We found the six best Dutch ovens by searing, braising, simmering, and deep-frying and testing their durability.
If there’s one piece of cookware everyone should have, it’s a Dutch oven. This is the original do-it-all pot, without gimmick or jest. It sears, braises, stews, and fries, and you can even use it to bake a crusty loaf. It’s the Toyota Prius of pots: It’s low maintenance, gets great mileage, and can last forever.. It’s a wide, tall pot with a knobbed lid and the whole thing is made of enameled cast iron.
Handles and weight were two such factors, as previously discussed, as was durability: Only a handful of Dutch ovens didn’t chip when I clanked a soup spoon against their rims. While I admit this test wasn’t as comprehensive as years of use, it did give a good indication of longevity. If a pot chipped when pitted against a metal spoon, I didn’t have high hopes for its future.
The Staub is a squat, wide Dutch oven that sears incredibly well. The lid features three small bumps around the rim that allow steam through, resulting in perfectly reduced braises. Its tough enamel stood up to my durability tests, and the Staub I’ve owned and used weekly for three years is still spotless.The handles are on the small side, and the interior enamel is black, which makes it difficult to see the fond develop.
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