A heavyweight Dutch oven is a piece of equipment you’ll have for years. We’ve run extensive tests on Dutch ovens in the test kitchen, and our preferences are clear: Look for a heavy enameled cast-iron pot with a tight-fitting lid. Too-narrow pots make browning a chore, so we prefer Dutch ovens that are at least 8 inches wide and can hold 6 quarts or more. Dark-colored interiors made it hard to monitor browning, so we stick to pots with light interiors. READ THE ARTICLE
For all their good qualities, Dutch ovens are also heavy and cumbersome, and can intimidate the inexperienced. To get the most out of your Dutch oven cooking—and understand how useful a pot it is—you’ll want to follow the following six tips. READ THE ARTICLE
The pride of every kitchen, the Dutch oven is on every gift registry and in every well-stocked cabinet (if it ever sees a day when it’s not in use). A good Dutch oven is a kitchen essential, heavy and thick enough to conduct and retain heat and deep enough to handle large cuts of meat and quarts of cooking liquid. While a Dutch oven is ideal for braises, stews, and chilis, you can ask it to do much more. READ THE ARTICLE
What's more appealing than a hearty meal prepared using just one cooking vessel? This modern collection of 138 recipes takes the fuss out of making dinner, any day of the week.