When it comes to cooking and baking, one of the most trusted kitchen tools is a Dutch oven. This versatile pot is great for baking, braising, slow-cooking stews and soups, or frying twice-baked potatoes. And because of its portability and durability, the Best Overall Dutch Oven is a must-have for any cooking enthusiast.
Choosing the best Dutch oven for your kitchen is an important decision. You want a pot that can efficiently and safely cook any number of dishes, large or small. But you also want to make sure your pot is built to last, with a sturdy material and a durable build-quality.
What to Look for in a Dutch Oven?
With a wide variety of products and pot materials on the market, choosing the best Dutch oven can be difficult. But by keeping a few tips in mind, you can narrow down the field and make an informed choice.
Material Make sure your pot is made from a material that’s non-reactive with food – especially acidic foods such as tomato sauce. A non-reactive material is one that will not leech into your food, nor react to foods in any way that would alter the taste of your dish. Stoneware, clay and cast iron are typically non-reactive, but do check the specs of your pot before you buy. If you like the stainless steel variety, look for a pot that is made from at least 18/10 stainless steel, which is considered to be one of the best materials on the market.
Size The size of your Dutch oven will determine how much food it can safely hold. Most pots can only accommodate one pound of food at a time. Since most vegetables cook in two or three layers, this leaves very little room for savory dishes such as chili or soups. If your Dutch oven can safe hold at least 4 quarts of food, you’ll be able to make batches of stew for a large family meal – or enough chili for the neighborhood block party. If you’re cooking for smaller gatherings, a 2-quart pot will be just as efficient.
Accents A lot of Dutch ovens come with accents like racks or legs that add extra function and safety to your pot. A rack is a long metal frame that will keep your food elevated off the bottom of the pot, allowing heat to circulate freely underneath. This is especially important when cooking foods that need some time over low heat – it keeps them from scorching the bottom of the pot before they are done on top.