Panela Dupla de Ferro Fundido de 5 Quart

I’ve used it twice for sourdough now and the crust comes out perfectly crispy thanks to the even heat distribution. The lid fits snugly to trap steam, which gives that bakery-style oven spring I was hoping for.

The deep walls make it perfect for braising, and my stews come out incredibly tender. Cleanup is a breeze with just a little hot water and a brush.

I’ve been using this for my weekly sourdough loaves and the heat retention is exactly as promised—the crust comes out perfectly crackly. It’s also become my go-to for simmering chili on cold nights.