Our research revealed that the cast iron Dutch oven market falls into three pricing categories: the premium, French-made brands Staub and Le Creuset, which cost $200 or more; mid-tier models in the $100–150 range, usually made in China; and lower-cost brands that come in at under $100, also made in China. More than half of our testing field came from the last category, proving that there is some stiff competition for your Dutch oven dollar.
As for form, a few small details can make a big difference. Small pot handles can be difficult to grip securely, especially when you're using mitts or pot holders. The knob on the lid is similarly important. It should be durable and easy to grab, a basic fact some brands didn't seem to grasp . One maker went with a whimsical daisy-flower design for its knob, with pointy metal petals jutting out from all sides. Another pot had sharp corners that dug into our fingers and palms.
While our methods of measuring the temperature of the pots weren't perfect , they gave us a decent enough picture to confidently draw an interesting conclusion: There isn't a significant difference that sets one enameled cast iron Dutch oven apart from another in terms of thermal properties. They all heated and cooled in remarkably similar patterns and at remarkably similar rates. This is not the area where one pot will distinguish itself.
. This one dish tests Dutch ovens in a few key areas: searing meats and sautéing vegetables on the stovetop, then slow-cooking everything in a simmering broth in the oven.This is what you don't want: chicken that sticks so much it pulls apart when you flip it. Luckily, only one Dutch oven failed this test.
The rice for our jambalaya requires wet cooking—simmering the rice, meats, and vegetables in the cooking liquid—but it also tests how evenly the pots cook, since the goal is to have all the liquid absorbed by the rice by the time it's all done.
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