Which is better, enamel or cast iron Dutch oven?

While cast iron cookware is all the rage, navigating the ever-growing universe of models and brands is downright enraging. Over the years, I have read a TON of reviews on cast iron Dutch ovens. I&#;m taking the time to make my own because they all suck.

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Here&#;s why.

Most reviews focus on imperceptible differences in cooking tests but fail to test the variables that set this Dutch oven apart from that other Dutch oven. This is generally because the individuals testing them are chefs and have little, if any, knowledge of the manufacturing processes involved. The other reason? Only a handful of Dutch oven reviewers buy and test the products. Most just read about the products on the internet, which makes for unoriginal opinions. Not to mention the slight possibility that their reviews might be skewed toward one goal: earn affiliate dollars.

In this article, what you'll find is the definitive cheat-sheet, comparison chart and basically everything you need to know to make an informed decision.
Which you should want to, given that the thing will likely outlive you.

Straight to the Point

We highly recommend both Le Creuset and Staub Dutch ovens. Both will last (practically) a lifetime.

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?

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
• Construction and manufacturing
• Aesthetics
• Warranty

Materials Comparison 

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

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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

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?

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?

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

• Rochelle Bilow is a food writer, novelist, former professional cook, and Serious Eats contributor. She has over a decade of experience as a food writer.
• For this piece, she used the results from our Dutch oven review, where we tested 20 models over multiple cooking tests.
• We also have a direct comparison between Le Creuset and Staub Dutch ovens.

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