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An enameled cast iron Dutch oven with a tight-fitting lid and two side handles, built for bread baking, braising, slow cooking and roasting. The cast iron body holds and spreads heat evenly, and the enamel coating means no seasoning and easier cleanup. It works on gas, electric, induction and in the oven, so it moves from stovetop to table. It suits bakers chasing a crisp crust and cooks who braise or simmer for hours; against bare cast iron it trades some searing ruggedness for low maintenance, and against lighter stainless or aluminum pots it holds heat better but weighs more.
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This is an enameled cast iron Dutch oven with a lid and two handles. It is made for bread baking, slow cooking, braising, roasting, soups and stews.
The cast iron body holds heat and spreads it evenly. The enamel coating means the pot needs no seasoning, and it resists staining. The tight-fitting lid keeps moisture in and traps steam, which helps form a crisp crust on artisan and sourdough loaves.
It works on gas, electric and induction cooktops, and in the oven. The two handles give a secure grip, including with oven mitts on. Hand washing with warm soapy water and a soft sponge is recommended. Avoid harsh abrasives and metal scourers.
