We have fielded a lot of questions about cookware over the years. One of the most recurring themes is something along the lines of “What can I do with my Dutch oven?”
I have a few theories about this. One: Dutch ovens of a certain cachet, namely Le Creuset, are typical gifts or big-splurge investments, and no one wants to mess up a beautiful, pricey piece. Two: Home cooks are faced with indecision once they realize a more apt question might be “What can’t I do in my Dutch oven?”
“I love them,” says cookbook author Molly Stevens, who knows a thing or two about Dutch ovens as the owner of seven. “They are just so bulletproof and so reliable.”
Whether you’ve already acquired a Dutch oven or are considering acquiring one , here’s what you need to know about choosing and using them.
What it is
French manufacturer Le Creuset has done a lot of research into the origins of the Dutch oven, but it’s difficult to pinpoint one specific time or person, says Nate Collier, the company’s director of marketing communications and culinary. Its current form — a large, heavy pot with a tight-fitting lid — probably arose from the need to cook outdoors over coals or in an indoor hearth. As to the name? Collier says one theory involves an English manufacturer who went to the Netherlands, saw the process in which the pot was cast and so named it Dutch. Today, most recipes work under the assumption that a Dutch oven is made of cast iron, enameled or uncoated, although you can find stainless steel and ceramic models, as well.
Why you should consider buying one
There are a variety of reasons to add a Dutch oven to your kitchen arsenal. I love that it can be used on the stove top and in the oven. Its tight-fitting lid sets up a constant, convective flow of moisture and air in a sealed environment, which would be impossible to replicate with an uncovered dish in a standard oven. It has all the advantages of cast iron, Collier says, namely an ability to retain a steady heat at high and low temperatures, ideal for, respectively, searing as well as slow, gentle cooking. If you go with an enameled Dutch oven, you also get the benefit of food that is easier to release and a surface that’s simpler to maintain.
How to pick one
One of a Dutch oven’s signature traits is its heft. That should be a key consideration, says Stevens, especially if you struggle to lift heavy objects or will have to bend or lift a lot to get the pot in and out of the oven. In America’s Test Kitchen’s equipment test of large Dutch ovens, the heaviest model clocked in at more than 18 pounds with the lid. If you can, check out models in the store so you can gauge the weight, as well as how easy it is to grip and maneuver the lid and handles, particularly when you’re wearing oven mitts.
The rigorous ATK equipment testers suggest that thicker pots are better, as thinner ones can run hot and scorch food. Lighter-colored surfaces, such as enamel, a type of glass, let you monitor browning better. You want plenty of surface area for browning in as few batches as possible, so consider a wider, shorter pot rather than a taller, narrower one.
ATK says oval Dutch ovens are just as effective as round ones, as long as you give them sufficient time to preheat. Keep in mind that ovals might limit what else you can fit on your stove top on adjacent burners. As far as size, Stevens says a 5½-quart model is a great starter ATK favors models that hold at least 7 quarts.
Price is, of course, another consideration. At typically well over $300, a Le Creuset is not cheap (Staub is another popular high-end brand). But given that these pieces can last for generations, the investment might be easier to swallow. Collier says those looking to save should visit one of the brand’s outlet locations, stay abreast of its pop-up factory-to-table stores or be ready to pounce on promotions on discontinued or overstocked colors during the holidays. That being said, ATK named a Cuisinart model, which retails for closer to $100 , as its best buy. Other established brands, including cast-iron mainstay Lodge and Crock-Pot, churn out more affordable Dutch ovens, as well. In recent years, newer brands, such as Great Jones, have sought to disrupt the market with stylish, lower-price options, too.
Care and tips
Enameled cast iron can hold up to a lot, but you do need to keep a few things in mind. (If you have “raw” cast iron, treat it as you would a skillet.) Like glass such as Pyrex, enamel can be subject to thermal shock when exposed to dramatic temperature changes. That’s why you should never heat an empty enameled Dutch oven on the stove top, although Collier confirms it’s perfectly safe to preheat it in the oven with a gradual increase in temperature, as you do for something like bread. Generally, you also want to stay away from using high heat, except for boiling. Even then, you’ll likely want to turn down the heat eventually, as the cast iron’s efficiency could lead to a boil-over.
If you’re using your Dutch oven in the regular oven, be sure your lid and knob are oven-safe. If the knob is not, such as the black ones on some older Le Creusets, or you’re not sure, remove the knob temporarily or buy one that is.
Stevens says she prefers to use wooden utensils to protect the enamel. If you’re scraping up fond (flavorful browning on the bottom of the pot), definitely stick with wood, nylon or silicone. You can, however, safely use metal utensils, especially for serving, Collier says. You may see marks left behind on the enamel, but it’s cosmetic. Cleaners such as Barkeepers Friend can help restore the surface. Do not bang metal utensils on the side of the Dutch oven, or you risk chipping the enamel. Still, an inadvertent chip or two is not the end of the world and will not render the pot unusable.
Soap and water can handle most of your routine cleaning. An abrasive such as Barkeepers Friend can help remove caked-on food and some stains. If you’re really disconcerted by discoloring, ATK has found success with an overnight soak with a 3-to-1 solution of water and bleach, which it says was approved by Le Creuset.
Obvious ways to use it
Stevens has written the definitive tome on braising, so, naturally, that’s one of her favorite ways to cook in a Dutch oven. The constant exchange of moisture and flavors means you can get amazingly tender and tasty meat, whether it’s pot roast, short ribs or chicken. That’s the kind of situation that also lends itself to something like overnight baked beans.
Of course, soups, chilis and stews are a given. You might as well make a bread to go with them, right? I can’t recommend Dutch oven bread enough, either, as you get a superb crust, thanks to the heat of the cast iron and the steam trapped inside of it.
Also don’t be afraid to use your Dutch oven as what it is: a pot. Mine is my go-to for boiling pasta and making broth. They’re not too precious to use on an everyday basis. Promise.
Less obvious ways to use it
Dutch ovens are great for frying, shallow or deep. High sides reduce concerns about splattering, and that heat retention I’ve been hammering home means it’s easier to manage the temperature of the oil. So you go ahead and make that fried chicken. Or falafel.
ATK offers a number of clever ideas, including roasting a side of vegetables on the overturned lid while your main course braises below. Collier says Le Creuset partnered with ATK on a pot pie in which the filling is cooked in the Dutch oven while the crust bakes on the inverted lid. Then the crust is slid onto the filling.
No-Knead Whole Wheat Bread
300 grams (2¼ cups) bread flour, plus more for the work surface
100 grams (¾ cup) whole-wheat flour
1¼ teaspoons salt (table)
½ teaspoon dried instant yeast
300 grams (1 1/3 cups) cool water (55 to 65 degrees)
Wheat bran or cornmeal, for dusting
Stir together the flours, salt and yeast in a medium bowl. Add the water; use a wooden spoon or your hands to mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let the mixture sit at room temperature until its surface is dotted with bubbles and the dough has more than doubled in size, 12 to 18 hours.
Generously dust a work surface with flour. Use a rubber spatula or lightly floured hands to scrape the dough onto the surface in one piece. Use your lightly floured hands to lift the edges of the dough up and in toward the center. Gently pinch the pulled-up dough together, cupping the edges in your hands to nudge it into a round.
Place a clean dish towel on your work surface; generously dust the towel with wheat bran, cornmeal or flour. Gently place the dough on the towel, seam side down. If the dough feels sticky, dust the top lightly with more wheat bran, cornmeal or flour. Fold the ends of the towel loosely over the dough to cover it. Place the dough in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it has almost doubled in size. When you gently poke the dough with your finger, it should hold the impression. If it springs back, let it rise for an additional 15 minutes.
About half an hour before you think the second rise is complete, position a rack in the lower third of the oven and place a 4½- to 5½-quart heavy Dutch oven or pot with a lid in the center of the rack. Preheat to 475 F.
Use pot holders to carefully remove the preheated pot from the oven, then lift off the lid.
Uncover the dough. Quickly but gently invert it off the towel and into the pot, seam side up. (Use caution — the pot and lid will be very hot.) Cover with the lid; bake (lower rack) for 30 minutes.
Remove the lid; continue baking until the loaf is a deep chestnut color but not burned, 15 to 30 minutes more. (The bread is done when an instant-read thermometer inserted into the center of the bread registers 200 to 210 F.) Use pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly.
Recipe adapted from “My Bread: The Revolutionary No-Work, No-Knead Method,” by Jim Lahey