One Pot For Multiple Use - Suitable For Larger Food? -This 9.3-Quart vancasso enameled cast iron dutch oven is excellent for Larger food. It is resistant to acidic and alkaline substances, and you can use it to marinate food before cooking (prepare, cook, and serve food in the same pot).
Safe for braising, simmering, baking, broiling, and roasting on gas, electric, ceramic, glass top, and induction stoves (not including microwave ovens); oven safe to 500°F. - The vancasso cast iron dutch oven pot's body is made of high-purity ore, with uniform thickness and even heat distribution. The heat retention is excellent, keeping food warm even when away from the heating source for a long time. There's no need to worry about food getting cold while waiting for family and friends to arrive.
Be sure to use an oven mitt or pot holder when holding the Dutch oven; the handles can get very hot. Enamel was once more precious than gold, and used to fire the exclusive porcelain of the royal family. Until the French invented enameled cast iron pots in the 20th century, enamel began to reach the masses. Vancasso dutch oven cast iron uses a non-stick, safe enamel coating that is cadmium, lead-free, and non-toxic even at high temperatures.
Easy to clean and never fades. -The 40 evenly distributed dots on the lid accelerate the condensation of evaporated water vapor and drip it evenly into the food.In contrast, other water vapor flows smoothly back into the cast iron pot because of the specific curvature design. The water vapor circulates and locks inside the dutch oven, fully releasing the flavor and nutrients of the ingredients. The vancasso cast iron dutch oven uses the traditional French process of pouring and forging liquid cast iron as a whole, without splicing, and not easy to break.
After spraying 3 layers of enamel coating inside and outside, it is heated at 1500°F for 30 minutes. The cream-colored interior makes it easier to see the state of your food.