9 Common Dutch Oven Buying Mistakes You Need to Know

Buying a Dutch oven is a commitment. It’s not just another piece of cookware you toss in your cart on a whim—it’s an investment that can last a lifetime if you choose wisely. But too many people make mistakes that leave them stuck with the wrong size, shape, or material. Dutch oven sizes alone can trip people up. Buy one too small, and you’ll constantly wish for more space. Get one too big, and you’ll be wrestling with a heavy pot that barely fits on your stovetop.

Andrew, an editor and founder of Prudent Reviews puts it bluntly: “Buying a Dutch oven is a big decision—it’s an investment that will last for decades, so you want to make sure that you get it right.” And he’s right. A Dutch oven should make cooking easier, not create frustration. If you’re in the market for one, it pays to know the common mistakes people make—so you don’t have to learn the hard way.

1. Picking the Wrong Material

There are two types of Dutch ovens: bare cast iron and enameled cast iron. Both have their strengths, but they’re built for different jobs. Bare cast iron is a workhorse for searing, roasting, and baking. But as Andrew warns, “Bare cast iron Dutch ovens need to be seasoned with oil to prevent rusting. And when you simmer liquids for long periods, especially acidic ones like tomato sauce, the seasoning will degrade, and tiny bits will flake into the liquid.” That’s not exactly the flavor boost you’re looking for.

Enameled Dutch ovens, on the other hand, come with a protective coating that eliminates the need for seasoning. You can cook anything without worrying about rust or flavor interference. Unless you’re planning to cook over an open flame, enameled cast iron is the smarter, lower-maintenance choice.

2. Choosing the Wrong Dutch Oven Sizes

Size is a crucial factor, and it’s one of the most common mistakes people make. Dutch oven sizes range from small 1-quart models to massive 13-quart ones, but not every size is practical for home cooking.

Andrew explains, “For 99% of home cooks, a 5- to 7-quart Dutch oven is ideal. It’s large enough to cook generous batches of soup, stew, and chili but not so big that it won’t fit on your burner or take up too much space in your cabinet.”

Unless you have a large family, anything over 7 quarts is bulky, heavy, and difficult to store. On the other hand, anything under 5 quarts is too small for most meals.

3. Overlooking the Shape

Dutch ovens come in two main shapes: round and oval. Most people make the mistake of not thinking about how they’ll actually use it. Andrew explains, “It’s not necessarily a mistake to buy one shape over the other—the mistake is not thinking about the types of meals you’ll be cooking most often.” If you primarily cook soups, stews, and braises, go with a round one. If you’re making roasts or artisan bread, an oval might be the better pick.

Round Dutch ovens sit neatly on burners, heat evenly, and are more space-efficient on the stovetop. They’re also easier to store since they stack well with other round cookware. Oval Dutch ovens, on the other hand, are better suited for roasting large cuts of meat or baking long loaves of bread.

4. Ignoring the Interior Color

The inside of your Dutch oven matters just as much as the outside. A dark interior does a good job of hiding stains, but it also makes it harder to see browning or notice if food is sticking. That can make a big difference when you’re trying to achieve the perfect sear or control how much fond builds up on the bottom of the pot. Light interiors, like those in Le Creuset models, provide better visibility and allow you to monitor caramelization and prevent burning. If precision cooking is important to you, a light-colored interior is the better choice.

5. Forgetting About the Lid Knob Material

Most people don’t think twice about the lid knob, but it actually plays a role in how well your Dutch oven performs. Some knobs are made of plastic, which stays cooler on the stovetop but has a lower heat tolerance in the oven. Others are stainless steel and can handle high temperatures—up to 500°F in many cases.

Andrew lays it out clearly: “If you want the best of both worlds, you can purchase two knobs—one plastic for stovetop cooking and one steel for high-temperature oven cooking.” If you plan to use your Dutch oven for baking, roasting, or broiling, a metal knob is the way to go.

6. Choosing a Poor Lid Design

A heavy, well-fitting lid is essential for trapping moisture and preventing liquid from evaporating too quickly. The best lids come with self-basting dimples on the underside. These little bumps collect steam and redistribute it evenly, keeping your food moist. If you want deep, rich flavors in your braises and stews, a well-designed lid makes a difference.

7. Settling for Bad Handles

Dutch ovens are heavy, especially when filled with food. If the side handles are too small, lifting and maneuvering them can be a struggle. Andrew advises, “Don’t buy a Dutch oven with small side handles or ones with a thin opening that doesn’t comfortably fit your hand.” Ideally, the handles should extend at least 1.25 inches and have a wide enough opening to grip comfortably—even with oven mitts on.

8. Underestimating the Weight

Cast iron is no joke when it comes to weight. A standard 5- or 6-quart Dutch oven can weigh around 13 pounds empty and over 20 pounds when filled with liquid. Andrew gives a simple formula: “When you look at the weights listed online, add about 2 pounds per quart of capacity. That’s approximately how much it will weigh when it’s nearly full.”

If lifting heavy cookware is an issue for you, stick with a smaller size or consider brands that make slightly lighter models.

9. Paying Too Much for a Brand Name

Le Creuset and Staub make fantastic Dutch ovens, but they’re not the only options out there. Plenty of lesser-known brands offer high-quality alternatives at a fraction of the price.

Andrew explains, “Many lesser-known brands use similar materials and construction but cost less because they sell primarily online, don’t invest as much in advertising, or don’t have the brand recognition that drives up demand and prices.” Unless you’re set on a specific brand, it’s worth exploring more budget-friendly options.