The solid cast-iron body feels premium from the first touch, and when cooking you will especially appreciate that cast iron heats up gradually but retains heat for a long time. Thanks to this, dishes don’t burn as quickly, flavors meld better, and meat and sauces gain a richer taste. The elegant dark red finish also looks great when serving directly at the table.
A major advantage is the lid with special inner bumps that catch the steam that forms and evenly return it back onto the food. The result: juicier meat, fuller sauces, and less dried-out food during long braising or baking.
Why you’ll love it:
Care recommendation: Wash by hand and avoid sudden temperature shocks. If burnt-on residue appears, let the cookware soak for a longer time. White limescale marks can be removed with a sponge soaked in vinegar. After washing, rinse and dry immediately to prevent rust from forming on the unglazed rim.
