You can do much more with your Dutch oven than make stews. Try Dutch oven baking, from baking breads to making cheesy pasta casseroles.
Dutch ovens are great for frying, braising, simmering and stewing, but did you know you can use them for baking? These heavy-duty pans have tight-fitting lids that trap steam inside, resulting in tender bread and juicy chicken. The next time you’re tempted to pop a casserole into a traditional pan, try Dutch oven baking instead!
Dutch Oven Baking Basics
First thing’s first: Like other cast-iron cookware, some Dutch ovens require seasoning. This process protects the surface by bonding it with oil, making it more nonstick. It’s only necessary on uncoated cast-iron Dutch ovens, so you won’t have to worry about it if you have an enameled or ceramic Dutch oven.
You’ll also want to follow a few rules for caring for your Dutch oven. Before you pop the pan into the oven, inspect the inside for chips and cracks. Be sure to clean off any burnt-on bits inside the pan, too, as they can add an unsavory flavor to your baked goods.
Finally, check that the lid on your Dutch oven is oven-safe. Some less expensive models use plastic handles, which can melt at high oven temperatures.
Types of Dutch Oven
Traditionally, Dutch ovens are made from cast iron. This heavy-duty material is thick enough so you can place the pot directly on the fire. When it’s seasoned properly, the uncoated surface is practically nonstick, but it does require maintenance to keep it there. The only drawbacks are that cast-iron pans are heavy, and they can be a pain to clean (especially if they rust).
That’s where enameled Dutch ovens come in. These pans are still made from cast iron, but their surface is coated to make it slicker. You don’t have to worry about seasoning these pans, and they’re much easier to clean. On the flip side, that enameled surface can crack, chip or stain with improper use or care.
Finally, ceramic Dutch ovens are much lighter than their cast-iron counterparts. The surface of these pans is definitely nonstick, even without seasoning or maintenance. That also makes them easy to clean, but they’re significantly more fragile, so you’ll want to take more care when using a ceramic Dutch oven.
Some of our favorite bread recipes use a Dutch oven, especially sourdough! A Dutch oven doesn’t work well for sandwich loaves, which require a square pan to hold their shape, but they’re perfect for boule-shaped bread. You see, commercial bread ovens are steam-injected to keep the inside of the loaf nice and moist as the outside crisps up. Using a Dutch oven with the lid creates a similar amount of steam.
Make sure to preheat the oven with the empty, covered Dutch oven on the middle rack. Then, carefully remove the pan, turn the dough out into the pan and replace the lid. Sometimes, we dust the inside of the pan with rice flour to keep the dough from sticking, but it’s not strictly necessary when using an enameled pan. To get an extra crispy exterior, remove the lid for the last 10 to 15 minutes.
You can bake all kinds of meat in a Dutch oven, from pot roast and barbecue pork to whole chicken. You have a few options when it comes to baking chicken. The easiest way to make a whole chicken is to cook it over a bed of vegetables, like onions, carrots and potatoes. The veggies keep the chicken off the bottom of the pot, allowing air to circulate around it for even cooking. Roast it in a 375°F oven, covered, for about an hour. Then, remove the lid for the last 30 minutes to let the skin crisp up.
Dutch ovens are usually used for making soups, stews and braised dishes, but they also make incredible baked side dishes. Once a Dutch oven is hot, it holds its heat for a long time, so it’s the perfect environment to bake long-cooking vegetables like potatoes. Start on the stovetop by melting some butter or heating a tablespoon of oil to preheat the pot. Then, add unpeeled potatoes or sweet potatoes, pierced with a fork to keep them from exploding. Cover the Dutch oven with the lid and transfer it to a 350°F oven for 45 minutes to an hour, until the potatoes are cooked through.
You can also use a Dutch oven to bake sliced or chopped potatoes. We especially like using it to make these Glazed Sweet Potatoes, or transforming thinly sliced potatoes into a cheesy, creamy scalloped potatoes side dish.
Can You Bake Pasta in a Dutch Oven?
Any baked pasta dish that can be made in a casserole pan will taste delicious in a Dutch oven. You’ll need to boil the pasta in a separate pan, but you can make the sauce for mac and cheese or baked ziti directly in the Dutch oven. Then, add your pasta, stir and toss it into the oven until the sauce is nice and bubbly and the cheese is melted.
Homemade chicken and dumplings harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. —Erika Monroe-Williams, Scottsdale, Arizona
Get Recipe
The entire family will enjoy digging into these Dutch oven chicken recipes, too.
Looking for a quick dessert that will make people think you spent all day in the kitchen? This Dutch oven dump cake will wow your guests. Feel free to use your favorite pie filling in place of cherry. — Rashanda Cobbins, Milwaukee, Wisconsin
As one of the cooks at the firehouse, I used to prepare meals for 10 men. This firehouse chili recipe was among their favorites. —Richard Clements, San Dimas, California
For campouts, my sister and I escape on horseback into the woods. We make this Dutch oven breakfast casserole the first morning, then love the leftovers for the rest of the trip. —Mary Burris, Okeechobee, Florida
We created this Dutch oven pizza to get more use out of our favorite piece of cookware. We couldn't believe how well it turned out! If you're not a mushroom fan, feel free to substitute different toppings. —Taste of Home Test Kitchen
This shrimp paella recipe is not only healthy but satisfying, too! It has vitamin C from the sweet red pepper, fiber from the rice, and lean protein from the chicken sausage. — Daniel Bartholomay, Fargo, North Dakota
This vegan tortilla soup recipe is healthy, filling and family-friendly! We love how hearty and flavorful it is. We like to play around with the different toppings we add each time it's served. —Julie Peterson, Crofton, Maryland
I love the challenge of developing recipes for my garden leeks, a delicious underused vegetable. This Italian-flavored dish is a family favorite. —Roxanne Chan, Albany, California
My family and I absolutely love curry shrimp and rice. I created this version so I I can make it in a hurry. Except for the butter and shrimp, all the ingredients are right in my pantry. To add a little heat, we like to stir in a tablespoon of fresh ground chili paste. —Angela Spengler, Niceville, Florida
My grandmother would make lobster bisque all the time, so I've always thought of it as comfort food. If you don't care to cook live lobsters, they can usually be cooked where you buy them. Just be sure to say that you want to keep the shells; they are the key to the most delicious soup! —James Schend, Dairy Freed
We save our forks after dinner so we can enjoy this yummy, old-fashioned peach crumble dessert. It’s delicious, so easy to make and wonderful with ice cream. —Nancy Horsburgh, Everett, Ontario
Who likes cleaning up after making mac and cheese? Not this girl. This one-pot mac and cheese is a family favorite, and my 3-year-old is thrilled to see it coming to the dinner table. We love to add sliced smoked sausage to this creamy mac recipe! —Ashley Lecker, Green Bay, Wisconsin
This recipe from a junior high home economics class was brought home by my sister Laurie. My family liked it so much that it became a part of our Christmas dinner tradition. — Elizabeth Plants, Kirkwood, Missouri
A friend gave me this recipe, and I tweaked a few things to make it healthier. It’s so delicious and quite easy to make! I use it for family gatherings, church functions, care packages...just about anything. For shortcuts, I sometimes replace the celery and carrots with 2 cups of frozen mixed vegetables. The prepackaged rice saves time, too, so you can have the soup ready and waiting even when the kids are busy with activities. —Jean Ann Fairchild, Shelby, Ohio
This hearty dish will add pizazz to your plate with its beautiful blend of flavors and colors. I often serve it as a main course with salad and bread. —Tina Coburn, Tucson, Arizona
Back when I was cooking the hot lunch main dish for about 1,300 students a day, I liked to make this simple old-time dessert for my husband and sons. A scoop of ice cream is perfect.
I serve this delicious entree each St. Patrick's Day, even though my family is Dutch, not Irish. The tender meat is topped with a simple, tangy glaze that is so tasty. Leftovers make excellent Reuben sandwiches. —Perlene Hoekema, Lynden, Washington
The secret ingredient in this recipe is the applesauce. When everything is cooked, you wouldn’t know it’s in there—yet the taste is just a bit sweeter. My mother and grandmother once ran a beanery for a train crew. That inspired a lot of my cooking. In fact, I adapted this recipe from one of theirs. Luckily for me, my husband likes to eat what I fix as much as I like to cook it! —Donna Hellendrung, Minneapolis, Minnesota
This tasty soup comes together in minutes, and it’s a crowd pleaser. The ingredients are available in my little Maine grocery store, too. —Jessie Grearson-Sapat, Falmouth, Maine
Lean ground turkey makes this a lighter sloppy joe than the standard ground beef version. A hefty splash of hot sauce and optional blue cheese provide an authentic Buffalo-style flavor. —Maria Regakis, Saugus, Massachusetts
I love an easy weeknight meal! This meal comes together quickly and uses up the half block of cream cheese that always ends up in my fridge. —Amy Lents, Grand Forks, North Dakota
Make use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. —Phyllis Jacques, Venice, Florida
Everyone is surprised at how this flavorful cabbage and sausage recipe calls for just a few ingredients. I usually complete my family's favorite meal with a no-bake fruit dessert. —Ruby Williams, Bogalusa, Louisiana
One night I didn’t have any noodles for my chicken soup, so I gave it a twist with wonton wrappers. It was great! Don’t skip the celery leaves; they bring great flavor to this Asian chicken soup. —Noelle Myers, Grand Forks, North Dakota
For those of us who are white rice lovers at heart, this recipe makes brown rice taste great! Everyone takes seconds; it is that good. It is so easy to prepare. To convert for vegetarians, just substitute veggie broth for the beef broth. Any leftovers are delicious the next day. —Amy Berry, Poland, Maine
As long as I can remember, my mother has been making blackberry dumplings. They finish cooking while you eat—and they really do make you hurry through Sunday dinner! It can be an everyday dessert, too, though. Try it with roast chicken, beef or ham. Sometimes I'll make it in winter just to have a taste of summer. —Liecha Collins, Oneonta, New York
This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions. —Wanda Allende, Orlando, Florida
Stroganoff is such a comfort food. While traditionally a beef dish, it can easily be adapted for other proteins, and it is just as delicious. With this creamy chicken stroganoff, I get to enjoy all the lovely sauciness with the benefits of the lighter white meat. —Leo Lo, Norfolk, Virginia
Years ago I made this recipe for my kids, and they loved it. One of my daughter's friends would always request this dish when she came over to visit. I recommend basmati rice for this dish. —Diane Donato, Columbus, Ohio
In an effort to add more greens to our meals, I created this dish—and my kids eat it up. The crispy salami is the "hook." —Jennifer Mcnabb, Brentwood, Tennessee
I came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. —Anna Miller, Churdan, Iowa
Rhubarb is the featured ingredient in this blush-colored punch. A friend passed the recipe on to me, and we enjoy it so much that I thought others might, too. —Rebecca Mininger, Jeromesville, Ohio
This skillet recipe is a colorful and healthy main dish that can be on the table in just over an hour. The subtle sweet-spicy flavor is a nice surprise. —Ann Sheehy, Lawrence, Massachusetts
When sweet corn is available, I love making this splurge of a side dish. Frozen corn works, but taste as you go and add sugar if needed. —Anthony Bolton, Bellevue, Nebraska
We love risotto and are always in search of fun and different ways to prepare it. I like to serve this fruity version with pork tenderloin.—Kim Berto, Port Orchard, Washington
My oldest daughter can't get enough of the tarragon sauce. She uses biscuits to soak up every scrumptious drop. My husband and I like it over mashed potatoes. —Tina Westover, La Mesa, California
Everyone needs a go-to side dish for school events, picnics and potlucks. Here's mine. Freeze leftovers for future outings. —Rod Lundwall, Tooele, Utah
My son loves any recipe with Alfredo sauce. As a bachelor, shrimp pasta was one of the first recipes he learned to prepare. Now his children ask for it regularly. Gail Lucas, Olive Branch, Mississippi
When I'm entertaining, this colorful dish is my top menu choice. My friends can't resist the hearty appetizer topped with cheese, lettuce, tomatoes and olives. —Kathy Young, Weatherford, Texas
Mamma mia! What’s the secret to this one-pot spaghetti? A homemade jar sauce and a one-pot cooking method makes this family favorite recipe quick and delicious. —Carol Benzel-Schmidt, Stanwood, Washington
One of the best things about holiday cooking is the aromas that drift through the whole house! To me, it wouldn't be Christmas without the tang of oranges, cinnamon and cloves in the air-just what you'll smell as this fresh cranberry punch is simmering.
To get the brightest red color in your punch, be sure to pick out the reddest of the fresh berries as you clean them.
Whenever we go to Houston to visit family, we like to track down cabeza—cow’s head, cooked slowly, resulting in extremely tender meat that's excellent in tacos. Cabeza is hard to find in Seattle, so I use short ribs to replicate the texture. I like corn tortillas for these tacos and a quick pico de gallo to add some freshness to the rich, flavorful meat. —Anai Yost, Bothell, Washington
Everything's better with cheese, right? This cheesy two-potato mash is no exception. If you cube the cheese, you’ll discover delicious pockets of melted cheese throughout the dish. —Shelby Goddard, Baton Rouge, Louisiana
I brought this easy jambalaya to a Sunday potluck and it was quickly gobbled up. When friends asked me for the recipe, they couldn't believe how easy it was! —Tami Kuehl, Loup City, Nebraska
During the cooler months of the year, this soup makes regular appearances on our dinner table. It is approved by all, including my picky 6-year-old. —Kalyn Gensic, Ardmore, Oklahoma
My daughter Kayla saw a black bean chili while watching a cooking show and called me about it because it looked so good. We messed with our own recipe until we got this easy winner. —Lisa Belcastro, Vineyard Haven, Massachusetts
This is a staple in my country of origin, Zimbabwe. It is served with sadza; a cornmeal-based stiff porridge that is used like rice or potatoes in other cultures. —Loveness Murinda, Upland, California
I really love African flavors, but you don't really encounter them much in the U.S. Here the combination of native African ingredients, all of which can be found in the States, transports you to a new culinary place. —Michael Cohen, Los Angeles, California
You may be surprised when you see how easy it is to make a batch of Fried Dill Pickels. Don't be surprised if they get snatched up in a flash! —Eloise Maynor, Scottsboro, AL
While traveling in Thailand, my husband sampled a local version of this tasty soup from street vendors. We have tried many variations, and this comes the closest to his recollection. We double the recipe so we have lots of leftovers. —Donna Noecker, Plano, Texas
A friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. —Cynthia Gerken, Naples, Florida
Once a week I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan
On a cold day there is nothing better than a warm, crusty Dutch oven raisin bread filled with walnuts. —Catherine Ward, Taste of Home, Prep Kitchen Manager
When my husband trained for the Senior Olympics, I looked for healthier recipes like these spicy sweet potatoes. Whip up some eggs and serve together. —Marla Clark, Albuquerque, New Mexico
Mom’s easy Dutch-oven version of the popular campout treat is so good and gooey. The hardest part is waiting for this to cool so you can devour it. Yum! —June Dress, Meridian, Idaho
Preparing stuffed cabbage rolls can be time-consuming, but this version with butternut squash has the classic flavors —and it’s table ready in just 30 minutes. —Taste of Home Test Kitchen
Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. — Emory Doty, Jasper, Georgia
Mustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. —Leah-Anne Schnapp, Grove City, Ohio
I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota
While I lived in Mexico in the 1960s, a friend's mother gave me her grandmother's empanada recipe. I've made it over the years and passed it down to my grandchildren. To shed some carbs, I converted the recipe into a chili. —Nancy Heishman, Las Vegas, Nevada
Mushrooms, onions and a bottle of Guinness add excellent flavor to my pot roast. This one-dish wonder may taste even better the next day. —Madeleine Bessette, Coeur d Alene, Idaho
To give our mac and cheese a Sicilian touch, we mix sausage, basil and fennel with three cheeses for an incredibly comforting casserole. —Michael Cohen, Los Angeles, California
Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —Debbi Barate, Seward, Pennsylvania
Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee
These fabulous Dutch-oven pulled pork sandwiches have a sweet, tangy flavor. If you want a smokier taste, add a little liquid smoke to the pulled pork before returning it to the Dutch oven. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. —Evelyn Kenney, Trenton, New Jersey
My family named this spicy soup after our state moniker, “New Mexico, Land of Enchantment.” We usually make it around Christmas when we have lots of family over…and we never have leftovers.
—Suzanne Caldwell
Artesia, New Mexico
With this good-for-you steamed kale, it's easy to eat healthy and get out of the kitchen quick. A wonderful accompaniment to most any entree, it is packed with vitamins and is a snap to prepare. I use garlic, red pepper and balsamic vinegar for this side dish that keeps my family coming back for more! —Mary Bilyeu, Ann Arbor, Michigan
My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. — Kari Napier, Louisville, Kentucky
We punch up our pasta with smoked sausage and fire-roasted tomato sauce. It's an easy recipe to switch up—use whatever noodles and spaghetti sauce are in your pantry. —Jean Komlos, Plymouth, Michigan
Next time you're entertaining, stir up a batch of this nicely spiced apple cider. The wonderful aroma will make your guests feel welcome on a chilly day. —Kim Wallace, Dennison, Ohio
Pasta loaded with artichokes and creamy cheese is everything a Sunday dinner should be: rich, tasty and memorable. Add cooked chicken, shrimp or crab if you like. —Nancy Beckman, Helena, Montana
Looking for a tasty way to use up those pumpkins and have a wonderful gift during the holidays? My pumpkin butter is delicious on biscuits or homemade bread, and also makes a tempting filling for miniature tart shells. —Wanda Richardson, Somers, Montana
I didn't even know what a kumquat was until my husband and I discovered them in southern Florida. Now I love using them for marmalade. I always get carried away making it and am happy to share! —Faye Robinson, Pensacola, Florida
When I moved to New England, I embraced the local cuisine. My cassoulet with baked beans pays tribute to a French classic and to New England in one hearty, heartwarming dish. —Devon Delaney, Westport, Connecticut
This dutch oven peach cobbler recipe has been a family classic for 60 years. We prefer peaches, but fresh cherries and berries are fun, too. Almost any fruit would work. Mix and match! —Jackie Wilson, Wellsville, Utah
Crackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Catherine Ward, Taste of Home Prep Kitchen Manager
Scoop up a bite of these delicious Dutch oven enchiladas. It is a simple recipe to put together and is easily customizable based on your tastes! —Taste of Home Test Kitchen
Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri
This healthy creamed corn has all the rich feel and flavor of the original, but only about half the calories and about a third of the saturated fat. —Trisha Kruse, Eagle, Idaho
These herb-packed braised pork chops are great for entertaining because it comes together quickly and bakes for 2 hours. While visiting, my guests and I can enjoy the wonderful aroma. —Darci Truax, Billings, Montana
Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. —Ruby Williams, Bogalusa, Louisiana
Smoked turkey sausage with strips of fresh bell peppers is a healthy change of pace from Italian sausage or ground beef in your spaghetti. —Ginger Harrell, El Dorado, Arkansas
I make this recipe with fresh-picked strawberries and basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. —Julie O'Neil, Two Harbors, Minnesota
I got this delightful beef burgundy recipe from my sister-in-law many years ago and have used it ever since. Whenever I serve it to guests, they always request this. The tender beef, mushrooms and flavorful sauce are delicious over noodles. —Margaret Welder, Madrid, Iowa
This homey Dutch oven apple cobbler is always a big hit with my family. We like to serve it with ice cream or whipped cream. —Cindy Jajuga, Weed, California
With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. —Lizzie Munro, Brooklyn, New York
I love that this soup is easy to make and uses common ingredients found in the pantry. You can use other types of sausage or pasta if desired. —Annalise Lau, Newberg, Oregon
Lindsay is a professional chef, recipe developer, writer and developmental editor. After years of working in restaurant kitchens, she turned to writing to share her skills and experience with home cooks and food enthusiasts. She's passionate about using local, organic ingredients and teaching others how to incorporate seasonal food into their diet. Lindsay still cooks professionally for pop-up events, writes for several publications and is the co-author of two books about Ayurveda.
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