--- slug: how_to_use_a_dutch_oven category_path: home_kitchen/kitchen_dining/cookware/dutch_ovens title: "How to Use a Dutch Oven" lead: "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." recommendation: name: "Sear on medium, then braise low with the lid on — stovetop or moderate oven; for bread, preheat it empty and bake covered" reason: "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." published: 2026-07-08 updated: 2026-07-08 ---