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Double Dutch.
We love cast iron for its heat-retaining superpowers. Now, it has a modern look in this casserole pan. The design comes via Dutch chef Sergio Herman, winner of three Michelin stars. It’s a hotshot, too, with a sturdy enameled finish, a polished interior, and a lid to keep precious moisture inside.
- Compatible with all stovetops, including induction
- Oven safe up to 500°F
- Handwashing recommended
- Cast iron for A+ heat retention and distribution
- Enameled surface never needs seasoning
- Stain, chip, and crack resistant
- Goes from stove (or oven) to table
- Made in: China
- Shipping & Returns: Free Standard Shipping on Orders $199+ ($14.99 on Orders Below $199) and Easy-Breezy Returns.
Mini (1.00 L): 5.85" D (8.00"L including handles) x 4.10" H; 1.00 L / 1.05 QT / 4.20 cup capacity
Small (3.00 L): 8.97" D (11.31" L including handles) x 4.68" H; 3.00 L / 3.17 QT / 12.68 cup capacity
Medium (4.20 L): 10.14" D (12.87" L including handles) x 5.07" H; 4.20 L / 4.43 QT / 17.72 cup capacity
Large (5.50 L): 11.31" D (13.65" L including handles) x 5.46" H; 5.50 L / 5.81 QT / 23.24 cup capacity
- Materials:
Top rim of dutch oven is raw cast iron. The remainder of the dutch oven is enameled cast iron.
- Care:
For use on any cooktop, including induction. Oven safe up to 500° F. Top rim of pan is not enameled and requires oiling after each use. Use plastic or wood utensils only as metal utensils may damage the enamel. Allow pan to cool before washing. Dishwasher safe, although hand washing is recommended. To remove stubborn stains soak your pot in hot soapy water for a few minutes. Avoid using steel wool, steel scouring pads, harsh detergents, bleach, or abrasive cleaners.
Got cookware questions? Check out our handy-dandy guide on all things pots and pans. You'll find care tips, details on which materials are best for what, and oh-so much more.
Meet the Maker
Serax
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