Staub Enameled Cast Iron Essential French Oven with Dragon Lid, 3 3/4-Qt.

Distinguished by an expertly embossed dragon on the lid, this French-made pan provides elegant oven-to-table presentation of your favorite Lunar New Year dishes. It's also ideal for slow-simmering soups, stews and tagines, and making risotto and coq au vin. Combining the depth of a sauté pan and the curved sides of a skillet, the versatile pan is crafted of heavyweight enameled cast iron that transfers and retains heat evenly.

• Perfect for celebrating Year of the Dragon.
• Heavyweight enameled cast iron transfers and retains heat evenly.
• Multicoat enameling creates glossy, vibrantly colored "majolique" finish that resembles fine ceramics.
• Black matte interior enamel heats and enhances caramelization.
• Resistant to rust, chips and cracks, the durable coating requires no additional seasoning.
• Domed Chistera lid has spikes that promote self-basting to keep food moist; features expertly embossed dragon and nickel-plated brass knob.
• Wide handles provide secure grip, even with oven mitts.
• Ideal for use on all cooktops, including induction.
• Oven and broiler safe to 500°F.
• Commercial Grade: Thoughtfully designed and expertly engineered to meet rigorous standards and best practices from select commercial testing.

• 9 1/2" diam., 4" high (5 1/4" high with lid).
• 3 3/4-qt. cap.
• 10 lb. 4 oz. with lid.
• Made in France.

Use

• Ideal for use on all cooktops, including induction.
• For best results, use low to medium heat.
• When using high heat, bring pan slowly to high temperature.
• Oven and broiler safe to 500°F.
• Use plastic, wood and nylon utensils only; metal utensils may damage enamel.
• Enamel may chip or crack if banged against hard surface.
• Handles and knob can become very hot. Always use oven mitts or potholders when handling.

Care

• Allow pan to cool before cleaning.
• Dishwasher safe; hand-wash recommended.
• Avoid using steel wool, steel scouring pads, harsh detergents, bleach and abrasive cleaners.
• To remove stubborn food residue, soak for a few minutes in hot, soapy water.
• Dry thoroughly before storing.

Staub traces its origin to the Alsace region of France, where founder Francis Staub designed his first enameled pot while working in an old French artillery factory in 1974. With the goal of creating the perfect pot for cooking the region's traditional hearty soups, stews and braises, he combined cast iron, the most popular material of the time, with the latest enameling technology available. Today, Staub still makes its cookware at a traditional atelier in France, casting each pot in an individual sand mold, which is heated to 800°F and destroyed after use. The exterior enamel coating is made with glass powder and mineral pigments, applied in two or three coats to generate brilliant glossy colors.