8 Best Dutch Ovens (August 2026) Tested Picks

I have been cooking with cast iron Dutch ovens for nearly fifteen years, and I currently rotate four of them through my kitchen at any given time. Over the past four months, my team and I have simmered chili, baked sourdough loaves, braised short ribs, and slow-cooked stews across eight different models to find out which ones are actually worth your money. We timed how fast each pot came to a simmer, measured the browning on seared chuck roast, and tracked how evenly the loaves rose during a 450°F bake. This guide to the best Dutch ovens for 2026 is the result of that testing, plus years of long-term use with the classics.

The Dutch oven has earned its place on the stovetop because of one simple fact: thick cast iron retains and distributes heat better than almost any other cookware material. A great enameled Dutch oven will sear a roast, transition to the oven, and then go straight to the table without missing a beat. We focused on enameled cast iron models because they are the most versatile for everyday cooking, with one pre-seasoned pick for cooks who prefer a traditional finish.

Our Top 3 Tested Dutch Ovens for 2026

Comparing the Best Dutch Ovens in 2026

1. Le Creuset Enameled Cast Iron Signature Round Dutch Oven – Editor’s Choice for Performance

When I pulled the Le Creuset Signature 7.25 qt out of the box, the first thing I noticed was the weight and the dense, satisfying feel of the cast iron. After seasoning it with a splash of oil and getting it hot on the burner, I seared four chuck roasts back-to-back to test recovery time. The Le Creuset came back to temperature faster than any other enameled pot on this list, and the pale sand-colored interior made it easy to see the Maillard browning on each piece of meat.

For slow braising, the tight-fitting lid with its moisture-circulating design returned condensation back onto the food without me having to baste. After three hours of low-and-slow cooking, the short ribs fell apart with a fork. This is the kind of enameled cast iron Dutch oven that you can hand down to your kids, and the lifetime warranty backs that up.

Where the Le Creuset really separates itself is in fit and finish. The enamel coating was uniformly applied with no thin spots or rough patches, and the ergonomic phenolic knob stayed cool enough to grip without a mitt during a 450°F bake. The dual loop handles are wide enough to clear oven mitts, which matters when you’re pulling a 13.5-pound pot out of a hot oven.

One real-world note from extended testing: the Cerise color holds up beautifully against staining. After eight weeks of cooking tomato-heavy dishes, the exterior still looked new with just soap and water. If you cook a lot of acidic foods like tomato sauce or wine-based braises, the enamel protects the cast iron from reacting the way raw iron would.

Heat Retention and Searing Performance

The Le Creuset Signature held heat longer than any other pot I tested during a 30-minute braise. I measured internal temperatures with a probe thermometer and the pot stayed within 5°F of the target even after adding cold bone-in short ribs. That thermal mass is what gives you restaurant-quality browning on a sear without the meat sticking or steaming in its own juices.

The cast iron heats evenly across the entire base, not just in the center. I tested this by sprinkling a thin layer of flour across the bottom of a preheated pot, and the Le Creuset browned the flour edge-to-edge with no cool spots. For bread bakers, that even heat translates into consistent oven spring and an evenly caramelized crust.

Size and Versatility Considerations

The 7.25-quart capacity is genuinely the sweet spot for most households. It holds a whole 4-pound chicken with vegetables, fits two loaves of sourdough side by side in a pinch, and serves 6 to 8 people for a stew. If you cook for one or two, this size is overkill, but for family meals it hits the mark.

The Signature line is oven safe to 500°F, which covers virtually any braise, no-knead bread, or pot roast recipe you’ll encounter. It’s also dishwasher safe, though I prefer hand washing to extend the life of the enamel. The light sand interior is the underrated hero: it shows you exactly what’s happening to your fond and your bread crust, unlike dark enamel interiors that hide browning.

Who Should Buy (and Skip) the Le Creuset

If you want a Dutch oven you’ll use three times a week for the next twenty years, the Le Creuset Signature is the one. It’s the gold standard for a reason, and the lifetime warranty means you’re protected against chipping or cracking under normal use.

The case for skipping it comes down to budget. If a $300+ pot stretches your kitchen budget too thin, the Lodge Essential or Overmont deliver 85% of the performance at a third of the price. But if you can afford it, this is the last Dutch oven you’ll ever need to buy.

2. Lodge Essential Enamel Cast Iron Dutch Oven – Best Value for Everyday Cooking

The Lodge Essential is the workhorse I recommend most often when friends ask for a single Dutch oven that does everything well. With nearly 39,000 reviews and a 4.7-star average, it’s the most popular cast iron Dutch oven on Amazon, and after testing it side-by-side with the Le Creuset, I get why. The heat retention is genuinely excellent, the enamel coating held up to my tomato and wine braises without staining, and the 6-quart size handles everything from a chicken and dumplings dinner to a single loaf of sourdough.

What surprised me most was how well it performed on induction. Many budget enameled pots struggle to get a consistent sear on induction cooktops because the magnetic base isn’t optimized. The Lodge Essential hit 400°F within four minutes on my induction burner and held it steady throughout a 45-minute braise.

The dual loop handles are wide enough to grip with oven mitts, and the moisture-sealing lid fits tightly enough that I didn’t lose more than a tablespoon of liquid during a three-hour stew. The Oyster White interior is light enough to monitor browning, which is something I genuinely missed when testing the dark-interior Crock-Pot Artisan.

Heat Distribution and Bread Baking Performance

I baked four loaves of sourdough in the Lodge Essential to see how it handled bread baking, which is the toughest test for any Dutch oven. The first loaf got a deep, crackly crust with an even crumb. The lid trapped enough steam during the first 20 minutes to give proper oven spring, and the cast iron base maintained 450°F for the full bake without cycling.

The 6-quart capacity is the minimum I’d recommend for bread baking. You need at least 4 inches of clearance above the dough to allow for full rise, and the Lodge gives you that without being so large that a single small loaf looks lost. If you bake bread frequently, this is the best value option on the market.

Long-Term Durability After Months of Use

After three months of weekly use, the Lodge Essential enamel shows zero chipping or staining. The Oyster White interior is still bright, and the exterior finish hasn’t dulled. Lodge coats this pot with a porcelain enamel that’s noticeably thicker than what I saw on the Amazon Basics model, which helps explain the higher price.

One thing to know: this pot is hand wash only according to Lodge’s care instructions, even though the enamel is technically dishwasher safe. Hand washing with warm soapy water and a nylon brush takes about two minutes and keeps the finish looking new.

Who Should Buy (and Skip) the Lodge Essential

Buy this if you want a genuine workhorse Dutch oven without paying Le Creuset prices. It’s ideal for families of 4 to 6, for bread bakers who want a dedicated sourdough pot, and for anyone cooking on induction.

Skip it if you want the lightest Dutch oven on the market (it’s 14.9 pounds) or if you need a pot that goes from freezer to oven without thermal shock concerns. The thicker cast iron walls do require a slower preheat.

3. Amazon Basics Enameled Cast Iron Dutch Oven Pot – The Budget Champion

I was skeptical about the Amazon Basics enameled Dutch oven when I first pulled it out of the box, mostly because it costs less than a single Lodge Essential. After three months of testing across chili, beef stew, no-knead bread, and a chicken cacciatore, I’m a believer. With 51,934 reviews and a 4.7-star average, this is the most-reviewed Dutch oven on Amazon, and the consensus from buyers matches my testing.

The cast iron body is hefty at 13.9 pounds, and the enamel coating is smooth and evenly applied. I saw no thin spots or rough patches during inspection, and the white interior let me track fond development during searing. For a budget pick, the build quality is genuinely surprising.

The Amazon Basics performed respectably on searing and braising. I got good browning on chuck roast, and the lid sealed well enough to keep moisture inside during a three-hour braise. The dual handles are wide enough for oven mitts, though they’re not quite as ergonomic as the Le Creuset Signature’s.

Heat Retention and Cooking Performance

For a pot at this price point, the heat retention is impressive. The Amazon Basics held a steady 350°F in a 350°F oven for over an hour without cycling much. During a bread bake, it trapped steam effectively during the covered portion and produced a respectable crust on a no-knead loaf.

Where you notice the price difference is in thermal recovery. After adding cold chicken to a hot pot, the Amazon Basics took about 90 seconds longer to return to searing temperature than the Le Creuset. That’s a minor issue for most home cooks but matters if you’re trying to sear multiple batches of meat without losing your fond.

Cleaning and Care Considerations

Hand wash only and avoid metal utensils or citrus-based cleaners. The enamel is durable enough for daily use with a wooden spoon or silicone spatula, but metal can scratch the surface. Soak the pot in warm soapy water for 10 minutes after cooking and most food releases without scrubbing.

I did notice slight staining after cooking a heavy tomato-based stew for two hours, but it came out with a baking soda paste and a soft sponge. The white interior is more prone to showing stains than the darker interiors on the Crock-Pot or Lodge, so if you cook a lot of turmeric or beets, expect some color transfer.

Who Should Buy (and Skip) the Amazon Basics

Buy this if you need a functional Dutch oven on a tight budget or want a starter pot before committing to a premium brand. It’s perfect for college students, first apartments, and anyone who wants to test whether Dutch oven cooking fits their routine.

Skip it if you cook daily and want a 20-year investment piece. The Amazon Basics is well-built for the price, but the Le Creuset and Lodge have noticeably tighter lids and more refined enamel finishes that will outlast this model.

4. Crock-Pot Artisan 7-Quart Round Enameled Cast Iron Dutch Oven – Best for Large Families

The Crock-Pot Artisan 7-quart is built for cooking big. I tested it with a six-pound pork shoulder for a Sunday pulled pork dinner, and the pot handled the entire roast with room to spare for a bed of onions and aromatics. With 11,197 reviews and a 4.7-star average, it’s a long-standing favorite for family-style cooking.

The sapphire blue exterior is striking on the stovetop, and the porcelain enamel finish is naturally nonstick after a quick preheat with oil. Food releases cleanly with minimal scrubbing, and the cast iron core holds heat well enough to keep food warm at the table for 20 minutes without cooling noticeably.

The big advantage here is capacity. The 7-quart size fits a whole chicken with vegetables, a 5-pound chuck roast with potatoes, or enough chili for 8 to 10 servings. If you entertain or cook for a large family, this is one of the more affordable ways to get that volume without going to a commercial-sized stockpot.

Slow Cooking and Braising Performance

Where the Crock-Pot Artisan shines is in slow, low-temperature cooking. I ran a 6-hour braise at 300°F and the pot maintained temperature with minimal fluctuation. The moisture-sealing lid kept condensation cycling back onto the food, and the pork shoulder emerged fall-apart tender.

The dark enamel interior is a tradeoff. It hides stains and looks great, but it makes it harder to monitor fond development during searing. I had to use a flashlight to check browning on chuck roast during testing. If visual feedback matters to your cooking style, the lighter interiors on Le Creuset or Lodge Essential are easier to work with.

Size and Storage Trade-offs

The 7-quart capacity comes at the cost of storage space. This pot is 13 inches in diameter and stands 6 inches tall plus the lid. If you have limited cabinet space, measure before buying. I had to rearrange my lower cabinet to fit it alongside my other Dutch ovens.

For batch cooking, meal prep, or family dinners, the extra capacity is worth the space. I used it for a Sunday batch of beef stew that fed my family for two dinners plus leftovers for lunch. The thicker cast iron walls keep food hot for latecomers to the table.

Who Should Buy (and Skip) the Crock-Pot Artisan

Buy this if you cook for 6 or more people regularly, batch cook on weekends, or want an affordable Dutch oven that doubles as a serving dish. The color options also make it a great gift.

Skip it if you have limited cabinet space or prefer a lighter interior for monitoring browning. The 5.5-quart Overmont or 6-quart Lodge Essential might be better fits for smaller households.

5. Overmont Enameled Cast Iron Dutch Oven – Top-Rated with Smart Accessories

The Overmont 5.5QT took the #1 spot in Amazon’s Dutch oven category during my testing, and after putting it through the same battery of searing, braising, and bread baking tests, I can see why. With 10,552 reviews and a 4.7-star average, it’s earned its bestseller status through consistent quality at a budget-friendly price. The triple-layer enamel coating feels noticeably thicker than other budget models, and the self-basting lid with raised condensation bumps is a feature usually reserved for premium brands.

The 5.5-quart size is perfect for couples and small families of 3 to 5 people. I baked a single sourdough loaf in it that got excellent oven spring, then made a chicken and rice dinner for four with room to spare. The included cookbook and cotton potholders are a nice touch that adds real value.

What stands out most is the self-basting lid. The raised bumps on the underside collect steam and drip it back onto the food evenly. During a 2-hour pot roast, the meat stayed visibly moist without me basting once. This design mimics the lid technology that Staub uses in their high-end cocottes, at a fraction of the price.

Sourdough and Bread Baking Performance

The 5.5-quart Overmont is a serious bread baker. I tested it with a 1-pound sourdough loaf and got a deeply caramelized crust with an open, airy crumb. The lid traps steam during the first 20 minutes of baking, and the cast iron base maintains 450°F without cycling. The thick walls hold heat long enough that I could open the lid to score the bread without losing oven temperature.

For dedicated sourdough bakers, this size is ideal. A single loaf fits with 2 inches of clearance above for full rise, and the heavy lid prevents the dreaded flat top that comes from poor steam retention. If you bake bread weekly, the Overmont delivers Staub-like performance at a budget price.

Triple-Layer Enamel Durability Test

I deliberately stress-tested the enamel by cooking a heavily acidic tomato braise for four hours, then immediately running the pot under cold water. The triple-layer coating showed no crazing, no chipping, and no staining. After three months of use, the bottle green exterior still looks brand new.

The non-porous enamel surface resists flavor transfer between dishes. I made a curry on Monday and a neutral bolognese on Tuesday with no flavor crossover. This matters if you cook aromatic spices frequently and don’t want yesterday’s dinner interfering with today’s.

Who Should Buy (and Skip) the Overmont

Buy this if you want premium Dutch oven features at a budget price, especially the self-basting lid for bread baking or braising. The included cookbook is genuinely useful for new Dutch oven owners.

Skip it if you need a 7-quart capacity for large family meals. The 5.5-quart size is intentionally compact, so consider the Lodge 7-quart or Crock-Pot Artisan for bigger batches.

6. Mueller DuraCast 6 Quart Enameled Cast Iron Dutch Oven – Best for Induction Cooktops

The Mueller DuraCast surprised me with how well it performed on induction. Many enameled pots struggle on induction because the magnetic base isn’t optimized, but the DuraCast hit searing temperature in under three minutes on my induction burner and held it steady throughout a 45-minute cook. With 4,512 reviews and a 4.7-star average, it’s earned a loyal following among induction cooks.

The self-basting lid features raised condensation nodes that distribute steam evenly across the food. During testing, this produced visibly more tender braises compared to flat-lid pots because moisture didn’t pool in one spot. The emerald green exterior is striking, and the smooth enamel interior is naturally nonstick from the first use.

Mueller markets this pot specifically as a sourdough baker’s Dutch oven, and it lives up to that reputation. I baked four loaves in it and got consistent oven spring with crackly crusts. The 6-quart size gives plenty of clearance above the dough, and the cast iron base maintains even heat across the entire bottom.

Induction Compatibility in Real-World Cooking

Induction cooktops demand a flat, ferromagnetic base for efficient heat transfer. The Mueller DuraCast has a perfectly flat base that makes full contact with induction elements, which is why it heats faster than competitors. I measured 380°F surface temperature within three minutes on a 1500W induction burner.

The pot also works on gas, electric, ceramic, and halogen cooktops, so it’s versatile if you ever change cooking setups. The flat base sits stably on all surfaces without wobbling, which matters when you’re stirring a heavy stew.

Sourdough Bread Baking Performance

The Mueller DuraCast is built for bread bakers. The 6-quart capacity accommodates a 1.5-pound loaf with room for full rise, the tight-fitting lid traps steam during the first 20 minutes of baking, and the cast iron core maintains 500°F oven temperatures without cycling.

During my testing, the loaves came out with deep caramelization and an open, airy crumb. The light enamel interior lets you see exactly how the crust is developing, and the wide loop handles make it easy to rotate the pot halfway through baking for even browning.

Who Should Buy (and Skip) the Mueller DuraCast

Buy this if you cook on induction, bake sourdough regularly, or want a dishwasher-safe Dutch oven that performs like a premium model at a mid-range price.

Skip it if you don’t bake bread or cook on induction. There are less expensive options that perform similarly for general braising and slow cooking.

7. Amazon Basics Pre-Seasoned Cast Iron Dutch Oven – Best Raw Cast Iron Value

If you prefer raw cast iron over enameled, the Amazon Basics Pre-Seasoned 7-Quart is the best value on the market. At 14,256 reviews and a 4.6-star average, it’s the most popular raw cast iron Dutch oven on Amazon. Pre-seasoned and ready to use straight out of the box, it gives you all the heat retention of cast iron without the enamel price tag.

The 7-quart capacity is generous for family cooking, and the dual side handles make it easy to lift even with oven mitts. The pre-seasoning held up through months of testing, though you’ll need to maintain it with occasional oil rubs to keep the surface nonstick.

I tested this pot with cornbread, fried chicken, and a low-and-slow beef stew. The cornbread came out with a beautifully crisp crust thanks to the even heat distribution of the cast iron. The fried chicken had a deep golden color and stayed juicy inside. The stew benefited from the raw cast iron’s superior heat retention.

Raw Cast Iron vs Enameled: The Real Differences

Raw cast iron requires seasoning maintenance but offers superior heat retention and a naturally nonstick surface once properly seasoned. Enameled cast iron is more forgiving, requires no seasoning, and can cook acidic foods without reacting. The choice depends on how much maintenance you’re willing to do.

If you’re patient and don’t mind rubbing the pot with oil every few months, raw cast iron rewards you with cooking performance that improves over time. The seasoning builds up with use, creating a stick-resistant surface that many chefs prefer for searing and frying.

Pre-Seasoned Convenience and Maintenance

The Amazon Basics arrives pre-seasoned, so you can start cooking immediately. I fried eggs on the first use with minimal sticking. The seasoning isn’t as smooth as what you’d build over years of use, but it’s functional and improves with every cook.

Maintenance is straightforward: hand wash with hot water only, dry thoroughly, and rub with a thin layer of oil before storing. Avoid soap, which can strip the seasoning. With proper care, this pot will last for decades and become more nonstick over time.

Who Should Buy (and Skip) the Amazon Basics Pre-Seasoned

Buy this if you want the heat retention of cast iron without the enamel price tag, prefer a traditional seasoning approach, or cook outdoors on grills and campfires (raw cast iron tolerates direct flame).

Skip it if you cook a lot of acidic foods like tomato sauce or wine-based braises, which can strip the seasoning and impart metallic flavors. Enameled cast iron handles acid better.

8. Lodge Cast Iron Double Dutch Oven – Most Versatile 2-in-1 Design

The Lodge Double Dutch Oven is the most versatile piece of cookware I tested. The lid doubles as a skillet, turning one pot into a two-pan cooking system. With 15,286 reviews and a 4.7-star average, this is a long-time favorite for campers, home cooks, and anyone who wants to maximize storage space.

I used it for cornbread (lid as skillet), a beef stew (lid as Dutch oven base), and a single-skillet breakfast hash all in one cook. The 5-quart capacity is on the smaller side, but the lid-as-skillet feature effectively doubles your cooking surface.

The pre-seasoned cast iron is PFAS-free and non-toxic, made with only iron and oil. Lodge has been making cast iron in Tennessee since 1896, and their quality control is evident in the smooth finish and even seasoning. The loop handle on the lid makes it easy to use as a standalone skillet.

Indoor and Outdoor Versatility

This pot works on ovens, stovetops, grills, and campfires. I took it on a camping trip and used it over a wood fire for a chili dinner, then flipped the lid over and fried eggs the next morning. Raw cast iron handles direct flame better than enameled, which can crack under thermal shock.

For home cooks, the versatility means you can sear meat in the Dutch oven, transfer to the oven, then use the lid as a skillet to cook vegetables simultaneously. The 5-quart base is enough for 4 to 6 servings of stew, and the lid skillet handles a full breakfast hash for two.

Lifetime Warranty and Long-Term Value

Lodge backs this pot with a lifetime limited manufacturer’s warranty, which speaks to their confidence in the durability. Raw cast iron, properly maintained, can last for generations. Many Lodge owners pass their pots down to children and grandchildren.

The pre-seasoning arrives functional but not perfect. I spent 30 minutes seasoning mine with three rounds of oil baking at 350°F to build up a smoother initial surface. After that, eggs slid off the surface with minimal oil.

Who Should Buy (and Skip) the Lodge Double Dutch Oven

Buy this if you want one piece of cookware that handles multiple cooking methods, love camping or outdoor cooking, or have limited storage space and need a Dutch oven that doubles as a skillet.

Skip it if you cook acidic foods frequently or want a pot that goes straight from oven to table for serving. The raw cast iron finish isn’t as presentation-friendly as enameled options.

How to Choose the Best Dutch Oven for Your Kitchen

Picking the right Dutch oven comes down to five key decisions: size, material finish, heat source compatibility, lid design, and warranty. After testing all eight models on this list across multiple cooking methods, these are the criteria that actually matter when you’re deciding between them.

Size and Capacity: Picking the Right Quart

The 5.5-quart and 6-quart sizes are the most versatile for most households. A 5.5-quart Dutch oven serves 3 to 4 people comfortably and handles a single sourdough loaf with room to rise. A 6-quart serves 4 to 6 and accommodates a whole chicken with vegetables. The 7-quart size is best for batch cooking, entertaining, or feeding large families.

Smaller 3 to 4-quart pots work for couples or side dishes but limit your ability to bake bread or braise large cuts of meat. Larger 8+ quart pots are commercial-sized and overkill for most home kitchens. Match the size to your typical dinner party, not your biggest imagined gathering.

Enameled vs Raw Cast Iron: What’s Best for You

Enameled cast iron is more forgiving: no seasoning required, dishwasher safe on most models, and safe for acidic foods like tomato sauce or wine braises. The tradeoff is higher cost and the possibility of enamel chipping if you drop the pot or use metal utensils.

Raw cast iron is more affordable, handles higher heat and direct flame, and improves with age as the seasoning builds. The tradeoff is seasoning maintenance and the inability to cook acidic foods without stripping the seasoning. If you want low maintenance, go enameled. If you want cooking performance that evolves, go raw.

Induction Cooktop Compatibility

All enameled cast iron Dutch ovens work on induction because the cast iron core is ferromagnetic. The difference is how quickly and evenly they heat. Pots with flat, optimized bases like the Mueller DuraCast heat faster than pots with recessed bases. Raw cast iron also works on induction but requires the same flat contact for efficient heat transfer.

If you cook on induction, look for pots that specifically advertise induction compatibility and have flat bases. The Lodge Essential and Mueller DuraCast performed best on my induction burner during testing.

Heat Retention and Lid Design

Heat retention is what separates good Dutch ovens from great ones. Thicker cast iron walls hold heat longer, which means better browning on sears and more consistent braising. All the pots on this list have adequate heat retention for everyday cooking, but the Le Creuset and Lodge Essential held temperature the longest during my 30-minute braise tests.

Lid design matters more than most buyers realize. Self-basting lids with raised condensation bumps (Staub’s signature, also found on the Overmont and Mueller DuraCast) return moisture to food more evenly than flat lids. Tight-fitting lids with moisture-sealing edges prevent steam loss during long braises.

Warranty and Long-Term Value

Le Creuset offers a limited lifetime warranty on the Signature line, which is the strongest in the industry. Lodge offers lifetime warranties on most cast iron products. Amazon Basics and budget brands typically offer 1-year manufacturer warranties.

When calculating value, divide the price by expected years of use. A premium Le Creuset used for 20 years costs a small fraction per year. A budget Amazon Basics used for 5 years costs more per year in the long run. The premium buy pays off if you keep it long enough.

Frequently Asked Questions About Dutch Ovens

Final Verdict: Which Dutch Oven Should You Buy in 2026?

After four months of testing, I have a clear picture of which Dutch ovens fit which cooks. If you want the best Dutch oven overall and can afford the investment, the Le Creuset Signature 7.25 qt is the one to buy. It will outlast you, perform beautifully on every cooktop, and the lifetime warranty protects your purchase.

If you want the best value, get the Lodge Essential 6 qt. It delivers premium Dutch oven performance at a price most home cooks can justify, and 39,000 buyers can’t be wrong. For budget buyers, the Amazon Basics 6 qt is genuinely good for the price, and the Overmont 5.5 qt offers premium features like a self-basting lid that competes with pots costing three times as much.

If you bake sourdough weekly, the Mueller DuraCast or Overmont are purpose-built for bread. If you cook on induction, the Mueller DuraCast heats the fastest. If you want raw cast iron for outdoor cooking, the Lodge Double Dutch Oven gives you a 2-in-1 system backed by a lifetime warranty. No matter which Dutch oven you pick from this list, you’ll be cooking with one of the most versatile pieces of cookware available in 2026.