Enameled Cast Iron
Enameled Dutch Oven, 3.8 Qt, Gray
A 3.8 quart gray enameled braiser with a lid, shallow enough to brown a layer of meat and still hold a casserole.
Enameled Cast Iron
The store sells all 6 versions of this piece on one listing, so the rating and review count above are the combined figure for the whole family — not this version alone.
$69.99
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Purple is the one color in this line that nobody buys by accident. Under the gloss is a five quart cast iron pot that sears, stews and bakes, plus a lid that turns over onto the burner as a frying pan. It arrives pre-seasoned, holds up to 500 F in the oven, and is smooth enough to sit on a ceramic top without marking it. A statement piece that still does weeknight work.
01
Deep violet enamel pulls attention the moment it leaves the oven, which makes it a good choice for a kitchen with open shelves or a table where the pot is also the serving dish.
02
Meat browns on the iron floor, liquid follows, and the heat holds steady for hours instead of swinging with the burner. That retention is why a braise in cast iron tastes unlike one done in thin steel.
03
Flip the cover and there is a second cooking surface for eggs, onions or a quick cutlet. Two burners working, one purchase made, and no juggling of mismatched pans in the middle of a recipe.
04
Roasting at 500 F, baking bread, finishing a stovetop dish on an oven rack: the body takes all of it, which is what makes stovetop-to-oven recipes practical rather than theoretical.
Enameled Cast Iron
A 3.8 quart gray enameled braiser with a lid, shallow enough to brown a layer of meat and still hold a casserole.
Enameled Cast Iron
A three quart Caribbean blue pot with a cast iron cover that doubles as shallow bakeware.
Enameled Cast Iron
A gray square Dutch oven measuring 13.5 by 11 inches, with dual handles and a lid that grills.