Pros
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Excellent cooking results
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Comfortable handles
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Affordable
Cons
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None we could find
About the Made In Enameled Cast Iron Dutch Oven
This short rib recipe came out browned and exceptionally tender in the Made In Dutch Oven.
This 5.5-quart pot is made from professional-grade enameled cast iron in Northeast France, where the Dutch oven tradition has been ongoing for over 100 years.
It features pea–sized divots under the lid for optimal self-basting moisture retention, a stainless steel knob (which can be personalized with an antique brass knob), and comfortable loop handles for easy movement in and out of the oven.
It's also safe in temperatures up to 580°F, compatible with induction cooktops, and available in five charming colors to match your kitchen aesthetic.
When we tested this Dutch oven, we used it to make chicken soup, braised short ribs, a whole chicken on a bed of veggies, and a loaf of crusty bread. We also washed it according to manufacturer instructions and monitored it for any deterioration along the way.
What we like
A whole chicken fit comfortably in this vessel during testing.
It yields excellent cooking results
Each recipe we made with this Dutch oven was impressively cooked. Chicken soup was a cinch; the aromatics browned evenly and released with ease before other ingredients were added. The resulting soup simmered evenly without burning and tasted ultra flavorful.
Bread was evenly cooked—crusty on the outside and doughy on the inside with mouthwatering springy holes throughout, thanks to the pot's even heat and moisture retention.
The short ribs browned beautifully in this pot without sticking, and fell off the bone after a low-and-slow braise in the oven.
The Dutch oven also cooked a whole chicken perfectly, browning it evenly and keeping the interior and veggies beneath tender, without anything getting dry.
It's easy to handle and clean
Not all Dutch oven handles are created equal. Some are short and stubby—like from KitchenAid—making it difficult to carry the weighted pot from stove to oven to table. These styles also often get hotter faster, requiring pot holders that can make the transporting process even more difficult.
The Made In Dutch Oven doesn't have those downfalls. During testing, we found that it took quite a bit of time before the large, loop-style handles got too hot to touch. And even when they did, covering them with oven mitts was easy enough, thanks to the comfortable shape.
It's reasonably priced
Homemade tasty bread is a breeze with a good Dutch oven like this.
All high-quality Dutch ovens are somewhat of an investment, but this one is a great value for the price.
Compared to Le Creuset's Dutch oven (our pick for best upgrade), Made In's Dutch oven performs just as well, with a supreme nonstick interior and even heat retention, at less than half the price. It's even produced in France with the same traditional techniques that have been globally adapted for decades.
The short of it: Even though you're saving money, you're not skimping on value.
Should you buy the Made In Enameled Cast Iron Dutch Oven?
Earning the crown as the best we've ever tested, the Made In Dutch Oven deserves a spot in your kitchen.
Yes!
Whether you're looking to invest in your first-ever Dutch oven or swap out an old hand-me-down from your grandmother, the Made In Dutch Oven is a fantastic choice. It's a true workhorse in the kitchen, performing well at everything from browning to simmering to baking.
Cleaning it is also a breeze, thanks to the fantastic nonstick quality and easy-to-grab handles. If you're ready to make an investment that will last for years to come, you'd be hard pressed to find a better value.
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Meet the testers
Monica is Reviewed's Kitchen & Cooking editor and an avid home cook; she's been testing a wide range of kitchen products at Reviewed for over a year. Previously the Digital Editor at Culture Cheese Magazine (and a former barista), she's also had her work published in The Boston Globe, Modern Luxury, Boston Magazine, and more.
Managing Editor, Kitchen & Appliances. Danielle has a B.S. from Syracuse University and a AAS in Culinary Arts from Newbury College. Previously, Danielle was a Test Cook and Associate Editor at America's Test Kitchen, as well as a freelance recipe developer and food writer. She’s the mom of two boys and loves making pizza on Friday nights.
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