If you’re asking “What is the difference between a Dutch oven and cast iron?” you probably really mean: “What is the difference between cast iron and enameled cast iron?” And that’s a good question! Let’s break everything down.

What Is a Dutch Oven?

The Dutch oven is essentially a large pot or kettle, usually made of cast iron, with a tight-fitting lid so steam can’t escape. Dutch ovens are used for moist-cooking methods such as braising and stewing (though with the lid off, they’re also great for frying or even baking bread). Traditionally, you make your braised beef, chili, soups, and stews in one of these. This cooking tool and method came from the Pennsylvania Dutch in the 1700s.

Naked cast iron Dutch ovens evoke campfires; though not always,these more rustic-looking pots often have feet and a bail-type handle—but what we often think of as a Dutch oven these days is a large, flat-bottomed, cast-iron pot with handles, all covered in bright, glossy enamel.

Before we get into enamelware, though, let’s look at what’s often underneath that bright outer shell.

What is cast iron?

There are two basic kinds of cast iron: regular and enameled. Regular cast iron dates back to the 5th century B.C. and absorbs, conducts, and retains heat efficiently. Although some say cast iron takes longer to heat up than other cookware, it does stay hot for longer, which is why fajitas are often served on cast iron skillets.

So while a Dutch oven is always a large pot with a tight-fitting lid, “cast iron” by itself is just about material, and it can take many other forms, most commonly, the aforementioned skillet.

Cast iron requires seasoning, which gives it a natural nonstick finish, and creates a surface that doesn’t react with or absorb the flavor of foods. When you have an unseasoned cast iron pan, it will react to your acidic foods—tomatoes, lemon juice, vinegar—creating a metallic taste and discoloration. This is not the heavy metal we’re going for. And you probably shouldn’t simmer or braise a tomato sauce in a cast iron pot for many, many hours.

“Cast iron, when properly seasoned, is the original nonstick pan,”  Many veteran chefs and beginners alike agree that it is the best type of cookware for searing and blackening.

It’s a great pan to put on the grill or under the broiler. You can sear your meat and then cover it and put it in the oven to cook inside. To keep it seasoned, you clean it with a paper towel or soft cloth and, if necessary, gently scrub it with a nylon pad. Do not use soap. If you have a plain cast iron Dutch oven, care for it the same way you would your skillet.

What is enameled cast iron?

Enamelware can be either cast iron or steel cookware that has been coated with thin layers of brightly colored porcelain enamel. Enameled cast iron is a good heat conductor. Enameled steel is not. Enamelware of either kind is fairly easy to clean and doesn’t interact with acidic ingredients, but extreme heat can cause the surface to crack—that said, under normal cooking conditions, enameled cast iron goes with ease from stovetop to oven. You do need to use only plastic or wooden utensils with enamelware to avoid scratching it (and no harsh scrubbers at clean-up time). While it is dishwasher-safe, it’s best to hand-wash it to prolong its life.