A 3.6 quart cast iron Dutch oven built for baking sourdough and sandwich loaves at home, with enough room for dough to rise and a domed lid to trap steam. It also suits everyday cooking like braising, frying, and casseroles, so it works for home bakers who want one pot for many jobs.
What we like
- The deep base gives dough room to rise, and the arched lid holds steam for a crackly crust and soft crumb.
- Offset handles make it easier to grip the hot pot with oven mitts instead of lifting it with two hands.
- The lid can be flipped and used as a second baking surface for free-form loaves.
- Oven safe up to 500Β°F and works on induction, plus the bare cast iron is safe over a campfire or grill.
Worth knowing
- At 12 lb, it is heavy to move around, though it is lighter than many enameled options.
- It arrives light-seasoned, and keeping it non-stick takes regular care with oil and an oven bake.
