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Enameled Cast Iron
Enameled Cast Iron
Enameled Cast Iron
Enameled Cast Iron
Enameled Cast Iron
Enameled Cast Iron
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Enameled Cast Iron

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The Master-Class-Cooker (aka: MCC)

    This beauty meets the demands of a roasting and braising  pan, combined with the ability to create a one-dish-dinner and the elegance of a family heirloom!
      • Composed of enameled cast iron, which makes it ideal for slow cooking and gentle braising. It retains and distributes heat evenly, ensuring exceptional cooking results.
      • Our 3.8L Master-Class-Cooker includes a lid, locking in delicious flavors, ensuring ingredients remain tender, aromatic and juicy
. Use to sear, sauté, bake, broil, braise or fry. Safe to use in the oven, on the stove or grill, and over a campfire. 

      • Allows for a seamless transition from stove top (or oven) to table. Perfect for family-style serving, with an easy-to-clean PFOA and PTFE free enamel cooking surface.
      • Ergonomic side handles that provide a comfortable, secure grip
      • Comes with four exclusive recipes, created and tested until perfect with the Bre-Guarantee!

      Cleaning and Care

      • Allow to fully cool before washing.
      • We recommend using wood or nylon utensils, and avoiding metal when possible as they will leave marks on the white enamel.
      • Do not plunge into cold water. While the enamel is designed to be very durable, thermal shock may still occur, resulting in cracking or loss of enamel.
      • If there is stuck on food, allow to soak in warm water for 15 to 20 minutes before washing. Do not use abrasive cleaners or harsh scour pads on the cooking surface.
      • Light stains or metal marks are a normal result of cooking with this pan, but rest assured, it will not alter its performance.
      • Never store pans while they are still damp. Hand wash in warm soapy water. Towel dry.

      • 3 year limited warranty
       Certification: FDA, LFGB, CE / EU, CIQ, Sgs, Eec

      Customer Reviews

      Based on 6 reviews
      Naomi Young
      Love it!

      I love cooking with this cookware. It's beautiful, the dishes cook very well in it and it cleans up easily. I highly recommend it. Thank you Bre.

      Thank you Naomi, we are so pleased you love cooking with the Master Class Cooker!
      Best dishes✨

      Danielle Bell
      Merry Christmas to myself!

      I absolutely love it! The color is stunning.

      We couldn't agree more, enjoy your Master Class Cooker✨

      My new favourite

      Love this cast iron pot so so much! It has definitely become one of my favourite cooking item. And it’s just so gorgeous!!

      Thank you Joelene, we are honored to have you cook with our Master Class Cooker! We cannot express enough, our gratitude to have your support of our small business!
      Best dishes,

      Erica Moore
      Best Gift

      Received the cast iron pot for a house warming gift. Loved it so much, I ordered them for multiple friends and family for Christmas.

      We are honored you would choose us to share with your friends and family, truly! Thank you for supporting our small business, it means the world to us! - Bre


      Only used it a few times so far doesn't brown stuff as well as I would like but that may be a learning curve
      Used it today to bake some sourdough

      Thank you for your review of the Master Class Cooker.

      Cooking with cast iron can be a learning curve! Building a good fond (the yummy brown-ness) on the bottom of what you're cooking comes with lots practice, but here are a few tips to help you achieve success in developing it:

      First step: Make sure your pan is hot

      High temperatures are needed to get a truly caramelized, deep-brown sear on the surface of the meat. Add a few teaspoons of vegetable oil (which has a higher smoke point) and set the pan set over high heat. If you're cooking meat, be sure to pat it dry. As the pan heats, this helps keep it from steaming instead of searing. When the oil starts to shimmer and smoke just slightly, you’re ready to add the meat.

      Second: Use a thin coating of oil

      When searing, the oil is less of a cooking medium and more of a way to get uniform surface contact between the meat and the pan. This will give you a nice, even caramelization and prevent some spots from burning while other spots are still pale. As it’s heating, swirl the oil around to get a thin coating over the bottom of the pan.

      Third: Don’t crowd the pan

      If you’re cooking one large piece of meat, make sure the Master Class Cooker is large enough to hold it. If you’re cooking smaller pieces of meat, like for a stew, leave a few inches of space between the pieces of meat and brown in small batches. This also ensures even cooking and prevents crowded meat from steaming instead of searing.

      Fourth: Resist the temptation to fuss!!

      Once you’ve put the meat in the pan, let it be. I know how tempting it is to take a peak under the meat or move things around like we do for a sauté, but try to resist! Meat needs a few minutes of uninterrupted contact to properly sear — it will actually stick to the bottom of the pan at first and then release naturally when seared. After a few minutes, gently try to lift the meat. If it releases from the pan, it’s ready to be flipped to another side and browned as well.

      I hope that these few tips will help you achieve a good solid fond when cooking with the Master Class Cooker. If I can be of any additional help, always feel free to reach out.
      Kind regards,