Set Cotto con Cura

That cast iron pan handled a full batch of focaccia without a hint of warping, and the crust came out perfectly crispy. It’s already become my go-to for roasting veggies too, and I love that it’s one piece I can keep out on the stove.

I’ve roasted veggies in it three times this week and the cast iron holds heat so evenly nothing burns on the bottom. It’s heavy enough that you feel the quality, but that’s exactly why it’s not going to warp anytime soon.

My focaccia finally gets that crispy bottom crust I’ve been chasing, and the same pan handles a full sheet of roasted veggies without a single wobble. I’ve put it through the oven at high heat more times than I can count and it still looks brand new. Easily the most-used piece in my kitchen now.