Dutch & French Ovens

The main difference between a Dutch oven and a French oven is their material and coating:

Dutch Oven
Traditionally made of cast iron. Requires seasoning to maintain a natural nonstick surface. Can be used on open flames, stovetops, ovens, and even campfires. Retains and distributes heat exceptionally well. Over time, it develops a patina that enhances nonstick properties.

French Oven
Essentially an enamelled Dutch oven. Made of cast iron with an enamel coating, which eliminates the need for seasoning.
More suitable for acidic foods (e.g., tomatoes, wine-based dishes) as it won’t react with ingredients. Typically used in home kitchens rather than outdoor or high-heat environments. Easier to clean but requires careful handling to prevent chipping.

Both are excellent cookware choices, but your cooking style and maintenance preference will determine which one is best for you!

Dutch Oven Size Servings Best For:

1.9-2.8L 1-2 people Side dishes, sauces, small meals
3.8-4.7L 2-4 people Everyday cooking, soups, small roasts
5.7-6.6L 4-6 people Family meals, bread baking, stews
7.6-8.5L 6-8 people Large batches, entertaining
9.5L+ 8+ people Big gatherings, outdoor cooking

Round vs. Oval Dutch Ovens
Round Dutch Ovens are best for stovetop cooking & baking bread. Oval Dutch Ovens are great for roasting whole chickens, ribs, or long cuts of meat.

Yes, enamelled Dutch ovens are safe for baking, but temperature limits depend on the brand and materials used—especially the lid knob.

Things to Watch Out For:

Lid Knobs May Have Lower Heat Limits
Some enamelled Dutch ovens come with phenolic plastic knobs, which can melt or degrade above 375°F (190°C).
Solution: If baking above this temperature, replace the knob with a stainless steel one.

Enamel Can Crack with Rapid Temperature Changes
Avoid preheating an empty enamelled Dutch oven in a hot oven, as thermal shock can crack the enamel. Instead, heat it gradually or place food inside before putting it in the oven.

Avoid Broiler Use
Most enamelled Dutch ovens are not broiler-safe, as direct flames or extreme heat can damage the enamel.