Cocotte en fonte émaillée ronde

This Dutch oven heats so evenly that my stews simmer perfectly without any scorching on the bottom. The hand-enameled surface is surprisingly easy to wipe clean after a long braise.

I was making a no-knead bread and the crust came out perfectly crisp because of that even heat distribution. The hand-enameled surface is surprisingly easy to clean—just a quick soak and any stuck-on bits lift right off.

I was skeptical about how much difference enameled cast iron would make, but my stews have never been this rich and tender. The hand-enameled finish cleans up easily, even after a long braise.