Round Vs. Oval.
Choose the shape that fits your loaf,
your oven, and your baking style.
A simple guide to help you understand the real differences between round and oval Dutch ovens, so you can bake with confidence from your very first loaf.
Did you buy the right dutch oven shape, or the one you thought looked prettier…?
Size matters. So does shape. When it comes to the “round vs. oval” decision, consider what you’re baking (and what you might cook/sear/braise in the future)
Generally, boules bake better in round dutch ovens, while batards and focaccia do better in ovals. But, don’t forget dough volume: When baking a larger 1,200-gram loaf, you might need a full 6-quart dutch oven.
Matches Your Bread Shape & Size
There are enough good arguments for you to own both. But if you want guidance to choose one, here’s the skinny.
Round
Get The Round if:
You mostly bake boules
You bake larger loaves
You want to bake two loaves at a time and have a winder oven (to fit two round dutch ovens)
You might sear steaks
Oval
Get The Oval if:
You mostly bake batards
You try focaccia/baguettes
You want to bake two loaves at a time and have a narrow oven (to fit two oval dutch ovens)
You might roast a turkey
Whichever shape you get,
you get ship-shape results.
Outer Layer
Premium, Easy-Care, Nontoxic Enamel
Middle Layer
Ultra Durable, High-Heat Cast Iron Core
Inner Layer
Advanced Nonstick, Nonstaining Enamel
