Lille Allen
Bubble, bubble, braise, and simmer; we found the best dutch ovens for every type of witches brew
The cauldron of the kitchen, a good Dutch oven is the best vessel for conjuring all sorts of practical magic (read: soup). Designed for maximum heat retention and long, slow cooking, a Dutch oven is a versatile kitchen essential for the stove-top and oven. Pretty much any time a recipe calls for a ‘heavy-bottomed pot,’ a Dutch oven will do the job. Not only are they ideal for braising and roasting, they’re also great for baked pasta and even deep frying. I’ve amassed a small, prized collection of Dutch ovens over years of experience in professional kitchens and as a daily home cook for my family of four, and each one serves a special purpose, from baking no-knead bread to cooking up black-eyed peas on New Year’s Day to braising a proper coq au vin. I put these cooking vessels to the test over months, sometimes decades, of regular use; these are the ones that stood up to every challenge.
