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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Orange suits a tagine the way it suits a spice market: warm, a little dusty, at home beside cumin and saffron. The four quart pot handles high heat and long slow cooking on a stove or in an oven to 500 F, needs no seasoning at all, and takes a dishwasher cycle once the meal is over. It will hold a cold dish or go into the freezer as well.
01
Pumpkin enamel puts the color of the food on the outside of the pot. On a plain table it carries the whole setting, and it hides nothing about what is cooking inside.
02
The pumpkin-colored diffuser sits between burner and base so heat arrives already spread out, which is what a slow tagine wants from a gas or electric ring.
03
High-temperature cooking and a three-hour simmer are both in range, so one pot browns lamb hard at the start and then holds it barely bubbling all afternoon.
04
No seasoning ritual and no careful drying: it goes into the machine, or into the sink with soap and water, and comes back ready with no oiling step in between.
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.