The best cast-iron Dutch ovens do it all, but they’re too heavy for some cooks. We tested lighter-weight options to find an alternative that was just as versatile and dependable. None had the excellent heat retention of a cast-iron Dutch oven (which is essential for baking bread), but some lightweight models shined in other ways. They heated evenly, which is essential for a great sear, and they excelled when used for braising, frying, and making rice. In the end, a stainless-steel model won out as the best lightweight option: We recommend the All-Clad D3 Stainless Stockpot with Lid, 6 Quart for its even heat distribution; wide cooking surface; comparatively low sides; large, sturdy handles; and durability.
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