A heavy enamelled cast iron casserole in a deep Bordeaux red, built for seafood boils, braising and slow-cooked stews. The cast iron holds heat long after the burner is turned down, which is what makes it work for low, slow cooking and for keeping a dish hot on the table.
The vitreous enamel coating covers the interior and exterior, so there is no seasoning to maintain and no reaction with acidic sauces or tomato. The self-basting lid is heavy enough to seal in steam, and the pot moves straight from the hob to the oven.
Two sizes are available: a 26 cm pot for four to six servings and a 30 cm pot for larger seafood platters and family cooking. Both work on gas, electric, ceramic and induction hobs.
- Enamelled cast iron, no seasoning required
- Heavy self-basting lid
- Hob to oven, induction compatible
- 26 cm and 30 cm sizes
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