Est. 1851 · Dutch ovens & sets
Dutch Cookware since 1851 · Royal Predicate since 1951
Official Dutch Cookware - Drongen, Belgium
One pot that bakes bread, braises short ribs and simmers rice on a Tuesday. GlazeGuard enamel over a carbon steel body: lighter than cast iron, naturally non-stick, dishwasher safe.
GlazeGuard enamel
Non-stick by nature, dishwasher safe
Carbon steel body
Lighter than cast iron, quick to heat
Anti-chip edge
Fused glaze, built for daily use
Oven safe to 450 °F
Gas, electric, induction, oven
Royal Predicate
Awarded in 1951, kept ever since
Cookware sets
Most people start with one pot and come back for a second. The sets do the coming back for you, at a better price than buying one at a time.
3.5 QT + 5.5 QT · two glazes of your choice
Two pots, most of the cooking. Sauces and sides in the small one, bread and dinner for six in the big one. The pair that covers a normal week from Monday soup to Sunday roast.
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2.6 + 4.5 + 5.5 QT · nests into one shelf
Porridge, weeknight stews and weekend bread. Three sizes that answer to the whole week and stack into the space of one big pot when the cupboard is full.
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5.5 QT Dutch oven + 3.5 QT braiser + 28 cm frypan
A matched set that retires the scratched pans for good. Braise, fry, bake and serve from three pieces that share lids, handles and the same four-glaze finish.
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The icon
GlazeGuard enamel over a carbon steel core. It browns like cast iron, lifts like a saucepan, and goes from hob to oven to table with the lid still on.
Naturally non-stick, non-reactive and dishwasher safe. No seasoning, no scrubbing, no plasticky coating to flake.
Heats faster than cast iron and cools when the heat comes off, so sauces stop cooking when you say so.
The glaze is fused into the steel, not sprayed on top, so the edge survives forks, spoons and sink corners.
The lid seats itself during long braises and the domed shape leaves room for a whole chicken.
Heatproof handles, welded rather than riveted. Nothing to loosen, and it still lifts with one hand.
Pick the size by the table you feed
Also on the rack
Same glaze, same handles, same promise. Every piece below ships with the lid it needs and a place at the table.
The size most kitchens land on
Bakes a boule, braises for six, still fits the cupboard. Start here if you are choosing one.
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For bread days and full tables
A whole chicken with the vegetables around it, or two loaves back to back.
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Sides, sauces and small batches
Rice for two, a jar of jam, soup when someone is ill. The one that never leaves the stove.
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Wide, shallow, made for searing
Open surface for browning, domed lid for finishing. Short ribs fit in one layer.
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Bowl-shaped edge for easy tossing
The rim curves inward, so a flick of the wrist brings dinner back. High-heat stir-frying without the chase.
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Breakfast, searing, one pan
Eggs, steaks, pancakes and a pane of cornbread. The pan that stays on the burner.
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GlazeGuard interior, wooden grip
Frittata, fish, Friday pancakes. Cleans with a rinse and a wipe, no seasoning needed.
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Short version: enamel is a glass layer fused over metal, bare cast iron is left uncoated, and ceramic pans use a softer compound that wears faster. The differences show up in daily use.
The simplest to own - nothing to season, nothing to watch, dishwasher safe.
Rewards a patient cook: season it, dry it, treat every wash like the last.
Light and slick for a while - then the coating thins and you start again.
In one line: Which suits you? Pick enameled if you want dinner faster and cleaning easier. Choose bare cast iron if a pot that can last generations and take any heat is worth the upkeep. Skirt ceramic pans for daily cooking - the coating is the weak link.
Our story
Nothing here started as a brand plan. It started as a workshop that hammered steel, hired stubborn people, and kept the good ideas.
A small Dutch metalworks begins making milk churns, pots and pans from beaten steel. Sturdy goods for kitchens that cooked every day and repaired what they owned.
The next generation tries something new: a protective enamel layer brushed onto steel. The pan stops rusting and stops reacting to food. That one change is the ancestor of every modern Dutch oven.
The workshop shapes its first deep, lidded cooking pot. Households adopt it, other kitchens copy it, and it quietly becomes the shape we now call the Dutch oven.
For a hundred years of national importance, the company receives the Royal Predicate, awarded only to firms highly prominent in their field. The badge changed the stationery, not the work.
The enamel became GlazeGuard, fused to a carbon steel body, dishwasher safe and tested against chips. The idea is exactly the one from the enamel years: a pot that stays in the family longer than most of the furniture.
Reviews
A few notes from kitchens that cook in enamel most days of the week.
“The first loaf out of it had a crust I never got on a baking tray. Almost everything I cook now goes through this pot, including porridge.”
“The 3.5 is out daily, the 5.5 comes out when friends stay for dinner. Two years in, both still look new, and I have never seasoned anything.”
“My mother cooked in enamel like this. I expected heavy; it is not. Full of stew, one hand, no wobble on the gas ring.”
“We stir-fry three nights a week. The curved edge is the first wok design I have not had to fight with.”
“It lives on the stove: porridge, rice, one chicken thigh with rice. The satin interior has not stained once, and it survives the dishwasher when I am lazy.”
“Six mismatched pans out, three matched pieces in. The braiser is the quiet hero, the Sunday chicken fits in one layer.”
Guides
A heavy lid traps the steam a loaf needs in the first 20 minutes. That is the whole trick behind bakery crusts at home.
Read the sourdough answerOne pot, every hob. The steel base carries a full magnetic layer, so induction heats it evenly from cold.
Read the induction answerWarm water, soft sponge, a short soak now and then. Steel wool is the only thing you must never bring near it.
Read the cleaning answerFAQ
The twelve questions cooks send us most, with the answers we give our own families.
A Dutch oven is a heavy lidded pot for cooking that moves from the stovetop straight into the oven. The tight lid traps steam and heat, so the same pot bakes bread, braises meat, simmers soup and roasts vegetables. If a recipe needs a pot with a lid, it means a Dutch oven.
Almost everything a pot or pan can do: sourdough bread, beef stew, chili, risotto, fried chicken, roast chicken, casseroles, even cakes. You brown on the hob, then finish in the oven or on low heat. Camping cooks use the same pot over coals for exactly the same reason.
The one that matches how you cook and gets used every week. Four things matter: an enamel coating so there is no seasoning, a flat heavy base that sits stable on induction and gas, a lid that seals, and a size around 4.5 to 5.5 quart for a family. Our 5.5 QT is the safest single choice; the Duo adds the 3.5 QT for smaller nights.
Bare cast iron is uncoated iron: it must be seasoned, reacts with acidic food and rusts if left wet. An enameled Dutch oven carries a glass-like layer fused over the metal that is naturally non-stick, dishwasher safe and completely non-reactive, so tomatoes and wine taste like tomatoes and wine. Bare iron sears slightly harder at extreme temperatures; enamel wins everywhere else, every day of the week.
Right here. Every product has a check price button that shows live pricing and stock for your region, and orders ship from our warehouses in the EU and the USA - no middleman in between.
Yes, that is half the point. Our Dutch ovens work on gas, electric and induction cooktops. Brown the meat, soften the onions and reduce the sauce directly in the pot, then slide the whole thing into the oven with the lid on.
Yes. Ours are oven safe to 450 °F / 230 °C including the lid, which covers bread baking, braises and roasts. Skip the broiler setting, and let a frozen pot thaw before it goes into a hot oven, since fast temperature changes are what chips enamel.
Yes. The carbon steel base carries a full magnetic layer, so an induction hob heats the pot quickly and evenly across the whole base. The flat bottom also keeps it steady on glass-top electric stoves, which matters once a 5.5 quart pot is full.
Ours are. GlazeGuard enamel comes out of the dishwasher with its gloss intact, which is the difference between cooking on a weeknight and ordering in. Hand washing with warm water and a soft sponge stays the gentlest option, but the dishwasher will not hurt it.
Warm water, dish soap and something soft. Baked-on stains lift after a 20-minute soak, and stubborn patches give up if you simmer water in the pot for five minutes first. Never use steel wool, abrasive powders or metal spatulas on the glaze; a nylon brush or sponge is all it takes.
Bare cast iron gets a thin coat of oil and an hour in a hot oven, repeated whenever it looks dull. Enameled Dutch ovens never need seasoning at all: the glaze already provides the non-stick surface, so if you own ours, that step simply does not exist.
Yes, and it is how most home bakers get bakery-style crusts. The heavy pot traps the steam a loaf needs for its first 20 minutes, then the hot walls brown the crust without drying the middle. A 4.5 or 5.5 quart oven fits a standard boule; preheat the pot, not just the oven, and use the lid.
Four sizes from 2.6 to 7 QT, four glazes, one long line of dinners. See live pricing and choose the pot that fits your table.
