A pre-seasoned cast iron deep saute pan, or shallow casserole, with a lid that doubles as shallow skillet. Although heavier, cast iron distributes heat more evenly than steel, in fact in tests it is out performed only by copper. Cast iron bonds with oil in a similar way to carbon steel, forming what amounts to a non-stick coating, one that is improved by heat, rather than caused to peel. Made at the Lodge foundry, South Pittsburg, Tennessee. 3 US quart, or about 2.84l. 27cm diameter, 42cm across the handles, the deeper section is about 8cm high, whilst the skillet lid is about 4cm high.