Differences Between Dutch Ovens & French Ovens
Dutch ovens and French ovens are essentially the same thing: tall, heavy pots with tight-fitting lids. They are used primarily for slow-cooking methods such as braising and stewing. "Dutch oven" is the generic term for these pots. Does this Spark an idea?
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Function
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The often rustic all-iron Dutch ovens can be used both on stove tops and in ovens, and some can be used over and under coals.
The more stylish French ovens specifically are known for their ability to go from the stove top--for quick starting techniques such as browning--straight into the oven for the longer cooking process.
History
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Dutchmen were making what would be called Dutch ovens in the early 1600s using a Dutch method of sand casting that produced smooth-surfaced pots.
In 1925, a new cookware foundry called Le Creuset started manufacturing their famous enameled cast iron pots, or "Cocottes," which would also be called "French ovens."
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Types
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Dutch ovens are typically made of iron, but they can be made of aluminum, stoneware or stainless steel.
French ovens are known for their sturdy enamel coating and "designer color" exteriors.
Theories/Speculation
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The Dutch oven may have gotten its name not from the Dutch-specific casting process, but because it was sold by traveling Dutch traders who'd sell the pots from their peddling wagons.
The French oven, more straightforwardly, is called so because it's made by French cookware companies.
Fun Fact
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In 2006, New York Times food writer Mark Bittman brought Dutch ovens into the limelight when he published Jim Lahey's no-knead bread recipe. This recipe, which called for a heavy covered pot, inspired even the most inexperienced bakers to not only try baking bread, but to buy French ovens in which to bake it.
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