What Is a Dutch Oven?
Updated: Mar. 19, 2024
You’ve reached for it hundreds of times, but have you ever wondered, “What is a Dutch oven?” With help from our Test Kitchen experts, we’ll answer this and other burning Dutch oven questions.
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From simmering a low-country seafood boil to baking apple cobbler, the Dutch oven is a kitchen powerhouse. Its heavy-duty construction helps it go from stovetop cooking to braising in the oven without skipping a beat, making it one of the most versatile pieces of cookware in your lineup.
Whether you’re looking to purchase your first Dutch oven or have been using one for decades, we’re ready to help you get the most from this cooking tool. We consulted Sarah Fisher, Taste of Home’s Culinary Assistant (and resident Dutch oven expert!) to uncover the best tips for cooking and caring for your cookware.
Can’t wait? Cook up one of our easy Dutch oven recipes before you read.
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What Is a Dutch Oven?
Generally, a Dutch oven is a large, cast-iron pot with thick walls, a heavy bottom and a tight-fitting lid. Because of its material, Dutch ovens heat evenly and maintain heat very well. This makes Dutch ovens suitable for browning, braising, frying, baking and stewing on a stovetop, grill or in the oven. Take a look at some more unexpected ways to use a Dutch oven.
There are two types of Dutch ovens:
- Seasoned cast iron Dutch oven: This is the traditional type of Dutch oven is probably what your grandmother used. It’s built similarly to a cast-iron skillet and needs to be seasoned and maintained with care.
- Enameled “French” oven: This Dutch oven has an enamel coating which adds an extra layer of protection and nonstick surface. “A French company decided to coat the cast iron in enamel to create a nonstick surface without the fuss of seasoning it properly,” explains Sarah, “the French oven was born.” So, technically if you’re using an enameled Dutch oven, you’re using a French oven, which is just a type of Dutch oven.
Dutch oven vs. French oven: You may not see the term French oven used very often. Sarah says, “the term (French oven) never really caught on and most companies didn’t bother changing the name, as most of us have grown up with the mindset of an enamel cast-iron pot as a Dutch oven.” So, the name “Dutch oven” stuck.
How to Find the Best Dutch Oven for You
Before you buy a Dutch oven, there are a couple of considerations to think about. Things like price point, size, brand, features and reviews will all influence your purchasing decision. Here are some ideas that can help you narrow down your search:
- Price: How much are you looking to spend on a new Dutch oven? Most Dutch ovens are between $40-350, which is a huge range. Price is influenced by brand, materials used, size and where it’s purchased from. Not to worry, though, you can easily find a quality Dutch oven under $100.
- Size and type: Dutch ovens can have a capacity of 1 quart, up to 10+ quarts. The standard size is between 6-8 quarts. Also, consider if you’re more comfortable with a cast-iron Dutch oven or an enamel-coated one.
- Lid: While the Dutch oven may be oven-safe up to 550°F, the lid handle might not be. Additionally, some brands offer Dutch oven lids that can be flipped over and used as a skillet or grill pan.
- Style: There are a ton of options when it comes to the color and shape of a Dutch oven! Some brands also offer patterned Dutch ovens or lids with decorative handles.
“After doing your research,” says Sarah,” look to see which stores carry the brand and size you are hoping for. Storefronts like Kohls, Target, Bed Bath & Beyond will typically carry these items, but it’s also very easy to use Amazon for this sort of purchase.”
Our Recommended Dutch Ovens
Find more reviews of the best Dutch ovens to buy, according to the experts.
How to Use a Dutch Oven
In broad strokes, a Dutch oven functions as a pot and baking dish in one. As Sarah explains, “Dutch ovens are so well-loved because it can handle so many different cooking techniques. It’s oven-proof, so it allows the cook to transition from stovetop to the oven, to the table, effortlessly.” That means if you’re making something like a beef bourguignon, you can sear the beef, saute veggies, bake and serve the stew all in one vessel (which means fewer dishes, too!).
“Something surprising you can cook in a Dutch oven is bread,” says Sarah. “The tight-fitting lid and ability to handle extreme heat makes it the perfect vessel for getting that crunchy, crackly, crust on a homemade loaf of bread.” Learn how to bake in a Dutch oven.
Their usefulness goes beyond the kitchen. Dutch ovens are great for cooking small delicate items on the grill that could fall through the gate. You can also pack a Dutch oven for your next camping trip. Thanks to the high heat resistance, Dutch ovens can be used over an open campfire or directly in the coals. Try one of these Dutch oven camping recipes on your next trip.
Dutch Oven Recipes
Dutch ovens are incredibly versatile. This means you can use one to make pretty much any that requires a pot, skillet or baking dish. “Personally, I love to use the Dutch oven to braise meats,” says Sarah. “I use it on the stovetop to get a beautiful well-caramelized sear, which creates that deep flavor. Then in one swift motion, I can put the entire pot into the oven and let it slowly cook and break down the meat so it’s tender and juicy. The Dutch oven retains and evenly distributes heat throughout which makes it my go-to piece.” Give Sarah’s favorite a try with this Dutch oven braised short rib recipe.
While hearty Dutch oven dinners and slow-simmering Dutch oven soups are the most common ways to use this cooking vessel, you shouldn’t feel limited to these meals. You can make just about every course in a Dutch oven, from easy Dutch oven appetizers like dips and nachos to flavorful Dutch oven side dishes like mashed potatoes and sauteed veggies to of the best desserts you’ve ever had. (Cherry grunt, we’re looking at you!)
Don’t forget about breakfast! Whether it’s frying up a hash or whipping up an egg bake, Dutch oven breakfast recipes are a great way to start the day.
Get even more ideas by looking through our best Dutch oven recipes of all time.
Firehouse ChiliAs 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. Looking for a healthier option? A low-carb dinner doesn't get any more delicious than this.
Dutch Oven Cheesy Bacon & EggsFor 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
You've reached for it a hundred times, but have you ever wondered, "What is a Dutch oven?" Find out here.
Dutch Oven PizzaWe 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
Grilled Chorizo and Shrimp PaellaThis 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
Peach Crumble DessertWe 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
One-Pot Mac and CheeseThis one-pot mac and cheese is a family favorite, and my 3-year-old is always 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
Lunch-Box Chicken SoupA 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
Find more Dutch oven cooking tips here.
Cherry GruntBack 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.
Glazed Corned BeefI 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
Turkey Linguine with Tomato Cream SauceI 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
Summer Bounty RatatouilleMake 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
Cabbage Sausage SupperEveryone 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
Seasoned Brown Rice PilafFor 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
Blackberry DumplingsAs 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
Creamy Seafood BisqueThis 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
Coconut Lentils with RiceYears 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
Bratwurst SoupI 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
Pink Rhubarb PunchRhubarb 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
Eddie's Favorite Fiesta CornWhen 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
Tangy Baked Seven BeansEveryone needs a go-to side dish for school events, picnics and potlucks. Here's mine. Freeze leftovers for future outings. —Rod Lundwall, Tooele, Utah
Shrimp Pasta AlfredoMy 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
Texas Taco Dip PlatterWhen 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
Fresh Cranberry PunchOne 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.
Short Rib TacosWhenever 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
Sensational Crabmeat FondueWe entertain a lot, and luxurious crab fondue makes guests feel indulged. —Debbie Obert, Middleburg, Florida
Rice with Collard Greens RelishThis 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
Fried Dill PicklesYou may be surprised when you see how easy it is to make a batch of these fried pickles. They'll get snatched up in a flash! —Eloise Maynor, Scottsboro, AL
Sue’s Spicy Tomato Basil TortelliniA 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
Dutch-Oven Raisin Walnut BreadOn 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
Pot of S'moresMom’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
One-Pot Stuffed Pepper DinnerThick like chili and with plenty of stuffed pepper flavor, this dish will
warm you up on chilly days. —Charlotte Smith, McDonald, Pennsylvania
Mustard Brussels SproutsMustard 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
CazuelaI 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
Luscious Blueberry JamThis perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet seasonal flavor. —Karen Haen, Sturgeon Bay, Wisconsin
Stout & Shiitake Pot RoastMushrooms, 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
Pineapple-Rhubarb JamRhubarb, 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
German Red CabbageSunday 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
Dutch Oven Pulled Pork SandwichesThese 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
Lone Star Pot RoastPot roast becomes especially delicious with the addition of chopped green chiles and taco seasoning. —Helen Carpenter, Albuquerque, New Mexico
Make sure you know how to season a Dutch oven.
Hot Spiced CiderNext 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
Kumquat MarmaladeI 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
New England Bean & Bog CassouletWhen 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
Campfire Peach CobblerThis 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
Dutch-Oven BreadCrackling 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
Dutch Oven EnchiladasScoop 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
Makeover Creamed CornThis 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
Braised Herb Pork ChopsThese 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
Creole JambalayaJambalaya 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
Spaghetti with Sausage and PeppersSmoked 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
Strawberry Basil JamI 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
Dutch Oven Apple CobblerThis 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
Rigatoni with Sausage & PeasWith 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
Quick Sausage Tortellini SoupI 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
Dutch Oven Cooking Tips
While they’re fairly simple to use, we do have a few Dutch oven tips that will help take your food to the next level.
- Since they take a bit longer than a skillet or pot to heat up, turn the element under your Dutch oven on earlier than you think. This will give it more time to get hot, which is especially important if you’re trying to get a sear.
- If you’re using a Dutch oven while camping, use the coals rather than flames to heat your Dutch oven. Also, if you have the space, have a separate pit for your Dutch oven.
- Remember that Dutch ovens are incredibly good at retaining heat, so you don’t have to crank your burner to high. Keep the heat to medium or low when using a Dutch oven.
- Since Dutch ovens retain their heat, you can use it as a serving dish to keep your meal warm while it’s on the table. Just remember to drop a trivet on the table first.
- Work in rounds. Dutch ovens aren’t like a slow cooker, where you have to add all or most of your ingredients at once. Adding ingredients a bit at a time will build layers of flavor and keep softer foods, like peas or tomatoes, from disintegrating.
- If you’re trying to create a crunchy bread, keep the lid closed. Whenever you’re looking to build steam in a Dutch oven, keep the lid firmly in place.
- Always use oven mitts. Coming out of the oven or simmering on the stove, Dutch oven handles can get very hot. Use oven mitts to keep your hands safe and burn-free.
Also, be sure to avoid these common Dutch oven mistakes.
Dutch Oven Cleaning and Care
When properly cleaned and maintained, a Dutch oven can last for decades. Here’s how to keep your Dutch oven in tip-top shape:
- Cleaning a Dutch oven is pretty straightforward; use warm water, soap and a soft sponge to wipe in inside and outside of the Dutch oven, and lid. For baked-on food or stainings, learn how to deep clean a Dutch oven.
- When it comes to cast iron, seasoning a Dutch oven is a must. If the Dutch oven’s seasoning is scraped off, starts to rust or isn’t non-stick anymore, it’ll have to be deep cleaned and reseasoned.
- When using an enameled Dutch oven, stick to silicone, wood or plastic utensils as metal can scratch the finish.
- Avoid dramatic changes in temperature, like transferring a Dutch oven from the fridge to a hot oven, or vice versa. Changing temperature too quickly can actually cause the pot to crack.
- Before popping your Dutch oven in the oven, check the lid’s handle. If it’s not some sort of metal, it could have a lower oven-safe temperature than the pot and melt in too high heat.
- Don’t put it in the dishwasher! While some Dutch ovens are labeled dishwasher-safe, the process can wear down the enamel coating.
Now that you’ve mastered the Dutch oven, read up on cast-iron skillet cooking.
Research was contributed by Sarah Fischer, Culinary Assistant at Taste of Home.
Originally Published: July 27, 2020
