Can You Use a Dutch Oven on the Stove (Here's How and Why)

We got our Dutch oven years ago because it looked sturdy, and every food blog raved about it. I thought I’d use it for the occasional pot roast or Sunday chili—but it quickly became the most-used thing in my kitchen.

Over the years, I’ve used my Dutch oven for everything—crusty bread, rich marinara, even desserts. I’ve burned the bottom (more than once), tested it on different stovetops, and moved it across cities. Along the way, I’ve learned exactly how this thing works—how it holds heat, locks in moisture, and just gets better with time.

Friends always ask me: Is it worth it? Can I use it on glass? Does it go in the oven? Well, yes. Yes. And yes! But there’s more you should know.

If you’re unsure how to use a Dutch oven or just want to get more out of yours, you’re in the right place. I’ll walk you through everything I’ve learned so you can skip the trial and error and jump straight to the good stuff. Now, let’s get into it!

What Is a Dutch Oven?

A Dutch oven is a thick-walled, lidded cooking pot traditionally made of cast iron. Known for its incredible heat retention and distribution, it's a kitchen workhorse that can go from stove to oven with ease.

Dutch ovens have been around for centuries, first made in the Netherlands for baking and braising over open fires. Today, they’re beloved for their versatility—from baking bread to simmering soups. The most common types include:

• • Traditional cast iron Dutch ovens: Need seasoning, perfect for high-heat cooking, including campfires and grills.
  • Enameled cast iron Dutch ovens: Coated with a smooth, non-stick enamel—great for stove-to-oven-to-table use but should be kept away from extremely high heat like grills.
  • Aluminum Dutch ovens: Lightweight and often non-stick, but typically less durable and heat-retaining.

Can You Use a Dutch Oven on the Stove?

Yes—you can absolutely use a Dutch oven on most stovetops, including gas, electric, ceramic, and induction models. BUT, the key is using it correctly based on your stove type and Dutch oven material.

Here’s what to keep in mind:

• • Compatible with: gas burners, electric coils, glass/ceramic tops, and induction (if the base is magnetic).
  • Main concerns: avoiding scratching, cracking (especially enamel), or damaging your stovetop.

Dutch Oven Compatibility by Stove Type

1. Gas Stovetops

Gas flames and Dutch ovens go hand in hand. Cast iron and enameled Dutch ovens perform wonderfully over gas because the heat is easy to control and spreads nicely. Over the years of cooking, I’ve learned that keeping the flame just under the base is critical. That prevents unnecessary wear on the enamel and helps your pot last for years. 

Zulay Says:

• • Keep the flame under the base—don’t let it lick up the sides!
  • Heat gradually to avoid thermal shock to the enamel.

2. Electric Coil Stovetops

Electric coils are surprisingly great for Dutch ovens. The flat coil supports the pot securely, allowing heat to spread evenly. One tip from experience: once your Dutch oven’s hot, resist the urge to move it around—sliding it can scratch or weaken the enamel. Also, avoid heating it empty; it’s tough on the pot and can cause damage over time. 

3. Glass or Ceramic Cooktops

Use with caution. These cooktops are elegant but a bit delicate when it comes to heavy cast iron. Dutch ovens are heavy, so dragging or dropping them can easily chip or crack your surface. I always lift mine carefully—never slide it—and lower it gently to avoid any accidental damage. If you have a glass or ceramic top, definitely check your manufacturer’s recommendations about weight limits. A little extra care goes a long way in keeping both your Dutch oven and stovetop in perfect shape.

Zulay Says:

• • Don’t slam the pot down; place it gently.

4. Induction Cooktops

Works only if the base is magnetic. Induction is a newer player, and it only works if the pot’s base is magnetic—which cast iron almost always is. To check, just grab a magnet and see if it sticks to the bottom. Most enameled Dutch ovens are induction-friendly, so you’re likely good to go. If you’ve got induction, your Dutch oven can be just as versatile on this modern surface as it is on any other.

Best Practices for Using a Dutch Oven on the Stove

• • Avoid high heat. Start on low or medium and gradually increase.

  • Never preheat dry. Always add oil or liquid before turning on the burner.

  • Use soft utensils. Opt for silicone or wood to avoid scratching enamel.

  • Don’t shock it. Avoid sudden temperature changes (like placing a hot Dutch oven in cold water).
    

  • Allow gradual cooling. Let the pot cool before rinsing or cleaning.

  • Lift to move. Never slide your Dutch oven across a glass or ceramic cooktop.

Ways to Use a Dutch Oven on the Stove

Once you know how to use a Dutch oven, you can try all kinds of recipes. You can braise meats, simmer hearty stews, or even make cobblers and cakes. It's one of those rare kitchen tools that handles savory meals and sweet treats with equal ease—and once you start using it, you'll keep finding new ways to make it part of your everyday cooking.

1. Simmering Soups & Stews

There’s nothing quite like the deep, layered flavor you get when you let a soup simmer low and slow in a Dutch oven. I’ve made everything from rich beef stew to cozy chicken noodle—all in the same pot. You can sauté your aromatics, deglaze with broth, and simmer for hours without dirtying another dish. It’s my favorite way to build comfort in a bowl.

2. Braising Meats

If you’ve never braised short ribs in a Dutch oven, you're in for a treat! Start with a hard sear, then add broth or wine and let it go low and slow. The heavy lid locks in moisture, turning even the toughest cuts into fork-tender pieces.

3. One-Pot Pasta Dishes

Cook pasta, sauce, and veggies all together. I love how the high sides help prevent splatter or boil-overs.

4. Deep or Shallow Frying

Frying used to intimidate me until I used my Dutch oven. Its thick walls hold heat steady, which makes for golden, crispy results. Whatever I fry, it feels safe and reliable. Just use a thermometer to keep things on point.

5. Baking Bread

No oven steam? No problem. The tight lid mimics bakery conditions for crispy crusts and tender centers. If you’re new to bread, start here.

6. Making Stock or Broth

After a roast chicken dinner, I toss the bones in my Dutch oven with veggies and herbs. Add water, bring it to a simmer, and let it bubble away. The result is a rich, homemade stock that freezes beautifully.

7. Cooking Sauces and Gravies

The Dutch oven is ideal for low-and-slow simmering. Tomato sauces deepen in flavor without scorching, and gravies thicken beautifully. I’ve even used mine to make béchamel for mac and cheese. You just don’t get this control with thin-bottomed pots.

8. Steaming

You don’t need fancy equipment—just a steamer basket or rack inside your Dutch oven. Add water, cover with the heavy lid, and let the steam do its thing. It’s great for dumplings, veggies, or even reheating leftovers without drying them out. 

9. Outdoor Cooking

Traditional cast iron models can go right into campfire coals or on a grill for rustic outdoor meals. Bury it in hot coals or set it over a fire—it can handle it. 

10. Making Desserts

Yes, you can bake in it—and yes, it’s fantastic. I’ve made apple crisps, brownies, and cinnamon rolls that turn out tender with perfectly golden edges. The even heat distribution always delivers and you’ll be shocked by what this pot can do!

11. Marinating

The enameled surface won’t react with acidic ingredients, which means your citrus or wine-based marinades are safe here. You can prep a meal the night before, pop it in the fridge, and cook it right in the same pot the next day. It saves time and boosts flavor.

When Not to Use a Dutch Oven on the Stove

While Dutch ovens are incredibly versatile, there are certain situations where using them on the stovetop isn't advisable. For instance, Dutch ovens made from ceramic or stoneware are not designed for direct stovetop heat and can crack due to thermal shock. Similarly, models with wooden handles or decorative trim may not withstand high temperatures and could be damaged. 

It's also important to avoid using Dutch ovens with damaged or cracked enamel, as heat exposure can worsen the damage. On glass stovetops, care must be taken to lift the Dutch oven rather than dragging it. Always consult your cookware's manufacturer guidelines to ensure safe and appropriate use.

Which Dutch Oven Should You Buy?

If you’re ready to invest in a Dutch oven that truly does it all, we’ve got just the one. Our Enameled Cast Iron Dutch Oven is built for day-to-day cooking— simmering a sauce, baking crusty no-knead bread, or tackling your first pot roast. It is crafted from high-quality enameled cast iron, and offers unbeatable heat retention and even cooking every time. The enamel finish not only adds a pop of style to your kitchen but also resists chips and cracks like a champ. It’s stovetop-safe (including induction!), oven-ready, and sized just right for family meals or weekly meal prep.

Kitchen Tools to Pair with Your Dutch Oven

Maximize your Dutch oven experience with the right tools:

• • Silicone Rubber Spatula Set: Gentle on enamel, safe up to high heat
  • Oil Dispenser Bottle: Great for precise oil drizzling
  • Meat Chopper: Perfect for breaking up ground beef or sausage
  • Heat-resistant Mitts: Essential for oven-to-stove transfers

Zulay's Final Thoughts

Yes, your Dutch oven is 100% stovetop-ready—and with the right care, it’ll become one of your favorite kitchen tools. Whether you're searing, simmering, frying, or even baking, this pot can do it all!

Ready to get cooking? Explore, experiment, and enjoy every flavor-filled moment. And if you’ve got a go-to Dutch oven recipe or tip, drop it in the comments—we’d love to hear from you!

Frequently Asked Questions About Dutch Ovens

Can you use an enameled Dutch oven on a glass-top stove?

Yes, you can—just handle it with care. Enameled Dutch ovens work well on glass stovetops, but because they’re heavy, but it’s important not to drag them. That can scratch or even crack the surface. Always lift and gently place it, and keep the heat at medium or low to protect both your stove and the enamel coating.

Is it safe to preheat a Dutch oven on the stove?

Only if there’s oil or food inside. Preheating an empty Dutch oven—especially an enameled one—can cause the enamel to crack from thermal shock. I always recommend starting with a bit of oil or liquid to buffer the heat. It heats up fast and holds temperature well, so there’s no need to blast the burner.

Will a Dutch oven damage my glass stovetop?

It can if you’re not careful. The weight of the pot makes it easy to accidentally scratch or even chip your cooktop if it’s dragged or dropped. 

Can I boil water in a Dutch oven?

Definitely! In fact, it’s one of the best pots for the job. If you’re making pasta, blanching vegetables, or prepping soup stock, the thick walls and even heat make boiling efficient and consistent.

How do I know if my Dutch oven is safe for the stove?

Most cast iron and enameled cast iron Dutch ovens are stovetop-safe, including on glass, electric, gas, and induction. For induction cooktops, just do the magnet test—if a magnet sticks to the bottom, it’ll work. And always check the manufacturer’s label if you’re unsure—better safe than sorry when it comes to high heat and heavy cookware.