Before enamel and before nonstick, the pot that cooked beans, stews and braises in most kitchens was plain black cast iron. It still does the job well. A bare cast iron Dutch oven holds heat for hours, sears meat hard, bakes bread with a deep crust, has no coating to chip, and goes from the stove to the oven to the grill. In a Mexican kitchen that means a pot of frijoles de la olla on a low flame, carnitas browning in their own fat, or a picadillo that can sit warm on the back burner.
What it asks in return is a little care: dry it, oil it, and go easy on long, acidic simmers while the seasoning is young. This guide covers eight bare cast iron Dutch ovens for the kitchen, from Lodge’s classics to lighter, smoother pots made in small American foundries, and passes on what the makers say about seasoning and acidic food. If you are cooking over coals at a campsite, our camp Dutch oven guide covers the legged ovens built for that.
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Quick verdict: which cast iron Dutch oven to buy
For most kitchens, the best cast iron Dutch oven is the Lodge 7-quart Dutch Oven with Bail Handle: the 7-quart size America’s Test Kitchen thinks suits most people, made in Tennessee, ready for the stove, oven, grill or campfire. If you want a pot whose lid is also a skillet, choose the Lodge 5-quart Double Dutch Oven. For big batches of beans, the Lodge 9-quart with a bail handle is the largest here, and the Field Company No.8 is the one to pick if weight is your main concern.
The table lines up the five pots that cover most cooks. All eight picks are reviewed in full below.
Five cast iron Dutch ovens side by side
One pick for each kind of cook, with the specifications each maker, listing or America’s Test Kitchen states.
| Dutch oven | Best for | Capacity & weight | Made in | Buy on Amazon |
|---|---|---|---|---|
Lodge 7-quart Dutch Oven with Bail HandleBest overall
|
Stews, beans and bread for a family | 7 qt, 16.61 lb | USA (Tennessee) | View on Amazon |
Lodge 5-quart Double Dutch OvenBest 2-in-1
|
Lid doubles as a dual-handle pan | 5 qt, 12.37 lb (Lodge) | USA (Tennessee) | View on Amazon |
Lodge 9-quart Cast Iron Dutch Oven with Bail HandleBest for big batches
|
Beans and pozole for a crowd | 9 qt, 19.57 lb (Lodge) | USA (Tennessee) | View on Amazon |
Field Company No.8 4.5-quart Dutch OvenBest lightweight
|
Cooks who find iron too heavy | 4.5 qt, 10.5 lb with lid (Field) | USA | View on Amazon |
Lancaster Cast Iron 5-quart Dutch OvenBest smooth finish
|
A machined, heirloom-style pot | 5 qt, 13.5 lb (Lancaster) | USA (Pennsylvania) | View on Amazon |
Product images from Amazon. Weights are the makers’ figures, or America’s Test Kitchen’s where noted; check the listing before you buy.
Our picks for the best cast iron Dutch oven
These eight pots are all bare, pre-seasoned cast iron with flat bottoms for the stove and oven. Four come from Lodge, in sizes from 2 to 9 quarts, one doubles as a skillet, and three come from smaller makers: a light, smooth pot from Field Company, a machined pot from Lancaster Cast Iron and a combo cooker from Victoria in Colombia. Each pick explains who it suits and one honest reason to skip it.
1. Lodge 7-quart Dutch Oven with Bail Handle – The Family-Size Bare Iron Pot
America’s Test Kitchen says a 7-quart Dutch oven is the best option for most people, big enough to brown pork for carnitas or beef for a guisado in fewer batches and to hold a full pot of beans. This is Lodge’s 7-quart bare iron pot with a steel bail handle, the L10DO3. ATK’s recommended Lodge was the loop-handle L10DOL3; it did not review this bail-handle version, so we do not borrow its test results here.
Lodge’s store gives the weight as 16.61 pounds, and retailers list the pot as 12 inches across. It has a cast iron lid and a steel bail handle that folds down out of the way on the stove and lets you lift the pot or hang it over a fire. Lodge casts and seasons it with 100% natural vegetable oil in the USA, and says it works on any stovetop including induction, in the oven, on a grill or over a campfire.
As with any bare iron, Lodge’s care guide says to be careful with alkaline and acidic foods while the piece is new. Its care is three steps: hand wash, dry, oil.
Why we like it
- 7 quarts, the size ATK thinks suits most people
- Steel bail handle for lifting or hanging over a fire
- Any stovetop, oven, grill or campfire, per Lodge
- Seasoned with vegetable oil, ready to use
- Made in the USA
Key specifications
| Model | L10DO3 (12-inch, per retailers) |
|---|---|
| Capacity | 7 qt |
| Material | Seasoned cast iron |
| Legs/flanged lid | No legs; cast iron lid |
| Bail handle | Yes, steel |
| Weight | 16.61 lb (Lodge store) |
| Pre-seasoned | Yes, 100% natural vegetable oil |
| Care | Hand wash, dry, oil |
Why we recommend it
Choose it if you want one bare iron pot for beans, braises and bread for four to eight, and you already look after a cast iron skillet.
Skip it if lifting is a problem: at roughly 17 pounds empty it is heavy before you add a pot of stew.
Pros and cons
Pros
- Family-size 7 quarts
- Bail handle for camp or kitchen
- Nothing to chip
Cons
- Heavy
- Not the exact model ATK tested
- Dark interior hides browning
2. Lodge 5-quart Double Dutch Oven – A Pot and a Skillet in One
The Double Dutch solves the problem of the heavy iron lid that only does one job. Lodge’s lid for this 5-quart pot is a shallow, dual-handle pan, so you can fry eggs, char chiles or warm tortillas in the lid while beans simmer below, or use the lid alone as a small skillet. Lodge sums it up as a Dutch oven, a dual-handle pan and a lid all in one.
Lodge also pitches it at bread bakers, describing it as beloved for its heat retention. At 5 quarts it suits a household of two to four, holding a family-size pot of beans or a small braise.
It is made in the USA, seasoned with 100% natural vegetable oil, and Lodge rates it for any stovetop including induction, the oven, a grill or a campfire. Lodge’s store lists it at 12.37 pounds with the lid. The trade-off is the lid’s shape: because it is a pan rather than a domed lid, you lift it by its two side handles rather than a knob on top.
Why we like it
- Lid is a usable dual-handle pan, per Lodge
- Sold by Lodge as a bread-baking pot
- Any stovetop, oven, grill or campfire
- Made in the USA
Key specifications
| Model | L8DD3 |
|---|---|
| Capacity | 5 qt (10-inch) |
| Material | Seasoned cast iron |
| Legs/flanged lid | No legs; lid is a dual-handle pan |
| Bail handle | No; two loop handles |
| Weight | 12.37 lb (Lodge store) |
| Pre-seasoned | Yes, 100% natural vegetable oil |
| Care | Hand wash, dry, oil |
Why we recommend it
Choose it if you want to own fewer pans, bake bread, or simply like the idea of a lid that earns its space. Our guide to the best cast iron skillet with a lid covers the same idea from the skillet side.
Skip it if you cook for six or more: 5 quarts is a modest size for big pots of beans or stock.
Pros and cons
Pros
- Two pieces of cookware in one
- Good for bread
- Made in the USA
Cons
- Moderate 5-quart size
- Lid lifts by its side handles, not a knob
3. Lodge 9-quart Cast Iron Dutch Oven with Bail Handle – The Big Batch Pot
When the pot has to feed a party, size matters more than anything. Lodge’s L12DO3 is a 13.25-inch, 9-quart Dutch oven with a flat bottom for the stove and a steel spiral bail handle, according to Lodge’s catalog. That is room for a big pot of frijoles de la olla, a full batch of pozole or menudo, or a whole pork shoulder for carnitas.
The bail handle is a practical touch on a pot this heavy: you can carry it like a bucket from the stove to the table or the grill, and Lodge calls it great for campfire cooking. Lodge’s store lists it at 19.57 pounds, and like its other seasoned pots it is made in the USA, seasoned with vegetable oil, and rated for stoves, ovens, grills and campfires.
The width is the catch. A 13.25-inch pot is wider than most home burners, so the edges will heat more slowly on a small burner, and it needs a big oven shelf and a big cabinet. If you want a large pot that is easier to live with, the 7-quart above is the better daily pot; this one is for cooks who regularly feed a crowd.
Why we like it
- 9 quarts, the largest pot here
- Steel spiral bail handle, per Lodge
- Flat bottom for stove and oven
- Made in the USA
Key specifications
| Model | L12DO3 (13.25-inch) |
|---|---|
| Capacity | 9 qt |
| Material | Seasoned cast iron |
| Legs/flanged lid | No legs; cast iron lid |
| Bail handle | Yes, steel spiral bail |
| Weight | 19.57 lb (Lodge store) |
| Pre-seasoned | Yes, 100% natural vegetable oil |
| Care | Hand wash, dry, oil |
Why we recommend it
Choose it if you regularly cook beans, soups or braises for ten or more, at home or outdoors. Our guide to the best large Dutch oven compares big enameled options too.
Skip it if you have a small stove or a small oven: at 13.25 inches it will not heat evenly on a small burner.
Pros and cons
Pros
- Huge capacity
- Bail handle for carrying
- Works indoors and out
Cons
- Nearly 20 lb empty
- Wider than most burners
- Needs a lot of storage space
4. Field Company No.8 4.5-quart Dutch Oven – Light, Smooth American Iron
Field Company makes cast iron in the style of old American pans: thinner, lighter and smoother than most modern iron. Its No.8 Dutch oven holds 4.5 quarts, and Field lists it at 6.5 pounds for the base and 10.5 pounds with the lid, noticeably lighter than Lodge’s 5-quart pot, which Lodge lists at 13.29 pounds. For anyone who finds a full Lodge hard to lift, that difference is the whole point.
Field says the pot is made in the USA from start to finish, poured in green sand molds and pre-seasoned with multiple coats of grapeseed oil. It lists a 10 1/4-inch top diameter, a 4.4-inch height and an 8 3/4-inch cooking surface, with an exact-fit, self-basting lid. It works on every stovetop, including induction, and in the oven and on the grill. At 4.5 quarts it is a pot for two to four people: a batch of rice, a pot of black beans, chile verde for a small family.
Field’s care advice is worth reading for any bare iron. It says to preheat on low for up to five minutes, use acidic ingredients sparingly, hand wash only, and towel dry or dry it on the stovetop, never letting it drip-dry or putting it away wet. It is smaller than most pots here, and we did not find an independent review of it from a source we trust.
Why we like it
- 6.5 lb base, 10.5 lb with lid, per Field
- Made in the USA, start to finish
- Self-basting lid
- Pre-seasoned with grapeseed oil
Key specifications
| Model | FDO8 (No.8) |
|---|---|
| Capacity | 4.5 qt |
| Material | Seasoned cast iron |
| Legs/flanged lid | No legs; self-basting lid |
| Bail handle | No |
| Weight | 6.5 lb base; 10.5 lb with lid (Field) |
| Pre-seasoned | Yes, grapeseed oil |
| Care | Hand wash only; towel or stovetop dry |
Why we recommend it
Choose it if you want bare cast iron but cannot manage a heavy pot, or appreciate a smooth, vintage-style finish. For other light pots, see our guide to the best lightweight Dutch oven.
Skip it if you need room for a crowd: 4.5 quarts is a pot for two to four.
Pros and cons
Pros
- Much lighter than typical cast iron
- Smooth surface
- Made in the USA
Cons
- Only 4.5 quarts
- Smallest full-size pot here
- No independent review read
5. Lancaster Cast Iron 5-quart Dutch Oven – Machined Smooth in Pennsylvania
Lancaster Cast Iron makes its cookware in Lancaster, Pennsylvania, and its 5-quart Dutch oven, which it also calls its No. 8, is built as an heirloom piece. The cooking surface is machined smooth, the lid is self-basting, and the knob on top is solid brass rather than iron or plastic.
Lancaster lists a 10 1/2-inch top diameter, a 4 1/8-inch depth and an 8 3/4-inch cooking surface (the Amazon listing says 9 inches), a 13 5/8-inch span from handle to handle, and a total weight of 13 1/2 pounds. The walls are taller than on Lodge’s flared pots, which suits soups and bean pots. Lancaster also points out that, because it uses traditional American cast iron sizing, the Dutch oven lid fits its No. 8 skillet, so one lid can cover two pans.
It is pre-seasoned and, according to Lancaster, at home on the stovetop, in the oven, on the grill and over a fire, including glass and induction cooktops. Lancaster does not give detailed care instructions on its product page; treat it like any bare iron, washing by hand, drying and oiling. As with the Field pot, we did not find an independent review of it.
Why we like it
- Machined smooth cooking surface, per Lancaster
- Self-basting lid with a solid brass knob
- Lid also fits Lancaster’s No. 8 skillet
- Made in Lancaster, Pennsylvania
Key specifications
| Model | DO-008 (No. 8) |
|---|---|
| Capacity | 5 qt; 4 1/8 in deep (Lancaster) |
| Material | Seasoned cast iron, machined surface |
| Legs/flanged lid | No legs; self-basting lid, brass knob |
| Bail handle | No; two side handles |
| Weight | 13.5 lb (Lancaster) |
| Pre-seasoned | Yes |
| Care | Not stated; standard bare iron care |
Why we recommend it
Choose it if you value a smooth, machined surface and a pot built to hand down, and you like the idea of a lid that fits a matching skillet.
Skip it if you want a light pot or published care guidance from the maker.
Pros and cons
Pros
- Smooth machined interior
- Brass knob
- Made in the USA
Cons
- Heavier than the Field pot
- Care instructions not stated
- No independent review read
6. Lodge 5-quart Cast Iron Dutch Oven – The Everyday Size
This is the smaller sibling of our top pick, and for many households it is the more useful pot. Lodge lists the L8DOL3 as a 10.25-inch, 5-quart Dutch oven with loop handles and an all-iron lid, and its store gives the weight as 13.29 pounds, more than three pounds less than the 7-quart.
Five quarts is the size of an everyday pot of beans for four, a batch of arroz rojo, or a braise of chicken thighs in salsa verde. Its 10.25-inch size also matters for the kitchen: Lodge’s cast iron and glass lids for 10.25-inch pans fit it, and it sits comfortably on a standard burner. It is made in the USA, seasoned with vegetable oil, and works on any stovetop, in the oven, on a grill or over a campfire.
America’s Test Kitchen did not review this exact size, so its comments on Lodge’s loop-handle 7-quart are the closest guide. The Amazon listing reuses text from Lodge’s Double Dutch Oven, so we took the specifications from Lodge’s own catalog and store instead. As with any bare iron, go easy on long acidic simmers until the seasoning builds up.
Why we like it
- Easier to lift than the 7-quart, per Lodge’s weights
- 10.25-inch size fits a standard burner
- Same build and finish as the top pick
- Made in the USA
Key specifications
| Model | L8DOL3 (10.25-inch) |
|---|---|
| Capacity | 5 qt |
| Material | Seasoned cast iron |
| Legs/flanged lid | No legs; cast iron lid with loop handle |
| Bail handle | No; two loop handles |
| Weight | 13.29 lb (Lodge store) |
| Pre-seasoned | Yes, 100% natural vegetable oil |
| Care | Hand wash, dry, oil |
Why we recommend it
Choose it if you cook for two to four and want a pot you will reach for every day rather than only on weekends.
Skip it if you bake large loaves or cook for a crowd: the 7-quart has more room.
Pros and cons
Pros
- Manageable weight
- Practical everyday size
- Made in the USA
Cons
- Not reviewed by ATK in this size
- Amazon listing text describes another pot
7. Victoria 6-quart Cast Iron Combo Cooker – Colombian Iron with a Grill-Pan Lid
Victoria has cast iron cookware made in its own factories in Colombia for decades, and its combo cooker is a different take on the pot-and-lid idea. The 6-quart pot is paired with a 10.5-inch skillet that serves as the lid, and the skillet has raised ridges, so it works as a grill pan for searing steak for tacos or charring onions and peppers.
Victoria says both pieces are pre-seasoned with three layers of non-GMO, kosher-certified flaxseed oil and have large loop handles and flat, wide bottoms. It lists the set at 16 pounds and 11 inches wide by 7 inches tall, and rates it for the stovetop, induction, the oven, the grill and a campfire. The header on its product page advertises a lifetime warranty.
Victoria’s care advice differs from Lodge’s: it says to rinse with warm water, dry thoroughly, avoid soap and the dishwasher to protect the seasoning, re-season occasionally with flaxseed oil, and store it dry with the lid off. The ridged lid is great for grilling but less handy than a flat pan for eggs or tortillas, and we did not find an independent review of this set.
Why we like it
- 6-quart pot plus a 10.5-inch ridged skillet lid
- Three layers of flaxseed oil seasoning, per Victoria
- Large loop handles
- Made in Colombia in Victoria’s own factories
Key specifications
| Model | DUT-300 |
|---|---|
| Capacity | 6 qt pot; 10.5-inch skillet lid |
| Material | Seasoned cast iron |
| Legs/flanged lid | No legs; lid is a ridged skillet |
| Bail handle | No; loop handles |
| Weight | 16 lb (Victoria) |
| Pre-seasoned | Yes, flaxseed oil |
| Care | Rinse, dry, no soap or dishwasher (Victoria) |
Why we recommend it
Choose it if you want a large pot plus a grill pan for fajitas or carne asada, from a maker outside the usual names.
Skip it if you want a flat skillet lid for eggs and tortillas: the Lodge Double Dutch is the better 2-in-1 for that.
Pros and cons
Pros
- Grill-pan lid
- Generous 6-quart pot
- Lifetime warranty advertised
Cons
- Heavy at 16 lb
- Ridged lid is less versatile
- No independent review read
8. Lodge 2-quart Cast Iron Dutch Oven – For Rice, Salsas and Small Pots of Beans
Not every job needs a big pot. Lodge’s 2-quart Dutch oven (L2SP3) is an 8-inch pot that holds a batch of rice for two, a small pot of refried beans, a warm salsa or a cheese dip. In a busy kitchen it also makes a handy serving pot that keeps food hot on the table.
Lodge’s store lists it at 6.67 pounds, about half the weight of the 5-quart, and it is made the same way: cast in the USA, seasoned with 100% natural vegetable oil, with an iron lid, and rated for any stovetop including induction, the oven, a grill or a campfire. Lodge’s care is the same three steps of hand washing, drying and oiling.
Its size is its limit. Two quarts is enough for a side dish, not a main course for a family, and a small pot has little floor for browning. It is the pot to add once you have a bigger one, not the one to buy first.
Why we like it
- Small and light at 6.67 lb, per Lodge
- Keeps sides and dips hot at the table
- Any stovetop, oven, grill or campfire
- Made in the USA
Key specifications
| Model | L2SP3 (8-inch) |
|---|---|
| Capacity | 2 qt |
| Material | Seasoned cast iron |
| Legs/flanged lid | No legs; cast iron lid |
| Bail handle | No; two loop handles |
| Weight | 6.67 lb (Lodge store) |
| Pre-seasoned | Yes, 100% natural vegetable oil |
| Care | Hand wash, dry, oil |
Why we recommend it
Choose it if you already own a full-size pot and want a small one for rice, beans, salsas and serving.
Skip it if it would be your only Dutch oven: it is too small for most main dishes.
Pros and cons
Pros
- Light and compact
- Doubles as a serving pot
- Made in the USA
Cons
- Only 2 quarts
- Little room for browning
How to choose a cast iron Dutch oven
Bare cast iron is a simple material, so the differences between pots come down to size, shape, weight and finish.
1. Size for the way you cook
America’s Test Kitchen thinks a 7-quart pot is the best single choice and says a 5- to 6-quart pot can do almost everything a 7-quart can, with more batches when browning. In practice: 2 quarts for sides, 4.5 to 5 quarts for two to four people, 7 quarts for a family or for bread, and 9 quarts only if you regularly cook for a crowd.
2. A broad, flat floor
The flat cooking surface decides how much meat you can brown at once. ATK prefers at least 8.5 inches of flat floor on a 5- to 7-quart pot, and at least 9 inches on a 7-quart; the loop-handle Lodge 7-quart it tested measured 8.63 inches, and Field and Lancaster list 8 3/4 inches on their smaller pots.
3. Weight you can lift full
Empty, the pots here range from about 6.5 pounds for the Field base to almost 20 pounds for the Lodge 9-quart. Add beans and liquid and a large pot is heavy work. If weight is a concern, look at the Field pot or a smaller size.
4. Lid design
A plain iron lid is simple. A skillet lid, as on the Lodge Double Dutch and the Victoria combo, gives you a second pan. Self-basting lids, like Field’s and Lancaster’s, have bumps or points underneath meant to drip moisture back onto the food; in ATK’s review, self-basting spikes and bumps made no difference to the flavor or texture of its food, and ATK found smooth lids easier to clean.
5. Finish: as-cast or smooth
Field calls its No.8 the lightest, smoothest cast iron Dutch oven and compares its casting to vintage American makers, and Lancaster machines its cooking surface smooth. Lodge’s pots are not sold on smoothness. All of them cook once seasoned; choose on size, weight and feel.
6. Bare or enameled
Bare iron is cheaper, cannot chip and handles very high heat and open flames, but needs drying and oiling. Enameled iron needs no seasoning and is better for long tomato or tomatillo braises. ATK thinks both are good choices. Our best Dutch oven guide covers the enameled side.
Seasoning and acidic food, according to the makers
Every pot here comes seasoned, which means oil has been baked onto the iron to form a protective, slick layer. Keeping it in shape is simple, and the makers agree on most of it.
- Wash by hand, then dry right away. Lodge’s routine is to hand wash, dry promptly with a lint-free cloth or paper towel, and wipe a thin layer of cooking oil over the whole surface. Field says to towel dry or dry on the stovetop, never drip-dry, and never store the pot wet.
- Go easy on acid while the seasoning is new. Lodge’s catalog says to be careful with alkaline and acidic foods while a piece is new, and its manual, as quoted by ATK, says acidic foods “should be avoided until the seasoning is well-established.” Field says to use acidic ingredients sparingly. ATK found that a short tomato sauce did not make food taste metallic in the Lodge, but noted acid can strip seasoning. For a long-simmered salsa roja or tomatillo braise, an enameled pot is the easier choice.
- Cook fatty things early on. Lodge suggests a little extra oil in the first few uses and says frying bacon, browning ground meat and roasting vegetables build the seasoning.
- Preheat gently. Field recommends preheating on low for up to five minutes before cooking.
- Store it dry. Lodge suggests a paper towel between the lid and the pot to stop moisture building up; Victoria says to store its pot dry with the lid off.
Makers differ on soap. Lodge’s routine is a hand wash, and Victoria says to avoid soap to protect the seasoning. Follow the maker of the pot you own. If you already season a comal, the habits carry straight over; our guide to the comal versus cast iron skillet covers both.
How we chose these eight pots
We started from what a restaurant kitchen asks of a heavy pot: steady heat for long simmers, a broad floor for browning, a lid that fits, handles you can grab with a towel, and iron that survives daily use. We then looked for bare, flat-bottomed cast iron Dutch ovens sold and in stock on Amazon in the United States, from makers that publish their own specifications, and checked capacity, weight, seasoning, care and country of manufacture against Lodge’s store and trade catalog, Field Company’s, Lancaster Cast Iron’s and Victoria’s product pages, and the Amazon listings.
For cooking results, we relied on America’s Test Kitchen’s Dutch oven review, which we read in full; where we quote results for Lodge’s loop-handle 7-quart, they are ATK’s. We have not cooked with these pots ourselves, and where we found no independent review, as with Field, Lancaster and Victoria, we say so. Camp ovens with legs are in our separate camp Dutch oven guide. Some pots are missing for practical reasons: Smithey’s bare Dutch oven, which ATK recommends, is sold by its maker rather than on Amazon, and Lodge’s lighter Blacklock pot, Finex’s pots and Victoria’s plain 6- and 7-quart pots were in short supply on Amazon when we checked.
Cast iron Dutch oven questions, answered
Is bare cast iron better than enameled for a Dutch oven?
Neither is better for everything. Bare iron is cheaper, cannot chip, gives bread a great crust and can go over a fire. Enameled iron needs no seasoning and is better for long acidic braises and storing leftovers. ATK thinks both are good choices.
Can I cook beans and tomato sauces in a cast iron Dutch oven?
Beans, yes; cast iron is a classic bean pot. For tomato and tomatillo sauces, the makers urge caution while seasoning is new. A short simmer in a well-seasoned pot is fine by ATK’s results; for long acidic cooking, use enamel.
What size cast iron Dutch oven should I buy?
For most households, 5 to 7 quarts. ATK prefers 7 quarts as a single pot and says 5 to 6 quarts can do almost everything. Our Dutch oven for bread guide covers sizes for baking.
Are Lodge cast iron Dutch ovens made in the USA?
Yes. Lodge says its seasoned cast iron, including every Lodge pot here, is made at its foundry in South Pittsburg, Tennessee. Its enameled pots are made by partners abroad.
Do I need to season a new cast iron Dutch oven?
No. Every pot here comes pre-seasoned and ready to cook. Lodge suggests a little extra oil during the first few uses, and regular cooking with fat builds the seasoning over time.
Our final pick for bare cast iron
Buy the Lodge 7-quart with bail handle if you want one family-size bare iron pot for the stove, oven and campfire, the Lodge Double Dutch if you want a lid that works as a pan, and the Field No.8 if weight is what stops you from using cast iron. Look after the seasoning and any of them will carry your beans, stews and braises for decades; our best Dutch oven guide covers the enameled alternatives, and charro beans versus refried beans is a good place to start cooking. And when you would rather someone else watched the pot, Julia’s is at 5402 N Highway 6 in Houston: call to order.