Cuisinart CI670-30CR Chef's Classic Enameled Cast Iron 7-Quart Round Covered Casserole, Cardinal Red

What I Love...

When I create soups, stews, or chili, I always make really big batches, so I need a really big pot to handle all the ingredients without boiling over or burning on the bottom. One of the reasons I’m such a fan of cast iron cookware is the even heat distribution. Unlike thinner metal cookware, cast iron doesn’t get “hotspots” that scorch easily. Recently, I decided to invest in a new cast iron Dutch oven. I looked at several brands and checked out the reviews. This one consistently ranks at the top along with its very similar, but much pricier, competitor in every way. 🥕

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