Prior to becoming a part of the distinguished team at REAL SIMPLE, the majority of my professional journey was dedicated to the realm of food media. My most recent role was at The Kitchn, where I spent six years. There, I was responsible for overseeing all the tool reviews, which meant I had the chance to try out a variety of kitchen gadgets. This included items like nonstick pans, coffee makers, blenders, knives, cutting boards, and more. The Dutch oven, a tried-and-true kitchen staple, has always been my go-to item for testing. With a vast array of options, from budget-friendly to extravagant, I’ve come to realize that price isn’t always a direct indicator of quality. I was thrilled to finally get my hands on a brand-new $50 Dutch oven that REAL SIMPLE collaborated with At Home, our new retail partners, to create.
Upon holding it for the first time, I was immediately struck by its weight. I weighed it against two of the top brands in the industry, and all three came in at around 11 pounds and 5 to 7 ounces. Even with my largest oven mitts on, I found the lid’s knob and handles to be comfortably manageable. My next task was to assess how much steam escaped from the lid. Ideally, some moisture should evaporate to concentrate the flavors in the dish, but too much escaping too quickly can risk drying out the food. Boiling eight cups of water for 10 minutes revealed that it lost about 1.5 cups, which was comparable to other pots I’ve tested. I attribute some of this to the well-fitting lid and the small nubs on the lid that capture and redirect moisture back into the pot. It’s a nice touch, At Home!
To further evaluate the Dutch oven, I caramelized onions in it and a more expensive model simultaneously. Both pots were heated on medium-low for 40 minutes, and the clear interior allowed for easy observation of the developing fond. Both pots produced similar results, though I prefer mine slightly more caramelized for steak sandwiches. I also wanted to ensure the pot was easy to clean, so I burned some tomato paste intentionally and found it cleaned up effortlessly. Even after simmering homemade tomato sauce for hours, there were no lingering stains.
If I had to critique anything, it would be the pot’s sides, which slope towards the bottom, reducing the surface area for searing meat. This means you might need to do it in batches. However, since we don’t sear much meat at home, and I use my Dutch oven primarily for soups, chili, and large mac and cheese batches, this isn’t a major concern. The curve of the bottom makes stirring a breeze, with my wooden spoons fitting comfortably in the curvature.
Since my initial tests, this Dutch oven has become my go-to for soups, even surpassing my more expensive options. It’s always on my stove, not just because it performs well but also because it’s a pleasure to look at.
