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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A tagine is a cone set on a pan, and the cone is the whole point: steam climbs it, cools, and runs back down onto the food, so a stew of meat and vegetables cooks in its own moisture. This one holds four quarts, enameled blue, with a silver knob and a cast cone, measuring 9.8 by 11.8 by 11.8 inches. Use it on a stove and in an oven up to 400 F.
01
The silhouette does the serving. A blue tagine set down whole and opened in front of people delivers both the aroma and the shape, which is most of what makes the dish an occasion.
02
Moisture condenses on the inside of the cone and falls back into the stew rather than escaping through a vent. That loop is why a tagine needs so little added liquid.
03
The base holds enough for a lamb and apricot stew for four, or a vegetable tagine with couscous alongside, and the wide rim gives a secure hold whenever it moves.
04
It weighs up to 30 percent less than comparable heavy cast metal cookware, which matters because a tagine gets carried to a table instead of served off the stove.
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.