By traditional definition, cast-iron Dutch ovens are heavy and durable, retain heat well, and have tight-fitting lids that trap steam and moisture. Dutch ovens also traditionally have fairly low sides, so cooks can easily maneuver food inside the pots. Stockpots, in comparison, are generally lighter and have significantly taller sides. In practice, the differences are more subtle—especially when talking about lightweight Dutch ovens. We found that there’s no rhyme or reason to naming these pots; they’re often labeled as stockpots, casseroles, or Dutch ovens. When shopping for a lightweight Dutch oven, focus less on terminology and more on size and shape. Look for a wide cooking surface and low-enough sides (between 4 and 6 inches) to maneuver food easily.
America's Test Kitchen will not sell, rent, or disclose your email
address to third parties unless otherwise notified.
Your email address is required to identify you for free access to
content on the site. You will also receive free newsletters and
notification of America's Test Kitchen specials.
Leave a comment and join the conversation!