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Cast iron and enamel cookware built to take some heat. Think skillets for searing a steak or frying up breakfast, Dutch ovens for stews and braises that need hours rather than minutes, and enamel-lined pots that go from hob to oven without a fuss. This is heavy stuff in every sense: it holds its heat, spreads it evenly, and gets better with age if you look after it properly.
Interior ridges on the lid transform it into a compact grilling surface when flipped. Two cooking methods in one beautifully crafted Japanese cast iron piece.
Vintage white enamel interior needs no special care or seasoning. Cook acidic ingredients, use washing-up liquid, roast at high temps - no worries.
