KitchenAid Cast Iron Dutch Oven 'Pistachio'

The KitchenAid Cast Iron Dutch oven is made of high-quality cast iron that retains and distributes heat extremely evenly. This keeps the pot hot for a long time after it has been heated, which is perfect for searing and browning meat at high temperatures. This same property also makes the Dutch oven ideal for slow roasting and simmering for long periods, as the temperature remains constant without fluctuations. This allows you to both sear quickly and stew for hours with a single pot.

The KitchenAid Cast Iron braiser is available in five colours: classic Almond White, Imperial Red and Onyx Black, and the more distinctive retro colours Pistachio and Dried Rose. In terms of size, you can choose from a round braiser measuring 22 cm (3.3 litres) or 26 cm (5.2 litres), or an oval braiser measuring 30 cm (5.6 litres) for larger dishes or long cuts of meat such as a roulade.

Yes, the casserole is suitable for all heat sources, including gas, ceramic, electric and induction. In addition, the pan is oven-safe up to a temperature of no less than 260°C, allowing you to easily transfer dishes from the stove to the oven to finish cooking or keep them warm. Thanks to the ergonomic handles, you can also lift the hot pan safely and comfortably.

Thanks to its enameled interior and exterior, the KitchenAid Cast Iron Dutch oven is easy to clean by hand, with no seasoning required like traditional cast iron. Allow the pot to cool after use, wash it with mild dish soap and a non-abrasive sponge, and dry it thoroughly to preserve the glossy finish. This keeps the enamel coating beautiful and scratch-free for years.

The casserole is naturally PFAS-free, meaning no harmful chemicals were used in its production. That makes the pan not only safer for your health but also better for the environment. On top of that, the enamelled finish withstands intensive daily use, so the KitchenAid Cast Iron casserole is built to last a lifetime. Culicartel advises against using metal utensils, as they're not good for the lifespan of enamelled pans. So use wooden or silicone spatulas and spoons instead of metal.