My Favorite Recipes to Get the Most Out of Your Dutch Oven

It took years of convincing before I finally started cooking with a Dutch oven, but once I started it quickly became my favorite pot to cook with. This dense and nearly indestructible pot is as versatile as it is beautiful to look at. The heavy cast iron allows for evenly distributed heat, and the glossy enameled surface is easy to clean. Plus they come in a rainbow of colors, which appeals to my need for whimsy in the kitchen. 

Contrary to what you might think, a good Dutch oven can be affordable too (for example, not $300). Read here for alternatives to the high-priced French brands. My brandless Dutch oven has been braising, baking, and frying for years and she has many more left. Here are my favorite recipes and ways to use a Dutch oven to the fullest.

One-pot meals

Credit: Allie Chanthorn Reinmann

Few things are as relieving to me as not having a sink full of dishes, and the Dutch oven offers me this blessing. It’s the perfect solution for one pot meals because cast iron is up to the challenge of multiple cooking methods. It can spend hours on heat without scorching, and it can move seamlessly from the stovetop to the oven if you’re searing and braising.

This savory sausage and beans recipe is my favorite one-pot dish. It’s flavorful, hearty, and requires very little attention. Aside from roughly chopping the veg, you barely have to prepare the ingredients. Leave the sausages whole and sear the links on all sides. Then simply dump in the rest of the ingredients and let them simmer until fork tender.

Low and slow cooking

Credit: Allie Chanthorn Reinmann

The Dutch oven excels at low and slow cooking. Again, it’s that clever cast iron core. You can set the pot over low heat for hours and tough, chewy meats will tenderize into soft, buttery morsels. 

One of my favorite meals to make is this crispy chicken and rice recipe. While chicken doesn’t require tenderizing, rice and other dried grains and beans benefit from low and slow cooking. This dish is hearty, simple, and packed with bright flavors, thanks to the tomatoes and olives. Start by searing chicken thighs, skin-side down, and then cook the remaining ingredients. Nestle the thighs back into the rice during the last bit of cooking time for juicy chicken with crispy skin.

Homemade breads

I’ve boasted already about the Dutch oven’s heavy duty cast iron construction, and I’ll never stop. These pots are called “ovens” for a reason—they’re great for baking. Dutch ovens can comfortably withstand temperatures of 500°F and sometimes higher (just check the details of the particular one that you buy).

High temperatures like that are great for homemade breads, like this sourdough recipe I always make in my Dutch oven. Putting the lid on the pot encloses the bread in a small space and naturally creates a humid environment as the bread begins to cook. The extra humidity allows for maximum oven spring, leaving you with a well-risen loaf.

For a bread that doesn’t require proofing, try this Irish soda bread recipe in your Dutch oven. It only requires four ingredients, and the resulting quick bread is fantastic with a smear of salty butter and raspberry jam. 

Deep frying

Credit: Allie Chanthorn Reinmann

One of the biggest challenges that comes with deep frying is keeping the temperature consistent. When you drop cold or room temperature batter into hot oil, it’s normal for the oil’s overall temperature to drop down. The bigger the batch, the more the temperature will dip, potentially resulting in a greasy batter. 

The best solution is to use a heavy pot. Unlike a thin-walled pot, the Dutch oven will help keep the temperature consistent so you can deep fry bigger batches. My favorite recipe that requires deep frying is this instant pancake apple fritter recipe. You can make this in a small pot, cooking one at a time, but I suggest the wider frying pool of a Dutch oven for cooking bigger batches. 

Big batches of soup

Soup is the best way to show off your Dutch oven. You can easily find recipes that are one pot, low and slow, and undemanding. Sure, not every soup is like this, but I’m partial to the ones that are. It’s nice to carelessly toss ingredients into a giant pot and come back to reveal an impressive meal.  

This French onion soup recipe is one of my go-tos because it doesn’t require any babysitting. The onions soften easily in the pot and caramelize gently without too much intervention. The beef broth fills out the soup, while wine and herbs bring in complexity. Other than that, you just have to broil some stretchy cheese onto a slice of bread before digging in. In fact, I think broiling some stretchy cheese fits into all the recipes above (even the fritters). Enjoy your Dutch oven explorations, folks.

Bonus tip: Use it as a cooler

The same qualities that allow a Dutch oven to hold onto heat also enables it to maintain a chill too. I use my Dutch oven as an attractive drink cooler for parties. It’s especially helpful when your fridge is packed and you could use a little extra external space. About an hour before your guests come over, put the Dutch oven in the fridge (the lid too if you’ll be chilling cans). Take the pot out and fill it halfway with ice. Tuck bottles of chilled wine, pre-mixed cocktails, or cans of seltzer into the ice and freshen it up with new ice when needed. 

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