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Dutch Ovens, Braisers & Casseroles

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Description: Information. This black rectangular cast-iron dutch oven's primary use is to slowly braise or simmer. This miniature version is most commonly used for side dishes and individual servings of stew meats and au gratin potatoes. The ability of the dutch ...
Description: Information. With the professional-quality Anolon Tri-Ply Clad Stainless Steel 5-Quart Covered Dutch Oven, making delicious gourmet-class dinners at home has never been so enjoyable. Boil pasta for penne primavera showcasing tomatoes and zucchini freshly picked from the garden. Or, create ...
Description: Information. Tramontina's induction-ready tri-ply clad, 5 quart dutch oven is excellent for slow-cooking meats, soups, stews and baking roasts. Designed to withstand repeated usage even in the most demanding kitchens, this cookware is ideal for home and professional cooks who ...

Buying Guides
Guide to Pots and Pans
Do you know the difference between a double boiler and a multi-cooker? How about the difference between a sauté pan and a sauce pan? Head over to our guide to pots and pans to clear up any confusion you have about different cookware types.
With details on common usage for skillets, stock pots, baking dishes and more, this guide will make sure you're getting the right type of pot or pan for your cooking needs.
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Cookware Materials Guide
There are so many choices for pots and pans it can be overwhelming. The first place to start is with what type of material you'd like. From low-cost choices like aluminum cookware, to classic stainless steel, this guide provides all you need to know to find your perfect kind of cookware.
This guide also includes non-stick and anodized cookware for practical use and high-maintenance cast iron cookware. Find out about the cleaning involved, energy efficiency, and how evenly each type heats.
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