Prior to becoming part of the exceptional team at REAL SIMPLE, the majority of my professional journey was dedicated to the realm of food media. My most recent position was at The Kitchn, where I spent six years managing all things related to kitchen utensils, allowing me to test a wide array of kitchen gadgets. This included items like nonstick pans, coffee makers, blenders, knives, cutting boards, and more. The tried-and-true Dutch oven has always been my go-to for testing, given its vast range, from budget-friendly to luxurious models. Over time, I’ve come to realize that cost doesn’t always equate to quality. With that in mind, I was thrilled to get my hands on REAL SIMPLE’s brand-new $50 Dutch oven, co-designed with At Home, our new retail collaborators.
Upon first holding it, I was struck by its weight. I weighed it against two of the top brands in the industry, and they all weighed about 11 pounds and 5 to 7 ounces. Even with my largest oven mitts, I found the lid’s knob and handles comfortable to grip. Moving on, I tested the lid’s steam release to ensure it would produce a concentrated dish without drying out the ingredients. Boiling eight cups of water for ten minutes revealed that it lost about 1.5 cups, on par with other pots I’ve tried. I attribute this to the well-sealing lid and the small nubs on the lid that trap moisture and redirect it back into the pot. At Home’s attention to detail is commendable!
I then caramelized onions in the At Home Dutch oven and a more expensive model simultaneously to compare their performance. Both pots produced similar results after 40 minutes of cooking on medium-low heat. The pot’s light interior made it easy to monitor the browning and the development of the fond. Both pots yielded well-caramelized onions, which were perfect for my steak sandwiches. I also wanted to test the pot’s cleaning ease, so I burned some tomato paste and found it cleaned up with minimal effort. Even simmering homemade tomato sauce for hours left no stains.
If I had to critique anything, it would be the pot’s sides, which slope towards the bottom, limiting the surface area for searing meat. However, since we don’t sear much meat at home, and I primarily use my Dutch oven for soups, chili, and mac and cheese, this wasn’t a deal-breaker. The pot’s bottom curve facilitates easy stirring, making it a joy to use. My wooden spoons glide effortlessly around the curve.
Since my initial tests, this pot has become my go-to for soups, even surpassing my more expensive options. It’s always on my stovetop, not just because it performs well, but also because it’s a pleasure to look at.
