Heat
Dutch oven, 5.5 quart
$185.00
Enamelled, so it does not need seasoning and will take an acid.
| Material | Enamelled cast iron |
|---|---|
| The number | 5.5 qt, 260°C lid |
| Care | Never heat it empty. Use wood or silicone; a metal spoon chips an enamel rim eventually. |
| Reference | TBL-CAST-DO |
| Availability | In stock, ships next business day |
Complimentary delivery over $95 · 30-day returns · Refund policy
In detail
Enamel makes cast iron usable for the things bare iron is bad at: tomato, wine, vinegar, a long acidic braise. It also means no seasoning to maintain and no metallic taste in a stock.
Five and a half quarts is the size that takes a whole chicken or a braise for six. The lid is oven-safe to 260°C with the knob fitted, and its underside carries raised points that return condensation to the food instead of running it to the edge. Sand-coloured interior enamel so you can see how far a fond has developed, which a black interior hides. Never heat it empty — that is what crazes enamel.
What it will not do: non-stick work. Nothing in this course is coated, which means eggs and delicate fish want either cast iron with a mature seasoning or a pan we do not sell. We would rather say that than sell you a coating that has a three-year life and cannot be repaired.
