I used to move quite a bit—two to three times a year. To keep moving-induced nightmares (and back problems) to a minimum, I limited my belongings to what could fit in my Subaru. This meant I had a dialed-in collection of kitchen necessities. If I didn’t use it multiple times a week, it wasn’t coming with me. One kitchen item I couldn’t bear to offload, despite its excessive weight and size, was my beloved Dutch oven.
Dutch ovens are absolute workhorses. I use my Dutch oven for baking bread, making soups, braises, stews, and boiling water for pasta or corn on the cob. While I have lugged my six-quart enamel cast iron Dutch oven from Lodge around from home to home for years, I figured it is time for an upgrade now that I have my own home and kitchen.
So, I reached out to a few of my favorite chefs to ask which Dutch oven they can’t live without and let’s just say they made my decision-making very easy—everyone picked the same brand!
The 5 Chefs I Asked
- Dan Pelosi: Known as @grossypelosi, author of the cookbook Let’s Eat: 101 Recipes to Fill Your Heart & Home
- Breana Killeen M.P.H, RD: Food editor at Food & Wine, recipe developer, farmer, and dietitian
- Spencer Huey: Chef at Chez Panisse
- Andy Baraghani: New York Times bestselling cookbook writer and James Beard Award winner
- Paola Velez: Afro-Dominican pastry chef and author of the cookbook Bodega Bakes
Simply Recipes / Le Creuset
The Best Dutch Oven, According to Chefs
I reached out to five trusted voices to ask for their favorite Dutch oven and the answer was unanimous: Le Creuset.
Le Creuset is iconic—they have been crafting enameled cast iron cookware since 1925, establishing a reputation for durability and superior heat retention. The company’s rigorous manufacturing process, which includes hand-finishing each piece, results in cookware that consistently outperforms competitors in heat distribution and longevity.
Dan, better known as Grossy Pelosi and author of my favorite cookbook, says, “The 5.5-quart Le Creuset is my go-to Dutch oven! It’s the perfect size for a pot of marinara or soup, to boil a pound of pasta, or for an easy one-pot dinner like chicken thighs and rice—it’s always on my stove top for a reason!”
My Dutch oven also permanently lives on my stove, it adds a fun pop of color and is always ready to go.
Chef Spencer is also on Team Le Creuset: “I love my flame 7.25-quart Le Creuset enameled cast iron. I’ve had mine for about 20 years and it still looks amazing. It cooks very evenly, whether on the stove or in the oven. It’s my go-to pot for braising, roasting, frying, and batch cooking. Plus, it doubles as a serving dish.”
And don’t forget about Dutch ovens for baking, too. I use mine for my weekly sourdough loaf, and Paola, an acclaimed pastry chef, opts for Le Creuset, too. Her go-to is the signature round version.
Andy also backed Le Creuset without hesitation: “Le Creuset for sure. I think I have six Dutch ovens from them. I love the signature oval one, but my favorite is the signature round one.”
Breana closes out my research to decide on my future purchase: “The 5.5-quart Le Creuset will forever be my classic.” Enough said!
While Le Creuset is the clear favorite among professionals, it comes with a premium price tag. For a more budget-friendly option, consider the six-quart enameled Dutch oven from Lodge, which has proven its worth in my kitchen over the years.
