The 3 Best Things We Learned About Dutch Ovens in 2019

published Jan 2, 2020
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Credit: Joe Lingeman

Dutch ovens have been around since the dawn of time (or at least hundreds of years!), but we’re still learning new things about them. In fact, we had three main takeaways about Dutch ovens last year. We spent lots of time testing new pots, dreaming up new recipes, and just staring wistfully at these pretty, pretty pieces.

Here are the three most major things we learned about Dutch ovens in 2019.

Credit: Danielle Centoni

1. There are new quality brands that are cheaper than Staub and Le Creuset.

Staub and Le Creuset aren’t the only players in the Dutch oven game, but they’re the two classics. Some companies — most notably Milo and Great Jones — have been working really hard this year to change that. We tested both of those pots this year and were legitimately impressed by both. Read our Milo test here and the Great Jones review here.

Credit: Courtesy of Wayfair; Courtesy of Amazon; Courtesy of Wayfair; Courtesy of Le Creuset; Courtesy of Staub

2. There are pros and cons to every Dutch oven out there.

You’d think all Dutch ovens would be more or less the same, but they are not. A simple test of simmering water will show you that (some let more evaporation out than others!). Earlier this year, we did a bunch of performance tests to uncover the pros and cons of a Le Creuset, Staub, or something less expensive. Turns out, each pot had a few bullet points in both columns.

Read more: The Pros and Cons of a Le Creuset Versus a Staub Versus Something Cheaper

3. There are 25 essential recipes you should try.

Winter is always coming (unless it’s here, which it officially is, as of December 21). We prepared for it early (but that isn’t gonna stop us from complaining about how cold it is!) and rounded up these must-try 25 cold-weather recipes back in October. Believe us when we say they are essential for the winter.

Get the recipes: 25 Essential Dutch Oven Recipes for Colder Months