Testing Out 12 of the Best Dutch Ovens on the Market

[@Drmikekuna]

I'm an old guy, who also often cooks for his family. I have been using Dutch ovens for many decades (they are fantastic for so many different things) and I have multiple brands in different sizes from LC to Staub to Lodge and others. For a home cook like myself the bottom shape is less of an issue. Flatter bottom offer more browning surface, rounder bottom for better heat movement of liquids (soups/stews)... but it really doesn't make much difference for a guy like me. LC and Staub do have better enamel but Lodge does OK too. My Lodge (20-30 years old) has a few tiny dings on its outside with normal/careful use. All clean very well. Dutch ovens are the jack of all trades in home cooking. Their only drawback? They are pretty heavy. As I age they become somewhat more of a pain to handle. However, they are still my go to pot.

[@dberry99]

One thing I love about my oval dutch oven is that full size spaghetti fits without having to heat up a ton of water for a larger round pot.

[@jenniferfreemantle-jones9599]

And as for Chefs liking the bigger handles , they like them because when you have a dutch full you need those handles to be big to have a good hold , And as for and oval or round its a choice to the ppl cooking it and what works best for them , i have had my Le Creuset for years, They are form the 70's and still going strong , i wouldnt use anything else , Its all i ever use and i am a chef

[@JustTony72]

The similar heating properties would make sense as cast iron is quite mature and the thermal conductivity is consistent. So as long as the cast iron is pure enough it will be the same

[@eacevedo731]

Thank you for posting this it really helped me choose a dutch oven.

[@Splagnate]

Bought a Tramotina of their site. 7.5 qt for around 40$! Works great and I have no complaints.

[@Assimilator702]

Except for the possible dangerous things that could be in that Chinese enamel. This is the reason I purchased a Staub.

[@Splagnate]

@@Assimilator702 😂

[@Assimilator702]

@@Splagnate You REALLY think what I said was LMAO funny? If you die in 10 years from the cancer caused by the harmful heavy metals in that Tramotina you paid $4 per year for the use of that Chinese junk. I’ll cook in my Made in France masterpiece and if I live another 60 years @ $210 that I paid thats $3.50 per year I paid.

[@Splagnate]

@@Assimilator702 It doesn’t have lead in it. I think how you generalize companies in one country who use quality control to those that don’t is funny.

[@Assimilator702]

@@Splagnate Well he’s the thing. If a company owns and runs a factory in China Thats a completely different thing than having a factory make your cookware along with dozens of other countries. I worked for an electronic company that had several products manufactured in OEM Chinese factories. While it wasn’t cookware, the parts did have coatings that we’re designed for specific thermodynamic properties. Testing of the samples provided to us in the prototype stage showed that the coatings did NOT meets out specs and the factories all but lied to us. So if a “cookware” company doesn’t put their foot down with these Chinese companies, yes I do believe those enamel coatings could contain substances harmful to the human body.

[@Xanduur]

I ended up buying the Field Seasoned Dutch Oven to avoid the enamel issues. I can cook anything in it, even acidic foods. The worst thing is it is as fussy as standard cast iron.

[@dmb3428]

as in the need to keep building the seasoning? I personally wouldnt see that as a negative ....how do you like the field dutch oven? I may look into one, I have a staub enameled and I like using it but I also take extreme care not to chip the enamel ...I think I may almost prefer seasoned

[@marquettecastings6113]

we haven't tested unenameled but I think it would be great to do a practical comparison.

[@DrBlues76]

This is how all reviews should be done! New subscriber here!

[@caravann26]

Although not a true dutch oven the dansk kobenstyle enamelware is beautiful

[@kingtracker184]

excellent video now i can choose the pot to buy thank you

[@skip081961]

So I read your "Learn" web page on your website where you wrote a more detailed review of the Dutch Oven comparisons and it seemed you really tried to create a bad name for the Lodge brand. You made a couple of references that Lodge enameled products were made either in Vietnam or China, once in the pricing chart and secondly, when comparing Amazon's Basics to Lodge noting that the two were probably made by the same Chinese company. However after continuing to read down that page and much further down you seemed to want to respond to a consumer concern about where are your enameled products are manufactured. That's when you explained about the only 2 countries which have mass-production enameled cast iron facilities which are France and China (Which there is a discrepancy in your pricing chart, because you stated that Lodge Dutch Ovens were made in China and Vietnam). During your review you NEVER mentioned that your Dutch Oven was made in China as you did with Amazon's Basics and Lodge noting that the two were probably made by the same Chinese company. Well I can conclude that your enameled products are also made by the same Chinese company. The only products Marquette Castings manufactures in the U.S. are your griddle and the 13" and 10.5" pans. At least when Lodge was a newer company all of their products were manufactured here in the US; you guys started outsourcing from the very beginning. Lodge has been around since 1896 and gets a few more orders for their products than Marquette. Let's see where Marquette is in 126 years from now. EDIT: You only make your two skillets in the US, the griddle is also enameled.

[@marquettecastings6113]

Hi Skip - not trying to make Lodge sound bad - just wanted to point out that the Vietnam and China made Dutch ovens are 2 DIFFERENT products from different factories - this is why we tested them both. Regarding Amazon Basics - they have openly copied some of the best selling brands on their platform. They require sellers to disclose documents from the supplying factories. Given his history plus the fact that the 2 Dutch ovens were identical, I may have jumped to the conclusion that they could have come from the same factory. I can report that our MFG partner does not make product for Lodge or Amazon.

[@cefarther3945]

Just spending that money, you deserve a thumbs up. Can you put something under the lid to stop losing water?

[@dougharlow6037]

Buying my 1st Enamelware Dutch Oven. Should I buy round or oval? Thanks

[@Layput]

Buy round. The oval has this round burn in the middle where the fire hits it and leaves the other area around untouched.

[@dougharlow6037]

@@Layput Thanks very much for the reply.

[@handyman8364]

Oval would be probably good for baking. That being said we have round Tramontina Dutch oven and we’re quite happy with it. Enamel chipped a little bit inside and outside.

[@ValerieT2023]

I have an enamel LC that works well for meats that fit it. Then I have several round dutch ovens from various brands (LC, Staub, Lodge) that I use. My go to is actually the Lodge 6 quart.

[@marquettecastings6113]

I think round is a bit more versatile.

[@susanstidham8936]

Have you tested Brandalini made in Italy?

[@sandygrogg1203]

I love my two Lodge. Dutch Ovens.

[@mthmachining]

What will you do with them now? Are they useless after chipping?

[@shitfilm]

he'd have to repurpose them since they're no longer food safe if they chipped inside. the ones chipped outside could still be used

[@Drmikekuna]

Outside chips are no big deal. Inside chips are. You heat the pot so an inside chip is still sanitary, however, inside chips can lead to other chipping and you don't want to be eating shards of ceramic (which is glass).

[@bohemiansusan2897]

I used to cook in hotels before becoming crippled with arthritis. So I know cookware. I wouldn't recommend Amazon enameled cast iron to my worst enemy! Unable to return it as the UPS store was unaccessable with my wheelchair. I cannot balance the cookware with a 2 mile roll in my chair. So I am stuck with it. I have a Lodge given to me and it has never chipped or cracked when it fell to the floor. I did find an Imarku dutch oven that replaced the 50 year old Corningware that recently broke. It dropped twice and no crack or chips.

[@buildingAbiz]

You forgot to put the link to the post with all of the test results? Can you please share that link? Thank you very much 😊

[@marquettecastings6113]

Thanks for asking! I'm just adding this to the bottom of our article. docs.google.com/spreadsheets/d/1RNUXkC7DtJajv-h7AvhlMwJo86mDI13lGQkfFft0_B4/edit?usp=sharing

[@buildingAbiz]

@@marquettecastings6113 thanks!

[@Mike-jq9jo]

I fail to understand where you purchase a certain manufacturer’s product would have anything to do on the product warranty. Can you explain your statements?

[@marquettecastings6113]

Yes - Amazon has a very limited return window, so if there's a problem beyond 30 days or so, they won't be able to help. Amazon also gets between the customer and the MFG and inhibits communication. With LC if you buy it online, they don't always honor their warranty OR charge a lot for shipping/replacement. IF you have a local retailer they will generally be much better about warranty claims with LC or other more expensive brands.

[@gjukguapo]

This is the most informative video of this year

[@triktrak_1451]

Also, Misen no longer offers a normal lid for their Dutch Oven. You buy the grill-pan lid, or you go away.

[@richardgolonka7585]

you get the lid if you buy the braiser

[@calicotaylor7888]

This was super helpful! I love it! I just wish it was easier to put on my registry without being through Amazon

[@marquettecastings6113]

Glad it was helpful!

[@SpecterWSA]

My tramotina enamel wore off after one chuck roast and batch of chili. I wanna see that enamel test lol

[@normabadillo3235]

Thank you for this video.Helps a lot all the information presented.♥️

[@elmarealtor]

Thanks for sharing this.

[@richardgolonka7585]

There was no link below

[@GorgieClarissa]

i bought an amazon basics ... used it 2 times to bake bread and the enamel started chipping off INTO MY FOOD!! the product description keeps changing since I even reviewed my dutch oven.... which was originally rated at 400F now the EXACT SAME dutch oven says 500F!! I just want a dutch oven that does not chip while cooking. not all enamel is created equally.....

[@marquettecastings6113]

That definitely shouldn't happen! Any enameled Dutch oven should be to handle well over 500 degrees (with exception of ones with plastic handles). We even tested thermal shocking and weren't able to get enamel to flake off.

[@gosubreboot713]

why the crazy zooming in and out constantly

[@Jon651]

I am very sorry to say this, but I'm disappointed with this video. Let's see if I'm clear on what was presented... 1. The conclusion was established that all of these Dutch ovens will give essentially identical cooking results before any testing was performed; 2. Tests were designed and performed on these Dutch ovens that do not involve anything considered "normal usage" (i.e. - "cooking in..."); 3. These tests would either implicitly or explicitly void the manufacturer's warranty, which was only briefly mentioned by saying that there was only going to a brief mention of it without providing any detailed information; and... 4. The reasons provided for the results barely had anything to do with the testing that was performed, other than the presumption that the few that were considered initial failures in the side-impact test were dropped from consideration early on. BONUS! 5. For those who don't realize it, the "side impact" test and the "ball drop" test are... THE SAME TEST! Therefore, the result I came away with from this video was that all Dutch ovens cook essentially the same; all will more than adequately survive normal usage; and I might as well just pick the color that I like because that single point is about as relevant as any information or testing results that were provided. I'm sorry if I sound acerbic, but I keep watching these Dutch oven comparison videos hoping for information that would actually be relevant in making an educated choice among the available options - and I keep coming away disappointed.

[@marquettecastings6113]

1) That's correct, we have done cooking tests in other videos, if the same material, thickness and surface is used, its nearly impossible to determine a difference in cooking. There are other videos where people try to "scorch flour" or something similar, but all the difference can be accounted for with variations in the heating source. We looked at these on a burner with a thermal camera and found no difference. I think the trick is getting to know a specific pot on a specific stove to know how it is going to behave with heat over time. 2) Correct, the tests we did were WAY beyond what would be accepted as normal use - otherwise we wouldn't have found any difference between any of these. On occasion you may bump a Dutch oven against a stone countertop. these simulations would help understand how likely it may be to chip. 3) Yes! don't try these at home. 4) All Dutch ovens tested were subjected to all the tests - sorry if this wasn't clear. 5) The side impact was the hammer swing device, the ball drop test was a large metal ball dropped into the interior - one tested the exterior enamel, one tested the interior enamel. This is important because MFG's use different enamel inside and outside. I have to say that your final conclusion is the truth. There are only very slight differences between all of these products tested. Yes - pick your favorite color and that may be the most important part. In my opinion there were a few that I would avoid after doing these tests, but they weren't major issues. I think you may be looking for differences that aren't there.

[@Drmikekuna]

As a real life user of Dutch ovens for many decades there is truth in the review. I have everything from LC, Staub, and Lodge. They all do cook very similarly. They all clean up about the same. The enamel on the Lodge is not the same level as the premium brands, but my 20+ year old Lodge only has a few tiny dings on its outside, so it still is pretty good. You can't go wrong with just about any Dutch oven.

[@blancaestela4197]

T Y in the first test, @ 2:41 I eliminated the one pot I was considering.

[@-fazik-3713]

I salute You Good Sir! You did this so that we wouldn't :).

[@marklee8484]

Good job! Thanks🙂🙂🙂

[@marquettecastings6113]

Welcome 😊

[@Layput]

The Misen is made in China. That's hardly a surprise that it is not up to standard.

[@Gator1699]

chasseur dutch oven I have had for 27 years and still going strong bake chicken bread what ever retails for $320 Aus but you get what you pay for. 🐊

[@graymaza]

I got one from them after watching this video and looking up a few reviews. Would not recommend. Everything sticks and the bottom gets burnt REALLY quickly. The outside paint is already peeling and I’ve used it less than 10 times… it performs worse than my $50 Amazon one. A real bummer.

[@moolate127]

Which brand did you get?

[@NipplesOfDestiny]

great video~!

[@marquettecastings6113]

Thank you!

[@StreetThreads]

Great job!

[@marquettecastings6113]

Thanks!

[@Moonshine54321]

Dude, the oval shaped ones for for cooking roasts... most of which are not square shaped. You obviously do no cooking with these Dutch ovens.

[@marquettecastings6113]

We didn't pick ovals since they weren't as popular and we wanted to compare like products. There are many things you can cook in an oval Dutch oven - another commenter suggested pasta, I definitely wouldn't have thought of that.

[@Garlarg]

There should some problem with your camera. it's constantly zooming in and out. Very annoying, makes this video almost unwatchable. Greetings.

[@ThorSkin69]

That’s the edit, not the camera

[@mozmozusa]

Then don’t wacth

[@ThatsOneNiceKitty]

These quick zoom in and outs are bothering me.