Mua Staub Cast Iron Cocotte

I've been browning short ribs in this thing all winter and the heat distribution is dead even, no scorching on the bottom. The cherry enamel wipes clean with just a sponge, which I did not expect from cast iron. Nine quarts means I can finally double a batch of chili for the freezer.

The black enamel interior has held up beautifully after three batches of chili and a slow-cooked pot roast, no staining at all. It's heavy, sure, but the heat retention means I can start a stew on the stove and finish it in the oven without adjusting anything.

The 9-quart size is honestly more than I needed for two people, but it's great for big batches of chili and the cherry enamel looks sharp on the stove. Only gripe is the weight, lifting a full pot out of the oven takes both hands.