Cast Iron vs Enameled Dutch Ovens: Which Is Better?

Key takeaways

• Raw cast iron Dutch ovens excel at searing and high-heat tasks, but they need seasoning and more careful cleaning.
• Enamelled Dutch ovens are easier to clean, handle acidic dishes better and are usually more beginner-friendly.
• For frequent bread baking and campfire cooking, a plain cast iron Dutch oven typically copes better with very high, dry heat.
• For everyday soups, stews, braises and one-pot meals, an enamelled casserole like the Nuovva 5 Quart Enamelled Dutch Oven offers a very user-friendly balance of performance and convenience.
• Neither option is universally better: your ideal choice depends on how much you value toughness, low maintenance, weight and versatility.

Cast iron vs enamelled Dutch ovens: quick overview

At the simplest level, both types are heavy pots with thick walls and tight-fitting lids, designed to retain heat and moisture. The key difference is the cooking surface:

• Raw cast iron Dutch ovens are made from solid cast iron. The interior is bare metal that you season with oil to create a natural non-stick surface. They are extremely durable, can handle very high heat and work just as happily on a hob as they do in an oven or over coals.
• Enamelled Dutch ovens start with a cast iron body, but the interior (and usually exterior) is coated with a hard, glass-like enamel. This makes them smoother, easier to clean and safe with acidic foods, but the enamel layer can chip if abused.

A third category worth mentioning is enamelled aluminium “Dutch oven style” casseroles. They mimic the shape and cooking style but are lighter and sometimes less efficient at holding heat. The Nuovva 3.9L Shallow Dutch Oven, for example, uses aluminium rather than cast iron to reduce weight while keeping a Dutch oven style lid and shape.

Heat performance and cooking results

Both raw cast iron and enamelled cast iron are excellent for slow, even cooking, but there are subtle differences in how they handle heat.

Raw cast iron usually wins on maximum heat tolerance. With no enamel to protect, it can go from a hard hob sear straight into a blazing hot oven – or even onto a campfire – without concern for discolouring a coating. The metal gets extremely hot and, once preheated, holds that heat very well, which is ideal for crusty bread and deep caramelisation on meat. However, it can develop hot spots if it is not preheated gradually or if it is significantly thinner in places.

Enamelled cast iron, such as the Overmont 26cm Enamelled Casserole, tends to offer very similar heat retention, because the core is still cast iron. The enamel slightly insulates the surface and smooths out the metal, which can make temperature control a little more forgiving. Manufacturers usually specify a maximum safe oven temperature for the enamel and the lid knob, typically enough for most baking and roasting, but not for extremely high-heat campfire use. Heat distribution is generally excellent, especially for simmering soups and stews, where gentle, even warmth is more important than intense searing.

If you do a lot of high-heat searing and bread baking, the extra robustness of bare cast iron may suit you. If you are mostly cooking one-pot meals and gentle braises on the hob and in the oven, both types perform similarly in terms of cooking results, with the enamelled version slightly easier to manage when it comes to avoiding scorching.

Durability, chipping and longevity

There is a reason cast iron is often described as “heirloom” cookware. A plain cast iron Dutch oven, if looked after, can last decades and even be passed between generations. It is essentially a single, solid piece of metal. It can rust if neglected, but that rust can be scrubbed off and the pan re-seasoned, bringing it back to life. There is no coating to wear out; the seasoned layer can always be renewed.

Enamelled Dutch ovens are also long-lasting, but their lifespan depends heavily on how the enamel is treated. The enamel coating is a hard glass layer fused to the iron. It resists staining and makes cleaning much easier, but if you bang the pot, drop it, or use metal utensils roughly, the enamel can chip. Small chips on the exterior are often just cosmetic. Chips on the interior expose raw iron, which can rust and become rough. The pot is usually still usable, but cleaning becomes harder and it may be less pleasant to cook with.

In normal home use, good quality enamelled casseroles cope very well, especially if you avoid sudden temperature shocks and treat them with a little care. Lighter enamelled aluminium designs are slightly less robust than thick cast iron, though they are much easier to lift. Whether you prefer near-indestructible solidity or slightly more delicate but low-maintenance enamel is largely a personal choice – and influenced by whether you expect your pot to live mostly on the hob or out on a camping trip.

Weight, size and everyday handling

Weight is one of the most noticeable differences in day-to-day use. Both raw cast iron and enamelled cast iron Dutch ovens are heavy, especially in larger capacities. A 5–6 quart round Dutch oven can feel substantial even when empty, and quite demanding when full of stew or dough. This heft helps them retain heat, but it can be challenging if you have limited strength or mobility, or if you move your pot between hob and oven frequently.

Within cast iron itself, there is little difference: a 5-quart bare cast iron and a 5-quart enamelled cast iron pot will weigh roughly the same, because the enamel layer is relatively thin. Where you see a bigger variation is with aluminium Dutch oven style pots, such as the Nuovva 3.9L Shallow Dutch Oven. These sacrifice some mass and heat retention for easier lifting and handling, which can be a worthwhile trade-off if you cook smaller batches and value portability.

Handle design and lid weight also matter. Enamelled models often have comfortable, rounded handles and slightly heavier lids, helping seal in moisture. Bare cast iron camping-style Dutch ovens sometimes have wire bail handles and flatter lids that can hold coals, which changes how you handle them. If weight is a big concern, you might find that a mid-sized enamelled casserole in the 4–5 quart range strikes the right balance between capacity and comfort.

Cleaning, seasoning and maintenance

Cleaning and ongoing maintenance are where enamelled and raw cast iron really diverge and where your tolerance for upkeep makes a big difference.

A raw cast iron Dutch oven needs seasoning to protect the metal and create a semi non-stick surface. Seasoning involves applying a thin layer of oil and heating it so that it bonds to the iron. Over time, this builds up into a dark patina. You should avoid long soaks, harsh detergents and dishwashers, and instead clean with hot water, a soft brush or scraper, and a little mild soap if needed. Dry thoroughly and add a thin coat of oil before storage to prevent rust. It is not difficult, but it is less “rinse and go” than modern non-stick cookware.

Enamelled Dutch ovens are far easier to live with. The glassy interior does not rust and does not need seasoning. You can use regular washing-up liquid and warm water, and many are technically dishwasher safe (though handwashing is usually recommended to preserve the enamel and lid knob). For stuck-on food, a soak with warm water and bicarbonate of soda or a gentle scrub with a non-abrasive sponge usually does the trick. You should still avoid metal scouring pads that can scratch the surface.

If you want detailed, step-by-step care instructions for both enamelled and raw cast iron, have a look at How to Clean and Care for a Dutch Oven Properly once you have chosen your pot.

Acidic foods, reactivity and health aspects

One of the most commonly asked questions about cast iron vs enamelled Dutch ovens is whether they are safe for acidic foods like tomato-based sauces, wine reductions and citrus-heavy dishes.

A well-seasoned raw cast iron pot can handle occasional acidic dishes, but long cooking times with high acidity can strip the seasoning and leave the surface patchy or sticky. You may also notice a slight metallic taste or darkening of very pale sauces. It will not harm most people, but it does wear down the seasoning you have worked to build and can influence flavour. For that reason, many cooks reserve bare cast iron for frying, searing, roasting and neutral dishes, rather than long-simmered tomato sauces.

Enamelled Dutch ovens are much better suited to acidic recipes. The enamel acts as a barrier between the food and the iron, so you can simmer tomato-rich stews, chilli, or wine-braised dishes for hours without affecting the seasoning or leaching iron into the food. This makes enamelled casseroles especially versatile for everyday family cooking.

From a health perspective, both types are generally considered safe when used properly. Raw cast iron can add a small amount of dietary iron to food, which some people find beneficial. With enamelled pots, the key is to discard any cookware where the enamel is badly chipped and the underlying metal is rusting or flaking into food. Normal minor wear and discolouration are rarely an issue in day-to-day use.

Oven, hob, induction and campfire use

Most Dutch ovens, whether raw cast iron or enamelled, are very flexible when it comes to heat sources. The cast iron body is naturally compatible with gas, electric, ceramic and induction hobs, and can transfer straight into the oven. The differences are mainly in maximum safe temperature and suitability for direct flame or campfire use.

Raw cast iron Dutch ovens are the most robust in this regard. They typically have no decorative coatings to scorch, and many traditional designs are specifically made for campfire use, with flat lids designed to hold hot coals. They can handle extremely high heat, though you still want to avoid sudden, drastic temperature changes to prevent warping or cracking.

Enamelled Dutch ovens, like the Nuovva 5 Quart Enamelled Dutch Oven, are typically hob and oven safe up to a specified temperature. They work very well on induction thanks to the cast iron core, but you should double-check the manufacturer’s guidelines for maximum oven temperature and whether the lid knob has any limitations. Direct campfire use is generally not recommended for enamelled cookware, as soot, ash and uneven flames can damage or discolour the enamel.

If you know you will use your Dutch oven on a variety of heat sources – for example, searing on the hob, finishing in the oven and occasionally cooking outdoors – that may push you towards a raw cast iron model, or at least a more rugged enamelled design that is not too precious. For indoor-only cooking, enamelled versions offer all the versatility you are likely to need.

Which is better for bread vs stews?

Many home cooks buy a Dutch oven primarily for two things: baking artisan-style bread and making rich, slow-cooked stews. While any good Dutch oven can handle both, one material may edge ahead depending on your priorities.

For bread baking, both types can produce a crisp crust and airy crumb, because the heavy walls and tight lid trap steam. Raw cast iron has a slight advantage for very high-heat baking. You can preheat it thoroughly without worrying about enamel limits, and the uncoated interior can handle repeated exposure to flour and high temperatures. However, some bakers prefer enamelled interiors because they are smoother and can be easier for the dough to release from, especially when using baking paper.

For long-simmered stews, soups and braises, enamelled Dutch ovens are often the preferred choice. They make it easy to brown ingredients on the hob and then simmer for hours without reacting with the food. Clean-up at the end of a long cooking session is usually less hassle. Raw cast iron will also do an excellent job here, but you may need to be more careful with very acidic recipes.

If you are buying mainly for bread, a sturdy, bare cast iron pot or a high-quality enamelled cast iron model with good heat tolerance both work well. If stews and everyday sauces are your mainstay, an enamelled casserole is usually the most practical, low-fuss option.

Price and value for money

Cost varies widely depending on brand, materials, size and finish. As a rough guide, enamelled cast iron Dutch ovens usually cost more than their bare cast iron equivalents from the same brand, because of the extra enamel coating process. Premium enamelled brands can be a significant investment, but there are also more budget-friendly enamelled options, such as the Overmont 26cm Casserole, that offer solid performance without the premium price tag.

Raw cast iron Dutch ovens can sometimes be cheaper, especially if you choose a no-frills model. They represent excellent long-term value if you are happy to maintain them, as they can last a lifetime. If you are interested specifically in good-value options, it is worth comparing your chosen style against budget-friendly recommendations in guides such as Best Budget Dutch Ovens Under £100.

Aluminium Dutch oven style casseroles tend to sit at the more affordable end of the spectrum and often include features like non-stick coatings. The trade-off is that they may not last as long as thick cast iron and may not hold heat quite as well, but for lighter use they can still represent good value.

Which should you choose? Scenario-based recommendations

Because neither material is universally “better”, it can be helpful to think in terms of your cooking habits and kitchen setup. Below are some common scenarios and which type of Dutch oven tends to fit best.

If you love rustic, outdoor cooking and want a pot that can sit over an open flame or under hot coals, a raw cast iron Dutch oven is the obvious choice. It shrugs off smoke and soot, can be re-seasoned if it rusts and will cope with high direct heat that could damage enamel. Similarly, if you mainly use your Dutch oven for high-heat tasks like searing, frying and very hot bread baking, bare cast iron gives you more leeway.

If your focus is on everyday one-pot meals – think bolognese, chilli, curries, casseroles and slow braises – a enamelled Dutch oven is usually a better fit. You can go from hob to oven, cook acidic sauces without worry and then clean it with ordinary washing-up liquid. Options like the Nuovva 5 Quart Enamelled Dutch Oven aim to give you this convenience while still benefiting from the heat retention of cast iron.

If you value lighter weight over ultimate heat retention and expect to cook smaller portions, a Dutch oven style aluminium casserole can be a comfortable compromise. The Nuovva 3.9L Shallow Dutch Oven is a good example: it is induction compatible, oven safe and easier to lift than full cast iron, though it will not store heat quite as powerfully.

A closer look at a few popular enamelled options

Nuovva 5 Quart Enamelled Dutch Oven (24cm)

This 5 quart, 24cm round casserole from Nuovva is a classic enamelled cast iron Dutch oven aimed squarely at home cooks who want a reliable, do-everything pot. Its capacity is well-suited to a family-sized stew, batch cooking soups, or baking a standard loaf of bread. The enamel interior is designed to be non-stick once properly preheated and oiled, and the pot is rated oven safe to high temperatures, allowing you to sear on the hob and finish in the oven without switching cookware.

In everyday use, its main strengths are versatility and ease of cleaning. You can use it for everything from browning meat to simmering tomato-heavy sauces without worrying about stripping seasoning. The weight is substantial but manageable for its size, and the side handles provide a secure grip. The main considerations are the usual enamel caveats: avoid dropping it, banging it against metal sink edges, or using harsh metal scourers that might dull or chip the surface.

Check the Nuovva 5 Quart Enamelled Dutch Oven if you want a general-purpose pot that leans towards low-maintenance convenience while keeping the classic heft and heat retention of cast iron.

Overmont 26cm Enamelled Casserole (5.2L)

Overmont’s 26cm round enamelled casserole offers a slightly larger capacity at around 5.2L (roughly 5.5 quarts), making it a good option if you regularly cook for more people or like to batch cook. It typically comes with thoughtful extras, such as a small cookbook and cotton potholders, underlining its role as a friendly, everyday workhorse for stews, braises and bread baking.

The enamelled interior is designed to resist staining and makes it straightforward to clean after cooking sticky sauces or slow-braised dishes. As with other enamelled cast iron, it is hob and oven safe within the manufacturer’s temperature guidelines, and compatible with induction hobs thanks to its iron core. The pot’s generous handles and well-fitting lid help lock in moisture and make it relatively easy to move, though you will still notice the weight when it is full.

If you want a slightly larger enamelled Dutch oven at an accessible price, the Overmont 26cm Enamelled Casserole is worth considering as an all-rounder for family meals and weekend baking projects.

Nuovva 3.9L Shallow Aluminium Dutch Oven

While not cast iron, the Nuovva 3.9L shallow casserole adopts the Dutch oven form factor but uses aluminium to reduce weight. This makes it an appealing alternative for cooks who like the idea of a wide, lidded pot but are wary of lifting heavy cast iron. Its 28cm diameter and relatively shallow depth are particularly useful for dishes that benefit from a larger surface area, such as shallow braises, risottos or reduced sauces.

The non-stick interior and lighter construction lend themselves to easy, everyday use. It is oven safe and compatible with induction hobs, so you still get the versatility of hob-to-oven cooking without the same strain on wrists and shelves. The main compromise is that aluminium does not retain heat as long as thick cast iron, so it is not quite as ideal for very slow, residual-heat cooking or for best-in-class bread crusts.

For many home cooks, though, an aluminium Dutch oven style pot like the Nuovva 3.9L Shallow Dutch Oven offers a very practical, lighter-weight option that still delivers most of the functionality of a traditional Dutch oven.

What if you do not own a Dutch oven yet?

If you are still deciding whether to invest in a Dutch oven at all, it may help to try similar cooking methods with other pots you already own. A heavy, lidded stockpot, for example, can mimic some aspects of a Dutch oven for stews and soups, and a combination of a baking tray and an oven-safe pot can get you reasonably close to Dutch oven style bread baking.

However, a true Dutch oven’s thick walls and tight-fitting lid are difficult to replicate perfectly. They are designed to trap steam and maintain a stable, even temperature, which is what makes them so effective for both crusty bread and tender braises. For more on alternatives you can use while you decide, it is worth reading Dutch Oven Alternatives: What to Use If You Don’t Own One. This can give you a feel for the type of dishes you enjoy most and whether a cast iron or enamelled Dutch oven will fit your habits best.

Conclusion

Choosing between a cast iron and an enamelled Dutch oven is less about which is objectively better and more about what kind of cooking you actually do. Raw cast iron offers unbeatable ruggedness and heat tolerance, making it fantastic for bread, high-heat searing and outdoor cooking, provided you are comfortable seasoning and caring for it. Enamelled Dutch ovens, on the other hand, shine as everyday kitchen workhorses: they handle acidic foods gracefully, clean up easily and slip naturally into most home cooking routines.

If you want a straightforward, versatile pot for family meals and occasional bread baking, an enamelled option such as the Nuovva 5 Quart Enamelled Dutch Oven or the slightly larger Overmont 26cm Enamelled Casserole is likely to be the most comfortable fit. If you are drawn to lighter cookware or cook in smaller quantities, a Dutch oven style aluminium casserole can provide much of the same functionality in a more manageable package.

Whichever route you choose, a well-chosen Dutch oven can open up a huge range of recipes and techniques. With a little basic care, it will serve as a dependable, go-to piece of cookware in your kitchen for many years of stews, soups, roasts and loaves.