Cast Iron Oven 26cm

The rounded bottom really does make a difference, my stews come out with a deeper, more even browning than my old pot ever managed. It's heavy, but that weight is exactly what keeps the heat steady when I'm searing meat.

The rounded bottom really does heat things evenly — my stews come out the same on every burner now. It's heavier than my old pot but I don't mind since it holds heat so well.

Heats up evenly and holds temperature well once it's going, which is exactly what I wanted for slow-cooked stews. My only gripe is the weight, it's a two-hand job lifting it out of the oven when full.