Why spend $250 for a Dutch oven? For half that price, you can have the Milk Street Widebody Dutch Oven with amazing features. For starters, it is cast iron with a matte enamel coating on the inside, which is non-reactive. Second, it has two lids—one glass and one cast iron—so it doubles as a stovetop griddle/comal, great for tortillas, pancakes, grilled cheese, charring vegetables or quesadillas. It is wider than most Dutch ovens (11 inches wide and holds 5 quarts), which means that you can cook an entire chicken’s worth of parts at one time.

We also lowered the sides a bit, making it easier to maneuver whatever is in the pot. It comes with a magnetized acacia-wood trivet, too: Just place the hot Dutch oven on the trivet—it will attach automatically—and then you can bring the pot from the oven to the table or move it to a countertop that is not heatproof. It’s a complete cooking system that can accommodate nearly all of your day-to-day cooking.

Plus, we are not charging hundreds of dollars like many other enameled Dutch ovens—this one is a steal.

Specifications:
Includes: Pot, Griddle-top Lid, Glass Lid and Magnetic Trivet
Net Weight:

• Total: 17 lb 6 oz
• Pot: 9lb 2 oz
• Comal 6lb 3 oz
• Lid: 1lb 9oz
• Trivet 1 lb 2 oz

Dimensions:

• Pan: 11 in wide
• Cooking surface: 11 in
• Handle to Handle: 14.75 in
• Depth: 4 in
• Griddle Lid depth: .5 inch

Material: Enameled Cast iron with acacia wood magnetic trivet
Place of Origin: China

Care and Use
Use: Use on all cooking surfaces, including induction, gas, and electric. For best results, allow pan and oil to heat up before cooking. Allow the Dutch Oven to cool slightly before placing on the magnetic trivet.

Care: The Milk Street Widebody Dutch Oven and Griddle Lid are safe to use on all stovetops and in the oven up to 500 degrees. To Prevent sticking, ensure the surface is evenly coated with cooking fat and heated before adding foods. Use wooden, silicone, or nylon cooking utensils as metal implements may scratch the enamel finish. To prevent thermal shock don't introduce cold ingredients into your hot, empty pan and allow to cool before cleaning. 

Allow cookware to cool before washing with warm soapy water and a sponge or soft, non-scratch scrubber, and dry promptly after cleaning. For stubborn, stuck-on bits, boil 1-2 cups of water with 1-2 tablespoons baking soda, cool, rinse, and scrub.

Allow the Dutch Oven to cool slightly before placing on the magnetic trivet.

Your Trivet & Heat: The magnetic trivet is heat-safe up to 390 degrees. To prevent any damage to your trivet, we recommend allowing the pan to cool for 5-10 minutes before using.