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Dutch Oven

Everyday Food, Volume 31 April 2006

Use It
For slow-cooking pot roasts and making stews, soups, and chili.

From Stovetop to Oven
This pot has a thick bottom and sides with a snug, tight-fitting lid that traps in moisture and flavor. With the lid off, it's perfect for browning meat or vegetables on the stovetop, and it can also go into the oven for even cooking.

Make It Sturdy
Look for a heavy 5- to 6-quart Dutch oven made of anodized aluminum, enameled cast iron, or stainless steel around a copper or aluminum base. The sides and bottom must be thick in order to retain and evenly distribute heat, and to prevent hot spots. Handles and knob should be sturdy and ovenproof.


Comments (14)

  • dutch oven cooker 7 Feb, 2015

    I'm wondering if a person can cook biscuits in the dutch oven, like when on a camping trip, with propane heat. Or should I go back to a Lodge dutch oven?

  • underthecovers 27 Nov, 2014

    I found the Dutch Oven technique left a horrible residue and taste in my mouth. Would not recommend.

  • hugefanofmartha 20 Sep, 2014

    @APRogers - try soaking it soap water overnight or 2. If it doesn't work, add some cleaning agents. This article might help you to clean off your stained French oven.

  • jgibs3001 1 Mar, 2014

    APRogers - Baking Soda & Vinegar (equal proportions) and a good stiff brush always did it for me

    Tpeters685 - Try a stainless steel replacement knob (it has a higher temperature allowance over MS's thermal plastic handle. See:

  • APRogers 7 Feb, 2014

    the inside of my enameled cast iron pot is stained - HOW do I restore or clean it?

  • Tpeters685 28 Jan, 2014

    My handle broke off my cast iron pot... hmmm... wonder where I can buy a replacement... anyone know?

  • Vermont Cook 01 1 Oct, 2013

    I have a MS Enamel Cast Iron Casserole Dutch Oven. Does anyone know how to best clean off burned food on the inside? Any tips? Baking Soda? Thanks.

  • Joe Peters 30 Jun, 2013

    "all of the red enamel melted off the bottom and onto my cooktop. ..."

    The ONLY way that could have happened is if you had the burner temp WAY TOO HIGH! On enameled cast iron pots....MEDIUM IS HIGH!

    Never, ever cook with enabled cast iron on higher heat than the MEDIUM setting. Cast iron take a long time to heat up, but once hot, it retains its heat for a very long time, so higher than medium heat is unnecessary and dangerous.

  • Peggy Wentworth 19 May, 2012

    I purchased two Martha Stewart pots about a year ago. The pots are chipping inside the pot and lid. What will MS do about this? They were quite expensive. Thanks, Peggy

  • franru 30 May, 2010

    can this pot be used on glass top stove?

  • cdcjee 6 Feb, 2010

    Question: Can you use dutch oven with gas stove top burners?

  • mrsmontoy 18 Oct, 2009

    I do. But the trick is to let it come to room temperature first.

  • mahobbs 20 Apr, 2009

    NOOOOOOOOOOOOOOOOOO! I did and all of the red enamel melted off the bottom and onto my cooktop. The pot didn't crack, but now both my dutch oven and my cooktop are ruined!

  • poda8ferentino 14 Feb, 2009

    Can I cook something in my Martha Stewart enamel cast iron pot, put it into the refrigerator and then reheat it the next day without the pot cracking?