Best Pot For Concón:
(Why I Love My Caraway Dutch Oven)

By: Lucy
Updated: July 3, 2026
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Concón is the crispy, golden layer of rice that forms at the bottom of the pot when cooking Dominican rice. Some people call it scorched rice, Pegao (Puerto Rico), Cocolón (Ecuador), or Cucayo (Colombia), but in my house, we call it Concón. Most importantly, we never throw it away.

Good concón is crispy, golden, and easy to lift from the pot. It should not taste burnt or be so stuck that you have to fight to get it out. It’s one of the most beloved parts of the meal, but making perfect concón depends on more than just the rice recipe; it also depends on the pot you use.

After cooking Dominican rice in many different types of cookware over the years, I’ve found one that consistently gives me crispy, easy-to-release concón without burning: the Caraway Dutch Oven. In this review, I’ll explain why it has become my favorite pot, how I get perfect concón every time, and whether I think it’s worth the investment.

Why The Right Pot Matters For Concón

When you make rice, the bottom layer needs time and heat to turn into concón. If the pot heats unevenly, some parts might burn while others stay soft. If the pot is too sticky, you might get concón, but it will be really hard to lift out in one piece. That is why I care about the pot I use to cook rice.

I do not want rice that burns at the bottom. I want a crispy, golden layer with the right texture. That is the difference. Concón is more than just rice stuck to the bottom. Good concón has texture and flavor and stays together. When you add bean sauce, it is honestly one of the best bites on the plate.

Why I Like The Caraway Dutch Oven For Rice

The Caraway Dutch Oven has become one of my favorite pots for rice because the heat stays steady. I like that the rice cooks evenly, and the bottom layer crisps without burning too quickly. The pot feels sturdy and has a nice weight. It is not flimsy. When I make rice, beans, stew, or boil plantains, I want cookware that can handle real cooking and is durable. This pot does that for me. Plus, it is super easy to clean.

My Trick For Getting Concón To Release

This is the part that matters. The longer you leave the rice, the more concón you’ll get. In other words, the concón will be thicker and crunchier. If you enjoy a thinner, not-too-crispy concón, you can take out the rice as soon as it is done. Remember, you do not want to scrape hard, especially if you are using a ceramic-coated Dutch oven.

Here is what I do. Once the rice is cooked, I remove the rice from the pot first. I leave the concón at the bottom. Then I let the concón cook for a few more minutes. I usually raise the heat a little and let that bottom layer firm up to my preference. As it crisps, the concón starts to release on its own. You do not have to force it. That is the trick.

Using enough oil helps, too. The oil creates a base for the concón. It helps the rice stick together, form a nice crust, and come out of the pot more easily. That little extra time at the end makes such a difference. When it is ready, the concón comes out beautifully.

The Ceramic Coating Makes Cleanup Easier

One thing I really like about the Caraway Dutch Oven is its ceramic nonstick coating.

With concón, you want the rice to form a crust while still being able to lift it from the pot. I do not want half of it stuck at the bottom while I am scraping and soaking the pot after dinner.

This pot makes cleanup easier for me, especially after rice, beans, stews, and saucy meals.

I still treat it carefully. I do not use metal utensils. I do not scrape the bottom hard. I use soft sponges and wash them gently. A good quality pot still needs care if you want it to last.

The Beautiful Colors of a Caraway Pot

When it comes to color options, Caraway offers a wide range of beautiful choices to suit every style and kitchen aesthetic. The selection of colors ranges from soft neutrals to deep, earthy shades. The colors, design, and matte finish of the pots are so visually appealing that you’ll want these cookware pieces on display. They definitely add to any kitchen’s modern and welcoming look. Some of my favorite colors include Sage, Cream, Perracotta, and Navy; they create a calm, elevated look while still feeling timeless. While every color was tempting, I ultimately chose navy blue for its sophisticated look and versatility in my kitchen.

What I Use It For Besides Concón

At first, my Caraway Dutch oven was designated for rice and concón, but now I use it for so much more, such as:

Boiling green plantains for mangú
Boiling malanga
Making Dominican white rice
Cooking moro
Making habichuelas guisadas
Simmering stews
Making soups
Cooking oxtail
Chicken Stew (pollo guisado)

It is deep enough for soups and stews, but still wide enough to cook plenty of food for my family. That makes it one of those pots I actually use, not one that just sits in the cabinet unused or stays in my storage closet.

How It Helps With Dominican Cooking

Dominican cooking really puts your pots to the test. One day, you are boiling plantains. The next day, you are making moro. Then you are simmering beans, cooking rice, or letting a stew slowly build flavor. I like cookware that can handle a variety of dishes.

For rice, I want even cooking and a good bottom layer. For beans, I want enough space for the sauce to simmer. For plantains, I want a pot deep enough to boil them without making a mess.

That is why this pot has become useful in my kitchen. It works for the food I actually make, like rice, beans, plantains, stews, and soups. I was so impressed by the versatility of this pot that I purchased a second one just a few months after buying the first.

What To Know Before Buying

The Caraway Dutch Oven is not the cheapest option. That is the honest truth. I waited to purchase mine on Black Friday. While I believe this pot is worth the investment, I would still suggest keeping an eye out for discounts during major holiday sales to maximize your savings. There are also websites that offer discounts like https://fromrebel.com/collections/kitchen-dining (not affiliated).

You do not need this pot to make good Dominican food. You can make great rice, beans, stews, and concón in a caldero or any pot you already love. But if you cook often and want a Dutch oven that looks beautiful, feels sturdy, and is easy to clean, I do think this one is worth considering.

It makes the most sense for someone who will really use it. If you rarely cook, this may not be an investment worth making. However, I firmly believe that owning a beautiful, high-quality pot like this can be a great motivator to start preparing more homemade meals.

How I Care For My Caraway Dutch Oven

Since this pot has a ceramic coating, I make an effort to care for it properly to help preserve its performance and longevity.

Here are a few habits I follow:

I let the pot cool down before washing it.
I use soft sponges.
I avoid metal utensils and use silicone or wooden utensils instead.
I don’t scrape the bottom aggressively.
I avoid stacking heavy pots and pans inside it without protection.
I cook mostly on medium heat unless a recipe calls for higher heat.
I wash it gently after each use.

That part is important. The goal isn’t to attack the pot. The goal is to let the rice crisp up, firm up, and naturally lift from the bottom. A little patience goes a long way, and you’ll end up with beautiful golden concón while helping keep the ceramic coating in great shape.

Final Thoughts

For me, the Caraway Dutch Oven is more than just a pretty pot. It helps me make the foods my family loves like rice, beans, stews, mangú, moro, and, of course, concón. That crispy bottom layer matters in Dominican cooking. It’s one of those small details that makes a meal feel complete.

So yes, in my kitchen, the Caraway Dutch Oven has earned its place. It is my favorite pot for making concón, and after all the pots I’ve cooked with over the years, it’s the one I keep reaching for again and again.