Category: Cast Iron
Built for searing, slow cooking, and serving straight at the table. Wide and shallow with excellent heat retention, it’s perfect for big batches and saucy dishes.
Braised short ribs for six people and there was still room to spare in this thing — the wide shallow shape is way better for reducing sauce than my old deep dutch oven. Heat retention is no joke either, I turned the burner off ten minutes early and it kept bubbling.
I seared chicken thighs in this and the heat retention is no joke, they got a great crust without crowding. The enamel inside wiped clean after a saucy pork ragu, which honestly surprised me for how much I cooked in it. It's heavy, but that's the trade-off for going straight from stove to table.
Browned a batch of chicken thighs in it last night and the heat retention kept everything bubbling evenly for the whole braise. Cleanup took a little scrubbing, but the enamel held up fine and it went straight from stove to table without a fuss.
