Orders Placed Now Arrive AFTER Christmas (Except Pickup)
See Why Enameled Cast Iron Baking Pots Are Heirlooms to Love for a LIfetime.
Our Beautiful Baking Pots Come In a Rainbow of Colors, Pretty Enough To Serve, Too!
From stew to roasting meat to baking bread, these easy-clean one-pan wonders do a beautiful slow simmer, help your bread rise high, and marinate.
These beautiful baking pans are oven safe to 482˚F. Simply preheat with your oven, pop the lid off, & put in a your beautiful dough, then re-cover to seal in heat & moisture
Top-16 Reasons You’ll Love Your Beautiful Enamel Cast Iron Baking Pans
1. Cast Iron Baking Pots Are The Bakers’ Secrets For Beautiful Loft & Crumb In Breads & Baked Treats.
Just Preheat Your Beautiful Cast Iron Baking Pots (lid on) with your oven - & don’t worry, they’re oven safe to 482 degrees F, while your doughs have their final rise.
Then, pop the lid off just long enough to drop in your dough. Bake lid-on for 30 minutes, & finish lid-off for another 20-35 (when crust is desired golden shade, & bread ‘thunks’ beautifully).
2. Fast & Easy Clean-Up
If you use a parchment liner under your boule, there’s no clean-up at all. Just sayin’.
3. Make Great Cakes with Baking Pots
Cast Iron Baking Pots make gorgeous cobblers, apple cakes, & pineapple upside-down cakes.
4. Stellar Baking Pot Stews
Cast Iron Baking Pots are beautiful for slow-simmered stews, chilis, and sauces.
5. Baking Pots Keep Food Warm Longer
They hold their contents steaming-hot at the table.
6. Cast Iron Baking Pots Cook Food Evenly
Cast Iron Baking Pots are heat sinks: they’ll cook anything at a beautiful low even temperature to help prevent scorching or sticking.
How To Cook At A Lower Temperature With A Cast Iron Baking Pot
Set pot on a burner on medium-low when you start your veg prep.
When the top edge of the pan is warm to the touch, put in your oil.
Warm your seasonings in the oil for a minute or two.
7. Perfect for a Great Sear
Cast Iron Baking Pots give the best sear going: great for fast, easy, healthful meals.
How To Sear With A Baking Pot
Preheat your pan, lightly brush with oil, put in your fish (skin side down), portobellos, beef, or chicken.
Let the sear set.
For steak, turn over or cover when the color creeps up past the steak’s midpoint.
8. The Go-To Pot for Simmering
Cast Iron Baking Pans make beautiful staple meals, when we’re at home & cooking from what we find in our pantry. Rice, beans, lentils or leftover bits of roasts, all simmer beautifully on your stovetop, along with any aging veggies, too.
Follow the steps above, preheating your pan, popping in a bit of oil, adding & softening your onions & veggies, then garlic & any spices; then add liquids, simmer, & by suppertime you’ll have something extraordinary. (Most slow simmered recipes need at least 2 hours, but could be all day.)
9. Cast Iron Baking Pots Are Pasta-Secret-Superheroes.
Cook your pasta directly in the sauce & discover the flavor revolution.
10. Cast Iron Baking Pots are veggie-heroes too.
When you’re oven-roasting or stove-simmering your protein in liquid, add a layer with a steamer basket so your beautiful produce steams through without turning into muck.
11. Cast Iron Baking Pots Are Induction Friendly
They’ll work on all kinds of stoves & ranges. CARE: When using on glass-tops, please remember to lift (not slide) your pots & pans: that protects your stovetop from scratches.
12. Hot Tip About Cold
Cast Iron Baking Pots will also hold cold: just pre-chill them in your fridge, along with your fruit salads, and your lovely watermelon will stay cool right to the last bite.
13. Cast Iron Baking Pots Are Also Super For Frying
Once they get hot, baking pots hold the heat well - perfect for frying.
Their high sides help collect the splatter, so your kitchen doesn’t get so messy. (A splatter screen still makes a difference.)
14. Cast Iron Baking Pans Can Double As Smokers in a Pinch.
Put your moistened wood chips on a bit of aluminum foil, on the pan bottom, & a steamer basket above. Voila: a smoker for the dreariest of days.
15. Cast Iron Baking Pots Are Easy-Clean, Too!
The easiest way to remove food residue is to put your pot back on the stove, with a couple cups of water in it (you can add a few tablespoons of baking soda, if you like), then pop the lid back on, and bring to a gentle boil on medium heat. Most baked-on caked-on gunk softens & lifts right off. They’re easy to finish cleaning with a nylon brush or scrubber…
16. Cast Iron Baking Pots Are Built To Last - For Generations.
Few other kitchen essentials get passed from heart to heart and hand to hand, with more joy. We hope you’ll love yours a lifetime.