Go Dutch.

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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.