Complete 5-Piece Enameled Cast Iron Cookware Set

Yes. It’s made without PFAS, PFOA, and PTFE, and it’s independently third-party tested to meet FDA and California Proposition 65 standards, including testing for lead and cadmium.

You get the even heating and heat retention of traditional cast iron, with a smooth enamel finish that never needs seasoning. It’s easier to care for, and you can cook acidic ingredients like tomatoes, wine, and citrus without affecting flavor.

No. The enamel finish takes care of that. Just wash, dry, and cook.

Not quite. For the best results, add a little oil or butter, warm the pan gradually over low to medium heat, and let food release on its own before turning it.

Yes. It works on all cooktops, including induction, gas, electric, ceramic, and halogen, and it’s oven safe up to 500°F, lids included.

No. Enameled cast iron is metal, so keep it out of the microwave.

Low to medium heat works best for most cooking. Cast iron holds heat so well that high heat is rarely needed. Add a little oil, butter, or liquid before heating, let the pan warm up gradually, and avoid heating it empty.

Yes, but we recommend handwashing to keep the enamel looking its best. Let it cool first, then wash with warm, soapy water and a soft sponge, and dry it right away to prevent water spots.

Soak in warm, soapy water for 15 to 30 minutes. For anything stubborn, gently scrub with a baking soda paste and a non-abrasive sponge, or use an enameled cast iron cleaner. Avoid abrasive scrubbers and sudden temperature changes, which can damage the enamel.

Wood, silicone, or heat-resistant nylon utensils help protect the enamel. Avoid metal utensils and sharp tools, don’t cut food directly in the pan, and avoid tapping utensils on the rim. If you use an immersion blender or hand mixer, keep the metal from touching the enamel.

The enamel protects the cast iron, but exposed rims can rust if they’re left damp. Dry your cookware thoroughly after washing, and rub a little oil on the rims now and then.

Yes. The enamel is non-porous, so you can keep food in it in the refrigerator. Let it come to room temperature before heating it again, since sudden temperature changes can damage the enamel.

They collect condensation as food cooks and drip it back down, keeping braises and slow-cooked dishes moist and full of flavor.

Yes. Our enameled cast iron is backed by a Limited Lifetime Warranty that covers defects in materials and workmanship. For complete details, visit our warranty information page.

The oval shape gives you room for longer cuts, like whole chickens, roasts, and ribs, that won’t fit comfortably in a round pot. The 8-qt size serves 6 to 8.

It serves 4 to 6. It’s an everyday size that’s big enough for soups, stews, roasts, and homemade bread.

Choose the braiser for searing, browning, and one-pan meals. Its wide, shallow shape gives you more room for short ribs, chicken thighs, risotto, vegetables, and shallow braises, and the 3.6-qt size serves 3 to 4. A Dutch oven’s deeper sides are better for soups, stews, bread, and bigger batches.

It holds heat beautifully, so it’s ideal for gently simmering sauces, grains, and other foods that need steady, even heat. The 2.2-qt size serves 2 to 3.

Add a little oil and preheat the skillet gradually over medium heat. Pat your ingredients dry, then give meat time to develop a crust before turning it. Avoid very high heat, which can cause sticking and damage the enamel.