Enameled Cast Iron
Enameled Dutch Oven with Skillet Lid, Gray
A five quart enameled Dutch oven in gray whose lid lifts off and works as a skillet, so braising and searing happen in one stack.
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.
$64.99
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The smaller tagine: 3.5 quarts, round, red, and sized for a stew for two or three rather than a banquet. It goes on the stove, into the oven to 500 F, and into the freezer afterward. Cleanup is a dishwasher cycle or a wash by hand, and seasoning never enters the picture. The look handles most of the presentation by itself.
01
A smaller cone means a smaller table, and red keeps it from looking like a half measure. For two people cooking a proper tagine on a weeknight, this is the right volume.
02
The same piece sears on a burner, holds at high oven heat, then goes cold in the freezer with the leftovers still sitting in it. Few vessels cover that entire range.
03
Hot water and soap clear it, or the dishwasher does. Being 30 percent lighter than comparable heavy cookware also makes the trip to the sink less of an event.
04
A cone lifted at the table is theater that costs nothing, and the shape itself does more for the meal than any garnish on the plate would. Serving straight from it is the intended finish.
Enameled Cast Iron
A five quart enameled Dutch oven in gray whose lid lifts off and works as a skillet, so braising and searing happen in one stack.
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.