Le Creuset’s cast iron Dutch ovens are perfect for slow cooking, simmering soups and stews, and baking everything from side dishes to artisan bread. Tight-fitting lids keep moisture from escaping, ensuring your dishes are steadily basted in their own juices for moist, delicious results. At the Le Creuset foundry in northern France, molten iron is sand-cast from a single mold that’s destroyed after use, explaining why no two pieces are exactly alike. The Le Creuset cast-iron Dutch oven is sand-cast, painstakingly polished and finished by hand, then sprayed with two coats of enamel and fired. No other procedure yields cookware that performs as well.