Crock-Pot Artisan 5-Quart Enameled Cast Iron Braiser with Lid, Aqua

One cast iron pan that sears, braises, and comes to the table still hot

At a Glance

• Capacity: 5 quarts, roomy enough for a 3 to 4 lb roast or a family batch of braise
• Oven-safe: to 500°F with the lid on, so you sear then bake in the same pan
• Cooktops: gas, electric, ceramic, and induction
• Lid: self-basting cast iron that rains moisture back over the food
• Handles: two wide cast iron handles for a secure, two-handed lift

Cast iron does one thing better than any other pan: it takes high heat and holds it. This 5-quart Artisan braiser browns a roast over a hot burner, then slides into the oven to finish low and slow, with no hot spots and no second dish to wash.

Key Features

• Sear-to-oven in one pan: take it from a 500°F stovetop sear straight into the oven without switching dishes.
• Self-basting lid: the dimpled underside catches steam and drips it back down, so braises stay moist through long cooks.
• Even, steady heat: heavy enameled cast iron spreads heat edge to edge and keeps food hot long after the burner is off.
• Induction-ready: works on every cooktop, induction included, with no adapter and no guessing.
• No seasoning, no metallic taste: the enamel coating lets you cook tomatoes and wine, then just wash it after.
• Wide, low shape: more surface than a tall Dutch oven for browning chops and thighs in a single layer.

What's Included

In the box: one 5-quart enameled cast iron braiser and its self-basting cast iron lid.

Before You Buy

• It is heavy, about 15.5 lb. That heft is exactly what gives cast iron its even, steady heat, but plan to lift it with both handles, especially when it is full.
• Hand wash only. Warm water and a soft sponge protect the enamel, so skip the dishwasher and dry it after each use.
• The color is an aqua-blue ombre, deeper at the base and lighter toward the rim, not a flat solid blue.
• The lid is cast iron, not glass. You lift it to check on the food; there is no see-through window.

Perfect For

• Braised short ribs, pot roast, and coq au vin that start on the stove and finish in the oven
• One-pan chicken thighs, pork chops, and shakshuka browned in a single layer
• Cooks who want stovetop-to-oven-to-table cookware without a nonstick coating to replace

Care & Use

• Hand wash with warm water and a soft sponge. Avoid abrasive pads and harsh detergents that can dull the enamel.
• Dry thoroughly after washing and before storing.
• Use wood, silicone, or coated tools to protect the enamel surface, and avoid metal utensils that can chip it.
• The handles get hot on the stove and in the oven, so always use mitts.

Shipping

Your order is packed with care and tracked door to door. Ships fast from CurbGo with tracking.