TL;DR: Cast iron pots are highly versatile cooking tools that can be used to make liquid dishes like stews and soups. Dutch ovens are the most common type of cast iron pot and can be used for roasting and braising – and even for desserts! – as well as a standard stockpot.

Chefs and home cooks have used cast iron in cooking for centuries because of its durability, heat retention, and resistance to high heat. It was used when cooking was primarily done over the hearth or in the coals of a fire, and the material's heat conduction resulted in evenly cooked food. Nowadays, cast iron skillets are the most common, followed closely by Dutch ovens.

If you do an internet search for a cast iron pot, you won’t get many results that say “pot.” Instead, you’ll primarily get Dutch ovens. A Dutch oven is a type of pot with a tight-fitting lid meant to be used both on the stove and in the oven. If you’re looking for a pot made of cast iron, it’s likely best to focus your attention on Dutch ovens.

I love cast iron and have a collection of cast iron pans and skillets, as well as a pair of Dutch ovens. I’ve been cooking with them for years now, and my collection of cookware has shifted to be almost entirely cast iron.

How to Find the Best Cast Iron Pot for the Job

The first thing to get out of the way is: what exactly constitutes a pot? This may seem like a trivial question, but when looking for the right cast iron cookware, it’s important to know the right terminology. Pots are defined as rounded containers with high, usually straight, sides used for cooking. Pots have handles on either side of them and come with a lid.

Size

Pots can come in many different sizes, depending on what size recipes you’re planning to use them for. The size of a pot is usually measured in quarts rather than dimensions, though some will give the diameter of the pot. As cast iron is so heavy, pot sizes tend to be smaller than stainless steel or anodized aluminum stockpots.

• 3-4qt: This is a smaller pot that’s best to be used for only one or two people. A 3-qt is closer to a saucepan or a saucier, though a 4-qt or 4.5-qt is fairly standard for a small Dutch oven.
• 6-qt: This is a standard size for stockpots and most Dutch ovens (some will be 5.5-quart). It’s the expected size for most soup and stew recipes, meaning it’s practical and will feed a group of people. It’s also not so large as to be hard to move.
• 8-qt: Many stockpots are 8-qts, but Dutch ovens will go up to that much too – some will even be 9-quart. This is a larger size, able to provide for a large group of people or result in a lot of leftovers. A cast iron pot this size will be very heavy, so you’ll need to be prepared for that.

Enameled or Seasoned

Cast iron comes in two flavors: enameled or seasoned. Both are excellent choices, but there are some things that enameled cast iron is better at, while others seasoned cast iron is superior for. Here are the pros and cons of each.

Seasoned cast iron:

Benefits:

• Handles high heat without issue and can be used over a campfire or under the broiler.
• Seasoning creates a natural nonstick coating.
• Less expensive.

Be Aware:

• Highly acidic foods can take the seasoning off, so it’s no good for tomato sauce.
• Needs to be hand-washed in warm water with limited soap and then oiled after each use.
• Seasoning will eventually need to be replaced.

Enameled cast iron:

Benefits:

• Protects the cast iron from rust without seasoning.
• Can be washed with warm soapy water.
• Can be soaked to remove stubborn food bits.
• Comes in a variety of colors.

Be Aware:

• More expensive.
• Enamel can chip or crack, and it’s not something that can be repaired at home.
• Only safe up to 500 degrees, so it isn’t good for the broiler or to use to cook in hot coals.

What Can a Cast Iron Pot be Used for?

Pots are usually larger pieces of cookware that are used for larger cooking tasks. If you’re looking for a stockpot-style pot, it has many uses, including:

• Soups
• Stews
• Chilis
• Pot roast
• Sauces
• Steaming vegetables
• Boiling: Lobster, Corn, Pasta

Dutch ovens, however, due to the shape and material they’re made out of (generally enameled cast iron), are able to handle a wide variety of tasks. As they’re a lower, stouter pot in general, they can handle both liquid dishes like a stockpot and non-liquid dishes. They’re also meant to be used both on the stovetop and in the oven. Dutch ovens can be used for:

• Roasts
• Cornbread (no, it’s not just skillets)
• Pies
• Braising
• Deep-frying

Caring for Cast Iron Pots

Cast iron has become a specialty material partly because it requires more attention and care than stainless steel does. A well-cared-for cast iron pot can last a lifetime, so here are some tips and tricks to keep your cast iron pot in good condition.

• Always hand wash: While some manufacturers will say in the care instructions that the pot is dishwasher-safe, it’s a good idea to wash it by hand. The cleaners in dishwasher detergent are harsh and hard enamel, and dishes tend to stay wet, which will encourage rust.
• Don’t put a hot pot in cold water: This is good advice for any cookware, but putting a hot cast iron pot into cold water can warp it. If it’s enameled, the enamel can crack and even begin to flake off.
• Reapply seasoning as needed: If you have a seasoned cast iron pot, then reapplying a layer of seasoning helps keep it looking and working like new. Seasoning cast iron consists of applying a thin layer of vegetable oil and then baking it at a high temperature to create a coating.
• Don’t use abrasive cleaners on enamel: The enamel coating is a weakness on enameled cast iron as it can be damaged. Abrasive scrubbers or cleaners can wear it down, potentially even taking the enamel off entirely.

My Top Picks for Cast Iron Pots

I admit to being partial to Dutch ovens and cast iron in general. However, there are certain cast iron pots that stand out from the others, and those are included in my top recommendations for cast iron pots.

1. Staub Cast Iron 5-Quart Round Tall Cocotte

If you’re looking for a pot with a more standard stockpot shape, then Staub’s tall cocotte is a good choice. Its higher, straighter sides are more in line with the shape of a stockpot, though it is smaller than most at only 5-quart. It’s made of high-quality cast iron and has several layers of enamel. The interior is matte black, unlike most Dutch ovens, which is a benefit when you want to use it to fry or sear steaks or pork chops, but also harder to tell if it’s clean. It also only comes in one size.

2. Le Creuset Signature Round Dutch Oven

A Le Creuset Dutch oven is considered to be the best Dutch oven money can buy. Le Creuset’s products are made in France, and the Dutch ovens are made of high-quality cast iron and enamel. They’re durable, attractive, and have easy-to-grip handles, even with oven mitts. But you pay not only for the quality, but also for the brand making, making it the most expensive item on this list.

3. Lodge Dutch Oven

Lodge’s claim to fame is that it makes good quality cast iron products at affordable prices, including this Dutch oven. According to comparisons by CNN and Spruce Eats, it rivals premium brands like Le Creuset in performance. Since it comes at a fraction of the price, it’s a steal. The stainless steel knob on the lid is easy to grip, and completely oven-safe. However, unlike Lodge’s cast iron pans, their enameled cast iron Dutch ovens are made in China, rather than in the United States.

4. Lodge Blacklock Triple Seasoned 5.5-Quart Dutch Oven

Lodge released a new, lighter-weight Blacklock line to commemorate the company’s long run (they were founded in 1869 as Blacklock). This seasoned cast iron Dutch oven is a few pounds lighter than its classic counterpart, and is triple-seasoned to ensure longevity and performance. The company says that it's even safe to cook acidic foods in it, although you will likely have to repair the seasoning more often if you do so. That being said, it is quite a bit more expensive than Lodge’s other seasoned Dutch ovens and it also only comes in one size.

5. Le Creuset Cast Iron Rice Pot

For those looking for a pot for a specific purpose, Le Creuset’s rice pot offers the advantages of cast iron in a smaller profile. The pot only holds 2.25 quarts, making it closer to a saucepan, but with a pot form factor. While it’s made for rice and even comes with a ceramic lid insert to help steam escape, it can be used for making soups, boiling small amounts of pasta, and making puddings or custard. However, being Le Creuset, it’s expensive, and its handles aren’t looped, making it harder to hold when washing.

6. Finex Cast Iron Dutch Oven

For those who want a Dutch oven that stands out, Finex makes an eye-catching one in an octagonal shape. It’s made in the USA of cast iron and comes pre-seasoned and ready to use. The flat edges help with getting everything out of the pot and add built-in pour spouts. But the unusual design comes with a high sticker price, making it rival the enameled options in terms of cost. Some reviewers also said that the handles weren’t as easy to grip as competitors’, particularly with oven mitts.

Let Us Help You Find the Cast Iron Pot for You

Finding the right pot for your needs can be overwhelming, particularly if you don’t have experience with cast iron. Some of it also boils down to personal preferences in terms of size, and whether or not you want the pot to be enameled. As a cast iron pot is an expensive item that can last for generations, don’t be afraid to take your time. If you feel you need more information or advice, reach out to one of our Kitchen Experts! Any of our Experts would be more than happy to help you find the cast iron pot that’s just right for you.