How to Buy a Dutch Oven

Choosing a Dutch oven

Two Dutch oven brands stand out as heads above the competition based on both professional and consumer reviews: Lodge and Le Creuset. Still, in terms of Dutch ovens, it's difficult to go wrong; we found little negative feedback on any Dutch ovens among our sources. In general, Dutch ovens are pretty basic devices: they're constructed of heavy-duty cast iron or stainless steel, built to withstand direct heat and the test of time. Differences among models are limited to enamel coating, color, capacity and basic features such as handle style. Experts say the following about shopping for and using Dutch ovens:

• Buy the largest Dutch oven you think you'll need. You can always make smaller portions in a larger pot.

• Enameled cast iron prevents flavor leeching. Professional reviews prefer enameled cast-iron Dutch ovens, noting that the enamel makes for easier cleanup and reduces the tendency of cast iron to transfer flavors to foods.

• Know your knob. The knob on the lid may not be as oven-safe as the pot. With the exception of Staub, most brands of enameled cast-iron Dutch ovens have a phenolic (heat-resistant plastic) knob on the lid that can become damaged in hotter ovens. If you need to cook at oven temperatures higher than about 350 degrees Fahrenheit, consider unscrewing the lid's knob and replacing it with a metal one.

• Choose a spiral bail handle for camping needs. Instead of double loop handles some Dutch ovens come with spiral bail handles, which are more convenient for use when camping, requiring just one hand to lift the unit.

• Dutch ovens are heavy. The weight of cast iron can make Dutch ovens unwieldy to handle, so they're not ideal for transporting to a picnic or party.

• Width is important. Some Dutch ovens have wider bases, which experts say are more useful for browning large portions of meat.

• Look for a tight-fitting lid. The lid should lie flush with the lip of the oven all the way around. When braising in the oven, a tight-fitting lid seals in the moisture and results in moist, tender meat.