How to Use a Dutch Oven on a Stove Top

Dutch ovens are amazing in their versatility and wide range of uses. Dutch ovens are not limited to certain cooktops. Now, no matter if you have a gas flame, electric coils, or even a cutting-edge induction cooktop, you can reap the benefits of this versatile cookware.

Everyone knows their amazing in-oven properties to create the perfect Coq au vin or casserole, but what about how you should use your Dutch oven on a stovetop?

To use a Dutch oven on a stovetop, heat the oven up over low to medium heat with oil or water in the base. Add ingredients, and adjust the heat according to your recipe. Dutch ovens retain heat well and don’t need high heat settings. Gradual heating helps keep a close eye on cooking temperatures.

You must also consider which materials the oven is composed of and how to use them on specific surfaces to protect your food, stovetop, and pot. You can use your Dutch oven on electric, gas, induction, glass-topped, and Vitroceramic stovetops.

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If you are keen to start trying out your Dutch oven on top of your stove instead of in your oven, I have formulated some handy tips to get you started.

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What Is a Dutch Oven?

Dutch ovens have been around for a long time. Originally made from brass in the Netherlands and cast in sand molds, an enterprising American, Abraham Darby, cribbed the design in 1704.

He found a far more cost-effective way to make these Dutch ovens by producing them in cast iron. In the 18th and 19th centuries, cast iron pots were so valuable that they were mentioned in the owner’s will.

There are many kinds of Dutch ovens today, and most are still cast iron-based.

There are ceramic versions, cast aluminum Dutch ovens, and the iconic enameled iron of Le Creuset. Dutch ovens are versatile and can be used on open fires, charcoal ovens, and stovetops.

The poor heat conduction of a Dutch oven means that it retains its heat well, so it is the perfect choice for slow cooking of stews, casseroles, and rich meat dishes.

Dutch ovens can function well on a stovetop, but you should take precautions to ensure that your pot is not damaged or your food may burn.

When considering if you may use your Dutch oven on a stovetop, you should consult your manufacturer’s guidelines.

You should ensure that the pot is cast iron or aluminum and not coated with ceramic or stoneware. This will crack if heated on a stovetop and should always be used inside an oven.

Due to the ceramic material’s nature, if it is not evenly heated, some parts will expand while the other cooler parts will not. This imbalance will cause your ceramic pot to break.

How to Use a Dutch Oven on a Stove Top

Follow these simple steps to cook in your Dutch oven on the stove to prepare soups, casseroles, or stews.

Have all ingredients peeled, chopped, and diced? Herbs and spices, salt, pepper, and liquids were measured.
Add oil and heat the Dutch oven up over low to medium heat.
Sear and brown any meat, remove it, and set it aside.
Add more oil and saute’ onions, garlic, ginger – whatever your recipe requires. (usually for a couple of minutes)
Return meat to the pot, add vegetables, other ingredients, and liquid, and return meat to the pot. Stir until combined.
Brown, the pot to a simmer, replace the lid and reduce heat enough so the Dutch oven is lightly simmering.
Cook for the required time.

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Using Dutch Ovens on Induction Cooking Plates

Induction stoves work by transferring heat created by magnetic energy, making them perfect for a typical Dutch oven.

The copper wire beneath the cooktop heats the metal pot via an alternating current that produces a magnetic field. Because the Dutch oven is ferromagnetic, these magnetic waves pass through into the pot itself.

Using your Dutch oven on an induction stovetop is a safe and energy-efficient way to cook your food. Because heat is limited to your vessel’s bottom, the rest of the area remains cool enough to touch.

What to Avoid When Using Your Dutch Oven on an Induction Stove

Dutch ovens function best when they are heated up slowly to mid-range temperatures. Do not preheat your Dutch oven to high temperatures, or you will risk the food at the bottom burning before the rest of the meal is cooked.

Make sure that your Dutch oven is room temperature or warmer when you introduce it to heat. Temperature changes may affect your enamel through accelerated expansion or contraction of the metal.

Ensure that your cast iron pot does not scratch your induction stove’s glass surface. It is a good idea to place parchment, paper, or Silpat mats between the glass and the base of your pot.

Round-bottomed Dutch ovens will not work on an induction plate.

What to know if cast iron works on an induction cooktop?

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Using Dutch Ovens on Glass Top Cooking Plates

Although your seasoned cast-iron pot will work perfectly on a glass-top stove, your glass might not fare as well.

What to Avoid When Using Your Dutch Oven on Glass Stovetops

Lift your pot gently rather than slide your Dutch oven. If you need to slide your Dutch oven onto your plate, lift it gently and place it in the desired position instead.

Make sure not to knock or drop your Dutch oven when lifting it onto your glass top. The cast-iron pots are much heavier than your standard cooker range of products and may chip or, worse, break your glass top. Use both hands to lift your pot and set it gently into place.

Wash your cast iron before using it on your glass-top stove. Cast iron Dutch ovens absorb more oil and collect foodstuff over time than your standard cookware due to its porous nature.

These deposits may burn on your glass stovetop and leave stains on your glass. Don’t worry. You can wash your cast iron pot with soap and water as long as you season it after each wash.

Ensure that there are no chips or imperfections in your pot’s enamel or the cast iron before using it on your glass top.

Cast iron can be sanded to remove burs, but the surface will still not be ideal for glass tops.

Purchase a heat diffuser to set between your stovetop and your cast iron pan. Heat diffusers are handy for protecting sensitive surfaces. If you aren’t familiar with the heat diffuser, this COOZYER Heat Diffuser is an example.

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Using Dutch Ovens on Electric Stoves

Dutch ovens work well on electric stoves, and they are easier to work with than glass or induction hobs because the electric ring burners don’t show scratches and are generally hardier. Cast-iron pots may be shifted about on electric plates without fear of scratches, which is beneficial.

Because electric burners take longer, you will need extra time to bring your pot up to temperature.

Learn if you can use cast iron on a glass-top stove.

What to Avoid When Using a Dutch Oven on an Electric Stove

Don’t leave the electric burner on high once your pot is heated. You don’t need to keep your electric plate high because cast iron retains heat well.

Instead, put your electric plate on medium for a longer period to get the process started.

Once your food is heated, turn the heat down to low to prevent hot spots or scorching. It will continue to heat your food residually because cast iron retains heat well.

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Using Dutch Ovens on Gas Stoves

Both enamel-coated and seasoned cast-iron Dutch Ovens work well on a gas stovetop. Scratching is prevented by the bottom of your Dutch oven being supported by the hobs.

Make sure to heat your Dutch oven on a slow heat because gas heats more quickly than other stove points.

Related reading: What is the Best Cookware for Gas Stoves?

What to Avoid When Using a Dutch Oven on a Gas Stovetop

Dutch ovens need a long and moderate preheating before your food begins to cook. If you rush this step, you will have hotspots, and the heating will be uneven.

Enamel Dutch ovens can scorch if placed too long on burners that are set too high.

Slow and easy is the best policy with Dutch ovens because once the heat conducts through the pan, it stays hot even at a low temperature.

Other Considerations When Using Dutch Ovens on Your Stovetop

You may use Dutch ovens on all heat sources, electric, gas, radiant plates, Vitroceramic glass induction gas, and flame.

However, it would help if you keep these rules in mind:

Enamel surfaces are not suitable for dry cooking, and your liquid choice of oil, butter, or fat should cover the entire bottom of the pot before heating.
Medium heat is the best setting, even for searing and frying.
Allow the pot to heat gradually for the best cooking results.
High heat should only be used to boil water, vegetables, and pasta or reduce stocks and sauces.
Never preheat a Dutch oven on high heat before lowering your cooking heat because this can cause sticking and uneven cooking.
Never submit your Dutch oven to extreme temperatures, such as cold water, after cooking or moving from a cold source to a hot area.

If you are keen to try out your Dutch oven on your stovetop, here are some great recipes to start you off.

Dutch Oven Materials

There are many benefits to using this versatile cookware. The key lies in the material:

FAQs

Can I bake on a stovetop?

Yes, you can bake on a stovetop. The process is similar to that carried out in a Dutch oven when baking over a campfire or well-placed hot coals or briquettes.

It requires a large Dutch oven or cooking pot with a lid.
A wire rack that can sit inside the cooking pot.
A separate cake tin or similar in which the baked goods will be cooked.
Heat up the cooking pot at a high temperature
*Insert the cake tin or other tray.
Cook for 5 minutes at a high temperature – lower heat and cook for a further 20 minutes or until goods are baked as required.
Take great care in removing the cake pan from the hot cooking pot.