Home › Home & Kitchen › Kitchen & Dining › Cookware › Dutch Ovens How to Use a Dutch Oven Published: July 8, 2026 · Updated: July 8, 2026
Sear on medium heat, then braise low and slow with the lid on — on the stovetop or in a moderate 150-160 °C oven, where its heavy walls hold a gentle, even heat. For no-knead bread, preheat it empty and covered until screaming hot, drop the dough in, and bake covered before finishing uncovered.
Recommended Sear on medium, then braise low with the lid on — stovetop or moderate oven; for bread, preheat it empty and bake covered — A Dutch oven's thick walls hold heat evenly, so it is built for low, slow, covered cooking rather than fast, high heat. For stews and braises, brown the meat in a little oil on medium, add your liquid, put the lid on, and either drop to a low simmer on the stove or move it to a 150-160 °C oven for hands-off, even cooking; the tight lid keeps moisture in so nothing dries out. It doubles as a soup and bean pot, and — with care — a deep-fryer, because it holds oil temperature steadily. The famous trick is bread: preheat the empty covered pot to around 230 °C, lower in a no-knead dough, and bake with the lid on for the first 20-30 minutes so the trapped steam gives a crackly crust, then uncover to brown. Don't heat empty enamel on high or thermal-shock it, and use wood or silicone tools so you don't chip the coating.
