Dutch ovens come in a variety of shapes and sizes to suit different cooking needs. The most common shapes are round, oval, and rectangular. Let’s take a closer look at each shape and its best uses.
Round Dutch Ovens
Round Dutch ovens are the most popular and versatile shape. They come in a range of sizes from small 1-2 quart pans to large 7-8 quart pots. The rounded sides promote even heat distribution, making them excellent for simmering soups and stews, braising meats, baking breads, and cooking chili or pasta sauce.
Round Dutch ovens with shorter sides work well for cooking foods that need more surface area exposure like frittatas or cobblers. Taller sides are better for deep dish cooking and holding moisture. Many cooks prefer taller rounds for cooking roasts, whole chickens, or stews.
Another advantage of round Dutch ovens is you can use them as a makeshift grill or griddle when turned upside down. The flat bottom makes a nice surface for cooking over a campfire or in the oven when you don’t have a skillet.
Best Uses for Round Dutch Ovens
- Chili, stews, and braised meats
- Soups and stocks
- Breads and baked goods
- Roasting poultry or meat
- Simmering rice and grains
- Cooking pasta sauce or polenta
- Cobblers, crisps, and pan desserts
Oval Dutch Ovens
Oval Dutch ovens offer more room than round pots for cooking large roasts, whole chickens, or other oversized foods. The oval shape can accommodate up to 25% more food than a round pot of the same volume.
Ovals are great for slow cooking big cuts of meat like pork shoulder or beef brisket. They also excel at oven braises and stews. You can brown meat nicely on the stovetop then transfer the entire pot to the oven.
On the downside, oval Dutch ovens may cook a little less evenly than rounds since the walls are closer to the food on the short sides. You’ll need to rotate the pot during cooking to prevent hot spots.
Best Uses for Oval Dutch Ovens
- Pot roasts and other large braised meats
- Whole chickens or turkeys
- Stews and oven braises
- Chili and stews for a crowd
Rectangular Dutch Ovens
Rectangular Dutch ovens offer a large cooking surface just like oval pots, but with more vertical walls. This makes them excellent for baking bread, cobblers, or even cakes that need rising room.
The higher straight sides lend themselves to layered dishes like lasagna, stuffed veggies, or stratas. You can make one-pot meals by browning ground meat on the stovetop then adding layers of sauce, pasta, and cheese.
Rectangular pots retain heat well for simmering sauces or gravy. Their larger surface area also sears meat nicely before braising. Make sure to preheat gradually to prevent hot spots on the thinner walls.
Best Uses for Rectangular Dutch Ovens
- Baking breads, cobblers, and layered desserts
- Lasagna and other layered casserole dishes
- Simmering large amounts of sauce or gravy
- Browning or searing meats before braising
Choosing the Right Size Dutch Oven
Dutch ovens range in size from 1 quart up to 13 quarts or larger. The right size for you depends on how much you typically cook.
Here are some common Dutch oven sizes and what they work best for:
| Dutch Oven Size | Best Uses |
|---|---|
| Small (1-3 quart) | Cooking side dishes, sautéing vegetables, making dips and sauces |
| Medium (4-5 quart) | Cooking 2-4 servings of soups, stews, chili, etc. |
| Large (6-9 quart) | Cooking for 4-6 people or making large batches to freeze |
| Extra Large (10+ quart) | Cooking for large groups, roasting large meats, making huge batches |
Those who cook for just 1-2 people will want a 3-4 quart pot for everyday use. Bigger families will prefer 6+ quart Dutch ovens for feeding 4 or more. Extra large 10+ quart pots work well for camping, potlucks, or big batch cooking.
Choosing a Material
Dutch ovens are commonly made from cast iron, stainless steel, or enameled cast iron. Each material has advantages and disadvantages.
Cast Iron
Traditional cast iron Dutch ovens retain heat extremely well for slow, even cooking. However, they’re quite heavy and require seasoning to prevent rusting. Cast iron also reacts with acidic foods.
Stainless Steel
Stainless steel Dutch ovens are lighter weight and don’t require seasoning. However, they don’t retain or conduct heat as evenly as cast iron. Stainless is reactive with alkaline foods.
Enameled Cast Iron
Enameled cast iron Dutch ovens combine the heat properties of cast iron with a protective enamel coating that prevents rust and reactivity. However, the enamel may chip over time with rough handling.
Helpful Features to Look For
Here are some useful Dutch oven features to consider when selecting a model:
- Lid knob: Look for a large, oven-safe lid knob. Silicone coated knobs withstand oven temperatures.
- Handles: Pot handles should be wide and oven-safe. Loop handles allow using a hook for lifting.
- Tight-fitting lid: A heavy, tight lid seals in moisture and heat for braising.
- Flat bottom: A flat bottom allows even browning and searing on the stovetop.
- Legs or spikes: Built-in legs let air circulate under the pot instead of trapping heat.
- Coating: A matte black enamel or seasoning coating prevents corrosion and sticks.
Tips for Using a Dutch Oven
Follow these tips to get the most out of your Dutch oven:
- Season cast iron or bare metal pots before first use to create a natural non-stick layer.
- Preheat the Dutch oven gradually to prevent thermal shock and warping.
- Use oil to brown meat before braising for extra flavor.
- Layer vegetables on bottom to prevent scorching when making stews or chili.
- Cook liquid-based dishes like soups at lower temps (250-350 F) to prevent boiling over.
- Allow extra time when adapting conventional recipes to allow for slower Dutch oven cooking.
- Let temperature fluctuate as little as possible by keeping the lid on while cooking.
Cleaning and Care
Proper cleaning and storage keeps your Dutch oven looking and functioning its best for years to come.
- Handwash enameled Dutch ovens to prevent chipping the enamel.
- Use a plastic scraper to gently remove stuck-on food debris after cooking.
- Season cast iron pots regularly to maintain the protective layer.
- Dry thoroughly after washing to prevent rusting.
- Never use soap on bare cast iron surfaces.
- Store with the lid off in a dry location.
Conclusion
With their thicker walls and tighter fitting lids compared to regular pots, Dutch ovens excel at braising, stewing, baking, and roasting. Choose from round, oval, or rectangular shapes depending on what you like to cook most. Look for sized from 4-6 quarts for everyday home cooking for a family, or go larger if you cook for crowds. While traditional cast iron maintains heat the best, enameled and stainless steel Dutch ovens are lower maintenance options.