5 Best Dutch Ovens for Soup Season, Tested and Reviewed

Prices are correct at the time of publication.

A beloved culinary heirloom, Le Creuset is the gold standard of Dutch ovens. I still use the one I borrowed from my parents’ kitchen 20 years ago, after who knows how many years it was used to make beef stroganoff and daytime bolognese in our family. The enamel interior shows a few signs of wear over time, but this only adds to the pot’s vintage charm.

Le Creuset lids have raised ridges that act as condensation points, creating what Le Creuset calls a “self-basting” effect, which makes the lid look more like a turkey than what it actually is – a clever way to keep moisture inside and move. around to ensure food cooked in Dutch ovens remains tender and juicy. It’s also one of the lightest enameled cast iron Dutch ovens on the market, weighing in at 9.6 pounds, which I personally find to be a nice feature, if not a major issue. Enameled cast iron is easy to clean, but Le Creuset says a Dutch oven is dishwasher safe, although I would never do that. (For stuck-on stains, I bring some water and baking soda to a boil and then rub them with a kitchen stick.)

Pros: Timeless classic quality; Enameled cast iron heats up quickly and provides a good and uniform firing.

Cons: At almost $400, this makes it a significant investment.