We Asked the Experts and Tested Top-Rated Brands to Find the Best Dutch Ovens

Shopping for Dutch ovens can be stressful, but with the right one in your kitchen, you can bake bread, braise pot roast, and simmer soups like a pro. After all, the large pot, which is often made from cast iron, is designed to be as versatile as you are creative, and every home cook eventually finds the need to buy a Dutch oven.

But which size Dutch oven should you buy? And what brand is better: Le Creuset, Staub, or Lodge? With plenty of options out there, it's difficult to know where to start. To help you choose the best Dutch oven, we tested several popular options and spoke to Justine Doiron, food writer and author of "Justine Cooks," about what to look for.

About Our Tests

Our first round of testing included Dutch ovens made from enameled cast iron, raw cast iron, and stainless steel, in capacities between 5.5 and 7 quarts. Allrecipes product tester Rachel Johnson prepared Chef John's Coq au Vin in each to gauge how they handled tasks like searing and braising meat, as well as their ability to conduct and retain heat. The Allrecipes Allstars—our trusted team of expert home cooks—handled our second round of testing. Allstar Maura Rawlette used a few of our favorites in her kitchen, also making coq au vin and other dishes. Both testers considered these metrics:

• Design: How heavy is the Dutch oven? Is it easy to grip and transfer in and out of the oven? Is there enough room to cook without crowding?
• Performance: How well does it retain heat during and after cooking? Does it cook evenly? Is there any aggressive sticking? Is there enough room to cook without crowding?
• Durability: Does the surface scratch or chip easily?
• Cleanup: Is it dishwasher safe? If not, does it clean easily, or does it need extra scrubbing?
• Value: Is the Dutch oven worth the price point?

Our Top Pick

Le Creuset Enameled Cast Iron 5.5-Quart Round Dutch Oven

$420 at Amazon $420 at Nordstrom $260 at Williams Sonoma

"Sleek, beautiful, and envy-worthy" is how Rachel describes the Le Creuset Dutch oven, while Maura calls it "the Rolls Royce of Dutch ovens." Despite the high price tag, the Le Creuset brand lives up to its reputation for quality, durability, and functionality. Flawlessly enameled inside and out, this Dutch oven heats evenly and sears food easily, with a tight-fitting lid to seal in moisture during cooking. Maura found the wide handles made it easy to grab out of a hot oven, and there was enough room to brown chicken thighs without overcrowding.

Le Creuset Dutch ovens are technically dishwasher safe, but we recommend washing by hand to prevent chipping. The white enameled cooking surface can create some fond, but when that happened to Maura, she did a quick soak and everything came right off with a soft brush.

Though it comes in a range of sizes from 2 quarts to 13.25 quarts, the 5.5-quart size is perfect for storing on a counter or stovetop. Rachel says, "It's too stunning to store in your cabinet!" If you're looking for a top-of-the-line Dutch oven that also serves as a focal point in your kitchen, Le Creuset simply cannot be beaten.

The Details: Enameled cast iron; 5.5 quarts; weighs 11.3 pounds

Our Other Top Pick

Lodge 6-Quart Essential Enameled Cast Iron Dutch Oven

$80 at Amazon $80 at Target $65 at Wayfair

You probably know Lodge for its quality cast-iron skillets, but the Tennessee-based cookware company also makes a top-notch enameled cast-iron Dutch oven. For a perfectly reasonable price point, this Dutch oven is well-crafted with beautiful porcelain enamel on the outside and a smooth, rounded surface on the inside. Rachel described this Dutch oven as "impressively sturdy" and "...able to last the test of time."

The slightly tapered bottom and slightly thinner build help this cook faster. Rachel found that it brought liquids to a boil faster, while Maura appreciated the quicker browning (and that not even chicken skin stuck to the bottom). The wide handles make it easy to move this Dutch oven in and out of the oven, but it's also easier to maneuver with oven mitts on, too.

We have found that the exterior enamel can develop minuscule chips with enough wear and tear, but it doesn't affect the performance. If you love the quality and versatility of Le Creuset but don't want to dish out several hundred dollars, Lodge will not disappoint.

The Details: Enameled cast iron; 6 quarts; weighs 13.7 pounds

Best Cast Iron

Lodge 5-Quart Cast Iron Double Dutch Oven

$76 $49 at Amazon $49 at Walmart $55 at Wayfair

The Lodge Double Dutch Oven is tough, durable, and will last forever if cared for properly. Compared to an enameled cast-iron surface, which is prone to chipping, cast iron can take a pretty serious beating.

However, this isn't the most impressive feature of the Double Dutch Oven—the lid actually doubles as a skillet, giving you endless cooking options. The smaller size also makes this Dutch oven a great choice for baking no-knead breads. And because cast iron stands up to any heat source, this Double Dutch Oven is also a good pick for camping, or any other time you'd cook soups and stews over an open fire.

As with all cast-iron cookware, this Dutch oven requires regular seasoning to maintain its sheen and nonstick ability. If you're a cast-iron purist looking to add a versatile and affordable Dutch oven to your repertoire, the Double Dutch Oven is a reliable bet.

The Details: Cast iron; 5 quarts; weighs 12.4 pounds

Editor Favorite

Staub Cast Iron Dutch Oven 5.5-qt Round Cocotte

$400 at Amazon $600 $400 at Target $400 at Nordstrom

If you like the practice of cooking on black cast iron but prefer the nonstick capabilities of enamel, you've found your match in the Staub Round Cocotte. This editor-favorite Dutch oven has a textured interior that looks like the classic cast-iron finish, but it's matte-black enamel, which makes this Dutch oven both a cinch to clean and dishwasher-safe if you want (but hand-washing is recommended). Plus, it never needs seasoning.

Look under the lid for another special feature of this enameled cast-iron Dutch oven: self-basting spikes. While your food cooks, condensation gathers on the lid, and the spikes direct it right back into your food so it doesn't dry out. Maura loved cooking in this, with everything cooking evenly with minimal sticking. Also, the straight sides end up giving you a smidge more room than rounded-bottom Dutch ovens. One aspect we're not keen on is a few white hazy marks that developed on the interior and wouldn't go away.

Because of its steel knob, this Dutch oven is safe at temps up to 500°F. If you remove the lid, it's safe to use up to 900°F, making it a great option for a campfire or grill.

The Details: Enameled cast iron; 5.5 quarts; weighs 10.5 pounds

Best Oval

Great Jones The Dutchess

View on Greatjonesgoods.com $180 at Saks Fifth Avenue $180 at Urban Outfitters

Sleek, sturdy, and very well-priced, The Dutchess is perfect for the young professional or newlywed looking to add a stylish, yet functional Dutch oven to their kitchen. Available in vibrant colors, The Dutchess boasts a gorgeous matte finish on the outside and a smooth off-white enameled surface on the inside. Plus, the 6-quart size and oval shape is roomy enough for cooking a whole chicken, pork shoulder, or roast beef, on the stovetop and in the oven.

Due to its shape, The Dutchess performs best on stove tops with gas burners. While this Dutch oven is heavy, Rachel appreciates the large, grippable handles on both sides. She also loves the thoughtful packaging, which includes recipe ideas, fun stickers, and more.

The Details: Enameled cast iron; 6.75 quarts; weighs 15 pounds

Best for Bread

Emile Henry 4.2-Quart Round Stewpot Dutch Oven

$150 at Amazon View on Kingarthurbaking.com

Emile Henry's signature ceramic material heats evenly and cuts down on hot spots, which would translate to tough, burned spots on any bread loaves you bake in it. But the real reason this is the best Dutch oven for bread is because it's a favorite of renowned bakers like Ken Forkish. The brand is well-known for its bread cloche, which isn't as versatile as a Dutch oven, but for the serious bread baker, it's a must-have.

If you don't want to devote the funds to one-dish piece of cookware, you'll be plenty happy that you can use this Emile Henry Dutch oven for your breads, and then turn around and use it for soups, braises, and more. A 4-quart Dutch oven is also the sweet spot for most no-knead bread recipes, as well as being a good size for houses with fewer than two people. Larger ovens, those five quarts and above, may be too vast, which will limit your bread's ability to rise during the bake. The ceramic finish also makes this dishwasher-safe, but to avoid chips, you might prefer to hand wash.

The Details: Ceramic; 4.2 quarts; weighs 7.4 pounds

Best Budget

Amazon Basics 5.6L Cast Iron Dutch Oven

$55 $44 at Amazon

Amazon's house-brand Dutch oven is an absolute steal. It retains heat exceptionally well (thanks to its 0.25-inch-thick walls) and kept the coq au vin that Rachel prepared steaming hot, even long after cooking. We also appreciate its wide and sturdy handles, which make it very easy to lift with two hands. And of course, it'll look good on your stove since it comes in a range of colors.

One big drawback is that this is only oven-safe to 400°F, which will limit the recipes you can make in this. This Dutch oven is not dishwasher safe and should be hand-washed to protect the coating. We also recommend avoiding stainless-steel tools, opting for wooden or silicone tools instead.

The Details: Enameled cast iron; 6 quarts; weighs 13 pounds

Best Small Capacity

Crock-Pot Artisan 3-Quart Enameled Dutch Oven

$50 $44 at Amazon $74 $50 at Target $10 at Walmart

A 3-quart Dutch oven is certainly on the smaller side for family-sized stew recipes, but it's sized just right for sides, bread, and even small batches of grains like oatmeal or soups. The Crock-Pot Dutch Oven also comes in attractive colors like mint green pistachio, which would be beautiful left on a cabinet or displayed in shelves (neutral or basic colorways are available in larger sizes).

If you're looking to start small with your first Dutch oven, or you're downsizing your cookware and don't want to spend quite as much, this top-rated Crock-Pot version is a good fit. The cast iron's thickness helps with retaining heat while cooking, and the tall sides will keep your kitchen safe from splatters. Anything a larger more expensive Dutch oven can do, this one can do, too, just in smaller quantities.

The Details: Enameled cast iron; 3 quarts; weighs 12.65 pounds

Best Nonstick

Calphalon Signature 5 Quart Covered Dutch Oven

$130 $99 at Amazon

Enameled cast-iron Dutch ovens are naturally nonstick (you may have to scrub a little to get them clean, from time to time), but if you prefer something lighter and flawlessly nonstick, you'll want this Calphalon Dutch oven.

The classic hard-anodized aluminum body heats rapidly, and you don't have to worry about stuck-on bits of beef bourguignon or dried-on soup remnants. They'll slip right off in the sink, and the pot will be as good as new. With this size and weight (just over five pounds with the lid on), this might also be a great gift for a grandparent or family cook who likes to make big batches of everything but can't easily move the heavy cast iron.

The Details: Hard anodized aluminum; 5 quarts; weighs 5.1 pounds with lid (3.4 pounds without lid)

Best for Camping

GSI Outdoors Aluminum 12-Inch Dutch Oven

$100 at Amazon View on Gsioutdoors.com

Rachel really liked the Lodge Cast Iron Double Dutch Oven for camping because the uncoated cast-iron pan comes with a lid that doubles as a skillet, which is ideal when you have only limited materials with you at a campsite. Additionally, the Lodge pot can take the heat of direct flames from a campfire. But if the idea of lugging around a 14-pound piece of cookware is not appealing to you, reach for this aluminum Dutch oven for camping instead.

At just six pounds, the cast aluminum pan will do anything a heavier cast-iron pan will do, but you don't have to worry about rust and seasoning when you're in the woods. The outdoor goods manufacturer behind this camping Dutch oven also makes a small 2-quart version if you're solo camping or just don't need such a large pot. With a wire for hanging and a lid with a limp for holding coals, this Dutch oven is better designed for fireside cooking than some of the others on this list.

The Details: Aluminum; 5 quarts; weighs 6 pounds

Our Takeaway

We chose the Le Creuset Round Dutch Oven as our top pick during our tests as it hit the mark when it came to overall feel and value, durability, and ease of cleaning and storing this Dutch oven. Looking for something a bit friendlier to your budget? We also stand behind the Lodge Enameled Cast Iron Dutch Oven.

How to Pick the Right Dutch Oven

Shape

Dutch ovens are typically round or oval. Justine Doiron, food writer and author of the book "Justine Cooks," says she prefers a round bottom because she primarily uses a Dutch oven for stovetop recipes. "I like how a burner can really reach all corners of a round Dutch oven," Justine explains. If you intend to use a Dutch oven to roast chicken, a rack of lamb, or pot roast, you might prefer an oval shape. Bakers might want both options so that they can choose between round and oblong loaves.

Size

Generally, we find 5.5 quarts to be the perfect size for a Dutch oven because it’s large enough to roast a chicken whole yet small enough for weeknight meals. Justine looks for Dutch ovens that are at least 5 quarts but finds 7 quarts to be the sweet spot. This gives plenty of room to stir a beef-and-vegetable stew, brown a pot roast, or braise meat. Product tester Rachel recommends buying a Dutch oven between 5.5 and 7 quarts. "Anything in this range can comfortably handle most recipes for stews, braises, and more," she says.

If you plan to bake a lot of Dutch oven bread recipes, a smaller size usually encourages more oven spring, allowing the loaf to rise higher. A larger size lets the dough spread out a bit more, which might produce a more open crumb. We suggest choosing a pan where the capacity in quarts is at least twice the number of pounds of dough, such as a 5-quart or larger Dutch oven if your dough weighs 2.5 pounds.

Material

Justine prefers enameled cast iron Dutch ovens for their longevity and even heat conduction. We found both points to be true in our tests, especially if you care for the Dutch oven properly. A completely cast iron setup requires slightly more hands-on care to remain nonstick with a smooth finish, but you remove the risk of chipping the enamel.

Then there are ceramic Dutch ovens, which tend to weigh less than similarly sized cast iron models. The best ceramic Dutch ovens have high heat resistance and can be preheated while empty without the risk of cracking—although they can break if dropped. For an even lighter, highly durable Dutch oven, cast aluminum is worth considering; just remember that it might not heat as slowly and evenly, and the lightweight lid may not fit as tightly.

Care and Maintenance

The type of material determines the care and maintenance a Dutch oven needs. Many enameled cast iron and ceramic models are described as dishwasher safe, but they’re awkward and heavy in the rack, and the machine is more likely to chip the coating than hand-washing the pan and lid with hot, soapy water. It’s also best to use silicone or wooden utensils against these surfaces.

Likewise, aluminum is not dishwasher safe since it is more likely to tarnish. Raw cast iron must also be cleaned by hand and then needs to be seasoned once dry. On the plus side, you’re unlikely to damage uncoated cast iron or aluminum with metal utensils.

Common Questions

How do you clean a Dutch oven?

When it comes to cleaning, Justine simply washes her enameled cast iron Dutch oven with gentle soap and hot water. "A big rule of thumb is never, ever start cleaning it before it has fully cooled," she says. "That can cause more damage than you think!" If an enameled pan needs a scrub, a short soak and nonsteel brush usually do the trick. Dutch ovens made of other materials can be cleaned in the same way, although you’ll need little to no soap for a well-seasoned, fully cast iron Dutch oven.

To ensure that your cast iron pan is completely dry, we recommend heating it on the stovetop; a warm pan also absorbs the oil you use to season it more deeply. Justine likes to set her enameled cast iron Dutch oven over low heat as well, just to ensure it’s bone dry before she puts it away.

What is a Dutch oven best used for?

Justine says that Dutch ovens are ideal for soups and stews, braises, and one-pot dishes like brothy beans, one of her favorite Dutch oven recipes in her cookbook. “I like that I can sear vegetables in [a Dutch oven] and then set everything to simmer either on the stove or in the oven,” she says. Most Dutch ovens are safe for both stovetop and oven use, so they’re also ideal for recipes that start on the stove but then finish in the oven. Just be sure to check the heat resistance of your model before you crank up the temperature.

Justine also pulls out her Dutch oven when she makes sourdough bread. “As a home baker, it's the easiest vessel and is great at conducting the steam you need for a good rise,” she says. Breads made with dry yeast also bake up beautifully in a Dutch oven, especially if the recipe has a fairly wet dough that easily steams in the hot, enclosed space.

How do you bake bread in a Dutch oven?

Preheating both the base and the lid is an essential step when baking bread in a Dutch oven. Put them in a 450°F oven for at least 30 minutes. “Be very careful when you take out the heated Dutch oven, and make sure you have a heat-resistant surface to set it on," says Justine. "It will be hot!”

Before you place the dough inside the Dutch oven, shape it well. It may sound contrary to keeping the loaf round or oval, but the dough shouldn’t touch the Dutch oven’s sidewalls. Airspace around the loaf keeps the crust from cooking too quickly and hinders its rise.

Once the dough is inside the hot Dutch oven, replace the lid and return it to the stove so that it immediately starts to steam, releasing more moisture into the enclosed space as it expands and rises. For even more steaminess inside the Dutch oven, Justine adds ice cubes around the loaf or spritzes the inner walls with water before placing the lid on top.

Why Take Our Word For It?

Elizabeth Laseter is a writer and Senior Digital Editor at Whole Foods Market, with over a decade of editorial, restaurant, and culinary experience in the food industry. Rachel Johnson is a freelance recipe developer, food writer, and photographer. She is an enthusiastic Instagrammer who believes in Stupid Good Food.

Julie Laing has been a writer and editor for 25-plus years, focusing on original recipes, kitchen tools, and the stories around them. She is the author of “The Complete Guide to Pickling,” the Flathead Beacon food columnist, and a reviewer and recipe developer for numerous other publications. Her love of all things fermented extends to crusty loaves of sourdough bread, and she uses her Dutch oven to make tantalizing soups to pair with it. For this article, she interviewed Justine Doiron, author of "Justine Cooks," about her favorite Dutch oven tips.