What is a good cheap Dutch oven?

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We have conducted multiple tests focusing on 29 Dutch ovens, both in our official testing lab and in the homes of our experienced product testers. The list below is a collection of items that stood out among the others.

Dutch ovens hold a large amount of heat extremely well, making them ideal for the low, slow cooking necessary to tenderize meat and vegetables. They also create the perfect internal environment for baking some of the best artisan-style bread . If these aren't reasons enough to buy one, a good Dutch oven can also last several years. But with all the models available on the market, how's one to choose?

The Dutch oven is an indispensable piece of cookware in any kitchen&#;and for good reason. This deep, lidded pot made of heavy cast iron can do just about anything: from braising meats to baking bread to simmering stews .

One thing to note is that this is undeniably better for outdoor cooking. While this is oven-safe, it might be awkward to place inside of one due to the legs. It might work on a gas cooktop, depending on your stove grates, but it is not recommended for an electric or induction cooktop.

This 6-quart Dutch oven is a truly versatile piece of cookware&#;you can also flip the lid over to use it as a skillet or griddle. In fact, we did just that, warming up tortillas and frying eggs directly on the lid for a perfect outdoor breakfast. Don't be nervous if you're not well-versed in using coals to set the temperature&#;neither were we&#;as this comes with a guide with charcoal distribution guidelines. Once we got the hang of where to place coals, we were able to whip up shakshuka and cheesy enchiladas with ease.

Heading for the great outdoors? This camp-style uncoated cast-iron Dutch oven will help you cook up anything your nature-loving heart desires. It's designed with feet to raise it over hot coals, plus you can place coals atop the flat, tight-fitting lid for even heating inside. Best of all, this arrives pre-seasoned, so you can pack it for your trip as soon as it arrives, but the coating will improve with additional seasoning and use.

This Dutch oven can be easily cleaned by hand or sent through the dishwasher. Emile Henry backs this with a 10-year warranty should it have any production or quality defects.

When choosing a ceramic Dutch oven, it's important to note that it will inevitably perform very differently from cast iron versions, simply due to its materials. We tested the 7.5-quart Emile Henry model and found that it does not heat as evenly as cast iron, resulting in hotter outer edges and a slightly cooler surface towards the center. That being said, we were still able to create browned chicken thighs and evenly cooked rice with little trouble. We also noted it is much more susceptible to breakage&#;handle it with care, since one drop or heavy impact can potentially crack it and render it useless.

If you're searching for a Dutch oven that isn't so heavy, you may want to opt for a ceramic version. Made of high-fired Burgundian clay, this model by Emile Henry can handle temperatures up to 930 degrees and can go nearly anywhere a cast iron Dutch oven can go. Use it on the stovetop, on a grill, or in the oven&#;it can even be used in the microwave (it doesn't work with induction, though). The glaze&#;not enamel&#;is scratch-resistant and you'll find drip points inside the lid to keep your food from drying out.

Marquette Castings designed this with extra-large loop handles for an easy grip, even when wearing your favorite oven mitts. Available separately is a carrying bag that makes it easy to bring a hot pot&#;even directly from the oven&#;to a potluck or party.

But of course, a good Dutch oven can be used in a multitude of ways, so we tested this model with non-bread tasks. It has a generously sized cooking surface where we were able to sear chicken without sticking. We did find that browning results weren't as even as with other models we tested, but it did cook rice perfectly with no sticking or scorching. The white interior makes it easier to monitor the browning process and see the fond (aka the caramelized brown bits) develop in the bottom of the pot. During our durability tests, we noticed a little bit of chipping of the external paint after impact, but that won't affect its usability.

This enameled cast-iron Dutch oven has features we like for baking bread&#;a metal knob that won&#;t be bothered by oven heat, a wide flat bottom for a good crust, and the ability to withstand heat over 500 degrees Fahrenheit. With all that, it still has an affordable price tag that leaves some money to pay for fancy flours, add-ins, and tasty toppings.

To preserve the enamel, the pot needs to be hand-washed, and it also needs to be dried immediately. At least, the lid needs to be dried immediately. We noticed a circular rust ring on the countertop after leaving the lid on it for a few hours post-washing.

We also used the pot for making crusty loaves of bread. It was challenging to place dough directly in the Perfect Pot, but, when used as a part of a makeshift bread oven with the Our Place grill pan , it was much easier to load up the dough due to the pan&#;s low height. The bread baked beautifully though, whichever way we made it.

We love to test any Dutch oven by making a batch of caramelized onions to check whether we can get any solid caramelization without using a cartouche (a lid made of parchment paper). Not only did this pot make an impressive batch, it was also great for browning meat and chicken, with all our tests displaying even heat distribution. The interior of the lid is spiked, which enables the steam to turn into condensation and keep your food moist. We found it was not necessary to stir food often when the lid was on because of the retained moisture. Plus, the cast iron held onto the heat, and kept food warm for at least an hour after cooking.

The Our Place enamel-coated cast-iron Perfect Pot is ready to use as soon as it arrives, of course, after a quick scrub with soap and water. With a 5.5-quart capacity, the pot is a good size to cook meals for the family but it's not so big that it becomes cumbersome to use.

We didn't notice any markings or damage with use, though enamel always has the potential to crack or chip on impact. While the price point on this model is on the high side, its performance and durability live up to what you'd expect for a Dutch oven of this caliber. Additionally, the lid is oven-safe to 500 degrees Fahrenheit, while the pot can handle up to 900 degrees. It's easy to clean&#;though the dark interior requires that you inspect it closely to ensure it's free of debris&#;and promises decades, if not a lifetime, of use.

We found it to be jaw-droppingly good at everything it does, and especially love its performance as a bread baking chamber and vessel for cooking beans and stews. Our tests showed even, deep brown caramelization when searing chicken thighs, demonstrating even heat distribution and no hot spots. Rice cooked perfectly, just shy of al dente, and it didn't stick or burn when left to steam with the lid closed. (Note: We tested the Staub 5.5-quart round cocotte , which is made nearly identically to the 6-quart shallow cocotte in materials and construction.)

This Staub cocotte is wider and slightly shallower than other pots of the same size, while still holding a generous amount of food. It also has a black interior that is less likely to show food stains. The heavy lid keeps the vessel well-sealed, and nubs on the interior of the lid send moisture raining down on the food for self-basting.

It was hard to find any major flaws with this oven. Like many enameled versions, using a metal utensil may leave scratches on the inner enamel, and you'll have to be careful not to crack the outer coating with rough handling. The manufacturer highly recommends hand washing it to clean, which is pretty easy.

We were able to achieve consistent and even browning with a nice crust on chicken thighs, though we did find the cooking surface to be on the small side&#;not a deal-breaker if you're okay with browning in batches. When it came to cooking rice, it didn't stick or burn when left to simmer and steam, and all liquid was completely absorbed.

For a budget pick, this 5-quart model by Crock Pot performs well above its modest price point. The cast iron build gives the oven heft so it doesn't move on the stovetop and also offers even heat distribution and retention. The lid's texture gives it a self-basting feature, allowing condensation to collect and redistribute itself over whatever is cooking so it doesn't dry out. Oversized handles make it easy to grab with pot holders on, and the metal knob and Dutch oven are oven-safe to 500 degrees.

The downside of the skillet feature is that the lid doesn&#;t have a top handle for lifting, and the handles do get very hot when in use. Raw cast-iron cookware is safe for use at any oven temperature as well as on an outdoor grill or campfire. At super-high temperatures, the seasoning can burn off, but it won&#;t hurt the cookware, you would just need to season it again. This would make a great, affordable gift for a cook of any skill level as it is easy to use and will last for years to come.

We tested the 7-quart model of this pan and found that it worked beautifully to brown chicken, with crisp edges and very minimal sticking. Cooking rice also turned out great, with no sticking or hot spots detected. We also noted that it can be used with metal utensils and stand up to fairly rough handling without any sign of damage&#;it's a piece that can certainly be handed down well into the future.

This raw cast-iron Dutch oven comes pre-seasoned to give you a head start on getting a perfectly nonstick pot. But that&#;s not the best part: the lid of this Dutch oven doubles as a skillet with two side handles, so you get two pots in one for an incredibly low price. You'll be able to simmer your soup in the pot and make cornbread in the skillet at the same time. We found the skillet also worked wonderfully to do double batches at once, like when browning meat. Once we did an extra round of seasoning, even cinnamon rolls came right out without leaving a crumb behind.

This Le Creuset pot is an all-time favorite but, like all of its cookware, comes with a steep price point. If you are looking for a larger size or prefer an oval shape, Le Creuset has those as well. The Le Creuset Dutch ovens come in a wide variety of colors to coordinate with anyone&#;s kitchen décor but be on the lookout for new and seasonal releases. While Le Creuset's Dutch ovens are oven safe to 500 degrees, its black phenolic knobs are not. If you need to cook at an even higher temperature, you can buy a replacement metal knob.

We found that the enameled surface sustained a little bit of crazing&#;a network of fine lines or cracks that might appear&#;with repeated impact with metal utensils. But, it's good to note that this is a common occurrence with enameled cast iron, and typically doesn't impact its performance. Cleaning this Dutch oven by hand is easy, but it is also dishwasher safe.

The Le Creuset Dutch oven exceeded our expectations in terms of heat distribution and retention&#;the pot&#;s high sides and heat-conducting properties made evenly browning a whole chicken a cinch. We also tested the 7.5-quart model , which (aside from its larger size) shares all the same attributes as this 5.5-quart version. During testing, we found that the thick cast iron base took a few minutes to heat up, but once it did, it stayed hot. Plus, our tests further confirmed its excellent performance&#;on the stove, chicken thighs browned evenly and released easily, and food that spent a bit of time in the oven didn't stick either.

Overall, we were pleasantly surprised that this model performed just as well as its more expensive competitors. It can be used on any cooktop, including gas, electric, or induction, but it shouldn&#;t be used on outdoor grills or over campfires. While handwashing is recommended, it can be washed in a dishwasher.

The pot is oven-safe to 500 degrees Fahrenheit for baking or broiling and the different size options hold anywhere from 1.5 to 3, 4.5, 6, or 7.5 quarts. We've tested multiple of these and found the tight-fitting lid helped retain moisture during cooking. We also gave the Lodge high marks for how well it distributed and retained heat. After cooking a pot full of chicken tagine, the Lodge pot stayed hot for hours. We also noted that whether we browned chicken thighs or cooked onions with spices, any stuck-on bits loosened easily with a little bit of liquid.

This porcelain-enameled cast-iron Dutch oven from Lodge comes in a variety of exterior colors, with a cream-colored interior for excellent visibility, similar to many higher-end versions. Due to the double layer of enamel coating inside and out, this can be used for marinating, cooking, storing, and serving. In addition to the colorful enamel, the modern design gives you wider handles, which make it easier to grip when you have oven mitts on. This is helpful as it is heavy.

Final Verdict

Our top choice is the Lodge Enameled Cast Iron Dutch Oven because everyday cooks can still enjoy a highly functional, versatile pot; plus, it's easy to clean. If you're looking for a future heirloom, we love the Le Creuset Enameled Cast Iron 5.5-Quart Round Dutch Oven.

Other Options We Tested

• Great Jones The Dutchess: A previous version of this roundup included the oval-shaped model called The Dutchess by Great Jones. We noticed some hot spots when using this Dutch oven on the stove due to its long shape, despite the fact that cast iron should distribute heat fairly evenly. Another concern was that the stylish copper loop handle proved difficult to grab when wearing oven mitts, creating a slightly precarious situation when checking on a braise. Though it's reasonably priced and certainly very attractive, ultimately, we found that there are better options available.
• Amazon Basics 6-Quart Enameled Cast Iron Dutch Oven: This popular budget option performed well, but our Lab tests made us question its durability in the long run. We noticed some minor cosmetic scratches after cooking with metal utensils, so we caution buyers to use a wooden spoon whenever possible.
• Denby Natural Canvas Cast Iron: This seemed like a great, budget-friendly model for beginners, but our Lab tests found a few pain points. It's got a pretty small cooking surface, so you'd have to batch-cook large amounts of proteins. We also noticed some durability issues with the enamel&#;while it doesn't affect the oven's functionality, we feel there are better options out there at a similar price point.

What to Look For When Buying a Dutch Oven

Material

Dutch ovens are most often made of cast iron, whether enameled or not. But you can also find these pots in ceramic, stainless steel, and aluminum varieties. As we'll discuss later, the material impacts everything from heating capacity and reactivity to durability, weight, and maintenance.

Size

Dutch ovens can be found in sizes as small as 1/4-quart (perfect for individual servings of French onion soup or cobbler) and as large as 13-quart, great for large batches of chili or braising pork belly for a crowd. For most households, a 5- to 7-quart is the most popular: it&#;s large enough to hold a whole chicken or bake a 2-pound loaf of bread, and depending on what you're cooking, it can easily feed a family of four with leftovers. When selecting the size for your oven, it&#;s better to have one that&#;s too big rather than too small. It&#;s much easier to cook a small amount in a big pot than to have a smaller pot filled to the brim. Also, consider that a Dutch oven can be quite bulky; you will want to make sure you have adequate storage space for whatever size you choose. 

Shape

The two most common shapes for Dutch ovens are round and oval. Round is the most popular shape: it sits well on a single burner for even heating, is often deeper, and the shape also lends itself well to smooth stirring. An oval-shaped oven is usually shallower and wider than round versions; it's ideal for cooking longer cuts of meat in the oven. On the stovetop, an oval shape doesn&#;t distribute heat as evenly as round ovens, but you&#;ll barely notice a difference if you preheat it in the oven before use. 

Features

A Dutch oven&#;s lid and handle design are very important. First, well-fitting lids will help keep meats from drying out and keep stews and sauces from evaporating too quickly. Most ovens will come with a lid in the same material as the rest of the vessel, but you may find a Dutch oven with a tempered glass lid that allows you to visually monitor your food. The shape of the lid is a matter of preference; domed lids with smooth interiors will send moisture back down the sides of the oven, while flatter lids with bumps or ridges on the inside offer a self-basting feature by redirecting any condensation directly down into the pot. 

While Dutch ovens are typically oven-proof, the lid&#;s handle, or knob, may have a heat threshold below 400 degrees Fahrenheit (like Le Creuset&#;s classic black polymer knob). These non-metal knobs that are heated beyond their limit will crack and make a hot lid difficult to remove. You can buy an oven-proof replacement knob in stainless steel and switch them out yourself, or simply select a model that already has a metal knob or handle that can withstand higher temperatures.

Since the entire Dutch oven will heat up when it is in use, it&#;s important that the handles are easy to hold without the risk of getting burned. Loop handles on the sides of the vessel should be wide enough to hold even while wearing potholders, and secure enough that they won&#;t crack or bend when carrying a heavy pot filled with soup or braised meat. Camping-style ovens will often use a wire bail handle, useful for hanging over an open fire or lifting to turn and adjust atop hot coals. Ensure that the wire handle is made of galvanized tempered steel and is sturdy enough to carry the weight of the pot and its contents without breaking.

Heating Capacity

Traditional uncoated cast iron ovens are built to withstand use on any cooktop, as well as an open flame. Bare cast iron can typically handle over 500 degrees Fahrenheit; high-fired ceramic is rated to about 500 degrees Fahrenheit; enameled cast iron can be heated to around 450 degrees Fahrenheit before it could start to damage the enamel coating. Stainless steel and cast aluminum should be used at medium and lower temperatures. Always refer to the manufacturer&#;s guide for your Dutch oven&#;s specific maximum heat limit.

Maintenance

Dutch ovens are usually constructed of thick metal and hold up well to daily use, but they are not completely impervious to damage. Taking proper care of your cocotte will help preserve the longevity of this essential piece of cookware.

If your oven is made of bare cast iron, you will need to maintain its seasoning in order to protect it from rust and corrosion and to keep its nonstick properties. Be sure to scrub any food particles away without any additional cleaning agents, as soaps and detergents will remove any existing seasoning. Once the surface is smooth and free of any debris, wipe it clean, and lightly oil the inside of the vessel. You will want to heat the Dutch oven on high (about 400 to 500 degrees Fahrenheit) to reseason the pan, let it cool, and then put it away for future use.

Enameled cast iron pieces do not need the same care; the enamel coating will serve as its seasoning, giving it a rust-resistant, nonstick finish. Lighter-colored enamel may show some staining after simmering dark sauces, but it can usually be removed with a light scrub with a non-abrasive scouring pad. For stubborn stains, either use a 1:2 paste of vinegar and baking soda or Bar Keepers Friend. Enameled cast iron pieces can also be put into the dishwasher for easy cleaning.

The care for cast aluminum, stainless steel, and ceramic cookware is similar. For cast aluminum and stainless steel, you will want to let the vessel cool completely before coming into contact with cool water to avoid thermal shock. All three of these can be scrubbed with a nylon scouring pad and dish soap, or put into the dishwasher for cleaning (unless the manufacturer says otherwise). 

Warranty

Many major manufacturers offer some warranty against defects in material and workmanship. Le Creuset and Lodge offer a limited lifetime warranty, with other brands like Emile Henry and Staub giving anywhere from a 10- to 30-year warranty. These guarantees may exclude damage arising from improper use, thermal shocks, drops, or normal wear and tear, and can also be void if used in a commercial kitchen. Before you buy, be sure to check on the manufacturer&#;s terms and warranty coverage to make sure it&#;s what you need.

Types of Dutch Ovens

Cast Iron

This is the material of choice for the top-rated Dutch oven brands, due to its ability to retain and distribute heat. Not only is cast iron highly durable, but it is also suitable for use on almost any cooktop (including induction), and directly over open fires such as atop a barbecue grill or over a campfire. Each time you use a cast iron pot, you continue to season it, improving its surface. However, it is not ideal for acidic dishes, since acids can react badly with the pan&#;s material and can sometimes cause "off" flavors. Bare cast iron pots require some maintenance: they need to be hand-washed without detergents (which can remove the seasoning) and re-oiled before storing. With proper care, these pots can last virtually forever. 

Enameled Cast Iron

For more information, please visit Round Enamel Cast Iron Dutch Oven.

This is a very popular material for Dutch ovens, bringing an element of rustic European design to your kitchen. These ovens are made of cast iron that has a glass-like enamel coating bonded to the metal, which helps to prevent rusting and also eliminates the need for seasoning its surface. This material is ideal for all types of food because it is non-reactive, unlike bare cast iron. This type of cookware is also suitable for a variety of cooktops, including induction. Lighter enameled interiors are more prone to visible stains, but these can be removed with a non-abrasive cleaner like Bar Keepers Friend, as well as gentle scrubbing. 

Ceramic

This type of cookware tends to be more affordable than enameled cast iron but boasts a similarly pleasing aesthetic for your kitchen. Made of high-fired clay, these pieces are also PFOA- and PTFE-free, non-reactive, and resistant to thermal shock. However, they are more prone to chipping and breakage than cast iron ovens. Look for a ceramic Dutch oven that is suitable for use on the stove (with an induction disc if you need it), because not all ceramic cookware is designed to withstand direct heat. The gentle heating properties of ceramic make it ideal for slow cooking and enhancing flavor. Most ceramic Dutch ovens are oven-safe up to about 500 degrees and simple to clean by handwashing or placing into the dishwasher. 

Stainless Steel

While traditional Dutch ovens are made of cast iron, there are also Dutch oven-shaped vessels made of stainless steel, a durable, non-reactive material that is commonly used for cookware. Well-constructed stainless steel Dutch ovens stand up well to daily use and are easy to maintain. However, they will not hold heat as well as their cast iron counterparts. Regardless, these pots are ideal for someone who doesn&#;t want to deal with lifting heavy cookware in and out of storage or from the stove to the oven. 

Cast Aluminum

This is another excellent option for a Dutch oven that is lighter than cast iron. These ovens are made by casting molten aluminum in a mold, creating a hard and durable oven that is non-reactive and less susceptible to warping or damage. Cast aluminum also can be used on electric and gas stovetops and in the oven, has better heat conductivity than stainless steel, and is naturally nonstick. This material is generally very low-maintenance because it can be soaked and washed in the dishwasher and doesn&#;t need to be seasoned to maintain its surface.

Brands

Le Creuset

Likely the most iconic Dutch oven brand, Le Creuset was founded in in northern France by two Belgian industrialists who combined their casting and enameling skills to create the signature Le Creuset cocotte. The brand currently manufactures enameled cast iron braisers, grill pans, and skillets in a variety of colors, and has also expanded its product offerings with stainless steel cookware and stoneware casseroles. Le Creuset cocottes are still made in France today and are often considered heritage pieces that can be handed down through generations because of their superior durability.

Staub

This brand is a premium enameled cast iron cookware manufacturer founded in Alsace, France. Its signature French-made cocotte is made of cast iron and double-glazed with durable enamel, making it rust-proof and easy to clean. Staub&#;s design includes a flat lid featuring nubs on the interior that allow condensation to form and drip down to baste whatever is cooking in the pot. Staub also produces a variety of ceramic bowls, baking dishes, and oven-only cocottes in addition to an extensive line of enameled and non-enameled cast iron pieces.

Lodge

As the oldest and longest-running cast iron manufacturer in the U.S., Lodge has built a solid reputation for its uncoated cast iron skillets but it also manufactures griddles, grill pans, woks, and more. Its uncoated Dutch ovens are perfect for stovetop or camping use and are very affordable and long-lasting. Like other companies, Lodge has expanded its product lines and now also sells enameled cast iron cookware. While the uncoated cast iron pans are manufactured in the U.S., its other products may be manufactured elsewhere.

IMUSA

Founded in Colombia, IMUSA is the leading supplier of Latin cookware across South, Central, and most recently North America, primarily to prepare Hispanic foods. The company&#;s biggest seller is the caldero ("cauldron" in English), a cast-aluminum Dutch oven that serves as an all-purpose pot for making rice, soups, and stews, and braising meats. Its line of kitchen goods also includes stainless steel, ceramic, cast iron, and carbon steel cookware, as well as an array of kitchen gadgets and small appliances at a very affordable price point. 

Emile Henry

This French-based company has been making fine ceramic ovenware and bakeware since . Its Dutch ovens are made from Burgundian clay, which gradually and evenly distributes heat to the center of the cooking vessel. The Flame ceramic pieces (which include Dutch ovens, tagines, bread pots, fondue pots, and more) are glazed and high-fired, do not contain lead or cadmium, and can go from the freezer to the microwave or oven without risk of thermal shock. The Dutch oven can also be used on all stovetops&#;including induction ranges, thanks to an induction disc&#;as well as directly on the barbecue grill. 

FAQs

How do you use a Dutch oven?

Dutch ovens are prized for their versatility, so your options are pretty wide. You can use most Dutch ovens right on the stove, in the oven, and (depending on their finish) over open fires and atop barbecue grills.

What can you make in a Dutch oven?

Since Dutch ovens have the ability to maintain even heat for a long amount of time, they're ideal for cooking long-simmering stews, soups, braised meats, and even acting as a baking chamber for bread. If you're just getting started, try your hand at this impressive yet easy recipe for beef bourguignon or a classic pot roast. If you've never baked bread in your Dutch oven before, try this no-knead loaf (just be sure your vessel's heat threshold is high enough).

What size Dutch oven is best for making bread?

Dutch ovens between 5 and 7.5 quarts should be enough for a standard single loaf recipe.

Can you boil water in a Dutch oven?

Yes. Cast iron does heat up slowly, so it may not come to a boil as quickly as it would in an aluminum or stainless steel pan, but it can be done.

Can you deep fry in a Dutch oven?

Yes. Thanks to cast iron's ability to hold a constant temperature, plus the depth of the Dutch oven silhouette, it's an excellent vessel for deep frying.

Why use a Dutch oven over other cookware?

One word: versatility. It lends itself well to a variety of cooking styles and can go from stovetop to oven with ease. Its durable construction will help it stand up to frequent use, and most Dutch ovens are attractive enough to act as a serving dish, too, adding a touch of rustic elegance to the table.

Can you put a Dutch oven in the dishwasher?

It depends. Most enameled cast iron-type ovens can go into the dishwasher, but because they tend to take up a lot of space, you might find it easier to hand wash them instead. Non-enameled (aka "raw" or "bare") cast iron should not be put into the dishwasher, as the water and detergent will strip away its seasoning. For more details on caring for raw cast iron, check out this guide.

Can you put a cold Dutch oven in the oven?

Rapid changes in heat can potentially damage cast iron, causing it to crack. If your Dutch oven is cold (as in, it was in the refrigerator), you will want to let it come to room temperature or gently heat it up on the stove before putting it in a hot oven. You can put a cold/room temperature Dutch oven into a cold oven and let them preheat at the same time.

Why Trust The Spruce Eats?

From baking pans, iron skillets, and griddles, to the Lodge Cast Iron Double Dutch Oven she tested for this roundup, Donna Currie knows a good cast iron product when she sees one. The Spruce Eats writer is a self-proclaimed lover of all things cast iron: "I&#;ve had cast-iron skillets knocking around in my kitchen for decades, acquiring seasoning and becoming beautifully nonstick," she says.

This piece was updated with Lab testing and more insights by Bernadette Machard de Gramont, an LA-based writer who specializes in global food and wine content. She researches and tests a variety of cookware, bakeware, and wine tools, and interviews field experts for their insight.

If you&#;ve already read my guides to purchasing cookware, you know that I consider an enamelled cast-iron Dutch oven to be an essential tool in every home cook&#;s kitchen. These pots are suited for stovetop and oven cooking, making them versatile and practical. You can do everything from boil, sear, fry, roast, braise and bake in them. They&#;re also great for soups!

You may also know that I strongly believe that you typically get what you pay for. Quality often comes at a price and my favourite Staub Cocottes are a perfect example of that.

I may, however, have spoken too soon! Thanks to the powers of the internet and a growing trend in direct-to-consumer shopping, quality cookware has become more affordable than ever before.

New brands are popping up like mushrooms and some are doing a great job of pushing the envelope when it comes to making quality cookware for less. One such brand is Milo, and they just might be producing the best Dutch oven under $100.

Milo produces and sells enamelled cast-iron pots and pans that look good and perform well, but cost a fraction of what you&#;d normally pay for Big Name competitor brands.

Their 5.5qt enamelled cast-iron Dutch oven retails for only $95. Their newer 3.5qt pot goes for $75. And their latest 10&#; skillet is a mere $65.

One way they manage to keep pricing low is by selling directly to the consumer through their website CookWithMilo.

The bottom line for you, the consumer, is that they do not pay a middle man or third-party retail markup. Heck, you don&#;t even pay for standard shipping!

I have to admit that I was very skeptical when I heard that a direct-to-consumer company was trying to take on the institutions that are Le Creuset and Staub. These companies have been producing enamelled cast-iron cookware for generations and as a long-time owner of both, I can vouch for their quality, design, performance and value.

Much to my surprise and delight, the new kid on the block has been able to hold up particularly well to everything I&#;ve thrown at it.

Over the course of a three-week review period, I used and abused my Milo 5.5qt white enamelled cast-iron Dutch oven. I seared, braised, stewed, steamed, boiled, souped and even sauced my way through recipe after recipe. The pot heated evenly, possibly even quicker than my Staub and Le Creuset ones, and maintained its temperature well throughout the cooking process. So much so that it has become my go-to for weeknight cooking.

I didn&#;t bother with performing any quantitative tests such as heat distribution, retention or dissipation. After all, these factors also depend upon the stove and oven being used. For example, an induction stovetop will always heat compatible cookware quicker than an electric one. Likewise, all stovetops have their own unique hotspots that can impact the distribution of heat.

What I found to be more important, was the quality of the Dutch oven&#;s enamelled coating. After all, that&#;s one of the things you&#;re after if you&#;re buying a comparable pot.

I&#;m almost ashamed to say that I wanted the Milo to fail just so I could have saved face for all the times I said, &#;if you buy cheap, you buy twice.&#; Not to say that $95 USD is exactly cheap, but it is certainly more affordable than an equivalent $460.00 5.5qt Le Creuset (MSRP) or $464.00 5.5qt Staub (MSRP). Especially when you consider Milo&#;s sleek design compared to other budget Dutch ovens.

Is the Milo the Best Dutch Oven for Under $100?

1. Searing in the Milo was very good. I was able to achieve a great crust on meats and caramelizing vegetables was easy.
2. Heat retention was also great. Browning meats in relatively large batches didn&#;t effect the overall heat in the pot by enough to cause any noticeable concern. By the same token, I didn&#;t find the cast-iron to be thin enough to scorch any food. Though this is more of a concern with thinner stainless-steel cookware.
3. I had no issues deglazing and releasing any brown bits that formed on the bottom of the pot. I even purposely used metal utensils to see how the glaze would hold up. Minor superficial scratches appeared but it&#;s nothing I didn&#;t expect or am concerned with. I would recommend sticking to wood or silicon utensils if you are very particular about how the interior of the pot looks. Personally, I don&#;t make too much of a fuss as long as the enamel doesn&#;t crack.
4. The pot also held up well in the oven and thanks to its oven-safe lid handle, which comes standard, I didn&#;t have to worry about higher heats or add-on purchases. The exterior glaze also withstood higher temperatures and did not show signs of cracking, unlike my old Cuisinart one.
5. The only thing I did notice, and this seems to be a one-off, luck-of-the-draw issue, is a tiny air bubble in the coating that seems to have popped after my first cook. This happened inside the pot at the angle where the bottom meets the wall. However, since Milo covers their products with lifetime warranties, I have no doubt they would replace this defect if I sent it back. At the moment, I see no reason to since the enamelled coating hasn&#;t cracked and it was provided to me for the purposes of this review. Instead, I&#;ll be continuing to cook with it to see if it does eventually crack, in which case I will update this section.
6. The final thing I&#;d like to mention is the design, which is of course subjective. Milo has quite obviously taken a couple of pages out of the Staub playbook. The minimalist profile, rectilinear handles with embossed writing, and sleek metallic lid handle are all strikingly similar to Staub&#;s lineup. So too is the matte black enamelled coating on the black colourway. Martha Stewart&#;s line of enamelled cast-iron cookware has similarly borrowed from Staub&#;s designs, though I prefer Milo&#;s more elegant and slightly curved lid. I also really like the brass coloured lid handle that comes with Milo&#;s black pots.

Final Thoughts

It would be great to see if Milo produces a larger 7.5qt version of their Dutch oven and possibly oval ones as well. Perhaps some new colours can be released as the company grows? I&#;d also love to have dimpled lids that funnel moisture back onto the food as it cooks, which is one of the reasons I love my Staub pots so much. Then again, this might be infringing on patents.

All of the above to say that whether you&#;re in the market for a new enamelled cast-iron Dutch oven or looking to add to your existing arsenal, you may want to consider Milo. For only $95.00, you&#;ll get a quality Dutch oven that performs well and is beautifully designed.

Much to my wife&#;s minimalist dismay, I&#;ve insisted that our Milo pot lives on the stovetop. I think I enjoy looking at it as much as I like cooking with it. What? I have a thing for cookware.

Disclaimer: Milo provided a 5.5qt Dutch oven for the purposes of this review. All opinions and ideas expressed are the author&#;s alone.

If you want to learn more, please visit our website 8 Quart Enamel Dutch Oven.