ANATOMY OF A DUTCH OVEN

Dutch ovens can be made of cast iron, enameled cast iron, various nonstick materials, or stainless steel. Each has benefits and strong points. Cast iron has exceptional browning ability and unparalleled heat retention, and enameled cast iron offers those same benefits without the need to season the pot, plus anything (including acidic foods) can be cooked in it. Nonstick pots are lightweight and clean up easily. However, we don’t recommend stainless steel Dutch ovens. They’re good for all-around use, but we found them the least effective at producing tender meat.

The pots come in many sizes, anywhere from 2 to 13 quarts. Choose a size based on the quantity you usually cook. We recommend selecting one that at least holds a roast or a whole chicken — the 5- to 7-quart range usually fits the bill.

A good ratio for the shape is twice as broad as it is high — this maximizes browning area and minimizes excess headroom. Pots with a wide, flat base allow more of the food to touch the bottom of the pot and brown.

No matter what materials the pot and lid are made from, the more tight-fitting the lid is, the better. A tight seal promotes liquid reduction in the oven as well as condensation on the stovetop.