Enameled cast iron Dutch ovens might not be a necessity but they are getting more and more popular for use inside the household. I prefer a deep cooking pot and also one that goes from stove-top to oven makes it even more desirable to me. Dutch ovens might not be an absolute must have, but due to their versatility many persons decide to have a least one, simply because these ovens are able to do many things.
Cast iron is extremely heavy, this means it will retain heat very well. In addition, since melting point of cast iron is 2,800°F it is able to go from stove-top to your oven with no problem. Due to its capability to maintain heat, whenever I need to sear or brown food I opt for the cast iron skillet. Cast iron is also ideal for frying and braising. Using a cast iron Dutch oven you’ll be able to cook anything from beef to fries to stews to cornbread and just about everything else in between. One more great benefit of cast iron cooking equipment is that if properly cleaned and maintained it will most likely work for many generations.
Wide, circular handles that are ergonomically designed to balance the final load, improve grip, make it simple to move the pan, and make it simple to transport food from the kitchen to the table.
It is simple to move because the heavy cast-iron lid is more pressurized and creates a completely enclosed space, preventing evaporation and spillage.
The internal enamel cast iron surface has better heat dispersion, resulting in more even heating of the food. It is also simpler to clean and has greater wear resistance.