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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Purple is the least traditional color a tagine comes in, which is exactly why it ends up on tables that are not going for a theme. The four quart base seals under the cone so heat and moisture stay where they belong, serves hot food or cold, and goes to 500 F in the oven. A silver diffuser spreads burner heat, and the wide rim gives your hands somewhere to be.
01
Skip the earth tones and the pot stops looking like a souvenir. Violet enamel under a cast cone is a modern object that happens to cook a very old dish.
02
The cone meets the base closely enough to hold steam inside, so the stew keeps its own liquid and the spices concentrate rather than boiling off into the kitchen.
03
A metal diffuser under the base turns a fierce ring into gentle, even warmth, which is the difference between a simmer and a scorched bottom on a long cook.
04
It serves a stew straight off the heat and holds a cold dish just as happily, a stint in the freezer included, so leftovers never need a second container.
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.