ZWILLING Aurora Dutch Oven with Lid, 5.5QT
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This oven’s tight-fitting lid locks in moisture, making it ideal for a long, slow cooking. (Hello, short ribs, stews, baked beans, and brisket. So much brisket.) Sear the food directly in the pan, then simmer till meltingly tender. Five layers of stainless-steel and aluminum offer a sleek alternative to the traditional enamel Dutch ovens and also heat up quickly, retain temperature, and distribute heat evenly. It’s compatible with all types of ranges, including induction burners. For braises, stews, and even boiling pasta, the answer’s simple: Do it Dutch.
Photography by Bobbi Lin, Rocky Luten, and James Ransom
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
Sweet, smoky, and meltingly tender.
The straight-shooting brisket to get you through the winter (with a clever technique that makes every slice the best slice).
Rubbery yolks, begone!
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