Cast iron holds heat steadily and evenly, which is what makes a French oven the right pot for anything that needs hours rather than minutes. Sear on the stovetop, then move the whole thing into the oven to finish. The heavy lid is cast with concentric rings underneath that catch rising steam and drop it back onto the food, so a stew or a braise bastes itself and stays moist. At 6.1 litres this is the one for a full roast, a big batch or feeding a crowd, taking six to eight comfortably, and it works on every cooktop including induction. Each piece is hand cast in France in an individual sand mould that's destroyed afterwards, so no two are identical.
- 6.1 litre capacity, 28cm diameter, serves six to eight
- Enamelled cast iron holds and spreads heat evenly for slow cooking and braising
- Concentric rings under the lid create a self-basting effect
- Goes from stovetop to oven for searing then slow cooking
- Suits all cooktops including induction
- Hand cast in France