Mini Cast Iron Dutch Ovens, Set of 2

Most people reach for our mini Dutch ovens when they want small portions that still feel special: things like garlic confit, single-serve mac and cheese, baked eggs, molten chocolate cakes, individual pot pies, or warm dips you can bring straight to the table. Because they are real cast iron, not just serving dishes, they hold heat beautifully, so your food stays hot while everyone eats, and they are just as useful for cozy solo dinners and date nights as they are for entertaining and plating restaurant-style sides.

Think about how you plan to use them and who you are cooking for: 8 oz (about 1 cup) works best for small starters and desserts like dips, puddings, single baked eggs, or mini lava cakes; 16 oz (about 2 cups) is the sweet spot for individual mains such as mac and cheese, baked pasta, pot pies, or a hearty soup portion; 24 oz (about 3 cups) is ideal when you want a more generous bowl for stews and gratins or a side meant to be shared between two people. If you are not sure, 16 oz usually feels right for one-person meals, while 8 oz and 24 oz are great as a mix for starters and shareable sides.

These minis are built for real cooking, not just presentation, so you can sear, bake, roast, and finish under the broiler just like you would with a full-size Dutch oven, only in smaller portions. They are safe for oven, stovetop, grill, and broiler, so you can, for example, start onions or garlic confit gently on the stove, move the cocottes into the oven to finish, then bring them straight to the table. The thick cast iron gives you even browning and great crusts, so it is absolutely more than a cute serving bowl.

Our pre-seasoned black mini Dutch ovens have a bare cast iron interior that is already seasoned, which means they are ready to cook out of the box and will build more patina over time, making them especially good for high-heat searing and roasting, while the glossy enameled versions have a smooth, glassy interior that does not need seasoning, is a bit easier to clean, and brings a pop of color to the table. If you like the ritual of cast iron and do not mind a little extra care, choose pre-seasoned; if you want more straightforward cleanup and a brighter look, choose enameled.

With the pre-seasoned black minis, you will get the best non-stick performance if you warm the pan first, add a thin layer of fat, and let food sear before moving it, which helps build and protect the seasoning, while the enameled minis are a bit more forgiving but still benefit from a light coat of butter or oil, especially for sticky dishes like cheesy bakes or sugary desserts. If anything does stick, a short soak in warm, soapy water followed by a scrub with a soft sponge or nylon brush is usually enough to bring the interior back, and you should avoid metal scouring pads on both finishes to keep the surface smooth.

Because these are made of cast iron, they must never go in the microwave, but you can absolutely store leftovers in them in the fridge once the pan and food are completely cooled. If you want to use them from the fridge or freezer, the key is to avoid thermal shock: let a very cold cocotte sit on the counter for a while so it comes up closer to room temperature before you put it into a hot oven, and do not take a screaming-hot pan and drop in fridge-cold ingredients, which is as much about protecting your food and oven as it is about being kind to the cast iron and enamel.

For their size they have a satisfying weight, because each mini Dutch oven is solid cast iron rather than thin metal or ceramic, which is what lets them hold heat so well at the table. The small footprint and side handles make them easy to pick up with a good oven mitt or thick towel, but because they are still real cookware, it is always smart to use two hands, set them on a trivet, and remind guests that the lids and handles will stay hot for a while.

Let the cocottes cool before washing, then clean them in warm, soapy water with a soft sponge; for the pre-seasoned black finish, dry thoroughly and rub in a tiny amount of oil if you want to keep the seasoning happy, while the enameled versions just need to be dried before storing. Occasional dishwasher runs will not destroy enameled cast iron, but regular hand washing is gentler on the finish, and pre-seasoned bare cast iron should always be washed by hand so you do not strip away the seasoning you are working to build.