We assess performance by cooking brown rice, bolognaise sauce and oven baked bread. The results for these three tests are weighted equally to get the performance score.

We cook brown rice to assess the Dutch ovens ability to cook evenly and maintain the desired level of heat at the lowest temperature setting. The test also assesses the interior coatings capability, whether rice sticks to the bottom or not, as well as how well the lid seals.

We cook a bolognaise sauce to assess the Dutch ovens ability to slow cook while maintaining low temperature for a long period of time as well as its ability to brown the meat evenly. We also record if any staining caused by the tomato sauce occurs.

We bake bread to assess the Dutch ovens ability to withstand time in a very hot oven as well as its ability to prove and bake a loaf of bread.

We assess the durability of the lid and pot edge by lifting the lid on and off 25 times and then hitting the side of the bowl 50 times with a metal spoon. We also check how comfortable the handle is to hold, the size of the knob and how close it sits to the lid, if it and the side handles are easy to grip with an oven mitt and if the threading of the knob becomes loose as well as ease of cleaning.