A long pork loin or a generous roast rarely fits a round pot without some trimming and a little wishful thinking. The usual workaround is an open roasting pan, which means no lid and a lot more basting.
This oval Dutch oven gives longer cuts the room they need. Six quarts of enameled cast iron keep a steady heat for braising, simmering and roasting, while the lid keeps moisture in the pot. Brown everything on the stovetop (induction too), then slide the whole pot into an oven as hot as 500°F to finish.
Three layers of scratch-resistant enamel coat the pot inside and out, so there’s no seasoning to keep up, and tomato sauces or wine braises are welcome. When it’s done, carry it straight to the table. Dinner arrives in the very pot it cooked in, and the slow cooking finally gets the audience it deserves.
