As temperatures continue to drop and we get deeper into fall, I find myself gravitating toward making one of two things pretty much everyday: a soup or a stew. While a regular pot has gotten the job done for a while, I really leveled up my game when I got a Dutch oven.
Whether you’re a seasoned pro or new to the kitchen, we’ve rounded up Shop TODAY editor-approved Dutch ovens that are worth adding to your arsenal. Plus, two chefs shared their expert insights on everything from picking the right one to how to care for it.
Editor-loved$289.95$459.95
Editor-loved Dutch ovens
The first set of Dutch ovens I owned for more than decoration was a similar one from Tramontina that I bought at my local Costco. I’ve used them to make several soups and stews over the past two years and they’re still in excellent condition. Don’t be intimidated by the hand-wash only care instructions — I’ve found that it’s extremely easy to clean even the toughest of messes.
“I cook a lot and the product I use most often is, by far, my Lodge 6-quart Dutch oven,” says partnerships deputy managing editor Francesca Cocchi Zabloudil. “It cooks evenly, it’s durable, it’s easy to clean and I find that it’s the perfect size for almost every recipe that calls for a heavy bottomed pot or Dutch oven. I’ve cooked with higher-end Dutch ovens and this one works just as well for a much lower price point. I’ve also given it as a gift.”
“This was my first big purchase after I secured my first ‘adult’ job post-college and it’s been with me through every significant milestone ever since over the last 15 years,” says deputy managing editor Jess Bender. “I pretty much cook the vast majority of my ambitious Sunday dinners with this since its enameled cast-iron material and generous heat distribution does a beautiful job braising, caramelizing, roasting, frying and just about everything else in between.”
She admits that, while the price point may be intimidating, the lifetime warranty that it comes with is worth it. “I was able to use it to replace the top knob that came loose a few years into owning it, though I would confirm that the warranty still covers this if that happens to you.”
Your shortcut to editor approved picks
Staub is a brand that came up as a favorite from several Shop TODAY editors and chef Will Coleman. “I’m a big fan of Staub’s collection because of its beautiful range of colors, variety of sizes and long-lasting quality,” says Coleman. “While a good Dutch oven can be an investment, I think Staub offers great value for cookware that’s designed to last for years.”
I personally have the 7-quart version in the recently-launched espresso brown color that’s a Crate & Barrel-exclusive and can confirm that it not only looks excellent on the stove, it also produces delicious meals and is super easy to clean. Bender, who owns a smaller size, says it has several features she loves, including “even heat retention, its compatibility to any type of cooktop and its ease of cleaning. [It also] has a matte black enamel that masks stubborn staining easier than lighter interiors.”
What should you look for in a Dutch oven?
There are a few things to take into account when shopping for a Dutch oven, but the most important one is size. “Think about what you want to make in it and how many people you have to feed. If you are cooking for a family of four, I recommend a seven-quart, which will give you room for more portions,” says chef Monti Carlo.
Some of the other things to look for include:
- Weight: This one goes hand-in-hand with size, but chef Will Coleman says, “You want something substantial enough to retain heat but practical enough that you’ll actually use it regularly.”
- Material: “While it might be tempting to go for lightweight stainless steel with a non-stick coating, it won’t hold up to the test of time. You want a heavy cast-iron pot with an enamel coating on the inside that won’t react to acidic foods,” advises Carlo. “Cast iron holds heat and conducts it evenly, something you will need for a long braise or roast. It should also have handles wide enough to hold the pot with oven mitts on.”
- Lid type: While it may not be the first thing you think of, having the right lid can make all the difference, with Carlo specifically mentioning avoiding anything with a glass lid. Coleman advises looking for a “well-fitting lid that locks in moisture,” with Carlo adding that the knob on the lid should also be oven-safe and fit securely.
- Aesthetics: Both Carlo and Coleman agree that you should pick one you like to look at! “These pots can go straight from the oven or stovetop onto your table. Pick something you’ll be proud to show off and even pass on, as they will last forever if taken care of properly,” says Carlo.
Frequently asked questions
"Dutch ovens are one of my favorite tools in the kitchen because they’re incredibly versatile," says Coleman. "I love using mine for dishes like coconut-braised collard greens, hearty stews, soups and anything that benefits from a long, slow simmer. They’re especially great for recipes where you want to sear something first, build layers of flavor and then braise it until tender. I also love that you can start a dish on the stovetop and finish it in the oven, all in the same pot."
Coleman says it depends on the type of Dutch oven you're using: "With bare cast iron, I’d avoid simmering highly acidic ingredients like tomatoes, vinegar or wine for extended periods, since they can affect the seasoning and sometimes give food a metallic taste. Enameled Dutch ovens are much better suited for acidic dishes. I’d also avoid using high heat unnecessarily, especially with enameled cookware. Low and slow is where these pots really shine."
Coleman's biggest tip? Let your Dutch oven cool before washing it because sudden temperature changes can damage the enamel.
If you're dealing with stubborn stains on enamel, he likes using a baking soda paste mixture and a soft sponge. "Bar Keepers Friend can also be helpful for certain enameled surfaces when the manufacturer recommends it," he adds.
If your Dutch oven is cast iron, Coleman recommends coarse salt and water for stubborn residue, but be sure to thoroughly dry and lightly oil the pot afterward "to maintain its seasoning."
To help maintain the quality of your Dutch oven, Coleman says to "always avoid metal utensils that could scratch the enamel."
"Absolutely! I think a Dutch oven is one of those great investment pieces that can serve you for years," raves Coleman. "It’s a workhorse in the kitchen, but it’s also beautiful enough to bring straight to the dinner table. I love cookware that doubles as serveware, especially when entertaining. There’s something so inviting about placing a gorgeous pot of braised greens, stew or a comforting one-pot meal in the center of the table and letting everyone help themselves."
How we chose
The Shop TODAY editors and writers search the internet to find the best products out there. We interview expert sources, comb through customer reviews and even use our own personal experiences to make shopping easier for our readers.
As an editorial team, we independently create content and determine coverage based on research, reporting and what we think TODAY.com readers would like to read about. The goal of our content is to provide a service and inform readers who are on the hunt for the latest products to help make their life better. Items are sold by retailer, not TODAY. Pricing and availability are accurate as of publish time.
Meet the experts
- Monti Carlo is a chef, cookbook author, TV host and James Beard Foundation advisor.
- Will Coleman is a chef, cookbook author and creator of the viral 6-to-1 grocery shopping method.
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