Sale Enameled Cast Iron, Dutch Oven with Lid, 6 quart Dutch Ovens | Enameled Cast Iron
$73.49
The heavy-duty 6 quart Dutch Oven has a wide bottom surface and thicker walls providing steady even heat. It features a …
- The heavy-duty 6 quart Dutch Oven has a wide bottom surface and thicker walls providing steady even heat. It features a stainless steel lid for retaining heat and moisture. Ideal for browning, simmering, braising, slow cooking, and baking.
- Experience effortless cooking with All-Clad —just add a touch of oil for easy food release and hassle-free cleanup every time.
- All-Clad Cast Iron features a sleek, glossy enamel exterior paired with a classic black matte enamel interior that requires no pre-seasoning. The durable enameled finish, inside and out, is both scratch and stain resistant.
- Large cast iron cooking surface maintains a consistent temperature, while the recycled stainless steel lid retains heat during stewing and braising.
- Take it from the stovetop, oven or outdoor grill to table for gathering together. The extra wide handles provide a secure comfortable grip and allow for easy use with oven mitts.
- Sustainable – All-Clad Cast Iron is made with 97% recovered materials and contains zero plastic packaging.
- Cast Iron is oven safe up to 650°F and compatible with all cooktops, including induction and outdoor grills. Handwashing is recommended. To preserve the enamel coating, we recommend using silicone, nylon, or wooden utensils.
- Designed in Canonsburg, PA – USA, Made in Vietnam. Backed by All-Clad’s Limited Lifetime Warranty.
Product Specifications
- Model Number E2655264
- Weight 10.600000
- Made in Vietnam
- Dimensions 15.4 x 14.3 x 6.7 inches
- Material Cast Iron
- Exterior Finish Enameled
- Color Black
- Piece Count 1
- Warranty
- User Manual
- UPC 011644922726
- Item Returns This item can be returned
Item care - Before First Use
- Wash your new pan with warm soapy water. Rinse with warm water and dry thoroughly.
- Cooking
- Pans are oven safe up to 650 degrees. Stainless steel lids are oven safe up to 500 degrees.
- Pans are compatible with all stovetops including induction.
- Cook over low and medium heat. Never use high heat unless boiling liquids. Do not overheat empty cookware or cook fat or oil to the extent it burns and turns black. Always preheat the enameled cast iron pan with oil or cooking liquid. Do not preheat empty. If the fat is smoking the pan is getting too hot. Overheating your pan may damage its inner coating or cause damage to the base.
- Plastic, nylon, silicone, or wooden utensils are recommended as metal utensils may scratch the enamel coating.
- The cast iron handles will become hot during use. The use of oven mitts is recommended when handling the pans during cooking.
- Cooking on Induction
- Heat the cookware at low power and gradually increase the power. This will prevent damage to the pan from thermal shock. Always preheat the enameled cast iron pan with oil or cooking liquid. Do not preheat empty. To ensure maximum energy efficiency and stability make sure the cookware is positioned in the center of the hob with the right diameter.
Item Cleaning
- Cleaning
- Let pan cool completely before washing to avoid thermal shock. Hand wash pans in warm soapy water. We recommend using nylon scrubbing pads or a soft sponge and advise against oven cleaners, steel wool, steel scouring pads, harsh detergents or detergents containing chlorine bleach which can damage the pan’s surface and exterior.
- If severe amounts of burned grease or food residue collect on the pan and become too difficult to remove through normal cleaning cover the residue with a combination of warm water and baking soda. Let this mixture soak for a few minutes and remove the residue with a soft sponge.
- Thoroughly dry the pan with a towel after washing to avoid any rust on the rim of the pan.
- This pan should not be cleaned in the dishwasher.
- Storing
- Rust can appear on your cast iron cookware; this is due to the permanent contact of water with the edges of the lid and body. It is recommended that you dry your pan and lid with a towel after washing.
- When storing make sure the plastic separators are in place that come with the product to ensure the lid and body are separated during storage and allow air flow. This will help ensure no water is caught between the lid and body of the pan.
- If rust does appear the best solution is to gently rub the rusted area with a soft scouring pad and afterwards apply a few drops of vegetable oil and let dry. This should prevent the reappearance of rust.
- Before First Use
- Wash your new pan with warm soapy water. Rinse with warm water and dry thoroughly.
- Cooking
- Pans are oven safe up to 650 degrees. Stainless steel lids are oven safe up to 500 degrees.
- Pans are compatible with all stovetops including induction.
- Cook over low and medium heat. Never use high heat unless boiling liquids. Do not overheat empty cookware or cook fat or oil to the extent it burns and turns black. Always preheat the enameled cast iron pan with oil or cooking liquid. Do not preheat empty. If the fat is smoking the pan is getting too hot. Overheating your pan may damage its inner coating or cause damage to the base.
- Plastic, nylon, silicone, or wooden utensils are recommended as metal utensils may scratch the enamel coating.
- The cast iron handles will become hot during use. The use of oven mitts is recommended when handling the pans during cooking.
- Cooking on Induction
- Heat the cookware at low power and gradually increase the power. This will prevent damage to the pan from thermal shock. Always preheat the enameled cast iron pan with oil or cooking liquid. Do not preheat empty. To ensure maximum energy efficiency and stability make sure the cookware is positioned in the center of the hob with the right diameter.
- Cleaning
- Let pan cool completely before washing to avoid thermal shock. Hand wash pans in warm soapy water. We recommend using nylon scrubbing pads or a soft sponge and advise against oven cleaners, steel wool, steel scouring pads, harsh detergents or detergents containing chlorine bleach which can damage the pan’s surface and exterior.
- If severe amounts of burned grease or food residue collect on the pan and become too difficult to remove through normal cleaning cover the residue with a combination of warm water and baking soda. Let this mixture soak for a few minutes and remove the residue with a soft sponge.
- Thoroughly dry the pan with a towel after washing to avoid any rust on the rim of the pan.
- This pan should not be cleaned in the dishwasher.
- Storing
- Rust can appear on your cast iron cookware; this is due to the permanent contact of water with the edges of the lid and body. It is recommended that you dry your pan and lid with a towel after washing.
- When storing make sure the plastic separators are in place that come with the product to ensure the lid and body are separated during storage and allow air flow. This will help ensure no water is caught between the lid and body of the pan.
- If rust does appear the best solution is to gently rub the rusted area with a soft scouring pad and afterwards apply a few drops of vegetable oil and let dry. This should prevent the reappearance of rust.
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