Cuisinart Chef’s Classic Enameled Cast Iron Cookware Dutch Oven
Last updated: March 7, 2024
This cast iron cookware holds 7 quarts and will easily feed a crowd. Despite its size, heat distribution is still great, so you're sure to get an evenly cooked meal, each and every time. Stirring can help prevent food from getting stuck to the bottom and sides of this deep pot, so it may require a little extra attention while cooking to save yourself some elbow grease come clean-up time, but what's an extra stir or two going to hurt?
We looked at the top Cast Iron Cookware and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Cast Iron Cookware you should buy.
Product Details
Key Takeaway: Thanks to this cast iron cookware's porcelain enamel interior, you won't have to worry about the oven retaining unwanted flavors or odors.
In our analysis of 115 expert reviews, the Cuisinart Enameled Cast Iron Cookware Dutch Oven placed 12th when we looked at the top 18 products in the category. For the full ranking, see below.From The Manufacturer
Cast iron improves its solid reputation with Cuisinart Chef’s Classic Enameled Cast Iron cookware! Home chefs can explore different cooking methods – from searing or grilling in the pans to slow braising or simmering in the casseroles. With incredible heat retention and even heat distribution, these versatile pieces yield great results whether it’s on the stove or in the broiler or oven. They also can go from oven to table and double as elegant serving pieces!
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
