Keleday Round Cast Iron Casserole Pot - 5.5QT Enameled Dutch Oven with Lid, Oven & Stovetop Safe, Red - Perfect for Soups, Stews, Baking & Slow Cooking

Cast iron has superior heat conduction that distributes the heat all the way up to the edge, and with the beautiful enamel, you don't have to season the pot as bare cast iron requires in order not to rust and for food not to stick to the cooking surface. The spikes inside of the lid make sure that condensation does not settle around the edges but instead flows back into the pot.

Use on gas, electric, ceramic, and induction cooktops; Broil, bake, braise or roast in the oven up to 540°F (280℃); Perfect for baking bread: The enameled cast iron Dutch oven pot is ideal for baking bread, creating that coveted crispy crust and soft, fluffy interior that every bread enthusiast desires. The pot's ability to trap steam during baking ensures a professional-quality bread every time. Cast-iron loop side handles for an easy and safe, secure grip when transporting.

Feature three coats of enamel finish for a hard, chip-resistant results and even heat distribution without hotspots.

The Design of self-circulating water bead hold the food water and locks in flavor by promoting continuous circulation of heat and moisture.

Black interior enamel prevents the food from sticking and makes it easier to clean.

It’s a scientific fact that cooking in cast iron cookware adds significant amounts of iron to your diet, and our skillets are made of 100% cast iron which effectively add iron content in your food due to their iron surface and help fight against iron deficiency.

Round Casserole Product Description

• Always lift cookware to move the cookware on the stove.
• The cookware should be cool before washing.
• Even though the cookware is dishwasher safe, hand washing with warm soapy water is recommended to maintain the cookware’s original appearance.
• When necessary, use nylon scrapers or pads to remove food residue - metal pads or utensils will scratch or chip the porcelain.
• Remove slight stains by rubbing with a dampened cloth and baking soda.
• To remove stubborn baked-on food, boil 2 cups of water and 4 tablespoons of baking soda for a few minutes then use nylon or wood scraper to ease spots.
• The cookware should be completely dry before storing.
• Don’t use in microwave ovens, on outdoor grills or over campfires.
• Preheat dutch oven on a lower temperature before raising to your desired cooking temperature.
• Use wooden or plastic utensils to protect the enameled surface from cracks and scratches.
• Never pour cool water in a hot dutch oven, that can cause the dutch oven to crack.