Which Pan to Use for Dutch Doughnuts? (And What to Avoid)

Nothing as disappointing as a greasy Dutch doughnut

You know the feeling. You're doing great, the batter looks perfect, oil on the stove… and then it comes out like a soggy sponge. The culprit? Often not the recipe, but the pan. Because yes, even with Dutch doughnuts the rule applies: with the right tools you're already 3-0 up. No deep fryer needed, no baker's diploma. Just a pan that does what it's supposed to do.

How to choose a pan that makes your Dutch doughnuts actually rise

You fry Dutch doughnuts in oil – lots of oil. And that calls for a pan that can take a beating. What should you look for?

• Deep rim: so the oil doesn't slosh over the edge
• Stable base: because constant heat = evenly fried Dutch doughnuts
• Material: cast iron or thick stainless steel is top. It retains heat without peaks and valleys
• No non-stick coating: that can break down at 180 degrees oil

A regular frying pan? Only if you're into failures. So better leave it in the cupboard.

Our favourite: the cast iron Dutch oven

Trust us: the cast iron Dutch oven is an absolute hero on New Year's Eve. It's heavy, stable, and keeps the oil at temperature like it's nothing. Your Dutch doughnuts get a crispy outside, stay fluffy inside, and look like they came straight from the fair. Only without the queue or windy plastic bag.

Panic in the pan? Avoid these mistakes

To save you from Dutch doughnut disaster, here are the top four mistakes:

• Too many Dutch doughnuts at once → oil cools down, you get soggy stuff
• Pan too small → you're at it forever and spill oil with every turn
• No thermometer → guessing is frying blindfolded
• Pan with non-stick coating → can't handle the heat, waste of your pan

Play it safe. One good pan, one full scoop, one perfect result.

Craving that New Year's Eve smell?

The smell of warm oil and raisins, the sizzle of batter in the pan – that's nostalgia in its purest form. And you don't need to drag out a deep fryer for it. Just a solid pan, good quality oil, and a bit of courage.

Aluminium Cooking Pots: A Good Alternative for Your Dutch Doughnuts

While the cast iron Dutch oven is our absolute favourite for frying Dutch doughnuts, aluminium cooking pots are a good alternative when you're looking for something lightweight and easy to use. Aluminium cooking pots heat up quickly and retain heat well, keeping your oil at the right temperature for longer. This makes them ideal for smaller batches of Dutch doughnuts or when you need a lighter pan.

They're not as heavy and stable as cast iron, but thanks to the even heat distribution you can still fry deliciously crispy Dutch doughnuts without worrying about the oil cooling down too quickly. If you don't have a cast iron Dutch oven, an aluminium cooking pot is definitely a practical choice for making Dutch doughnuts. But for the very best results, we still recommend the cast iron Dutch oven, which keeps the oil at temperature best for perfect Dutch doughnuts.

Checklist: what you really need

• A deep, sturdy pan – like a cast iron Dutch oven
• Sunflower or peanut oil – neutral and heat-resistant
• Thermometer – ideal, but if needed test with a bread cube
• Spoon or ice cream scoop – for nice round Dutch doughnuts
• Kitchen paper – for draining afterwards

Ready to fry?

Don't want soggy Dutch doughnuts? Then you know what to do. Invest in a pan that can handle it and you'll never have to go back to that stale supermarket version. Check out our casserole pans and just make them yourself this year. Crispy, golden brown, and 100 percent homemade.