This is an enameled cast iron Dutch oven built for slow cooking, braising and baking. Cast iron holds heat steadily and spreads it evenly, and the enameled interior won't react with acidic foods like tomato sauce or wine. It works on all stovetops, including induction, and goes into the oven. Against bare cast iron it is easier to clean and needs no seasoning; against stainless steel it holds heat longer but is heavier. Owners rate it highly, and the main trade-offs are weight and the care enamel demands.
In stockReturn policy
Owners rate it 5 out of 5 across 100 ratings. They praise steady, even heat and easy cleanup, and most complaints center on weight and enamel care.
This Dutch oven is made of cast iron with an enamel finish. The cast iron heats evenly and retains heat well. The enamel finish resists chipping.
The interior is non-reactive and easy to clean. The pot works on all stovetops and in the oven. It can be used for soups, braising and baking.
