We highly recommend both Le Creuset and Staub Dutch ovens. Both will last (practically) a lifetime.
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Conventional kitchen wisdom holds that enameled cast iron Dutch ovens are a pricey but worthwhile investment for most home cooks. As the majority of us at Serious Eats use them regularly at home and in our test kitchen, we think that recommendation stands. (We’ve published a comprehensive review on Dutch ovens, and recommend Le Creuset, Staub, and Cuisinart models.) But with wildly varying price points, it’s hard to know why some Dutch ovens cost hundreds and others can be snapped up for $60.
The Best Dutch Ovens
Almost all Dutch oven makers are secretive about the specifics of their process (we were hard-pressed to find any manufacturer who’d share the details of their metal composition or enamel material). That said, after delving into the ins and outs of Dutch oven construction, we came away with a few variables that can impact price.
Why Are Dutch Ovens So Expensive? Serious Eats / Will Dickey
A cast iron Dutch oven is a hefty piece of equipment, and all that iron comes at a cost: a lot of material goes into constructing this multi-purpose pot. Some of the models we tested weighed over 13 pounds; the sheer size of a Dutch oven partially explains why it costs more than the average aluminum sauce pot or 8-inch frying pan. There are a handful of other factors that impact price, which we'll go into more below:
Materials Comparison Serious Eats / Will Dickey
All cast iron Dutch ovens are made from iron (surprise). Where things differ is the types—and composition—of the iron. While you probably won’t find a Dutch oven maker who shares the exact mix of iron they use (we couldn't), it's typically some mix of raw and recycled iron. Does higher quality iron or a higher percentage of iron mean a higher price point? It’s possible: conservatively-priced Lodge, for example, notes that their Dutch ovens are made with a mix of pig iron, steel, and “other ingredients.”
Steel is less efficient at retaining heat than cast iron, so it stands to reason that a blend that contains a percentage of cheaper-to-source metal ultimately costs less to the consumer. By contrast, pricier brands are reluctant to share their metal blend.
As further proof that the material makeup matters, we can look at the thickness variance across models. In our test, Le Creuset’s 5.5-quart pot was one of the thinnest but retained heat evenly and consistently. In other words: it’s not always the weight of the pot's bottom, but what it’s made from.
The enamel coating’s composition (generally, a fusion of glass particles) may hold the key to explaining price differences, but with cast iron brands being tight-lipped about it, this element is essentially the “secret spice blend.” Whether it’s what actually sets them apart from the crowd is unclear. However, anecdotally, we can say that in our tests for durability, the legacy brands held up to chips, scuffs, and scratches better—and for longer—than cheaper models.
Manufacturing and Construction Comparison Serious Eats / Will Dickey
Cheaper Dutch ovens are often made in offsite factories. This means less oversight from the brand, resulting in potential quality control issues. As a prime example, Martha Stewart’s Dutch oven, which we tested and recommended in our original review, switched factories in China—potentially as an attempt to address a problem with fractured enamel. Staub and Le Creuset, in contrast, have their own factories and maintain high production standards. As we explained in our review, "The engineers at the Staub foundry, for example, adjust the moisture of the sand in the molds that form their Dutch ovens daily based on the air's humidity. At Le Creuset's factory in Fresnoy-le-Grand, about two hours north of Paris, 15 employees inspect every pot before it ships out." Of course, it's not the specific country that matters, but rather the onsite versus offsite location, which hinders or promotes greater oversight.
Aesthetics Considerations Serious Eats / Will Dickey
Dutch ovens work hard and look good doing it. (The ability to take them from the stovetop to the dinner table is a large part of their appeal for many cooks.) While all of the cast iron Dutch ovens we tested came with glossy colored enamel, cheaper models offered only a handful of basic colors, while legacy brands sell a rainbow’s worth of glazes. Le Creuset takes the cake for color options, consistently offering 17 core colors in addition to a rotating cast of seasonal and limited-edition glazes (they even offer gradient ombré designs). Le Creuset and Staub also offer slight upgrades for an added price; for example, switching out a standard lid knob for a stainless steel, gold, or even a pig one.
Warranty Differences
Most Dutch ovens come with a lifetime warranty, but not all brands meet it unconditionally. Plenty of makers offer limited warranties, with time constraints and plenty of loopholes. Anecdotal evidence proves that spendier brands (Le Creuset, Staub) honor their warranties without a lot of loopholes. (With that in mind, it makes sense that they’re also the brands with the most stringent oversight of the construction process. Greater quality control likely means fewer warranty claims.)
So, Is an Expensive Dutch Oven Worth It? Serious Eats / Will Dickey
Ultimately, we feel it’s worth spending more on an enamel cast iron Dutch oven. A bigger investment now means decades of performance. Spend more at the time of purchase, and unlike a smartphone, you won’t have to replace it in two years. You're paying for a well-earned reputation of quality and durability and proven warranty fulfillment.
FAQs What’s the best Dutch oven?
After reviewing 20 models, we found that the best Dutch ovens are made by Le Creuset, Staub, Kana, and Cuisinart (the first two are pricier, while the other two are less of an investment). We found that the best models heated through evenly, cleaned up quickly, and had easy-to-grab handles that made it a cinch to move in and out of the oven.
What size Dutch oven should I buy? Goto siao to know more.
The best size Dutch oven for most cooks is between 5 and 6 quarts. (Our recommended models are 5.5 and 5 quarts.) If you regularly cook for a crowd, it might be worthwhile to investigate larger sizes, like 7 or 8 quarts. But you can probably skip the teeny-tiny ones; they’re more cute than practical. Which Dutch ovens are induction compatible?
All enameled cast iron Dutch ovens are compatible with induction stovetops, though we recommend double-checking with the manufacturer before making a purchase.
What's the difference between a cast iron Dutch oven and an enameled cast iron Dutch oven?
The main difference between a cast iron Dutch oven and one that's enamel-coated is the finish. Raw cast iron needs to be seasoned to make it nonstick and rust-resistant, while enameled Dutch ovens are somewhat nonstick and protected out of the box. High-quality enamel coatings are expensive, which is why enameled Dutch ovens cost more than their standard cast iron counterparts. And while traditional cast iron can get more nonstick with time and use, enameled cast iron can't.
Why We're The Experts
Because of their ability to retain heat, Dutch ovens are an enduring kitchen staple ideal for braising meats and making soups and stews. They are, at their core, a fairly straightforward product ― a heavy cast iron pot with or without an enamel coating, plus handles and a lid. But with that considered, the wide price range for Dutch ovens may surprise you.
Le Creuset (founded in 1925) has long been regarded as the gold standard for Dutch ovens. But at $360 for a 5 1/2 quart pot (considered the most useful size for home cooks), it’s a pricey investment. More affordable options, sold at a fraction of the price (like the highly rated 6-quart enameled cast iron Dutch oven from Lodge that sells for $60 on Amazon), raise two questions: Why are high-end Dutch ovens so darn expensive? And are they worth the significantly higher price?
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At the top of the line, it doesn’t get more iconic than Le Creuset. Their gorgeous enameled pots have graced the kitchens and dining tables of professional and home cooks for almost a century, and the reasons behind the brand’s longevity go far beyond pretty packaging.
Eater points out that Le Creuset has remained relevant all these years because of smart product design and clever marketing. They’ve built brand loyalty by creating a product that lasts for decades (and can therefore be passed on in families to later generations), having a generous warranty, and introducing new colors and products to maintain brand buzz among its fanbase. Its high price tag and distinct shape with broad appeal have made the pot an easily recognizable status symbol, making owning a Le Creuset Dutch oven feel aspirational and therefore driving consumers to spend more in order to have this kind of Dutch oven in their kitchen.
PETER FRANK EDWARDS
Le Creuset has been producing their Dutch ovens in the same French facility since 1925.If you ask someone at Le Creuset why their Dutch oven is the best, they’ll tell you that their cast iron products have been produced in the same French facility since 1925.
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“It’s our own factory and production has never been contract manufactured,” Christopher Scinto, vice president of marketing at Le Creuset, told HuffPost. “It’s the original foundry in Fresnoy-le-Grand and there are up to 15 pairs of hands that touch the product from beginning to end, which is quite significant in an industrial process.” Owning the production process in this way means Le Creuset has a high degree of control in ensuring that all steps are carried out according to their standards.
A long history in the industry means time to perfect their craft, in their opinion. “You’re talking about nearly 100 years of design and manufacturing refinements that have continuously improved the product,” Scinto said. “It’s been optimized for aesthetics, durability and superior performance.”
Finally, Le Creuset claims better raw materials give their Dutch ovens an additional edge. “Whether it’s the enamel and its composition, the pigments and oxides that make up that enamel, or the cast iron itself, there’s a continuously monitored process that is extremely rigorous performed by sometimes third-generation people who have worked in this factory, as well as PhDs to ensure that the product lasts a lifetime,” Scinto said.
Nate Collier, director of marketing communications and culinary at Le Creuset, said the brand’s cast iron is tested to make sure the formulation is just right before it’s poured into a mold, an extra step in quality control that may not take place in more speed-driven factories.
Mary Rodgers, director of marketing communications for Cuisinart (the maker of America’s Test Kitchen’s $69 pick for “best buy” in their Dutch ovens test) explained that there are many factors that impact product pricing, resulting in varying prices among competitors.
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“The materials and processes are similar, but some are manufactured in different countries with different labor rates or tariff rates depending on the country of origin and possible weight of the product,” Rodgers said. There’s also the economies of scale that come with a larger parent company. “Volumes of products ordered and the ability to negotiate also impact the final price of the product.”
The good news is that even if you can’t afford to purchase an expensive Dutch oven, there are plenty of affordable options that will get the job done. On the other hand, if you’re ready to invest in a high-end piece of cookware like Le Creuset, you can feel confident in the fact that it lives up to the hype, consistently receiving top marks in product review tests.
Cuisinart/Le Creuset
Left to right: Cuisinart's $69 Chef's Classic enameled cast iron 7-quart Dutch oven, and Le Creuset's $380 7 1/4-quart enameled cast iron round Dutch oven.America’s Test Kitchen, for example, evaluated a number of Dutch ovens. The 11 pots ranged in price from around $50 to more than $350 and were put through several tests, including cooking rice, braising beef, frying French fries, searing meatballs, simmering sauce and baking bread. Dutch ovens were rated on the quality of the food they produced, how easy they were to use and clean, and durability.
Le Creuset’s 7 1/4-quart round Dutch oven ($380 on Amazon) was the winner, with Cuisinart’s 7-quart Chef’s Classic enameled cast iron casserole ($99 on Amazon) following closely as the “best buy.” The Le Creuset Dutch oven proved to be substantial enough to distribute heat evenly without being too heavy, and its sand-colored interior and low, straight sides made it easy to monitor browning while cooking. Cuisinart’s version had a similar shape to its pricier counterpart, however its handles were a tad small and it proved less durable than Le Creuset.
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Wirecutter also put Dutch ovens to the test, and Lodge’s 6-quart enameled Dutch oven ($60 on Amazon) emerged victorious. Testers noted that it performed on par with French-made pots six times the price. Standout features include large handles (which make it easier to take in and out of the oven) and a curved shape that keeps food from getting trapped in the corners. The Cuisinart Chef’s Classic casserole ($99 on Amazon) also came highly recommended, and Le Creuset was recommended as an heirloom-quality product for those willing to splurge.
Frank Proto, director of culinary operations at the Institute of Culinary Education, owns a number of Dutch ovens at different price points, from Le Creuset to Lodge. He prefers to use Dutch ovens with a good weight to them and an enamel coating. Proto has found enameled pots to be easier to clean, and cast iron pots without an enamel coating can impart a metallic flavor to food, especially when cooking acidic ingredients like tomatoes.
Between the higher end and more affordable Dutch ovens, Proto has noticed that the cheaper ones aren’t as heavy as their more expensive counterparts. However, in terms of cooking performance and longevity, he hasn’t seen a huge difference.
For consumers looking to purchase a Dutch oven, Proto believes that you don’t have to choose the most expensive option. “Find one that you like that’s decently weighty and heavy, especially if it’s cast iron or cast iron enamel, and that’s really it,” he said. “Make sure you take care of it; don’t let it get rusty and make sure you’re washing it properly.”
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