Bread baking design
The heavy lid creates the right environment for sourdough and loaves.
These enameled cast iron pots are designed for home cooks who need a reliable vessel for baking bread and slow-braising meats
The heavy lid creates the right environment for sourdough and loaves.
Large knobs make it easier to lift the lid with mitts.
The five quart size works for stocks, stews, and braising.
These models feature enameled cast iron construction with specialized lid designs for moisture control. The red finish provides a classic look for stovetop and oven use.
The heavy cast iron core is coated in enamel for a durable, non-reactive cooking surface.
The patented crab lid is built to assist in the bread baking and braising process.
A 5 quart volume fits standard family recipes and medium-sized sourdough boules.
The thick walls retain heat steadily for long simmering or high-heat roasting.
The oversized knob is very helpful when I am wearing thick oven mitts to check my bread.
I use this red 5 quart pot for both my Sunday roasts and my weekly sourdough loaves.
The enameled surface makes cleaning up after a long braise much faster than raw iron.
These models are made from enameled cast iron.
Yes, these are specifically listed for bread baking and include a specialized lid.
The primary model features a 5 quart capacity.
It features a patented crab design and an oversized knob for better grip.