What Is the Difference Between a Dutch Oven & a Slow Cooker?

Use dutch ovens on the stovetop or in the oven.

Slow cookers heat and cook foods independently from the stove or oven at temperatures ranging from 200 to 300 degrees Fahrenheit. Dutch ovens cook on both the stovetop or inside a conventional oven at a preset temperature.

Purpose

Dutch ovens are made of heavy cast iron, aluminum, iron, or other metals, and coated in enamel. It is similar to a casserole pan, but the Dutch oven allows you to cook food on the stove or begin a dish on the stove and finish it in the oven. Slow cookers are self-contained and operate using a separate power cord.

Uses

Dutch ovens are used to cook meats, soups, and stews and cooks according to regular cooking times. A variety of meats and vegetables can be made in a slow cooker, which slowly food over the course of a few hours.

Cooking Method

The design of the Dutch oven allows heat to be distributed evenly within the dish and collects condensation to keep the meat or vegetables moist. Slow cookers use low electricity to slowly cook the meal in a contained pot. This allows spices to penetrate the food and provide a taste that can come from a long, slow cook.

References

• O Chef: What is a Dutch Oven?
• United States Department of Agriculture: Slow Cookers and Food Safety
• Journal Now: One Pot: Slow-Cooker Recipes do Not Convert Well