The Best Dutch Ovens for Breads, Braises, and Beyond (2024)

Testing has also demonstrated the quality of Le Creuset’s enamel, which resists chipping both inside and out. The light-colored enameled cooking surface made it easy to see the level of browning as we cooked, which we think this is especially helpful for novice cooks. The interior enamel does grow dull and ruddy over time, but it’s merely cosmetic, and the careworn Le Creuset’s in the test kitchen still cook like they did fresh from the box. If you follow the care instructions, you’ll have a chip-free Dutch oven that will last literally for generations.

The lid of the Le Creuset isn’t exactly lightweight—cast iron never is—but it’s manageable, and the phenolic plastic knob doesn’t heat up nearly as fast as a metal one would on the stovetop. For super high-heat baking projects like bread you do need to replace the phenolic knob with a stainless steel one lest it melt.

What we didn’t like about the Le Creuset

The only real drawback of the Le Cresuet is its price—which for the 5.5 quart is currently $420. While they frequently go on sale, we know this price is prohibitive for a lot of people, even when taking the longevity argument into consideration. Many of the other contenders we tested will serve you well at the fraction of the price if you learn to accept them for their varied flaws (which we detail down below). The Le Creuset Dutch oven might technically be the best Dutch oven, but you don’t need the best Dutch oven to make succulent braises, hearty stews, and no-knead bread. If you love cooking, know you’ll use it often, and if it’s in your budget, we say the Le Creuset is worth the splurge. It'll last a lifetime and look good doing it.

Best budget Dutch oven: Milo by Kana

The pot is inspired by Le Creuset but designed in California and manufactured in China. It has a light enameled interior, and a 10"-diameter cooking surface that imparts an even sear on meat and vegetables. Most importantly, it is available for $145—not cheap but a fraction of what a Le Creuset goes for.

What we didn’t like about the Milo

The Milo’s handles are slightly smaller than the Le Creuset and it is a pound heavier than the Le Creuset of the same size, but these aren’t damning flaws. While some people have complained about chipping online, it isn’t near the frequency and extent that the Lodge Essential, a former budget pick has become known for. Is it perfect? No, but we think this is a satisfactory affordable alternative to the winner.

How we tested

We tested Dutch ovens in the 6-quart range (except the Misen, which only comes as a 7-quart). Depending on the brand, sizes range from 3- to 9-quarts, but most offer one in the 5.5- to 6-quart range, which we find to be the most useful for everyday cooking. Enameled cast-iron Dutch ovens made up a bulk of the models we tested. For our tests in 2018 and 2019, we made a beef stew that requires a stint on the stovetop as well as in the oven; for the 2020 update, because we are trying to cut back on the amount of beef we cook, we went with a slow-cooked pork ragù instead, which would illustrate each model's searing and braising prowess. We also took special note of how easy or challenging it was to clean each Dutch and how they were to handle. In 2023, we repeated our searing and braising tests on a bigger batch of newcomers alongside the classics. We also added a steam test to observe how well the lids contained moisture when fully closed.

What we looked for

How well does it sear meat and brown vegetables?

We seared meat and caramelized vegetables in each of the Dutch ovens to test their heat retention capabilities and the relative effectiveness of their cooking surfaces. We looked for a crisp, browned edge on each piece of meat, as well as even caramelization on the vegetables. Also, we limited our test to oven safe models.

How does the pot's shape affect ease of use?

Shape is a big variable when it comes to Dutch ovens. Some pots, like the Le Creuset, have relatively straight sides, while others, like the Lodge and the Dansk, are quite rounded in the corners. Rounded pots make stirring easier and keep food from sticking in the corners, but also provide less flat surface area at the bottom for searing. Every pot we tested was round except for the Ikea and Great Jones models, which are only available in oval shapes; we were curious how this would effect heat distribution and cooking.

How do the handles and lid feel?

We looked for large, grippable handles that made the pot easy to maneuver, on the stovetop as well as into and out of the oven. We also wanted a sturdy, snug-fitting lid—ideally with a knob that made it simple to remove.

How does the pot handle a braise?

We wanted to see how meat braised in the Dutch ovens. We were looking for even cooking, tender meat, and moisture retention, which included condensation on the lids and the amount of liquid left in the pot.

How easy is it to clean?

The pots had varying levels of scorching and residue on the bottom. Ideally, the pot should be easy to clean and have minimal scorching. It's best to stick to Hand washing with Dutch ovens, but being Dishwasher safe certainly doesn't hurt.

Other Dutch ovens we tested

Emile Henry

The Emile Henry is made of clay ceramic, and though we liked its look and feel, it cooks quite differently than a cast iron Dutch oven. It was difficult to get a good sear on the pieces of meat, and the stew hadn’t evaporated enough by the end of the recommended cook time. If you opt to use this for recipes intended for a cast iron Dutch oven, know that they aren’t quite the same thing and expect the cooking experience to be a little different.

Marquette Castings

The Marquette Castings pot is cast-iron, but its sear wasn’t as even as other pots and there was considerable scorching on the bottom. The top handle has sharp, pointy corners, making it unpleasant to grab.

Dansk

The Dansk—made of enamel-coated steel rather than cast-iron—is also considerably lighter, weighing just 6 pounds. However, this pan had a scorched bottom by the end of our cooking process, and it was the most difficult to clean.

Ikea (no longer available)

While Ikea’s Dutch oven arrived to our offices with several chips in its outside enamel, it performed extremely well for a $50 pot. It seared meat evenly and crisply, the braised meat was tender, and we were satisfied with the amount of evaporation. However, the pot is not enameled on the inside, making it harder to clean (pre seasoned or not, naked cast-iron requires more care and attention than enameled). The dark color of the cast-iron makes it more difficult to see the level of browning on the meat. Plus, the handles on the pot don’t have holes through the middle, making them hard to grab.

Cuisinart

The Cuisinart pot produced lackluster results in the searing category, as the cooking surface had several cold spots, resulting in unevenly cooked pork.

Great Jones

The Great Jones' Dutchess was the heaviest pan in the bunch, coming in at a whopping 15 pounds, and the only oval Dutch oven we tested. In comparison to round Dutch ovens, the ovular shape provided a lot of space for searing, but it stuck out a bit on either side over a round burner. It is though, one of the best looking options, the kind of cookware you want to leave out on the stove all the time. It makes for a good, sturdy mid-price option.

Caraway

The Caraway Dutch oven is extremely lightweight. At 6.2 pounds with the lid on, it's less than half the weight of the Le Creuset model. We worried this would have an effect on cooking, but it really didn't. The pork got a nice sear, and the ragu cooked down to the right thickness. One thing we didn't love was the super nonstick nature of this ceramic pot. Nothing stuck, to the point that we built up no fond at all and there was nothing to deglaze, which made us feel like we were missing out on some flavor. This dutch oven is also part of the larger set, which includes a frying pan, lidded sauce pan, and lidded sauté pan.

Misen

Why we no longer recommend the Misen Dutch oven: