Dutch Ovens vary massively in shape, size, quality, features, materials, finish and price. So purchasing your first Dutch Oven can be a bit of a minefield. Hopefully after reading this you well better placed to purchase one that’s right for you.

First of all shape. In many areas you don’t really have a choice. In most of Europe and the US you are only likely to find round, straight sided Dutch ovens as pictured above. In South Africa the round, pot bellied style, that look like cauldrons, and are know locally as Potjie Pots, are what you are most likely to find.

The standard Dutch oven regardless of shape is typically made of cast iron. You can get enamelled Dutch ovens, these are typically more often marketed as kitchen ware for use on a domestic stove. The enamel coating whilst making them easier to clean, is easy to chip off making them less suited to using outdoors. You can also get pressed steel and aluminium Dutch ovens which obviously weigh less than cast iron but they will be thinner and more likely to be dented, plus they will not conduct and retain heat in the same way. Our recommendation is to stick to cast iron.

Not all cast iron pots are created equal. Cheap Dutch ovens, mass produced overseas are often made to less exacting specifications. Check the thickness of the cast iron is equal all over, with some of the cheaper ovens the casting can be very uneven to the extent that the Dutch oven will not hang level when suspended. This can potentially be dangerous in a large Dutch oven filled with hot food or liquid.

Regardless of how you are going to cook in it we recommend getting one with wire bail arm this means that if you ever need to suspend it you can do so easily, plus makes it easier if you have to carry it any distance. Check the end of the bail arm are attached securely and symmetrically for the same reason. Don’t be afraid in a shop of asking if you can take it out of the box and hold to by its bail arm to again check that it hangs level. Also check the bail arm moves freely and doesn’t get in the way of removing the lid.

Legs or no legs? This is mainly personal preference and depends a lot depends on how you will mainly be using it. Having legs (3 seems to be the standard number) allows you to locate it into the embers and get it level if using on a real fire. It leaves a bit of gap underneath the oven to add and remove coals. However, if you are using the oven on a grill or on a kitchen hob the feet may be a hindrance. Also if you plan on using one oven inside another for baking etc. the additional height with the legs of the smaller pot must be taken into consideration. If you choose one with legs, ensure that they are solid and cast with rest of the pot and not attached afterwards. 

The other thing to look at is the finish. Good quality Dutch ovens should have quite a smooth finish to them, whereas poorer quality ones tend to be quite rough. A rough surface is more likely to adhere to food whilst cooking and be harder to clean.

If you plan on doing any sort of baking or roasting where you are likely to put embers on the top of the oven you will want the lid to be flat as opposed to domed and ideally with a distinct rim around the edge which will help retain coals. Also if the lid is flat the inside of it can be used as skillet or griddle and some makes add little lugs to the top of the lids which act as legs when being used as such. Without these lugs the central handle of the lid prevents it lying level.

Finally what size to go for? Well this obviously depends on how many people you are going to be cooking for, but you can cook for fewer people in a large Dutch oven (or have some left overs) but you can’t cook for more in a small one. Also if you budget allows having a large Dutch oven and a slightly smaller one that will fit inside gives you the option of baking bread, making ice cream etc. If you can only afford to buy one Dutch oven we would recommend as a minimum getting something like a 12″ (deep) which holds about 3.5L (3.5 quarts).