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Cast iron and enamel cookware built to take some heat. Think skillets for searing a steak or frying up breakfast, Dutch ovens for stews and braises that need hours rather than minutes, and enamel-lined pots that go from hob to oven without a fuss. This is heavy stuff in every sense: it holds its heat, spreads it evenly, and gets better with age if you look after it properly.
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