8 Qt Oval Dutch Oven Le Creuset Reviews

Directly to the Point

Our favorite Dutch ovens are the Le Creuset 5.v-Quart Dutch Oven and Staub five.5-Quart Dutch Oven, which both perform beautifully and have a proven track tape. For those looking for a budget-friendly pick, nosotros also like the Cuisinart 5-Quart Chef'due south Classic Enameled Dutch Oven.

Long before multi-cookers came along, cast fe Dutch ovens were the original kitchen multitaskers. These heavy, bombproof pots date back to colonial America when their pattern often included short legs to rest on a hearth's floor and a rimmed lid to concord fiery coals. Subsequently, the French company Le Creuset'due south 1925 pattern removed the legs, added a domed lid, and forever changed the Dutch oven by coating information technology in enamel. The enamel protects the raw bandage atomic number 26 from rusting, which means that it doesn't require any seasoning and gives the pot a somewhat nonstick surface.

A Dutch oven owes a lot of its versatility to bandage atomic number 26'due south excellent heat retentivity, but the pot'due south shape—short and wide enough for searing meats, yet all the same deep enough for wet dishes like braises and stews—enables you to melt a range of foods, specially dishes that crave browning meats and vegetables get-go, followed by a simmering phase in a cooking liquid. During the weekday, yous'll apply 1 of these pots for soups, sauces, stews, and rice dishes, or maybe to upgrade fried chicken. When time allows, you tin can achieve for the same Dutch oven to turn out perfectly crusty bread or tender braised meat. A Dutch oven is one of the well-nigh reliable pieces of cookware in your kitchen, and when properly cared for, it should also concluding a lifetime.

Just that lifetime of utility can cost you hundreds. Our question was, does information technology accept to? To find out, we tested 15 enameled cast atomic number 26 Dutch ovens with capacities between five to seven quarts, ranging from $45 to $330.

Our goal is to find ones that perform, are durable, and are comfortable to lift and carry.

Editor's Note

We recently tested Dutch ovens from Great Jones, Misen, and Made In (which weren't available at the time of this original testing), comparing them to two of our favorite models from Le Creuset and Cuisinart. While a couple of these models did impress usa operation-wise, they didn't best the Le Creuset or Cuisinart. Nosotros've added our thoughts on each of these newer options to the bottom of this folio. It's also worth noting that i of our favorite budget-friendly picks, the Martha Stewart 6-Quart Dutch Oven, is no longer available. We removed it from "The Winners, at a Glance" section below only kept the balance of the data on this model in this review for informative purposes.

The Winners, at a Glance

The Best Heritage Cast Iron Dutch Ovens: Le Creuset 5.5-Quart Dutch Oven and Staub 5.5-Quart Dutch Oven

There'south a reason Le Creuset continues to be ane of the most recommended manufacturers in this category: It has a proven track record. We've used Le Creuset for years in our homes and test kitchen, reaching for it endless times to develop hundreds of recipes for Serious Eats, and it's never permit us down. The price is high, but Le Creuset has never failed to make the purchase worth it. While Le Creusets are available in more than than 17 cadre colors, about half of them ship with a blackness phenolic knob that can handle upwards to 500°F; given the cost, we'd like to see all their pots come with the brand's heavier-duty stainless steel knob option.

Like Le Creuset, Staub has a long history of making handsome enameled cast iron in France and costs a niggling less. Some home cooks may non like the black enamel interior, which does a fine job of hiding scratches and browns meat well, but tin brand it harder to see fond developing. Otherwise, this Dutch oven, available in nine colors, is a solid bet with a reputation for durability.

The All-time Budget Cast Atomic number 26 Dutch Oven: Cuisinart 5-Quart Chef'due south Archetype Enameled Dutch Oven

Cuisinart'southward Dutch oven scored near the top in our cooking tests (though information technology's worth keeping in mind that, with few exceptions, differences in performance were small). Despite this pot'due south smaller, v-quart size, it has a roomy base that was able to comfortably suit more nutrient at once than many of the larger contenders. The Cuisinart is a third to a quarter of the cost of the premium French brands, merely some online reviews are describing chipping or nifty enamel, meaning you could be rolling the dice on the pot'southward longevity. If the Cuisinart is out of stock, we establish the 5 and one/ii–quart Tramontina to be a very solid choice. Both brands offer their Dutch ovens only in reddish or blue.

The Criteria: What We Await for in a Great Enameled Cast Fe Dutch Oven

Dutch ovens are made from steel or cast iron, both with and without an enamel coating. For this review, we targeted enameled bandage iron only because that's the type nosotros find to be best suited to the dishes we usually make in this type of pot—stews and braises, chilis, and hearty ragùs. We prefer cast iron for many of these dishes because of its great heat retentivity and enamel considering it offers a protective blanket that'south easy to cook in and clean. Acidic dishes, such every bit sauces and stews that call for tomato plant or wine, can develop a metallic gustatory modality after spending hours in plain seasoned cast iron, making enamel an fifty-fifty more than important factor.

Dutch ovens also come in two common shapes (not including those kitschy middle- and pumpkin-shaped ones): round and oval. While the latter can be helpful for certain kinds of oblong roasts, a round Dutch oven is more practical for most recipes, so that's the kind we settled on for this review.

What Size Dutch Oven Is Best?

While enameled bandage iron Dutch ovens come in everything from cute one/four-quart to massive 13 1/2–quart sizes, a 5- to 6-quart pot is the near practical size for most homes, as it should brand plenty food for four to six people. Go any smaller, and a typical recipe might overflow the pot; bigger pots can cease upwards underfilled, potentially affecting the result of a recipe (though if you lot regularly melt for larger crowds, bigger may well be the way to become).

If you often need to feed a larger crowd, sizing up to a vii- or eight-quart Dutch oven may be worth considering. We tested a couple of pots that were simply available in 7-quart sizes, but all of our favorite 5 and 5 and one/2-quart models too have larger 7- or 7 and 1/4-quart offerings.

How We Chose Dutch Ovens to Exam

To choose which Dutch ovens to test, we considered acknowledged options from major retailers like Amazon and cross-referenced reviews from other reputable brands, similar America's Test Kitchen (subscription required) and Wirecutter.

Our research revealed that the cast iron Dutch oven market falls into three pricing categories: the premium, French-made brands Staub and Le Creuset, which toll $200 or more; mid-tier models in the $100–150 range, unremarkably made in China; and lower-cost brands that come up in at under $100, also made in Mainland china. More than one-half of our testing field came from the final category, proving that in that location is some stiff competition for your Dutch oven dollar.

While an increasing number of brands are producing enameled bandage fe Dutch ovens, the pot'due south bones blueprint has changed very picayune over the years. The main differences from one pot to the next come up downward to small (simply sometimes important) variations in class and more or less stringent oversight of the production procedure. One of the main selling points of the heritage brands, like Le Creuset and Staub, is that they operate their ain factories and are therefore able to maintain higher product standards. The engineers at the Staub foundry, for instance, adjust the moisture of the sand in the molds that grade their Dutch ovens daily based on the air's humidity. At Le Creuset'due south factory in Fresnoy-le-Grand, nigh two hours north of Paris, 15 employees audit every pot before it ships out.

Ultimately, though, well-nigh of the brands we talked to were pretty tight-lipped nearly the specifics of their manufacturing process (expert luck getting much info about how the enamel coating differs from one manufacturer to the next). Nevertheless, we can safely say that what makes a great pot is a closely controlled molding process for the cast iron, followed past a quality enamel stop, usually applied in two coats. We capeesh the kind of quality control good past the heritage brands and the durability it tends to promise, but we tin certainly see a counterargument—take your chances spending less, and if it does i day fail, simply replace it.

In the finish, the nigh of import attribute of a Dutch oven is how well it cooks food, both on the range and in the oven. Despite what yous may have been told, iron is not a groovy conductor of estrus and needs time and a relatively big burner to heat evenly before y'all can properly sear meat in it. The glossy enamel—while definitely not Teflon—should release stuck-on foods without shredding them to bits.

As for form, a few pocket-sized details tin can make a big difference. Small pot handles can be difficult to grip securely, specially when yous're using mitts or potholders. The knob on the lid is similarly important. It should be durable and easy to grab, a basic fact some brands didn't seem to grasp (literally!). One maker went with a whimsical daisy-flower pattern for its knob, with pointy metal petals jutting out from all sides. Another pot had precipitous corners that dug into our fingers and palms.

A Note About Warranties

About of the enameled cast iron Dutch ovens we tested are backed by a lifetime warranty. Despite some big price differences, they are fairly consistent from brand to make. Does spending more get you a meliorate warranty? No, but it might buy you a warranty without a lot of loopholes from a company with a amend reputation for honoring it. We don't have much evidence beyond anecdotal information that the best-known brands—Le Creuset, Staub, and Lodge come to listen—are pretty practiced about it. Whether that'southward worth considering when y'all plunk down your card for a new pot is up to you lot.

The Testing

Test 1: Oestrus Conduction and Retention

We photographed the Dutch ovens with a thermal camera to meet how oestrus spread around the pots, simply we couldn't see much of a divergence from brand to brand.

Serious Eats / Emily Dryden

The first question we had about our lineup of enameled cast iron Dutch ovens was whether there was much difference from one to the adjacent in how they conducted and retained heat. We know that iron is a poor conductor of oestrus and a great retainer of information technology, but given that each pot has a different mass and slightly dissimilar build, including variations in floor and wall thickness, it's conceivable that some would comport heat better than others, while others might retain the oestrus ameliorate.

We tested estrus conduction past placing each Dutch oven on an induction burner set to a fixed, moderate rut setting. Nosotros so snapped photos with a thermal imaging camera and measured floor and wall heat in timed increments with an infrared thermometer. (We did the latter in a dark room to reduce the upshot of reflective light on our measurements.)

We then tested heat retention by preheating each lidded pot in the same 350°F (180°C) oven, then recording the pots' loss of heat in both the walls and the floors using the infrared thermometer.

While our methods of measuring the temperature of the pots weren't perfect (because slight variations in the enamel coating of each pot could impact the accuracy of the infrared thermometer's readings), they gave us a decent enough picture to confidently draw an interesting conclusion: There isn't a significant difference that sets one enameled bandage iron Dutch oven autonomously from another in terms of thermal properties. They all heated and cooled in remarkably similar patterns and at remarkably like rates. This is not the area where one pot volition distinguish itself.

Test two: Rating Dutch Oven Blueprint

We liked large, roomy handles, like that of the Le Creuset Dutch oven.

Serious Eats / Emily Dryden

As we washed, cooked with, lifted, and examined the pots, nosotros noticed which details fabricated sure Dutch ovens more convenient and which frustrated usa. As described to a higher place, handle and knob pattern was one of the more important design factors nosotros encountered (a fact that speaks to the overall sameness of most Dutch ovens in both design and performance).

Some aspects of a Dutch oven'due south build turned out to be not equally important every bit we had expected. Nosotros measured the thickness of the wall and the lesser of each Dutch oven and found that there wasn't much of a correlation between those numbers and functioning. Our superlative picks were all over the map in terms of bottom thickness, with the Cuisinart the thickest (followed closely by the Staub) and the Le Creuset on the thinner side. And all the same they all performed well in cooking tests.

Enamel quality, meanwhile, was difficult to assess. In many cases, failures can occur subsequently many months or years of consistent use—not something we could easily reproduce in our tests. Still, nosotros tried some more than farthermost abuse trials to encounter if nosotros could uncover whatever obvious differences in quality. We banged the pot bottoms together and smacked the insides with a metal measuring loving cup to see if we could scrap the finish. Some pots retained slight scuff marks from the metallic, but most wiped make clean with minimal endeavor, and none chipped. The test proved to exist a neat stress reliever, but it didn't help usa eliminate any of the contenders.

Nearly all the pots done upwardly easily, as well. Some manufacturers are okay with cleaning the bandage iron in a dishwasher, though with fourth dimension—after around 500 washes, nosotros were told by one of the makers—the enamel tin dull. A hazy finish won't modify the performance, but we'll stick to hand-washing, using dish soap and a scratch-complimentary nylon sponge for daily cleanings, to keep the pots looking their best.

Exam three: Cooking Jambalaya

To see how well the Dutch ovens cooked on a stovetop and in the oven, we used them to make Creole-style ruby jambalaya with chicken, sausage, and shrimp. This i dish tests Dutch ovens in a few key areas: searing meats and sautéing vegetables on the stovetop, then dull-cooking everything in a simmering broth in the oven.

Stage ane: Browning Chicken and Developing Fond Without Too Much Sticking

This is what you lot don't want: chicken that sticks and so much it pulls autonomously when you flip it. Luckily, merely one Dutch oven failed this test.

Serious Eats / Emily Dryden

Using merely enough oil to grease each pot, nosotros expected the boneless chicken thighs in our recipe to quickly brown over moderately loftier heat. Here, nosotros uncovered a rare quality that really does distinguish one cast iron pot from another: the bottom surface area.

A larger surface area is critically important since it reduces crowding and allows better, faster, and more efficient searing. In the end, we just couldn't abide pots that skimped on area for searing. All our winning models had bottoms that were a minimum of 8 inches in diameter or very close to it.

Beyond that, only one pot grabbed a disqualification in this phase of the test considering its enamel coating latched onto the chicken so difficult that the meat shredded when nosotros attempted to lift it. That'southward fine forropa vieja, but non much else.

Phase two: Wet Cooking

The beauty of a Dutch oven is that you lot can outset by developing lots of browning on the stovetop, so dump in liquid and simmer, braise, or boil, either standing on the stovetop or moving the pot to the oven to cease. That kind of versatility comes in handy for all sorts of dishes, from a meat stew to a baked rice dish to slow-cooked baked beans.

The rice for our jambalaya requires wet cooking—simmering the rice, meats, and vegetables in the cooking liquid—but it also tests how evenly the pots cook since the goal is to accept all the liquid captivated past the rice past the time information technology'south all done.

Nosotros expected to pull the pots from the oven, popular open the lids, and notice evenly cooked rice. Instead, we found mixed results. Our winning Dutch ovens adult a flavorful jambalaya and plump grains, but a few other models struggled with this, leaving pockets of inconsistently cooked rice. 1 underperforming pot produced an abundance of undercooked grains, bordering on raw, earning a disqualification. (After noticing variation in rice doneness, we wondered whether this had to do with some pots losing more wet than others while covered. Just after testing evaporation rates with evidently water, we saw no correlation between the corporeality of moisture lost and how well cooked the rice was.)

Out of the oven, our winning pots delivered a flavorful jambalaya with consistently cooked rice.

Serious Eats / Emily Dryden

How We Chose Our Winners

After testing the Dutch ovens, information technology was clear to the states that they were more often than not pretty close in terms of overall performance, which means the line between a premium model and an entry-level-priced one comes downwards to a few fundamental details and the reputations of their warranties.

The Best Heritage Cast Iron Dutch Oven: Le Creuset five.5-Quart Dutch Oven

What we liked: The Le Creuset cast iron Dutch oven is a beautiful pot that comes in 17 core colors, plus special editions. Weighing just over eleven pounds, the 5 i/two–quart Le Creuset isn't as heavy every bit many of the other models we tested (the candidates in our test field averaged 13 pounds), only that didn't announced to touch operation. On the stovetop, it cooks very well: In that location wasn't an excessive corporeality of sticking when we browned chicken thighs, and the fond that developed was easy to see considering of the contrast confronting the interior enamel'due south beige colour. The Signature line has larger handles than the older Classic model, which we're all for—it makes the pot easier to grab and comport. We can also vouch for Le Creuset products' longevity, given that we've used their pots for years at piece of work and abode without any major complaints. Splurging for the Le Creuset means investing in a reputation that's backed by generations of satisfied users all over the world and a warranty that anecdotal show says you can rely on. The Signature pot comes in i- to xiii 1/4-quart sizes.

What nosotros didn't like: With a pot floor that's vii thirteen/16 inches in diameter, the Le Creuset is just under the 8 inches we like to see in Dutch ovens, and it's tighter than other five i/2–quart models we tested. While our Le Creuset testing unit came with a stainless steel knob, other models feature a black phenolic knob oven-condom to 500°F. While the blackness knob tin handle plenty of heat, we think the metallic knob, which is a small upgrade, should be standard on all their Dutch ovens (Note: You tin can buy one separately and swap it with the black knob).

Emily Dryden

The Best Heritage Cast Iron Dutch Oven: Staub five.5-Quart Dutch Oven

What nosotros liked: Rounding out the heritage set of options, Staub's Dutch oven performed well in all our testing. While information technology's the aforementioned 5 1/ii–quart chapters as the Le Creuset, the Staub is heavier by ane pound. Large side handles and a tall, easy-to-grab knob on the chapeau make treatment the pot easy.

With a pot flooring eight 5/16 inches in diameter, it accommodates more food at once for searing, making crowding less of an issue. The addicted that develops comes upward hands with just a petty scraping from a wooden spoon, making it even more of a pleasance to utilize.

One signature Staub detail is the flat chapeau. The underside of the top is dotted with raised dimples, which the company claims helps promote even distribution of condensed water dorsum onto the nutrient, though nosotros haven't been able to call back of a cooking scenario in which this would actually affair. Another detail worth noting is the blackness enamel interior, which, for some less experienced home cooks, might make seeing the brown fond a little more than difficult. The Staub Dutch oven comes in sizes ranging from one/4 to 13 1/4 quarts.

Staub also has a solid reputation for standing behind its lifetime warranty. The company is the only i we found that didn't mind cooks using coals on their pot lids, which replicates an oven-like surroundings outdoors. During our research, we didn't plow upwards many complaints about Staub cast atomic number 26 declining.

What we didn't like: Not much, unless not being able to see the fond clearly confronting the darker groundwork is important to y'all (we managed just fine regardless).

Serious Eats / Emily Dryden

The Best Budget Cast Iron Dutch Oven: Martha Stewart half-dozen-Quart Dutch Oven (At present Discontinued)

What we liked:The Martha Stewart Dutch oven is a big pot with adept operation and a budget-friendly cost tag, under $100. It doesn't hurt that it boasts a handsome design in nine unlike enamel colors.

The beige pot bottom is 9 1/8 inches in bore and fits all the chicken thighs without crowding, assuasive the states to develop good browning and fond without any trouble. At nearly fourteen pounds, information technology was the heaviest pot in the test, only it also has some of the best handles, which help make that weight less of an consequence. Even with oven mitts, we were able to easily lift and transport the pot without straining or fright of dropping it. The pot's design is uncomplicated and uncluttered.

We had i business concern regarding the pot's immovability: In 2011, the company recalled its Dutch ovens for faulty and potentially unsafe enamel. We spoke to the visitor about it and were told that they've since changed manufacturing facilities in Prc, which was expert to hear—though we did find at to the lowest degree 1 online review of a Martha Stewart pot (purchased in spring 2016) that describes the enamel fracturing. What we don't know is whether that impairment was due to user error or a manufacturing defect. We'll proceed an eye on the Martha Stewart Dutch oven every bit we go along to melt with it and will update this review accordingly.

What we didn't like: While the language of the warranty is consistent with those for the other Dutch oven manufacturers, you lot will accept to work a niggling harder to maintain the Martha Stewart pot. It'due south the only Dutch oven we tested whose pot and hat edges are non coated in clear enamel, so you have to treat these areas like traditional bandage fe and flavor them with vegetable oil afterwards washing.

Serious Eats / Emily Dryden

The Best Budget Bandage Atomic number 26 Dutch Oven: Cuisinart 5-Quart Chef'due south Archetype Enameled Dutch Oven

What we liked:Cuisinart's Dutch oven, meanwhile, is proof that price alone isn't an indicator of functioning. At just $seventy (at the time of testing), this one performed admirably in our cooking tests. It features comfy handles and a simple design that'southward attractive enough, though it comes only in bluish or red.

Manufactured in China, the Cuisinart performed about also as the pricier pots and at a 3rd to a quarter of the toll of the French brands. Despite the smaller, five-quart size, the bottom of this pot is simply over 8 inches in diameter (larger than the Le Creuset), offering ample surface for good, uncrowded browning. We developed fond easily, though we did have to work a little harder to scrape information technology off the lesser of the pot on the stovetop. The Cuisinart is available in other sizes from ii to eight quarts.

The Cuisinart has an overwhelmingly positive online reputation, and the warranty coverage is like to that of more expensive Dutch ovens. Despite this, we did notice a few reviews that complained about chipping and denied warranty claims. Suffice information technology to say, this isn't the heirloom pot you'll probable be leaving to your next of kin.

What we didn't like: The Cuisinart retains heat very well out of the oven, but its handles also got warmer than most when we were working over a burner, forcing united states to go on pot holders nearby as we sweated vegetables.

If the Cuisinart isn't available, nosotros too constitute the 5 one/2–quart Tramontina to be a very solid choice that'southward comparable in cost. However, information technology has fewer online reviews that vouch for the immovability of its enamel; information technology, besides, comes in only red or blue.

Serious Eats / Emily Dryden

The Competition

• Great Jones The DutchessThis was the simply oval-shaped Dutch oven we tested. While oval Dutch ovens can be great for certain jobs similar roasting a chicken, nosotros found round models to be the better all-purpose choice. The matte cease of the outside and the graceful design of the loop-style handles made this Dutch oven a remarkably attractive selection. Nonetheless, it lost a couple points in performance because the chicken thighs cooked unevenly and stuck to the lesser of the pot a chip. It held upwards very well during durability testing and was piece of cake to handle; however, the loop on the lid was a lilliputian likewise small to securely grip with an oven manus on.
• Made In Enameled Cast Atomic number 26 Dutch Oven: This Dutch oven browned chicken and sausage nicely, without whatsoever crowding, and evenly cooked rice while making jambalaya. Its dark interior made it a trivial harder to judge fond formation, but it simply showed a few scuff marks after banging a metallic measuring loving cup around in in that location 25 times. The trouble with this pot was the handles. The openings were slightly too small to securely grasp with oven mitts, and they got overly hot while on the stovetop.
• Misen Dutch Oven: This Dutch oven had a substantial nine-inch diameter cooking surface, which was great for browning meat without any crowding. It also had nice, wide handles. However, at 15.eight pounds, it was incredibly heavy. Depending on the force of the user, it could be difficult to maneuver information technology in and out of the oven. It too lost points during durability testing, showing many scuff marks, as well every bit two (unexplained) chips on one of the handles.
• Anolon Vesta Bandage Iron Dutch Oven: This Dutch oven was speedily disqualified during testing because it cooked rice unevenly; the rice on top was cooked, while the bottom was raw. It was also difficult to remove from the oven due to the handle pattern.
• KitchenAid Professional person Cast Iron Casserole Cookware: The chicken thighs were a bit likewise crowded in this Dutch oven, and the rice was unevenly cooked while making jambalaya. Information technology was tricky to guess browning in the blackness interior. The flat, knob-less, hard-to-use design of the lid was the ultimate reason this Dutch oven was butterfingers from testing.
• Denby Cast Fe Round Covered Goulash: The handles on this Dutch oven got a piffling too hot while browning, and it didn't develop quite equally much fond equally we wanted while making jambalaya. Though it was adequately non-stick, the rice was slightly unevenly cooked. The handles were besides too small to exist functional.
• Marquette Castings vi qt. Dutch Oven: This Dutch oven had a real sticking trouble. When browning the craven thighs for jambalaya, the meat stuck and tore abroad from the enamel "similar cord cheese." It was too harder to make clean with a sponge than other pots.
• Tramontina Enameled Bandage Iron Covered Circular Dutch Oven: While this Dutch oven promoted practiced browning, it also exhibited some sticking while making jambalaya. Nevertheless, we all the same call back information technology's a solid, budget-friendly pick and recommend it should the Cuisinart exist unavailable.
• Society Enameled Bandage Iron Dutch Oven: The cooking surface area was also minor to fit the craven thighs in this Dutch oven all at once while making jambalaya, and the rice cooked upwardly unevenly.
• Mikasa Gourmet Basics Swirl 5 1/2 Quart Dutch Oven: This Dutch oven was disqualified early in testing because of the chapeau knob, which forced your manus too close to the hot lid.
• The Pioneer Adult female Timeless Beauty Cast Iron Dutch Oven with Stainless Steel Butterfly Knob: The quirky, butterfly-shaped knob ultimately disqualified this Dutch oven during testing, as information technology was actually uncomfortable to concur.

FAQs

What can y'all employ a Dutch oven for?

The original multicooker, you can use a Dutch oven for soups, stews, braises, deep-frying, boiling water for pasta, bread-blistering, and more. A Dutch oven is oven-safe, so it can become from the stovetop to the oven.

What's the all-time manner to clean a Dutch oven?

While some manufacturers say you can throw a Dutch oven in the dishwasher, the enamel coating will suffer somewhen after prolonged dishwasher exposure. To go along your Dutch oven looking and performing best, mitt wash it with dish soap and a scratch-gratis sponge.

Is an uncoated or enameled cast iron Dutch oven better?

Enameled cast atomic number 26 is easier to clean and treat, equally information technology does not require seasoning (like an uncoated cast iron vessel does). Acidic ingredients, similar lycopersicon esculentum sauce, can strip the seasoning of cast iron, too, whereas they are perfectly safety to cook in enameled cast iron Dutch ovens.

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Source: https://www.seriouseats.com/best-cast-iron-dutch-ovens-equipment-review

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