Est. 1851 · Dutch ovens & sets
Dutch Cookware since 1851 · Royal Predicate since 1951
The collection
Every piece we make, in one place: enameled Dutch ovens from 2.6 to 7 QT, the sets that bundle them, and the braisers, woks and pans that round out a kitchen. See live pricing and stock on any piece, then order directly from the workshop.
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.
Shop this set 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 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.
Check priceFour more questions
Sizing, safety and the difference between a Dutch oven and a casserole dish.
A casserole dish is usually shallow, made for the oven only, and built to carry food to the table. A Dutch oven is deep, works on the stovetop as well as in the oven, and handles braising, bread and frying as well as baking. If you will own only one, make it the Dutch oven.
The glaze gives a natural non-stick surface without a chemical coating: eggs, rice and sauces release with a little fat and gentle heat. It lacks the slick plastic feel of a PTFE pan, but there is nothing to flake or replace.
Decades. With everyday use and soft tools, the enamel keeps its gloss for 20 years or more, and many Dutch ovens move from one kitchen to the next. Chips come from metal utensils and thermal shock, two things a household can simply decide to avoid.
Yes. GlazeGuard is made from natural materials, contains no PFOA or PTFE, and stays stable at cooking temperatures. Heat does not degrade the glaze, so the pot you cook in tonight will cook the same way in ten years.
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.
