also get heavy, notes Bonaccorso, but that’s expected, and the wide side handles help with maneuvering and lifting.

During testing, Bonaccorso did get stuck-on bits of food, but for the most part, food “came off just fine with minimal effort,” she says. There was some minor discoloration but no chipping or scratching. Due to the enamel finish, no seasoning maintenance is required, unlike traditional cast iron.

Overall, Bonaccorso was pleased with the Lodge and plans to use it for comfort foods like bread, slow-cooked soups, stews, and meats. The 6-quart size was ideal for making bread, she says, but Lodge offers an array of sizes, ranging from 1.5 quarts to 7.5 quarts. This Dutch oven comes in a variety of vibrant hues such as lagoon, indigo, and pumpkin that would look great anywhere in the kitchen or on the table.