Cast iron's unparalleled ability to retain heat makes this oven a great choice for slow cooking hearty stews and soups as well as braising and roasting meats and poultry. It pairs an extra-wide cooking surface with shallow sides that enhance the browning of food. The oval shape is ideal for longer cuts of meat and for small poultry such as chickens, quails and Cornish hens. The pan's innovative enamel coating takes cooking with cast iron to the next level with improved performance, style and durability. Glossy multi-coat enameling that ensures strength and heat resistance and creates a vibrantly colored "majolique" finish similar in appearance to fine ceramic for oven-to-table presentation. Resistant to rust, chipping and cracking, the coating requires no additional seasoning like some other cast-iron pieces. The specially formulated black matte interior enamel of each piece contains traces of quartz, giving it additional heat resistance and a rougher surface resulting in better browning. The smooth enameled base is compatible with all cooktops, including induction. Dozens of precisely placed bumps on the lid's interior funnel evaporated juices directly back down on top of the food for more even basting. Extra-heavy lid seals in moisture for tender, flavorful results. Lid knob is made of nickel-plated brass. 14" x 9" x 5 3/4" high 4-qt. cap. 11 lb. 4 oz. with lid. Made in France. A Williams-Sonoma exclusive.
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(13 Reviews) 13
13 of 13(100%)reviewers would recommend this product to a friend.