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 tightfitting 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.
One may also ask, are Dutch ovens worth it?
A good Dutch oven is a kitchen essential, heavy and thick enough to conduct and retain heat and deep enough to handle large cuts of meat and quarts of cooking liquid. While a Dutch oven is ideal for braises, stews, and chilis, you can ask it to do much more.
Additionally, can a Dutch oven be made of stainless steel?
Sometimes they are coated with enamel to make the surface non-reactive to acidic foods. Cook’s Illustrated has also found that good-quality stainless steel stockpots make perfectly fine Dutch ovens, even if they’re not marketed as such. A Dutch oven is exactly what you want for cooking long braises and stews.
Does thyme and table have Teflon?
The Thyme & Table line of cookware features a nonstick coating that is PFOA (Perfluorooctanoic acid) and PTFE (Polytetrafluoroethylene) free.
A 5–7 quart Dutch oven is the sweet spot for most home cooks. This size is great for cooking for four people (often with leftovers). Representatives from both Staub and Le Creuset tell us that their most popular size is 5 1/2-quarts, and that’s the size most Epi editors have at home, as well.
The 1.5 quart dutch oven is perfect for side dishes and desserts, but we recommend a 3 quart or 4.5 quart for people living alone and cooking mostly for themselves. The larger size will fit most recipes for 1-2 people and can better accommodate one-pan meals.
Yes, a Dutch oven can be too big. The standard size Dutch oven is around 6-Quarts and will feed four people with leftovers.
Dutch ovens are cast iron pots whereas French ovens are cast iron pots that have an enamel coating. In other words, enameled cast iron pots are called French ovens (also called cocotte). The only difference between a french and dutch oven is that French Oven has an enamel coating while the dutch ovens don’t.
5 and 6-quart Dutch oven sizes are also popular as, unlike the smaller sizes, they provide enough room for roasting joints of meat or whole chickens, and also it’ll be large enough to bake bread (remember, bread needs plenty of space to rise).
Introduced in 1925, Flame is Le Creuset’s trademark hue. As eternal as its name, it is our most iconic color of all. Aptly known as Volcanique in France, it is a glowing, confident orange ready to fire up your kitchen and appetite.
You should buy a Dutch oven that holds at least 5½-6 quarts. The 7¼-quart Dutch oven is also the best size Dutch oven for roasting a chicken as it is supportive and offers extra room for vegetables and potatoes.
The best size Dutch oven for baking bread is a Dutch oven between the sizes of 5-quart and 7.5-quart – to accommodate the standard loaf of bread recipe. 5-quart to 7.5-quart provides plenty of room for the loaf to rise, form, and crust.
A Dutch oven for baking sourdough should have a flat bottom, tightly sealing lid, and a capacity of 4-7 quarts (at least 4 times the size of the ball of bread dough) to ensure room for a good-sized loaf and space for the oven spring. A pre-seasoned Dutch oven is also ideal as it prevents rust.
Our Top Dutch Oven Picks:
- Best Overall: Lodge 6-Quart Enameled Cast Iron Dutch Oven.
- Best on a Budget: Crock Pot 5-Quart Dutch Oven.
- Best Classic Design: Le Creuset 5 1/2-Quart Round Dutch Oven.
- Best Splurge: Staub Cast Iron Round Wide 6-Quart Cocotte.
- Prettiest Pot: Martha Stewart Collection Round 6-Quart Dutch Oven.