Dutch Oven vs Cocotte: is there a difference?

If you’re in the market for a classic, cast iron pot to elevate your home-cooking, you might have come across two different terms: Dutch oven vs cocotte. Both are heavy-duty, lidded pots made of cast iron and they’re cherished in kitchens across the globe for their ability to retain heat and distribute it evenly. So, what's the difference?

I’m lucky enough to have both in my kitchen – a Staub cocotte and a Le Creuset Dutch oven – and I use them constantly. Each brings a unique design and function to my kitchen, and they have very tiny, but fascinating difference between them.

Here's everything you need to know about the Dutch oven vs cocotte debate, so you can choose the perfect piece for your culinary collection.

What is a Dutch Oven?

A Dutch oven is a cooking pot that originated in the Netherlands during the 17th century, typically made from bare cast iron. English entrepreneurs admired the Dutch casting methods and began replicating the technique. An Englishman named Abraham Darby improved the casting process, making it more cost-effective. He patented his version of the Dutch oven and popularized it in England and later in colonial America. Dutch ovens became essential tools for settlers, prized for their ability to simmer hearty stews or bake fresh bread in challenging conditions.

American companies like Lodge have stuck to this original design, with bare cast iron that is very hardy, but requires seasoning and careful maintenance to keep the pot in good condition.

Around the same time in the 18th century, French manufacturers adopted the Dutch oven concept and refined it in their own style. They added an enameled coating, which provided several advantages, like improved heat distribution, resistance to rust and easier maintenance.

The French called their version, unsurprisingly, 'the French oven' but this term never really caught on. Even today, iconic French brands like Le Creuset call their pots 'Dutch Ovens.'

A Dutch oven is an incredibly versatile piece of cookware. Traditional cast iron Dutch ovens remained favored by outdoor enthusiasts and campers, since they are tough and suitable for cooking on a campfire. The enameled French-style pots are easier to maintain.

Enameled or not, any Dutch oven will excel at braised dishes like beef bourguignon, pot roast, or short ribs, as well as hearty soups and stews, including chili. You can even bake crusty artisan bread, casseroles like mac and cheese or lasagna, or desserts like cobblers in your Dutch oven.

What is a Cocotte?

In France, the enameled pots were known as 'cocottes.' You'll see this term used by popular French brand, Staub. Originally a child's name for a hen, it can also be translated to 'cluck-cluck' or 'casserole.' You can get large cocottes, but the term is typically used to describe smaller pots, from mini pots to 3 quarts. I've seen them in tiny sizes and adorable shapes – from flowers, hearts, pumpkins and even tomatoes. Sometimes, you'll find mini cocottes are made from stoneware – which can't be used on the stovetop.

A medium or large cocotte is just like a Dutch oven – perfect for one-pot stews, chilis or small roasts. Mini cocottes are great for individual portions of soufflés, gratins, pot pies, or baked eggs – as they say in France, 'œufs en cocotte'. My favorite dish to cook in my mini cocotte is a molten lava cake – an individual portion, just for me.

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Final verdict

Cocotte is simply the French term for an enameled Dutch oven, and these are often available in smaller sizes – perfect for serving individual portions or something special for one. Dutch ovens, on the other hand, can be enameled or bare, reflecting their traditional roots in the Netherlands.

If you’re after a versatile piece for your stovetop, I’d recommend starting with a classic 5-quart enameled Dutch oven. It’s a reliable all-rounder for beginners.