Dutch Oven Multi-Cooker

The pot and lid are premium enameled cast iron, with no PFAS or PTFE non-stick coatings. Cast iron holds heat beautifully and is built to last for years of everyday cooking. The base holds the heating element and controls, and never touches your food.

Two: 4 quarts and 6 quarts. Both have the same eight cooking modes, the same power, and an included steam rack. The 4-quart is right for everyday family dinners. The 6-quart gives you room for bigger cuts, batch cooking, and feeding a crowd.

Eight modes, one pot:

• Slow Cook: low and slow on HI or LO, for up to 12 hours
• Sear/Sauté: browns meat and vegetables at up to 450°F
• Braise: turns tougher cuts tender and juicy with low, moist heat
• Simmer: steady, gentle heat for soups, stews, sauces, and curries
• Rice: brown, white, jasmine, basmati, or arborio, timed automatically
• Pasta: a full box of dried pasta, cooked with no draining
• Steam: vegetables, dumplings, and fish on the included steam rack
• Keep Warm: holds food at a safe serving temperature for up to 12 hours

Yes, and that's the whole idea. Turn the knob to Sear/Sauté, choose HI or LO, and press START/STOP. The pot preheats, and a chime tells you it's ready. Add your food right away for the best sear. When everything is browned, switch to Slow Cook or Braise in the same pot. No transferring, no second pan, no extra cleanup.

• Slow Cook: 6 hours on HI or 8 hours on LO by default, adjustable from 2 to 12 hours
• Braise: 6 hours by default, adjustable from 1 to 12 hours
• Steam: 10 minutes by default, adjustable up to 1 hour
• Simmer: runs until you turn it off, up to 12 hours
• Rice and Pasta: fully automatic; the cooker senses what's in the pot and sets its own time and temperature

Cast iron holds heat exceptionally well, so recipes written for other appliances often finish sooner. Start with a shorter time and adjust from there.

Slow Cook, Braise, Rice, and Pasta switch to Keep Warm automatically, holding your food between 154°F and 172°F for up to 12 hours. The display counts up so you can see how long it's been waiting. Steam beeps three times and turns off. Simmer and Sear/Sauté run until you stop them.

Yes to both. The Dutch oven pot and lid are oven safe up to 500°F, so you can sear on the base and finish in the oven. They're refrigerator safe too. Let the pot cool first, and never add refrigerated food to a hot pot, since sudden temperature changes are hard on enamel. The base never goes in the oven, fridge, or water.

Let the pot cool for 15 to 20 minutes, then hand wash it with warm, soapy water and a soft sponge. The pot and lid are technically dishwasher safe, but hand washing protects the rim, which is raw cast iron and can rust. For burnt-on food, soak instead of scrubbing. After every wash, towel the rim dry and wipe it with a few drops of cooking oil. Never use steel wool, metal scouring pads, oven cleaner, bleach, or lye. The base wipes clean with a damp cloth and never goes in water.

Both let you sear and slow cook in one pot, and both pots go in the oven. The difference is the material. Choose the Dutch Oven Multi-Cooker for the classic heat retention of enameled cast iron, a 6-quart size option, and dedicated Simmer and Steam modes with an included steam rack. Choose the Claypot Multi-Cooker for pure kaolin clay and dedicated Brown Rice and Oats programs. If you mostly slow cook and don't need searing, the Slow Cooker Pro is the specialist.

The Dutch oven pot and lid are covered for three years, and the base for one year, against defects in material and workmanship. Coverage applies to the original owner, on units bought from authorized Magnifique retailers and used in North America.