# How to use a Dutch oven: first use, stovetop and oven Source: https://braiseandsear.com/blog/how-to-use-a-dutch-oven Published: 2026-10-09 Publisher: Braise & Sear **Short answer:** Wash the pot before first use, then cook on low to medium heat: cast iron holds heat so well that high heat is rarely needed. Preheat with a little fat for a few minutes, sear in batches, deglaze, add liquid and move the covered pot to the oven to braise. Yes, a Dutch oven can go on the stove, including gas, electric and induction, as long as you avoid dry high heat and sudden temperature changes. A Dutch oven is a heavy lidded pot, usually cast iron, that moves from the burner to the oven. This page is for anyone who just bought one, whether an enameled pot from Le Creuset, Staub or Lodge, or a bare cast iron pot, and wants to cook with it without scorching the bottom or damaging the enamel. It covers first use, the right heat level, preheating, searing, braising, baking bread, and the habits that keep the pot in good shape for decades. ## Before the first use Take off all labels and packaging. Wash the pot and lid in warm soapy water, rinse and dry fully. An enameled Dutch oven does not need seasoning: the glass enamel is the cooking surface. Some makers suggest rubbing a little oil on the exposed cast iron rim, where the lid meets the pot, to help keep it from rusting. A bare cast iron Dutch oven is different. Most are sold pre-seasoned, so you can cook in it right away, but it will need regular care like a cast iron skillet. If you are not sure which kind you have, look inside: glossy colored or black matte enamel means enameled, and dull gray-black iron means bare. Our page on [enameled vs bare cast iron](https://braiseandsear.com/blog/enameled-vs-bare-cast-iron) explains the differences in detail. ## Can a Dutch oven go on the stove? Yes. Cast iron Dutch ovens work on gas, electric coil, glass top and induction cooktops, because cast iron is magnetic. On a glass top, lift the pot rather than sliding it, since the rough base can scratch the glass. On gas, keep the flame under the base and not licking up the sides. The rule that matters most is heat level. Cast iron heats slowly but stores a lot of heat, so a medium flame on a Dutch oven often behaves like high heat on a thin pan. Most makers of enameled cast iron recommend low to medium heat for nearly all cooking, with high heat used only briefly to bring liquid to a boil. Dry high heat, with nothing in the pot, can damage enamel and is the most common way people crack or craze it. Match the pot to the burner. A burner much smaller than the base leaves a hot spot in the center, and one much larger wastes heat up the sides and can overheat the handles. For more on cooktop pairing, see [what cookware works on induction](https://braiseandsear.com/blog/induction-compatible-cookware). Note: Never heat an empty enameled Dutch oven on high. Add oil, fat or liquid first, and raise the heat gradually. ## How to preheat and sear in a Dutch oven Light colored enamel interiors, like the sand interior on Le Creuset, let you see the fond darken so you can lower the heat before it burns. Black matte interiors, common on Staub, hide browning a little more but are often described as good for searing. Either way, if the fond turns black and smells acrid, the heat is too high. For timing details on other pans too, see [how to preheat pans](https://braiseandsear.com/blog/how-to-preheat-pans). 1. Set the pot on a burner that matches its base and turn the heat to low for a minute or two, then medium. 2. Add a thin layer of oil or fat once the pot is warm. Let it heat until it shimmers, usually a few minutes. 3. Pat the meat dry and season it. Wet meat steams instead of browning. 4. Add the meat in a single layer with space between pieces. Crowding drops the temperature and causes steaming. 5. Leave it alone until it releases on its own, then turn it. Forcing it early tears the crust. 6. Brown in batches and move each batch to a plate. 7. Pour off excess fat, add onions or other aromatics, then deglaze with wine, stock or water and scrape up the browned bits. ## Braising and moving from stovetop to oven Braising is where a Dutch oven earns its place. After searing and deglazing, return the meat, add liquid partway up the sides, bring it to a gentle simmer on the stove, cover, and move the pot to an oven set somewhere around 300 to 350°F for slow braises. The heavy lid traps steam, and the even heat of the oven means you rarely need to stir. Check the oven limit of your lid knob before you set the temperature. Staub cocottes with a metal knob are rated to 500°F by the maker. Lodge rates its enameled cast iron to 500°F. Older Le Creuset pots with the black phenolic knob are rated to 390°F, and for other Le Creuset knobs the figures vary, so check the maker's care page. Our [oven temperature limit checker](https://braiseandsear.com/tools/oven-temperature-limit) shows which part of your pot sets the limit. Use dry oven mitts on both handles every time. The loop handles and knob get as hot as the body. Set the hot pot on a trivet, a wooden board or a cold burner, not directly on a counter or a wet surface. ## Baking bread in a Dutch oven Many no-knead and sourdough recipes preheat the covered pot in a 450°F oven, drop in the dough, bake covered to trap steam, then uncover to brown the crust. That is hotter than some knobs are rated for. If your knob is rated below your baking temperature, swap it for a metal knob from the maker or remove it and cover the hole with foil while baking. Preheating an empty enameled pot in the oven is a little different from heating it empty on a burner, because the oven heats it evenly from all sides. Many bakers do it routinely, but some makers advise against heating enameled cast iron empty, so read your care guide. A pot used only for bread will slowly darken inside, which is cosmetic. For pot shapes that make bread easier, see our [best Dutch oven for bread](https://braiseandsear.com/best/best-dutch-oven-for-bread) guide and the [Dutch oven for sourdough](https://braiseandsear.com/blog/dutch-oven-for-sourdough) page. ## Habits that protect the enamel If food does burn on, see [how to clean Le Creuset](https://braiseandsear.com/blog/how-to-clean-le-creuset). If the interior is chipped, read [chipped enamel on a Dutch oven](https://braiseandsear.com/blog/chipped-enamel-dutch-oven) before cooking in it again. For picking a first pot, our [best Dutch oven](https://braiseandsear.com/best/best-dutch-oven) guide compares the main options. - Use wooden, silicone or heat-resistant nylon utensils. Metal spoons and whisks can scratch and mark enamel. - Let the pot cool before washing. Cold water on a hot pot can cause thermal shock and crack the enamel. - Do not use the pot to store food in the fridge for days. Acidic leftovers are better in a storage container. - Avoid scouring pads and harsh powders on the interior. Soak stuck food in warm soapy water instead. - Dry fully, including the rim, before putting the lid back on. - Store with the lid off or propped open so moisture does not get trapped. ## Frequently asked questions **Do I need to season an enameled Dutch oven?** No. The enamel is the cooking surface and does not need seasoning. A bare cast iron Dutch oven does need it. See [does Le Creuset need seasoning](https://braiseandsear.com/blog/does-le-creuset-need-seasoning). **What heat should I use on a Dutch oven?** Low to medium for almost everything. Cast iron stores heat, so medium is often enough to sear. Use high heat only briefly to boil liquid. **Can I put a cold Dutch oven straight into a hot oven?** A cold empty pot heats fairly evenly in the oven, but avoid the reverse: never put a hot pot into cold water or onto a wet surface. **Can I use a Dutch oven on a glass top stove?** Yes. Lift it rather than sliding it, and keep the base clean so nothing gets ground into the glass. ## Gear guides for this topic - https://braiseandsear.com/best/best-dutch-oven - https://braiseandsear.com/best/best-le-creuset-dutch-oven - https://braiseandsear.com/best/best-staub-dutch-oven - https://braiseandsear.com/best/best-dutch-oven-for-bread