£70.84
Ideal for poaching, stewing, and slow-cooking, this cast iron casserole from John Lewis offers robust heat retention. It features a durable porcelain enamel exterior and is suitable for all hobs, including induction. As a popular UK brand, it brings British quality to your kitchen.
- Made from cast iron for excellent heat distribution and energy efficiency.
- Has a domed lid with moisture-collecting nodules to keep food succulent.
- Easy-clean interior prevents sticking and burning during cooking.
- Comes with stainless steel lid knob and easy-to-hold handles for oven-to-table serving.
- £70.84
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John Lewis
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Description
xStylish and contemporary, our Cast Iron cookware delivers all the benefits of cooking in traditional cast iron. Robust and excellent at retaining heat to save energy when cooking, this casserole pot is versatile for poaching and stewing on the hob or roasting and slow-cooking in the oven.
The smooth, porcelain enamel exterior is durable, keeps its colour and is easy to clean. The neatly fitting domed lid has moisture-collecting nodules on the inside to keep food succulent and better tasting. Turn off the heat and close the lid to steam-cook rice, after boiling away the water, for fluffier results. With just a little water or oil added to the casserole pot, when the lid is on, it can steam vegetables or sweat onions to retain flavour and improve your cooking.
Robust, heat-retaining cast iron. Durable porcelain enamel exterior. Easy-clean interior prevents sticking and burning. Domed lid retains moisture for succulent cooking and steaming. Easy to hold handles for oven-to-table serving. Stainless steel lid knob. Suitable for use on all hobs, including induction.
Metal handles heat up when cooking so be careful when lifting pans and touching handles. Please use an oven glove, mitt or pot holder when handling hot pans.
To ensure the functionality of induction pans, it is important to make sure the magnetic circuit with the hob isn't broken by: making sure the size of the pan base is no smaller than the hob 'ring', using pans with a flat base, not lifting the pan off the hob top continuously, and giving coated and aluminium pans with steel bases more time to heat.
