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Large Dutch Ovens

Published September 2018
More on the Best Dutch Ovens
We also tested and recommend the small and medium versions of these Dutch ovens, and tested the AmazonBasics Dutch Oven against our favorite Dutch ovens from Le Creuset and Cuisinart.

How we tested

Is there anything you can't do with a Dutch oven? We use these large, heavy-duty pots for boiling, searing, frying, braising, and baking food and for sous vide cooking. We turn them into smokers, steamers, coolers, and panini presses. They might just be the busiest pots in our kitchen.

Our longtime favorite, the Le Creuset 7¼ Quart Round Dutch Oven, works perfectly, but at $367.99, it costs a pretty penny. At the other end of the spectrum is a classic cast-iron model that costs seven times less—and there's a pot in every price bracket in between. So how much do you need to spend to get a Dutch oven that will last for years, is capable of cooking everything you throw at it, and makes said cooking as easy as possible?

To find out, we surveyed the options and chose 11 widely available Dutch ovens priced from $54.31 to $367.99, including the Le Creuset and our top inexpensive option, the Cuisinart Chef's Classic Enameled Cast Iron Covered Casserole ($83.70). Each held at least 6.5 quarts, a capacity that works well for all our recipes. We put them through a litany of tests, rating each pot on the quality of its food, how easy it was to use and clean, and how durable it was. At the end of testing—after a whole lot of cooking and eating—we concluded that all of these pots are capable of making good food, but some were much easier to use. Here's what mattered.

Material Differences

Lighter, thinner Dutch ovens tend to scorch food because the heat zips right through them. With that in mind, we focused on heavier ceramic and cast-iron models. The only ceramic model we tested weighed 9.75 pounds; the cast-iron pots ranged from 13.7 to 18.15 pounds. We had hoped that the ceramic might provide a lighter alternative to cast iron, but it proved too fragile for such a workhorse pot. We were nervous handling it, and the lid cracked when we firmly set it on the base from a mere 2 inches above. This left us with the cast-iron models and our next question: coated or uncoated?

All but one of the cast-iron pots were coated with enamel, a type of glass; we tested one uncoated Dutch oven from Lodge, the maker of our winning traditional cast-iron skillet. Like the skillet, it arrived fully seasoned but required extra care, as it has to be dried and oiled immediately after washing. This isn't particularly hard, but it was more work.

In the past, when we tested the uncoated Lodge Dutch oven, we found that food cooked in it sometimes tasted metallic. This time around, though, we were pleasantly surprised. Tasters didn't notice any off-flavors in the food, even after we simmered an acidic tomato sauce (acid can strip the pot's seasoning) and then cooked fairly neutral white rice and French fries. A representative from Lodge said that the company is constantly improving its equipment, so newer pots may have more-durable seasoning.

Seeing the Light: Interior Color Is Key

Like the uncoated model, four of the enameled Dutch ovens had dark interiors. This made it difficult to monitor browning and to see how dark our fond got as we seared beef. It also made it more challenging to use our remote thermometer, which we often clip onto our Dutch oven to track the temperature of oil while frying. Dark interiors prevented us from easily spotting the tip of the probe to ensure that it wasn't touching the pot, which can cause it to give a false reading. Overall, lighter interiors provided better visibility and were easier to cook in.

Broader Pots Are More Efficient

Some pots were tall and narrow; others were short and broad. We preferred those with generous cooking surfaces—at least 9 inches across. More usable surface area meant we could work faster, particularly when browning in batches. We also preferred low, straight sides, as tall or curved sides tended to partially block our view into the pot.

A Helping Handle

Because we prefer heavier Dutch ovens, handles are hugely important, particularly when the pot is weighed down with stew or quarts of frying oil. There were two handle styles in our lineup: flat and looped. The flat handles stuck out from the sides of the pot like tabs, the looped ones like semicircles. We much preferred the latter style because the loops allowed for a fuller, more secure grip; bigger loops were even better, especially when oven mitts were in the mix.

A Pot for Every Kitchen

In the end, we're able to recommend all but two models; however, the Le Creuset 7¼ Quart Round Dutch Oven ($367.99) is still the best. At 13.7 pounds, it was the lightest of the cast-iron models, yet it was still heavy enough to conduct heat well. With a broad, light-colored cooking surface; low, straight sides; and large looped handles, it was also exceptionally easy to use.

For a less expensive option, we again recommend the Cuisinart Chef's Classic Enameled Cast Iron Covered Casserole ($83.70) as our Best Buy. It's shaped very similarly to the Le Creuset, with a broad cooking surface and low, straight sides for maximum efficiency and easy maneuvering. It's 3 pounds heavier than our winner and has smaller handles, but it costs almost $300.00 less. Like most of the models in our lineup, both of these pots come with a limited lifetime warranty. But the Le Creuset held up better to the kind of everyday wear and tear not covered by the warranty; the rim and lid of the Cuisinart model chipped cosmetically during our durability tests, while our winner emerged from testing looking as good as new.


We tested 11 Dutch ovens, priced from $54.31 to $367.99: nine made from enamel-coated cast iron, one from uncoated cast iron, and another from ceramic. We used each to boil water, cook rice, braise beef, make French fries, bake bread, sear meatballs, and simmer the meatballs in tomato sauce. To test durability, we scrubbed each pot clean with an abrasive sponge 10 times, whacked the rim of each pot with a metal spoon 50 times, and firmly settled each lid onto the base 25 times. We measured and weighed each pot (total weight includes lid). Prices are what we paid online, and the pots are listed in order of preference.

Rating Criteria

Cooking: We boiled water, cooked rice, braised beef, fried French fries, seared meatballs, simmered sauce, and baked bread. All the pots we tested were able to make properly cooked food.

Ease of Use: We evaluated the pots on how easy they were to cook in, clean, and move around. Medium-weight pots with large, comfortable handles; broad, light-colored cooking surfaces; smooth lids; and low, straight sides rated highest.

Durability: We beat up the pots to make sure they could withstand years of heavy use. Those that didn't chip or crack rated highest.

The Results


Design Trifecta 360 Knife Block

Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.


Schmidt Brothers Downtown Block

This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.


Schmidt Brothers Midtown Block

This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.

Recommended with Reservations

Swissmar Bamboo Magnetic Knife Block

This small, scratch-resistant model had a stable, rubber-lined base and could hold all our knives, though the blade of the 12-inch slicing knife stuck out a bit. But inch-long gaps between its small magnets made coverage uneven and forced us to find the magnetic hot spots in order to secure the knives. Its acrylic guard made it safer to use but harder to insert knives and to clean.

Not Recommended

Messermeister Walnut Magnet Block

This handsome block was done in by its shape—a tippy, top-heavy quarter-circle that wasn’t tall or broad enough to keep the blades of three knives from poking out. It lacked a nonslip base, and its extra-strong magnets made it unnerving to attach or remove our heavy cleaver. Finally, it got a bit scratched after extensive use.


Epicurean Standing Knife Rack 12"

This magnetic block sheathed all our knives completely, though with a bit of crowding. But it was hard to insert each knife without hitting the block’s decorative slats on way down, and because the block was light and narrow, it wobbled when bumped. Worse, we couldn’t take it apart, so splatters that hit the interior were there to stay. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog.


Kapoosh Rondelle Knife Block

This model stabilized knives with a mass of stiff, spaghetti-like bristles that shed and nicked easily after extensive use, covering our knives with plastic debris. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. Finally, though the bristles could be removed and cleaned in the dishwasher, their nooks and crannies made this block hard to wash by hand.


Kuhn Rikon Vision Knife Block, Clear

This plastic block required us to aim each knife into the folds of an accordion-pleated insert that was removable for easy cleaning but got nicked easily with repeated use. Because we could only insert the knives vertically, longer knife blades stuck out; a cleaver was too wide to fit. The lightest model in our lineup, this block was dangerously top-heavy when loaded with knives.