Versatility is one of the most appreciated qualities of any kitchenware. This is even more so for a small kitchen. If you’re looking for something that can actually give your kitchen more space, perhaps you should try one of our best Dutch oven or Cocotte pot selections in Japan. These airtight, nonstick vessels are excellent for slow cooking, braising meats, steaming, sauces, soups, gratins, and more. If you like home roasted chicken, they can do that for you, and can also double up as a bread making pot.
Table of Contents
Overview of The Best Dutch Oven Cocotte in Japan
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What Is and Isn’t a Dutch Oven
Even without the selected use of foreign loan words, it can be a little confusing regarding what is and isn’t a Dutch oven (ダッチオーブン) in Japan. Japanese might be more familiar with the French derived cocotte [ ココット ], which is also used by some makers such as Staub.
Shallower types of pots are correctly called braising pots or ‘tepan’ [ ブレイザー ソテーパン ]. But the more general category is enameled cast iron or imono-horo nabe [ 鋳物ホーロー鍋 ] in Japanese.
The more oval types of cast iron pots are basically casseroles. However, sometimes the typical large round Dutch oven pot in Japan is simply marketed as a casserole dish [ キャセロール ]. Technically though, casserole can refer to any deep dish that is used both as the cooking and serving vessel.
What Makes a Dutch Oven Work
Low conductivity of the cast iron : Cast iron conducts heat slowly and retains it for a longer time. This has several advantages for cooking. Your food is not subjected to rapid changes in temperature so this preserves texture. Also, their more stable heat and additional non stick surface are excellent for braising meats.
An air tight sealed environment : The heavy, tight fitting lid traps in heat and moisture. This creates an ideal environment for slow cooking, simmering, steaming, and roasting, while flavors are trapped inside. Nubs or circular designs on the lid base, collect and redistribute the heat and moisture more evenly. However, there still tend to be hot zones in Dutch oven pots.
Non stick enamel and cast iron : This means that you can cook food with less oil and especially bare cast iron is great for braising. This, together with the sealed environment, results in a ‘waterless’ cooking environment – which is why other types of airtight pots like to masquerade as Dutch ovens.
What a Dutch Oven Can Be Used For
One thing you’re not going to use a Dutch oven for is boiling pasta. They’re best used for foods you want to cook gently over a longer period of time. So that means they are ideal for stews, sauces, soups, casseroles, roasts, rice, couscous, quinoa, porridges, risottos, and dumplings to name a few.
To contrast their versatility, they’re excellent for braising or making things like fried chicken, and also baking breads. If you don’t have a Japanese countertop oven, you can use them to make bread on a gas cooktop.
Most Trusted Brands of Dutch Oven Pots
Five of the most trusted and popular names in Dutch oven pots in Japan are Le Creuset, Staub, Chasseur, Lodge and Tramontina. Fortunately all these brands have a well established online presence.
Le Creuset are the original manufacturers of the enamel coated Dutch oven. Founded in France in 1925, they manufacture a range of high-end enameled cookware, stoneware and silicon as well.
Staub is a younger French company only founded in 1974. They specialize in enameled cookware and ceramics. They innovated the nub droplet designs under lids which are now standard in many Dutch ovens – which they market as Cocotte.
Chasseur is also a premium French brand established in 1924. They market their enameled Dutch ovens as ‘casseroles’, and they also make saucepans, fry pans, grill pans, fondue sets and more.
Lodge is one of the oldest manufacturers of cast iron cookware in America and their enameled Dutch ovens are very affordable. They also make stoneware, carbon steel cooking implements, and are an established name for outdoors and camping cookware.
Tramontina is a well-known Brazilian manufacturer of quality cookware and utensils. They specialize in non-stick cookware and anodized aluminum cookware coated in stainless steel or ceramics.
See Reviews of the Best Dutch oven pots and cast ironware made in Japan
Know the Kettle From the Pot: A Dutch Oven Buying Guide
The value of a Dutch Oven Cocotte and the price you pay for it depends on a few key factors. Knowing these will ensure that your money is well spent:
- Know the best size for your needs
- Weight, lifting, and moving
- Lid and insulation
- How to care for your Dutch oven
Know The Best Size For Your Needs
Traditionally, Dutch ovens are measured in quarts because 1-quart pot serves up a good portion for one person.
So a 4 to 5 quart pot is the best for a small family. A 5.5 quart is big enough for a small chicken roast or a good loaf of bread. Pots from 6 to 8 quarts are ideal for braising large portions of meat or casserole dinner parties. Less than 4 quarts is good for singles or couples, making sauces, couscous, quinoa, rice, or reheating leftovers.
For the most part, Dutch oven cocotte sold in Japan are usually categorized according to the base diameter in centimeters. This is particularly useful if you don’t have a standard oven. The standard gas cooker plate measures about 28 cm across, and for this reason the most popular size is 24 cm.
The typical portable induction plate is 8 inches or 20 cm across, but always check if the plate is compatible with an enameled Dutch oven. If you have a countertop oven, the inner dimensions will vary.
Le Creuset standard conversion chart – different brands and design will vary somewhat:
16 cm : 1.3L | 1.5 qt | 26 cm : 5.3L | 5.5 qt |
18 cm : 1.8L | 2 qt | 28 cm : 6.7L | 7.2 qt |
20 cm : 2.4L | 2.5 qt | 30 cm : 8.4L | 9 qt |
22 cm : 3.3L | 3.5 qt | 34 cm : 12.4L | 13.2qt |
24 cm : 4.2L | 4.5 qt |
Weight, Lifting and Moving
Because a real Dutch oven is made out of cast iron, the larger ones can be quite heavy. This is a consideration if you wish to move the pot to a table for serving— and people often forget how much a pot of stew with a heavy lid actually weighs.
Dry weights vary from manufacturer to manufacturer, but a 6-quart /26 cm pot can weigh between 12 to 15 lbs (kg) and 1-quart of water weighs 2 lbs. So for a 6-quart pot you’re looking at about 24 lbs or 10 kg of weight. A popular 5-quart will be about 8.3 kg depending.
Another factor for lifting are the handles. Dutch ovens can be heavy and they can get pretty hot too, so make sure that the handles have a wide enough grip to be lifted easily with a cloth or oven mitts.
Lid and Insulation
The key to healthier slow cooking is a sealed interior. For this reason, the lid of a Dutch oven should not only be comparatively heavy, but should also fit tightly and evenly.
Nubs or droplet designs on the underside of the lid are also a key feature of especially larger pots. These help to gather condensation and to redistribute moisture more evenly. If you need to put your pot in an oven, always check to see whether the lid knob is actually oven proof.
When unboxing your new Dutch oven always inspect it very carefully. There might be one or two bubbles or bumps in the glazing, but that’s common. Just make sure the rim isn’t chipped and do the same for the lid. If there are chips it’s best to request a replacement or refund.
See the end of our reviews for how to care for your Dutch oven.
Reviews of The Best Dutch Oven Cocotte in Japan
Here are our short appraisals of some of the best Dutch oven cocotte from quality and trusted manufacturers. We have sizes and varieties to suit most needs, with a focus on Japanese aesthetics and the best Japanese designed Dutch oven.
#1 : Best Overall Value – Lodger 25 cm 4.6 qt
Internationally, these Lodge Dutch ovens are some of the most popular and well rated. They are comparatively less costly yet consistently measure up in performance tests. If you want a good sized, affordable Dutch oven that can do the most for you, this 25 cm pot is a comfortable fit for a Japanese gas range. Lodge is famous for its color range, but these are generally only available in red and blue.
#2 : Best for Rice and Stews – Staub La Cocotte de Gohan
These Japanese inspired designs come in two sizes: a small 12 cm and a medium 16 cm. These little pots are perfect for single servings of Japanese rice dishes, Korean bibimbap, or risottos. The larger size is better for making shared portions for two people and can be used for stews or curries. The 12 cm pots are the most affordable if you wish to buy a pair, and they’re great for gifting too.
#3 : Best For a Gas Range Grill – Surimu Datto Bun
This is a bare cast iron pot so you need to take proper care of it. This elongated mini casserole dish is an inexpensive choice for experimenting with Dutch oven cooking. It adds some versatility to the average kitchen gas range grill, and can make tasty menus for two people. This Surimi Datto is ideal for veggies, fish, sausages, potatoes, and simple gratins.
#4: Best Casserole Dish – Lodge 24 cm
This Lodge casserole dish is one of the most popular selling and well reviewed Dutch oven casseroles in Japan. It lends itself perfectly to popular dishes like paella, gratin, as well as oil and sauce based spaghetti. It’s also good for braising small portions of meat, and a variety of vegetable based dishes. Besides blue, it is also available in red (price link).
#5 : Best for Two People – Le Creuset 20 cm
This pot has a more unique and original design compared to the typical Le Creuset, and it often retails at an affordable price. The raised handles make it really easy to lift, and it’s comparatively lighter than other Dutch oven pots. The size is ideal for two people, and it’s also a good fit for sauces, stews, and steaming scallops. The design comes in pitch black and deep red.
#6: Best for Japanese Nabe – Staub Wa Nabe
Staub has a number of products based on Japanese design aesthetics. These nabe pots come in three sizes: a small 16 cm, a medium 18 cm, and a large 20 cm. The 16 cm is good enough for a single serve dish and the 20 cm is nice for a family nabe. Staub pots are highly rated and are an ideal choice for a kitchen treat or a gift. They can of course be used for stews, rice, sauces and curries.
#7: Best Japanese Design – Yanagi Sori Nanbu 25 cm
Bare cast iron pots are often the preferred choice for the outdoors, barbecues and camping. This Japanese pot is beautifully crafted and is an elegant fit for any kitchen. Its handles are easy to grip and there is a fork thong to lift the lid. This is a solid 5.5 qt pot so it can handle a small chicken roast and a decent sized loaf of bread.
See our full selection of cast iron pots and cookware made in Japan.
#8: Best for Braising – Le Creuset Oval 24cm Dutch Oven
Oval shaped Dutch ovens are best suited for braising meats because there’s more space and they’re easier to reach inside. They’re also good for home fried chicken and chunky stews. 24 cm will fit any cooktop plate and these pots can readily be bought in three colors: orange, red and yellow— but yellow is quite a bit more expensive.
#9: Best Roasting Pot – Staub Oval Cocotte 27 cm
If you’re looking to make larger casseroles or roasts, these oval cocotte are the best. They come in a variety of colors, but this grey is the most affordable. Although 27 cm will fit a gas range cooktop, there are a number of sizes to choose from. These cocottes are ideal to use in a countertop oven and they’re also a good size for longer loaves of bread.
How to care for an enameled Dutch oven or cocotte
For enameled pots, allow to cool down, and soak in warm soapy water. Gently clean and rinse, but if there are stubborn stains or burns, soak again in a solution with a tablespoon of baking soda.
Never use any kind of scourer or put the pot in a dishwasher. The most important thing is to protect the rim of the pot because if the enamel chips, rust can set in. Use a large tea towel to rest over the rim, rest the lid gently, and store in a dry place. Never rest other pots on top or inside.
How to care for a seasoned bare cast iron Dutch Oven
For a bare cast iron pot with no enameling, wipe out food remains and wash gently with warm water. Never soak a non enameled pot for more than five minutes or so, and only use mild soap so as not to damage the oil seasoning.
Dry your pot thoroughly in an oven or on a stove top, then gently layer in some lard or oil to protect the seasoning, and store in a dry place. Almost all bare cast pots these days come fully seasoned, but check and make sure because seasoning requires an oven!