Description
Cast from heavy iron and coated in three layers of vitreous enamel, this Dutch oven maintains the steady, low temperatures required for slow roasts and rich stews. The sand-colored interior glaze provides clear visual feedback, allowing you to gauge the browning of onions and fond formation against the floor of the pot without guesswork. Underneath the heavy domed lid, concentric rows of raised basting ridges collect rising condensation and distribute moisture evenly across your food throughout hours in the oven.
Wide loop handles are cast as part of the pot itself, offering a secure grip through bulky oven mitts. The lid is capped with a solid stainless steel knob that withstands sustained high-heat baking, including sourdough loaves baked under cover.
Wash by hand using warm water and a non-abrasive sponge; stubborn burnt spots come free easily after a brief soak with baking soda. While the enamel resists acidic foods that strip bare iron, the glazed glass surface can chip if struck sharply with metal utensils or subjected to thermal shock from cold tap water poured into a screaming hot pot.
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