A Dutch oven is a thick-walled cooking pot with a tight fitting lid that is generally wider than it is tall. There are two types of Dutch Ovens - camping Dutch ovens and kitchen Dutch ovens. Camping Dutch ovens are designed to cook over open coals and are made of untreated cast iron that can stand temperatures of up to 2000 degrees. These ovens have legs so that the coals can be placed under the oven. Kitchen Dutch ovens are designed to be used on the stovetop or oven are more common. These ovens have smooth bottoms and they are best suited for long, slow cooking. Most Dutch ovens are made from bare cast iron, enameled cast iron, or cast aluminum. Each material type has advantages and disadvantages. How you plan to use a Dutch oven (stovetop or in the oven) and how much weight you are comfortable handling will help you determine which material is right for you.
Cast Iron Dutch Ovens vs. Cast Aluminum Dutch Ovens.
Cast Iron Dutch Ovens are slower to heat up, but retain heat better than Dutch ovens made from other materials. (Depending on the temperature of the heat and the size of the pan, the pan could take up an hour to fully heat up). Cast iron Dutch ovens are extremely effective for long, slow cooking at low temperatures. The cast iron can be bare or enamel coated. Bare cast iron needs to be seasoned to keep it from rusting. Seasoning is the process of burning oil into the pores of the metal to form a hard protective barrier. Enameled cast iron Dutch ovens do not need to be seasoned. In addition, the enamel coating will not react with highly acidic foods like bare cast iron can. Cast iron Dutch ovens are very heavy. On average, a 6 quart cast iron Dutch oven weighs 20 lbs.
Cast Aluminum Dutch Ovens heat up and cool down much quicker than cast iron Dutch ovens. Because aluminum is more reactive to heat it is easier to burn foods in aluminum dutch ovens than it is in cast iron Dutch ovens. A good thick walled cast aluminum Dutch oven is still a very good choice for long, slow cooking. Aluminum does not rust and therefore does not need to be seasoned or coated. If weight is a concern, then aluminum is an excellent choice as it weighs only about one-third as much as cast iron.