At Shu’s Pottery in Taipei, fourth-generation potters consider form and function the key to the success of all their ceramics. The Nest Pot, produced in small batches with time-honored pottery methods, is the classic example of this ideal. The deep, roomy, lidded vessel moves easily from oven or gas stove to table with the aid of the unique nest-like stainless steel trivet. In our kitchen, we were impressed with its beauty, craftsmanship and remarkable ability to retain heat, thanks to a unique combination of potter’s clay and gravel sand. We find the pot incredibly versatile: Use it to sauté, simmer, stew, steam, cook rice or even bake bread and roast small poultry (we fit a whole chicken in during testing). Thanks to its unique material, the pot heats very evenly. The set includes the trivet, pot and a secure-fitting lid, all in a giftable box. Hand-washing the pot is surprisingly easy, thanks to the thick matte black glaze that resists sticking.

Though the region is best known for wine production, the Loire Valley of France also once contained a secret gem frozen in time: Poterie Renault. Dating back to 1847, the French pottery workshop was filled to the brim with stoneware pieces, all handcrafted from some of the richest and finest clay France has to offer. And while the factory shuttered its doors in 2016, it left behind a treasure trove of salt-glazed ceramics that have become collectible items. Included in that collection, reminiscent of charming French country kitchens, is this stunning lidded oval baking dish, perfect for casseroles, roasts, gratins, cassoulets and more.

This 5.5-quart Dutch oven from Milo by Kana is made from high-quality enameled cast iron that retains and redistributes heat for even cooking and can handle scraping, though the enameled finish will prevent burned-on foods to begin with. It also requires no pre-seasoning before first use and is easy to clean and dishwasher-safe.

Milo by Kana's 5.5-quart Dutch oven from Kana and 10-inch skillet together are a perfect kitchen starter set. Both are made with enameled cast iron that retains and redistributes heat evenly, for gentle, uniform cooking on the stove or in the oven. The Dutch oven’s lid fits perfectly on the skillet, so no more scrambling for an ill-fitting lid; together, these two will cover all of your cookware needs.

For those who want the versatility of a Dutch oven but don’t need large batches every time they cook, the 3.5-quart Dutch oven from Milo by Kana is just the right size. Made from a high-quality enameled cast iron that doesn't require seasoning before first use, it is large enough to bake loaves of bread and make dinner for two, but small enough that it won’t take up all your cabinet space—or dishwasher space, for that matter, since the company’s products can go right in for easy cleanup.

This 4-in-1 Dutch oven designed by Danish company CrushGrind is your new do-everything pot. Made from durable enameled cast iron, with a capacity of 6.75 quarts, the Kim_Bo has all of the heat retention properties of a true Dutch oven, but it does so much more. It works as a pot, pizza stone, grill pan, bread dome and griddle, thanks to the base pot and two convenient lids: a flat cast-iron one without a handle, and a silicone one that seals tightly to the pot for heat and steam retention. Use the cast-iron lid to grill vegetables or fry eggs, while adding the silicone lid simultaneously to cover the main pot (it’s heat-safe up to 465°F and can go into the oven, too). The Kim_Bo works on any stovetop—gas, electric, induction—or on grills, in the oven and even on a campfire. Plus, the sturdy pot is scratch-resistant.

Dutch Oven: The pot, paired with either the flat cast-iron lid or silicone lid, works beautifully as a Dutch oven. Try it for boiling, frying, braising, searing, poaching or baking—it even works for sous-vide cooking. The Kim_Bo’s heavy-duty cast iron retains heat, and either lid redirects heat and steam back toward food.

Grill Pan or Griddle: The flat, handle-less lid works on the stovetop as its own piece: Use the ridged side as a grill pan, or the smooth side as a griddle. Try the grill for meat, fish, vegetables or fruit; the tall, chunky grill lines sear food thoroughly, leaving bold cross-hatch grill marks.

Pizza Stone: A hot stone is the key to Italian-style crispy pizza crust. The Kim_Bo’s flat lid works perfectly for a quick bake and perfectly browned crust.

Bread Dome: Making bread? Place your boule or loaf on the lid, then turn the pot of the Kim_Bo upside down over it to steal in steam and retain heat for a proper rise and beautifully golden crust. The Kim_Bo’s heirloom-quality seasoned cast iron delivers radiant heat for evenly baked loaves every time. Plus, the sturdy cast iron won’t crack like clay bakers will.

Weighing in at 9.3 pounds, the Vermicular Oven Pot is one of the lightest Dutch ovens we’ve tried—but it’s still incredibly durable. It features three layers of heat-resistant enameled coating made from a proprietary glass composition that distribute heat evenly. Plus, a precision seal between the lid and rim helps to lock in moisture and flavor. Its design promotes excellent heat conduction, radiant heat and steam convection to cook food gently and evenly. Both the lid and pot are equipped with ergonomic handles for a secure, comfortable grip when transferring the pot from stove to oven or from kitchen to table. Use to steam-roast vegetables, cook rice, soups, stews, braises and more. Available in natural beige or matte black.

Vermicular’s enameled cast iron Musui takes Dutch oven cooking to the next level. Its name, which is Japanese for “waterless,” refers to the lid’s exceptionally tight fit thanks to hand-machining the edges of the pot and lid to less than 0.01 milimeter of variance. The resulting seal locks in so much moisture that no liquid is required to cook most foods, which concentrates the natural flavors of the ingredients. Three layers of heat-resistant enameled coating made from a proprietary glass composition distribute the heat evenly and self basting rings on the lid redistribute moisture onto the food. Ridges on the base create space between the heat source and ingredients to help prevent the bottom from burning, and the Musui’s lid was designed to be lighter at the front so it gently floats to vent pressure instead of boiling over. Both the lid and pot are equipped with ergonomic handles for a secure, comfortable grip when transferring the pot from stove to oven or from kitchen to table. Use on its own to steam-roast vegetables, cook rice, soups, stews, braises and more. Or, insert with the Vermicular Kamado for precision cooking. Available in black, charcoal or sea salt.

Made of black clay, a typical medium for traditional Colombian pottery, this lidded 5-quart casserole works beautifully for rice dishes, casseroles or seafood stews. Each dish benefits from a low, wide, flat baking dish and the steam-capturing lid. La Chamba’s casserole dishes are still made the traditional way, by families in central Colombia who practice their craft on the banks of the Magdalena River. This striking black baker transitions easily from kitchen to table; the unglazed clay has a light, sophisticated sheen and the casserole will retain heat long after coming off of the heat, thanks to the naturally occurring mica in the clay. As each piece is handmade by Colombian artisans, slight imperfections in form or finish are to be expected, including the fit of the lid to the casserole. It is appropriate for the oven or microwave, but despite being incredibly sturdy and long-lasting, black clay pieces should be heated slowly, as they can’t withstand drastic changes in temperature.

This large, tall 5-quart pot is the kitchen equivalent of a Sherman tank, built for several lifetimes of hard use. Staub's durable enameled cast-iron cooks evenly at a broad range of temperatures and has low-stick properties for easy, no-fuss cooking—for the best results, use with low or medium heat. Matt Card, our Creative Director of Recipes and Products, frequently uses his cocotte nestled in the coals of his grill, after which it cleans up beautifully. The tight-fitting lid seals in moisture like a Dutch oven; plus, the company thickly glazes the outside of its cookware and lines the interiors with a matte-black enamel, so it's impervious to chipping. There’s very little you can’t cook in this pot, and we consider it an absolute kitchen essential. Staub's handsome designs and rich colors will look great on any table, and the pieces are durable enough to be passed on to the next generation. Available in lilac, graphic grey and grenadine.

JIA's steamer set with the additional ceramic rice cooker lid is a steamer and rice cooker in one. The pot is a glazed fireproof ceramic that can sit directly on a burner. The steamer basket is made from cedar, and the sieve base is made from terra cotta to absorb excess moisture. You can use this steamer set in the oven or microwave as well. How to Cook Rice: It is recommended to soak rice for 30 minutes prior to cooking to help retain moisture and speed cooking time. Recommended proportions are 1:1 cups of rice and water. Heat on high for 5 to 8 minutes or until it begins to steam, then change to low heat. Cook for another 5 minutes or until steam begins to lessen. Be careful not to overcook. Let sit for 10 to 15 minutes to allow rice to become fluffy.

The pot is a glazed fireproof ceramic that can sit directly on a burner. The steamer basket is made from cedar and the sieve base is made from terracotta to absorb excess moisture. You can use this steamer set in the oven or microwave as well. Both well-made and beautiful, we offer personal, large and extra large sizes, depending on your needs!

Chinese company JIA's three-piece steamer set is more durable and easier to use than a bamboo steamer, with a neat, authentic design. The fireproof ceramic can go directly on the stovetop and is sturdy enough for bigger batches of food—not just traditional dumplings and buns, but also bunches of leafy greens or even cakes—while the pearly glazed finish and chic, seamless handles are beautiful for serving. Because the material is so lightweight, the steamer set can be taken to the table; the steam from the pot continues to keep food warm as you eat. We also appreciate that the clay material dries quicker than bamboo (which can mold if you're not careful) and is easy to clean.

Designed for convenient storage, this set from Staub comes with three essential pieces—a braiser, grill pan and a round cocotte (also known as a Dutch oven). A universal lid fits all of them and seals in steam and moisture for Staub’s signature even cook. Each piece is designed with sloped sides and comes with removable rubberized bumpers for safe, scratch-free nesting. Staub's durable enameled cast iron cooks evenly at a broad range of temperatures and has low-stick properties for easy, no-fuss cooking. This set works for everybody: it's a perfect first investment in high-quality cast iron, or a fabulous gift that'll last a generation. The enameled finish means you can use soap to clean the cast iron, while the pop of glossy color on the handles and outside beautifully accents any kitchen. Available in three classic shades: Black, Grenadine and Dark Blue.

3.5-Quart Braiser Staub calls this 3.5-quart braiser “the perfect pot for one-dish dinners, slow-cooked braises and simmered soups” and we couldn’t agree more. With its signature enamel cast-iron heat-retaining and browning qualities, plus beautiful craftsmanship, one-pot meals, braises and soups will be the star of dinnertime.

5.25-Quart Round Cocotte A Dutch oven like this one is essential gear for any kitchen, but Matthew Card, our Creative Director of Recipes and Products, even uses his cocotte nestled in the coals of his grill, after which it cleans up beautifully. This 5.25-quart model is a nice manageable size for everyday use; the company thickly glazes the outside of its cookware and lines the interiors with a matte-black enamel, so it's impervious to chipping.

10-Inch Pure Grill Staub's Pure Grill has a nonstick enameled finish, shallow sides and ridges on the cooking surface that drain off excess fat and allow for better crisping; achieve diamond charring on your steaks, hamburgers, chicken and more without having to fire up an outdoor grill. Two ear handles instead of a long handle make the pan easy to maneuver.

This 4.5-quart cast-iron Dutch oven from Field Company heats evenly and is sized just right–big enough to hold full batches of soups and stews, but small enough to store away in your kitchen. While you can use it to make any dish that needs long, slow, even heat like stews or beans, it works just as well for searing thanks to its durable seasoned cast-iron surface. Our favorite feature: Field cast iron is lighter than other brands, meaning you’ll get high quality without the heavy weight when moving your Dutch oven from the stove to oven to table. And concentric ridges on the inside of the tight-fitting lid gather condensation to distribute moisture evenly and baste the surface of your food as it braises.

Field Company seasoned cast iron lids are made to withstand high-heat cooking on the stovetop and in the oven. Each tight-fitting lid is designed with concentric ridges on the inside to gather condensation and distribute moisture evenly while basting the surface of your food as it braises. Combined with a lightweight Field Company skillet, you can braise, sear or bake with ease. Available in several different sizes to ensure a snug fit on skillets large and small. You can purchase the Field Company skillets here.

The oldest form of Chinese cookware is the ding, a round vessel that in ancient times symbolized power and was used for rituals. This modern cast-iron version recalls the original bronze models of the Shang dynasty but is much better for cooking—the pot heats evenly, works on all stovetops and in the oven, and has a white enameled interior that doesn't require seasoning before the first use. Traditionally, a ding was heated by lighting a small fire between the three legs; we love that JIA retains the three-legged design but features it on a separate base so that the ding can be used on modern cooking surfaces (the base is fitted with silicone so it's non-slip). The semicircular handles of the pot and lid give a visual effect of unity in the design, while the matte black material and raised base look dignified and elegant.

If you’re serious about cooking the best rice you can, it’s worthwhile owning a proper rice cooker. There’s convenience to an electric cooker, but we much prefer the remarkably moist, fluffy grains of rice produced by clay donabe-style rice cookers. Clay heats evenly and maintains steady heat for uniform cooking, slowly heating the food to coax out flavor while maintaining moisture. This donabe—made in Japan’s Kansai region by fifth-generation donabe makers—has a lovely rustic design and emerald-green glaze. It’s a single-lid style, which is thinner and lighter than the double-lidded version, and holds about 4 cups of rice. We love how once it’s seasoned that this donabe is virtually nonstick and also how its lovely look can easily take you from stove to table.