The Dutch oven is a kitchen staple. These durable pots are workhorses in the kitchen and are most commonly used for soups, stews, braises, and baking bread. The heavy construction and tight fitting lids of a Dutch oven make for excellent heat and moisture retention, which is ideal for tender roast chicken, crispy golden loaves of bread, and anything slow-cooked to perfection.

Whether you’re shopping for a starter Dutch oven or are looking for a piece of cookware that will last generations to come, we have a pot recommendation for you. Read on for the answers to some frequently asked questions regarding this iconic piece of cookware, or skip down to learn about our top picks.

What’s the difference between a Dutch oven, a cocotte, and a sauteuse?

In most cases, products labelled Dutch oven and cocotte are the same. A sauteuse, however will be shallower than a Dutch oven and feature a rounded bottom, according to Le Creuset. These are ideal for sauces, soups and stews, since the rounded edges makes it easier to whisk and stir. Dutch ovens often are often deeper with a flat cooking surface that’s better for searing and browning meat and has more cooking area.

Do I need to get a Dutch oven that was made in France?

Not really. The reason why Dutch ovens made in France are marketed as the best is because of the quality control standards that companies like Le Creuset follow. It’s also part of the reason why pots made in France are so expensive. Companies that are not manufacturing their cookware in France also have quality control standards, so what really matters is the actual quality of the cookware, not necessarily where it’s made.

Should I get a cast iron or enameled Dutch oven?

First things first, all enameled Dutch ovens are actually cast iron with an enamel coating. On this list, the Lodge, Le Creuset, and Great Jones Dutch ovens are enameled cast iron. The only one on this list that has uncoated, seasoned cast iron is the Camp Chef Dutch oven. Both types will give you superior heat retention, but there are a few differences.

The main differences between these two versions are their intended uses, the price ranges, and the care associated with each. Cast iron Dutch ovens tend to be cheaper than their enameled counterparts, but they require much more maintenance. Cast iron Dutch ovens need to be seasoned to keep them from getting sticky, and they can be prone to rusting if you don’t thoroughly wash and dry them properly. These are great for searing and browning since they can get very hot, and some can even be used over an open fire for camping trips. Cast iron in general is not ideal for acidic foods though, since you may end up with a metallic taste.

Enameled Dutch ovens are often pricier, but require a little less upkeep. Some are dishwasher safe in a pinch, though it’s usually recommended that you hand wash them. The inner enamel coating isn’t porous in the way cast iron is, so cooking acidic and soupy foods will be a bit easier (and you won’t have to worry about your pot taking on the flavor of whatever you’re cooking). They’re also decently nonstick and won’t require any seasoning before use. Note that pots with enamel coatings need to be heated correctly — heating too enamel too high too fast can burn and stain the bottom of your pot and may ruin the finish.

Can Dutch ovens be made out of other materials besides cast iron and enamel?

What makes a Dutch oven a Dutch oven these days is a little bit up to interpretation. There are plenty of pots dubbed Dutch ovens that aren’t made of cast iron, and we’ve seen some made of aluminum, stainless steel, and even ceramic.

The main things you’ll want to look for in a Dutch oven is a tight-fitting lid, even heating, and a moderately low-walled design so that it’s easy to turn, stir, and flip food. It’s also important to note the interior color — if you’re going to be doing a lot of searing and browning, a darker interior color is best since lighter colors tend to stain.

Top 4 le creuset enameled cast iron 1.5-quart soup pot edited by Top Chef