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The Milk Street Widebody is a 5-quart enameled cast-iron Dutch oven built wider and shallower than most rivals: 11 inches across and 4 inches deep. It ships with two lids, a glass lid and a heavy cast-iron griddle lid that turns the pot into a stovetop comal for tortillas, pancakes and charred vegetables, plus a magnetic acacia trivet that grips the hot pot. The wide floor fits a whole chicken's worth of parts in one layer and the lower sides make stirring and lifting easier. Against Le Creuset and Staub it trades a famous name for a second cooking surface and a lighter pot, and owners rate it well overall, though some find the full set heavy to handle.
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Owners rate it 4.3 out of 5 across 71 ratings and mostly praise the wide cooking surface and the griddle lid that adds a second use. Complaints center on the weight of the set and the shallow depth.
The Milk Street Widebody Dutch Oven is a 5-quart enameled cast iron pot with a matte enamel coating on the inside, which is non-reactive. It is 11 inches wide, wider than most Dutch ovens, so a whole chicken's worth of parts can cook at one time. The sides are lowered a bit to make it easier to maneuver food in the pot.
It comes with two lids, one glass and one cast iron. The cast iron lid doubles as a stovetop griddle or comal for tortillas, pancakes, grilled cheese, charred vegetables and quesadillas.
A magnetized acacia-wood trivet is included. Set the hot Dutch oven on it and it attaches automatically, so the pot can go from the oven to the table or to a countertop that is not heatproof.
