Everything You Need to Know About Dutch Ovens

There are many types of cookware you might own or consider buying for your kitchen, but few are as versatile as a Dutch oven! Traditionally made from cast iron, Dutch ovens are popular in households for perfectly browning meats and vegetables, simmering soups, and baking sourdough bread.

However, many people can confuse Dutch ovens with similar cookware such as casserole pans and French ovens. Although they are all essentially the same item, there are some slight differences; this article will assess those differences, helping you to find the cooking pot for your needs.

A Dutch oven is a thick-walled, heavy-duty pot, usually made of cast iron (although sometimes from enamelled cast iron), and is designed for slow cooking, baking, roasting, and frying. They feature a tight-fitting lid to trap moisture, and they can be used on stovetops, in ovens, and even over open flames.

Dutch Oven vs Casserole Dish

If you’ve heard someone use the term casserole dish or “casserole pan”, it’s entirely possible that they were referring to a Dutch oven, and vice versa. This is because they are essentially the same item, bearing a couple of very tiny differences highlighted below, offering the same purpose and benefits. The main difference is that casserole dishes are typically more lightweight compared to Dutch ovens, and are usually made from a wider range of materials, such as aluminium or ceramic.

Geography also plays a part; "Dutch oven" or "Dutch pot" is common in the USA, while "casserole pan" is the international term, derived from the Dutch term Braadpan ("roasting pan").

Dutch Oven vs French oven

Another different term for a Dutch oven is a French oven, sometimes called a “cocotte”. Derived from the French word casserole, which means “saucepan”, a French oven is an enamelled cast iron item of cookware rather than a seasoned one, and is typically referred to as a type of Dutch oven, rather than a separate item altogether.

The enamelled coating makes a French oven a little more user-friendly, but both cooking pots are successful in braising, stewing, and baking the same foods.

Comparison Guide

If you’re considering purchasing covered cookware such as a Dutch oven or casserole dish, there are several great benefits that they bring to your kitchen:

• Locks in Moisture & Flavour: The tight-fitting lids help to retain juices and moisture for more tender, flavourful dishes.

• Versatile Cooking: This cookware is capable of baking, roasting, frying, braising, and even slow cooking, giving you a range of ways to prepare different foods.

• Superior Heat Retention: Dutch ovens and casserole dishes are great at evenly distributing heat for more consistent cooking.

• Durable & Long-Lasting: With proper care, Dutch ovens and casserole pans can last generations. Quality versions, such as Smeg’s range, are particularly durable. By default, our cookware comes with a 5-year warranty.

• Non-Stick (If Seasoned or Enamelled): Seasoning this cookware helps it require less oil for cooking and makes it easier to clean. Alternatively, modern non-stick alternatives are available such as with Smeg’s casserole pans.

• Compatible With Multiple Heat Sources: These two types of cookware are oven-safe. Dutch ovens can be used on stovetops and even campfires (special models required).

• High Energy Efficiency: Dutch ovens are renowned for their ability to hold heat well, requiring lower cooking temperatures.

Greater Aesthetics: Dutch ovens and casserole dishes are often particularly stylish, especially Smeg’s iconic retro-designed range.

Dutch ovens can be used to cook food in different ways, including:

• Slow Cooking & Braising: Ideal for making stews, soups, and tender meats by retaining heat and moisture.

• Baking: Perfect for baking loaves of bread (such as the popular sourdough), casseroles, and even cakes due to its oven-safe design. 

• Roasting: Used for roasting a range of meats, poultry, and vegetables, ensuring even cooking.

• Frying and Deep-Frying: Maintains steady heat, making it great for frying foods like chicken or doughnuts.

• Simmering & Boiling: Works well for cooking pasta and grains or making stocks and broths. 

• Camping & Outdoor Cooking: Can be placed over an open fire or buried in hot coals for outdoor cooking (in certain variants). Please note that while Dutch ovens are versatile in the kitchen, Smeg's cookware range is not designed for outdoor cooking or use over an open flame.

Although Dutch ovens and related variants often come in very similar sizes, there are a few options to choose from. As a general rule, consider each litre of capacity as serving one person; for example, a family of five would require a minimum capacity of 5 litres. If you regularly entertain guests, you may want to consider a larger capacity to cater for them, too!

Smeg’s low-sided 24cm diameter casserole pan features a capacity of 4.6 litres, making it suitable for a family of 4 to 5 people. If you want something a little more substantial, why not check out Smeg’s high-sided 26cm diameter casserole dish with a capacity of 7.7 litres - this larger internal volume gives you more flexibility to cook for family and friends!

To master your Dutch oven, casserole pot, or cocotte, follow these tried-and-tested tips:

• Preheat Gradually: Avoid sudden temperature changes to prevent thermal shock, especially with enamelled stovetop cookware.

• Use Low to Medium Heat (Approx. 180°C): Cast iron retains heat well, so cooking on high heat is rarely necessary (techniques such as searing will still need higher heat).

• Brown in Batches: Avoid overcrowding when browning large amounts of meat, and drain any excess grease. 

• Use the Right Utensils: Wooden or silicone utensils help protect the internal coating from scratches.

• Keep the Lid On: The tight-fitting lid traps moisture, improving flavours and ensuring even cooking. 

• Season After Cooking: Simmering concentrates flavours, so wait to season fully until after tasting to avoid oversalting.

• Sear Meat First: Always sear meat before adding vegetables to build deeper flavours in stews and braises.

Seasoning a Dutch oven is essential to protect its surface and improve its non-stick properties. If you have an unseasoned cast iron Dutch oven, follow these steps to season it properly:

• Clean Thoroughly: Wash the Dutch oven with warm water and mild soap to remove any factory coating or residue. Dry it completely.

• Apply Oil: Using a paper towel, coat the entire surface (inside and out) with a thin layer of high-smoke-point oil, such as vegetable or rapeseed oil.

• Bake It: Place the Dutch oven upside down in an oven preheated to 450°F (230°C) and bake for one hour. Put a baking sheet or foil underneath to catch drips.

• Cool Down: Turn off the oven and let the Dutch oven cool completely before removing it.

Repeat this process periodically to maintain a well-seasoned surface. If your Dutch oven is enamelled, seasoning is not necessary, as the coating provides natural protection.

When cleaning your Dutch oven, it’s important to use non-scratch tools like soft sponges, silicone scrubbers, or wooden utensils to avoid damaging the enamel or seasoning.

If your Dutch oven is seasoned (such as with a bare cast iron interior), you need to balance cleanliness with maintaining its non-stick properties. Avoid using soap, as it can strip away the seasoning. Instead, clean it with hot water and a soft brush. For stubborn residue, try using coarse salt as a gentle abrasive. After washing, always dry the Dutch oven thoroughly and apply a thin layer of oil to protect the seasoning and keep it non-stick.

Why is it called a Dutch oven? 

The term “Dutch oven” comes from a 17th-century Dutch casting technique used to make durable cookware - at the time, the Dutch were worldwide leaders in creating cookware, using sand to cast cookware out of brass. 

English inventor Abraham Darby attempted to make a cheaper version of this process, turning to cast iron and patenting the process in 1707 (but still naming the process after the Dutch technique). 

Which is best for me - a Dutch oven or casserole pan?

Since they are both essentially the same thing, Dutch ovens and casserole pans are suitable for those looking to slow-cook, braise, bake, or roast foods. However, casserole pans are more lightweight, which may suit a larger range of users. 

Are casserole pans suitable for all types of hobs?

This depends on the material. Some casserole pans, especially those made of ceramic or glass, are only oven-safe. Cast iron or cold-forged aluminium-based Dutch ovens and casserole pans are usually suitable for all hob types, such as gas, electric, ceramic, and induction. 

What is the difference between a stockpot and a Dutch oven?

A stockpot is taller with thinner walls, designed for boiling and making soups or stocks. A Dutch oven is shorter, heavier, and better for slow cooking, roasting, and baking due to its superior heat retention.

Designed with style and functionality in mind, our versatile casserole pans help every user to make the most of their cooking experiences. From stewing and braising to boiling pasta and cooking vegetables, the 24cm and 26cm casserole pans by Smeg are a must-have for each household.

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