French chefs love this traditional enameled cast-iron cooking vessel for everything from frying chicken and braising meats to simmering soups and stews. The domed lid circulates heat and moisture—and makes it easy to accommodate larger cuts of meat for party-sized meals.

• 3 3/4-qt. cap.
• Enameled cast-iron distributes heat slowly and evenly, then retains it beautifully.
• Durable porcelain enamel requires no seasoning and resists chipping and cracking.
• A stick handle and helper handle make it easy to lift the full pot.
• Tight-fitting lid has a knob that's oven safe to 480°F.
• Dishwasher safe for easy cleanup.
• Ideal for use on any type of cooktop, including induction.
• • 14 1/2" diam., 4" high.
  • 3 3/4-qt. cap.
  • 11 lb. 12 oz. with lid.
  • Made in France.

  
  

• Use

  • Ideal for use on any type of cooktop, including induction.
  • For best results, use low to medium heat on cooktop.
  • Oven and broiler safe.
  • Use wood, plastic or heat-resistant nylon tools to avoid scratching the enamel surface.
  • Do not slide pan on stovetop.
  • Enamel can chip or crack if dropped or banged on hard surface.

  Care

  • Allow pan to cool before washing.
  • Dishwasher safe.
  • Avoid using steel wool, steel scouring pads, harsh detergents or abrasive cleansers.
  • Stubborn food residue and stains can be removed with a nylon scrubbing pad or sponge.