Cookware & bakeware · Pot

Dutch oven / casserole pot

A heavy lidded pot, often cast iron, that goes from hob to oven for braises, stews and bread.

Useful to have · Used on the stovetop · 279 recipes

Photo: Kerri9494, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

A thick-walled, wide pot with two short handles and a tight, heavy lid. Most are cast iron, either bare or coated in enamel; the latter is often called a casserole pot or French oven. The heavy mass holds and spreads heat evenly, unlike a lighter stockpot.

What it’s for: Long, gentle cooking with moisture, after an initial browning, on the hob or in the oven.

How to use it

Heat oil in the pot on the hob and brown meat or vegetables in batches.
Add aromatics, then liquid, scraping up browned bits from the base.
Cover and simmer gently on the hob or transfer to a moderate oven.
For bread, preheat the empty pot in a hot oven, add the dough, cover, then uncover to brown the crust.

Good to know

Tasks: browning and braising meat, slow-cooking stews and curries, baking crusty bread, deep-frying, cooking beans, making soups
Cooking methods: Braised, Stewed, Slow-cooked, Simmered, Oven-baked, Roasted, Deep-fried, Boiled
Materials: enamelled cast iron, bare cast iron, ceramic, stainless steel
Care and cleaning: Let it cool before washing to avoid cracking enamel. Soak stuck food rather than using harsh scourers on enamel. Dry bare cast iron promptly and rub with a little oil.
Limitations: Heavy, slow to heat up and expensive; enamel can chip.

Safety

Very heavy when full; use two hands and oven gloves.
Handles and lid knob get as hot as the pot in the oven.
Check the lid knob's heat rating before very hot bread baking.

If you don’t have one

Slow cooker — For stews; brown the meat in a pan first.
Baking dish — With a foil cover, works for oven braises but not on the hob.
Pressure cooker — Faster braises and beans, with less browning control.

Equipment guide

How it works: Thick cast walls store a large amount of heat and release it slowly and evenly from all sides, not just the base. A heavy, tight lid traps steam, which condenses and drips back, so braises stay moist while the pot holds a steady temperature in the oven or on low heat. Its mass also helps it keep heat when food is added for browning.

Material	Good	Watch out
Enamelled cast iron	Heat retention of cast iron with a non-reactive glass surface that needs no seasoning; good for acidic braises.	Very heavy; enamel can chip or craze with thermal shock or metal utensils; light interiors stain.
Cast iron (bare, seasoned)	Very high heat capacity, so it holds temperature when cold food goes in; excellent for searing; oven-safe; lasts generations.	Heavy and slow to heat; heats unevenly on small burners; needs seasoning and drying; long simmering of acidic sauces can strip seasoning and give a metallic taste.
Clad stainless steel	Lighter, heats faster, non-reactive.	Less heat storage, so less even in the oven.
Ceramic or stoneware	Holds heat and cooks gently and evenly; non-reactive; attractive for serving.	Heavy, slow to heat, can crack with thermal shock; glazes vary in quality.

Round: Fits round burners; good for stews and bread baking.
Oval: Holds whole chickens and joints.
Shallow braiser: Wide base for browning and shallow braising.

Buying guidance

Starting out: A round 4.5–5.5 litre enamelled cast-iron pot serves 4–6 and also bakes a loaf.

Keen cook: Add an oval or a shallow braiser if you cook joints or large batches.

Professional: Kitchens use larger rondeaux and braising pans; the principle is the same.