Which Size Dutch Oven Should You Buy? A Chef Weighs In (2024)

A good Dutch oven is a kitchen essential. Thick cast-iron walls, wide handles, and a heavy lid — this versatile piece of equipment can be used for everything from braising chicken legs to baking bread. But which one do you buy? Do you need to invest in the $500 pot when a $100 one will suffice? Should you get the biggest, deepest casserole, or will a shallow braiser accomplish the task? These are all questions worth asking, especially when this is a piece of equipment that you will use for years to come.

We spoke with Taffy Elrod, a chef instructor, recipe developer, and food writer, for her expert insights on the matter. Elrod frequently turns to her Dutch ovens for a variety of tasks: “I like to make stocks, soups, stews, and important for home cooking, I use a Dutch oven to deep fry.”

From big to small, round to oval, deep to shallow, here are five types of Dutch oven sizes to consider — and what to cook in each of them.

Medium-sized is the most universal

Anywhere between a 5- to 7-quart Dutch oven is the right all-purpose size for most cooking tasks. It has high walls that prevent spillage and enough surface area to brown meat for a braise, but it's not so big that you need help hauling it in and out of the oven. It's also the perfect size for bringing to the table.

“For a home cook, a 5-quart Dutch oven should be large enough for most jobs without being unwieldy or taking up too much space,” says Elrod. “I have a vintage, 5-quart, cast iron Dutch oven that I love. Lately, I've been using a 7-quart Cuisinart enameled Dutch oven my husband got a great deal on. Those two sizes are always in rotation in my kitchen.” (We also really like the 7-quart Le Creuset Dutch oven, too.)

Is a 3-quart Dutch oven too small?

If you live alone or only cook for one or two people, a 3-quart Dutch oven should do the trick for most dishes. That said, we'd still recommend going larger for more versatility.

What size Dutch oven is best for bread?

Again, your best bet is anywhere between 5 and 7 quarts. Most recipes, including sourdough, will happily thrive in a medium-sized oven.

We’ve put the top Dutch ovens through their paces, and while we are big fans of multiple brands, like Lodge and Le Creuset, the Staub consistently tops our tests. It’s great for getting a deep brown caramelization and is big enough for tossing pasta with the sauce without making a mess. Plus, it can then go right to the table for serving, and its thick cast-iron walls help retain the heat and keep your food warm. Beyond that, it’s ridiculously durable and surely built to last.

But if you’re feeding a crowd, go bigger

If you're often cooking for a big crowd, then between 8 and 10 quarts is a good size. A large, deep oven is great for big batches of soup, making homemade chicken stock, and dishes with a lot of liquid, like this Beef Stew in Red Wine Sauce. The extra surface area makes it ideal for stovetop use, but be sure to look for one with large handles to make it easy to hoist from stove to oven to table.

“Folks who like to do batch cooking, make preserves, do canning, or bake in a Dutch oven will want a large size,” says Elrod. “A large Dutch oven might not be great for folks who only cook for one or two people, folks who can't lift or move large, heavy objects, and people who really do prefer quick, simple cooking. For quick cooking, maybe invest in a good skillet or saute pan.”

What size Dutch oven is best for a family of four?

While you certainly go for a larger-sized oven, we'd still recommend a medium-sized one, between 5 and 7 quarts. For families or crowds of five or more, we recommend sizing up.

Another winner in our testing, we also love the Le Creuset Signature Round 9-Quart Dutch oven. It cooks well, cleans easily, and looks gorgeous. Invest in one of these, and it will likely be an heirloom piece for a lifetime.

Minis are great for single servings

“Obviously, mini Dutch ovens look great and are just fun to use,” says Elrod. “They can also offer the benefits of durability, even heating, holding temperature for service, and versatility, just like a full-sized Dutch oven. A mini Dutch oven can go from stovetop to oven, to tabletop, and even on the grill.”

Of course, a mini Dutch oven is also great for single servings. These mini cocottes are a great way to serve individual portions of shakshuka, fruit crisps, mac and cheese, roasted garlic, or braised greens. Elrod also suggests bruléeing French onion soup or making a molten cake that can double as a serving dish. With any Dutch oven, the enameled cast-iron sides paired with the mini lids do a nice job of keeping the dish warm on the table.

Choose an oval shape for roasts

If you tend to do lots of cooking in the oven or like to roast large meat dishes or oblong roasts, we suggest an oval shape.

According to Elrod, “Oval Dutch ovens offer more flexibility for baking, roasting, and braising. The oval shape allows space for whole chickens, whole fish, meat on the bone, and larger roasts.”

Our pick is the oval Dutchess from Great Jones. This Dutch oven is stylish, just the right size for a dinner for four people, and does not break the bank. It’s great for dishes like this braised Brisket with Apricots and Prunes or a roast chicken.

To braise, stick to something shallow

Shallow Dutch ovens, or braisers, are great for — you guessed it — braising. Because braising requires less liquid than stewing, a shallow braiser naturally has lower sides than a standard Dutch oven.

“The shallower depth is convenient for searing and browning meats and vegetables,” says Elrod. “Most importantly, the low profile paired with a tight-fitting, heavy lid encourages the best braising process by keeping the moisture circulating close to the food at a low temperature to continuously concentrate and enrich the braising liquid while creating the most tender, flavorful foods. I love a good braise, in case you couldn't tell.”

We love this stylish matte black braiser from Staub because it has a chip-resistant enamel coating and looks elegant on a range.

Our Expertise

• Julia Heffelfinger is a cook, recipe developer, writer, editor, and food stylist. She is the original author of this piece.
• Dana Fouchiaupdated this piece. She is the Senior Commerce Editor and has over eight years of experience writing for publications like the Chicago Tribune, LA Times, New York Daily News, Allrecipes, and more. For this piece, she used Food & Wine's latest tested insights and interviewedTaffy Elrod, a chef instructor, recipe developer, and food writer.