A lid turns a cast iron skillet from a searing pan into a braising pan. With it on, you can steam vegetables, melt cheese over chilaquiles, keep a pot of carnitas or chile colorado at a low simmer, or move a covered pan into the oven to finish slowly. Without it, you are reaching for whatever lid in the cupboard almost fits.
This guide covers cast iron pans sold with their lids: deep skillets with cast iron covers, a combo cooker whose lid is itself a skillet, machined skillets with matching lids, a skillet set with a glass lid, and three enameled braisers. For each, we note what the lid is made of and what oven limits the maker or listing states, because the lid is often the weak point. Every spec comes from the maker, Lodge’s trade catalog or the Amazon listing.
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Quick verdict: which lidded cast iron pan to buy
For most kitchens, the best cast iron skillet with lid is the Lodge 3.2-quart covered deep skillet: a 10.25-inch skillet with deeper walls and a fitted cast iron lid, made in Tennessee and good for any heat source. If you want a lid that cooks on its own, the Lodge combo cooker‘s lid is a full skillet. For a lighter, smoother pan, the Field No. 10 with matching lid; for a lid you can see through, the Victoria 12-inch set; and for no seasoning at all, the Le Creuset 3.5-quart braiser.
The table compares the five picks we would steer most cooks toward. All nine pans are reviewed in full after it.
Five lidded cast iron pans side by side
One pick for each kind of cook, with what each maker or listing says about the pan and its lid.
| Pan | Best for | Size & weight | Lid | Buy on Amazon |
|---|---|---|---|---|
Lodge 3.2-quart Cast Iron Covered Deep SkilletBest overall
|
Frying, braising, everyday | 10.25-inch, 10.95 lb with lid (Lodge) | Cast iron | View on Amazon |
Lodge Cast Iron Combo Cooker, 3.2-quartBest two-in-one
|
Lid doubles as a skillet | 10.25-inch, 13.59 lb set (Lodge) | Cast iron skillet | View on Amazon |
Field Company No. 10 Skillet with Matching LidBest lightweight
|
Smooth, lighter skillet | 11⅝-inch; 6 lb pan, 5 lb lid (Field) | Cast iron, basting ridges | View on Amazon |
Victoria 12-inch Cast Iron Skillet with Glass LidBest glass lid
|
Watching food as it cooks | 12-inch; weight not stated | Tempered glass, to 350°F | View on Amazon |
Le Creuset Signature Braiser, 3.5-quartBest enameled
|
No seasoning, acidic braises | 3.5-quart; weight not stated | Enameled cast iron, steel knob | View on Amazon |
Product images from Amazon. Weights, lid materials and oven limits are as stated by each maker, Lodge’s trade catalog or the Amazon listing; check the listing before you buy.
Our picks for the best cast iron skillet with lid
These nine cover bare cast iron with cast iron lids, a two-piece combo, a glass-lid set and three enameled braisers. Each lists the same nine specifications, taken from the maker, Lodge’s trade catalog or the Amazon listing.
1. Lodge 3.2-quart Cast Iron Covered Deep Skillet – Deeper Walls, Fitted Lid
Lodge’s covered deep skillet is a 10.25-inch skillet with taller walls and its own cast iron lid, sold together. Lodge’s catalog calls it a 3.2-quart / 10.25-inch covered deep skillet and lists the set at 10.95 pounds. The extra depth is what makes a lidded skillet useful: room for chicken pieces to braise in sauce, for shallow frying without spatter everywhere, or for a skillet of rice and beans to steam under the cover.
The lid is cast iron, so it goes wherever the pan goes: stovetop, oven, grill or open flame, per the listing. Lodge’s catalog says its 10.25-inch cast iron lids, which it lists as fitting this skillet, have self-basting tips on the underside that drip condensation back over the food. Both pieces are seasoned at the foundry with 100 percent natural vegetable oil and made in the USA.
The listing also explains something that worries new owners: a spot that looks like rust on arrival is usually oil that has not fully carbonized, and it disappears with use. If real rust appears, Lodge says to scour it with steel wool, wash, dry completely and rub with vegetable oil. Day to day, the care is wash, dry, oil, for the lid as well as the pan.
Why we like it
- Deep 3.2-quart skillet with its own lid
- Cast iron lid goes in the oven with the pan
- Self-basting tips on Lodge’s matching lids
- Made in the USA
Key specifications
| Model | L8CF3 |
|---|---|
| Type | Deep skillet with lid |
| Size | 10.25-inch, 3.2 quarts |
| Weight | 10.95 lb with lid (Lodge catalog) |
| Pre-seasoned/enamel | Pre-seasoned, vegetable oil |
| Lid | Cast iron |
| Handles | Not stated in the listing |
| Made in | USA |
| Care | Hand wash, dry, oil |
Why we recommend it
It suits a cook who wants one lidded pan for braising, shallow frying and everyday skillet work, at Lodge’s price.
Skip it if weight is a concern; nearly 11 pounds with the lid is a lot to lift out of an oven.
Pros and cons
Pros
- Lid has no oven limit of its own
- Deeper than a standard skillet
- Inexpensive for a lidded set
Cons
- Heavy
- You can’t see through the lid
- Textured as-cast surface
2. Lodge Cast Iron Combo Cooker, 3.2-quart – The Lid Is a Skillet
The combo cooker solves the lid question differently: the lid is a full 10.25-inch skillet. Put it on the 3.2-quart deep pot and you have a covered pot; flip it over and you have a skillet. The listing suggests simmering stews or deep frying in the pot, and searing steaks on the lid while chili simmers below.
It is also the pan many home bakers use for sourdough. The listing says that, used together, the two pieces create a tight seal that traps steam for the crust. Lodge’s catalog lists the two-piece set at 13.59 pounds.
Lodge seasons it with 100 percent natural vegetable oil at the foundry, it handles any heat source including the oven and open flame, and it is made in the USA. The listing’s care is simple: hand wash with warm water, dry thoroughly and rub with oil; if a dull spot appears, scour, dry and re-oil.
Why we like it
- Lid works as a standalone skillet
- Tight seal for bread, per the listing
- Any heat source, oven included
- Made in the USA
Key specifications
| Model | LCC3 |
|---|---|
| Type | Deep pot with skillet lid |
| Size | 10.25-inch, 3.2 quarts |
| Weight | 13.59 lb, both pieces (Lodge catalog) |
| Pre-seasoned/enamel | Pre-seasoned, vegetable oil |
| Lid | 10.25-inch cast iron skillet |
| Handles | Not stated in the listing |
| Made in | USA |
| Care | Hand wash, dry, rub with oil |
Why we recommend it
Choose it if you want two cooking vessels for the price of one, or you bake bread as well as braise.
Skip it if you mainly want a covered skillet for shallow cooking; here the shallow piece is the lid, and the pot is deeper than you need for that.
Pros and cons
Pros
- Two pans in one
- Good for bread and deep frying
- No oven limit on the lid
Cons
- Heaviest pick in its size
- Deep pot is more than many dishes need
3. Field Company No. 10 Skillet with Matching Lid – Smooth, Lighter, Matched
Field Company machines its cast iron smooth to recreate the lighter vintage American pans, and this listing pairs its large No. 10 skillet with the matching cast iron lid. Field’s spec table gives the skillet as 6 pounds, with an 11⅝-inch rim and a 9¾-inch flat cooking surface; the separately listed No. 10 lid is 11⅝ inches across and 5 pounds, and stands 4¾ inches tall when on the skillet.
The lid, per the listing, has vintage-style self-basting ridges on the underside that collect moisture and drip it evenly across the food, which Field says keeps stovetop and oven braises simmering smoothly. The lid and its knob are both solid cast iron, so there is no knob to limit oven use. Both pieces are seasoned with grapeseed oil and made in the USA.
One caution: the bundle listing’s text describes the lid as 10¼ inches, while Field’s own lid listing says the No. 10 lid is 11⅝ inches and an exact fit for the No. 10 skillet only. Confirm on the listing that you are getting the No. 10 pair. Field’s care is hand wash only, never the dishwasher, then towel dry and warm on the stove.
Why we like it
- 6 lb skillet, per Field’s spec table
- Self-basting ridges under the lid
- All-iron lid and knob
- Machined smooth; made in the USA
Key specifications
| Model | No. 10 skillet (FSK10) and No. 10 lid (FL10) |
|---|---|
| Type | Skillet with lid |
| Size | 11⅝-inch; 9¾-inch cooking surface |
| Weight | Skillet 6 lb; lid 5 lb (Field) |
| Pre-seasoned/enamel | Pre-seasoned, grapeseed oil |
| Lid | Cast iron, self-basting ridges |
| Handles | Cast iron knob on lid |
| Made in | USA |
| Care | Hand wash only; towel dry and warm (Field) |
Why we recommend it
It suits a cook who wants a large, smooth-surfaced skillet and a lid that matches it exactly.
Skip it if price matters; the Lodge covered deep skillet costs far less.
Pros and cons
Pros
- Lighter skillet than most
- Smooth from new
- Basting ridges on the lid
Cons
- Premium cost
- Lid alone weighs 5 lb
- Bundle listing’s lid size is inconsistent
4. Victoria 12-inch Cast Iron Skillet with Glass Lid – See Inside, Long Handle
A glass lid trades oven range for visibility: you can watch rice absorb its water or cheese melt over enchiladas without lifting the cover and letting the steam out. Victoria’s set pairs its 12-inch cast iron skillet with a tempered glass lid, a long silicone handle cover and a pan scraper.
The listing is clear about limits. The lid is heat-resistant to 350°F, while the skillet itself can be used on the stove, on induction, in the oven, over a campfire or on a grill up to 1,000°F. In practice that means the lid is for the stovetop and gentle oven work; take it off before a hot oven. The lid, handle cover and scraper are dishwasher safe, per the listing.
The skillet is Victoria’s standard 12-inch, made in Colombia, pre-seasoned with non-GMO, kosher-certified flaxseed oil, with Victoria’s long curved handle. The listing does not give a weight for the pan or lid.
Why we like it
- See-through tempered glass lid
- Silicone handle cover and scraper included
- Long curved handle, per Victoria
- Lid limit clearly stated: 350°F
Key specifications
| Model | 815457022273 |
|---|---|
| Type | Skillet set with lid |
| Size | 12-inch |
| Weight | Not stated |
| Pre-seasoned/enamel | Pre-seasoned, flaxseed oil |
| Lid | Tempered glass, heat-resistant to 350°F |
| Handles | Long curved handle; silicone cover included |
| Made in | Colombia |
| Care | Lid and accessories dishwasher safe |
Why we recommend it
Choose it if you mostly cover the skillet on the stovetop and like to see what is happening under the lid.
Skip it if you braise in a hot oven; at 350°F, the lid tops out below many oven recipes.
Pros and cons
Pros
- Watch food without lifting the lid
- Light lid compared with iron
- Useful accessories included
Cons
- Lid limited to 350°F
- Weight not stated
5. Le Creuset Signature Braiser, 3.5-quart – Enameled, Ready for Acidic Braises
A braiser is a wide, shallow pan with two loop handles and a lid: in effect a covered skillet built for the oven. Le Creuset’s 3.5-quart Signature braiser is enameled cast iron, so there is no seasoning to maintain, and it is the pan on this list where tomatillos, tomatoes and lime can simmer for hours without a second thought.
The listing says the tight-fitting lid is designed to circulate steam and return moisture to the food, and that the stainless steel knob is safe at any oven temperature. Retailers list the braiser as oven-safe to 500°F. The interior is a light-colored smooth enamel, which the listing says makes it easy to monitor cooking, useful when you are browning chicken before covering it for a braise.
Le Creuset says it needs no seasoning, that the enamel resists dulling, staining, chipping and cracking, and that its cast iron is the lightest by quart on the market; the listing gives no weight in pounds. Le Creuset’s care guidance on its regional sites is to warm the pan gradually and cook on medium or low heat, and to use wood, silicone or heat-resistant plastic tools. Le Creuset says its cookware complies with all federal safety regulations established by the U.S. Food and Drug Administration; we found no explicit lead-free statement from the maker.
Why we like it
- No seasoning required, per Le Creuset
- Lid built to return moisture to food
- Stainless knob safe at any oven temperature
- Light interior for watching the browning
Key specifications
| Model | LS2532-30717SS |
|---|---|
| Type | Braiser |
| Size | 3.5 quarts |
| Weight | Not stated |
| Pre-seasoned/enamel | Enameled; light smooth interior |
| Lid | Enameled cast iron, stainless steel knob |
| Handles | Two ergonomic handles and knob (listing) |
| Made in | Not stated in the listing |
| Care | Medium or low heat; non-metal tools |
Why we recommend it
It suits a cook who braises often, especially with acidic sauces, and wants a pan that goes from oven to table without seasoning upkeep.
Skip it if you want a skillet for high-heat searing first; enamel makers recommend gentler heat than bare iron.
Pros and cons
Pros
- No seasoning or rust
- Fine with acidic food
- Knob has no oven limit
Cons
- Expensive
- Smaller than the 5-quart Lodge
- Weight not stated
6. Lodge 5-quart Cast Iron Covered Deep Skillet – Family-Size Braising
This is the 12-inch version of our top pick: a deep skillet with a fitted cast iron lid, which Lodge’s catalog lists as 5 quarts and 14.4 pounds for the set. The listing pitches it for braising, frying and sautéing family-size meals, and it is the pan here that holds a whole cut-up chicken in mole or a big batch of carnitas.
The included cast iron lid helps retain heat and moisture for one-pan cooking, per the listing, and works on stovetops, in ovens, on grills and over campfires. Lodge’s catalog lists its 12-inch cast iron lid, which fits this skillet, with self-basting tips underneath, and also a 12-inch glass lid, oven safe to 400°F, if you want to see inside.
It is seasoned with vegetable oil, made in the USA, and cared for like all bare Lodge iron: wash, dry, oil. At over 14 pounds with the lid, plan on two hands and good oven mitts every time it comes out of the oven.
Why we like it
- 5 quarts, 12 inches across
- Cast iron lid included
- Oven, grill and campfire safe
- Made in the USA
Key specifications
| Model | L10CF3 |
|---|---|
| Type | Deep skillet with lid |
| Size | 12-inch, 5 quarts |
| Weight | 14.4 lb with lid (Lodge catalog) |
| Pre-seasoned/enamel | Pre-seasoned, vegetable oil |
| Lid | Cast iron |
| Handles | Not stated in the listing |
| Made in | USA |
| Care | Hand wash, dry, oil |
Why we recommend it
Choose it if you cook for four or more and want one lidded pan big enough for braises and frying.
Skip it if you cook for one or two; the 3.2-quart version is easier to handle.
Pros and cons
Pros
- Big capacity
- Lid works in any oven
- Inexpensive for its size
Cons
- Very heavy
- Takes a long time to heat through
7. FINEX 10-inch Cast Iron Skillet with Lid – Polished, Stay-Cool Handles
FINEX makes cast iron with a polished smooth cooking surface and distinctive metal handles, and this listing includes the 10-inch skillet and its cast iron lid. FINEX says the pan is pre-seasoned with 100 percent organic flaxseed oil, has a thick base and walls for even heat, and suggests pairing it with the included lid to steam, braise and simmer.
FINEX describes its handles as speed cool handles in stainless steel and brass that stay cool longer than solid iron, and the company says its skillets are made in the USA. The listing names searing steaks and chops and baking bread among its uses, and FINEX says the cookware moves from any stovetop to oven, grill or open flame. Neither the listing nor FINEX’s product page gives a clear weight for the 10-inch pan and lid.
FINEX’s care page is specific: wash by hand right after use with warm water, don’t soak it or leave it in the sink, never use the dishwasher, wipe dry, then buff in a light coat of oil and warm the pan to drive off moisture.
Why we like it
- Polished smooth surface, per FINEX
- Stay-cool stainless and brass handles
- Organic flaxseed oil seasoning
- Made in the USA, per FINEX
Key specifications
| Model | SL10-10001 |
|---|---|
| Type | Skillet with lid |
| Size | 10-inch |
| Weight | Not clearly stated |
| Pre-seasoned/enamel | Pre-seasoned, organic flaxseed oil |
| Lid | Cast iron |
| Handles | Speed cool stainless steel and brass (FINEX) |
| Made in | USA (FINEX) |
| Care | Hand wash; no soaking or dishwasher; dry and oil |
Why we recommend it
It suits a cook who wants a polished, premium skillet and lid with handles FINEX says stay cooler than plain iron.
Skip it if value matters; it is the most expensive skillet here, and the Lodge covered skillet does the same job.
Pros and cons
Pros
- Smooth polished surface
- Cooler handles
- Lid included
Cons
- Very expensive
- Weight not clearly published
8. Staub Cast Iron Braiser with Glass Lid, 3.5-quart – Matte Black for Browning
Staub’s 3.5-quart braiser pairs enameled cast iron with a glass lid, so you can see a braise without lifting the cover. Its interior is Staub’s black matte enamel, which the listing says gives exceptional browning, a real advantage when the first step of a braise is searing meat in the same pan.
The listing says it is made in France, oven-safe up to 500°F, and that the smooth enamel bottom works on all stovetops. It does not give a separate temperature limit for the glass lid, and a Staub glass lid sold on its own is rated to 220°C, about 428°F, in a retailer listing. Until you confirm this lid’s rating, braise covered at moderate oven temperatures.
Zwilling, Staub’s parent company, lists the braiser at about 7.7 pounds on its US store. Like any enamel, it needs no seasoning; Staub’s care guidance advises against thermal shock, such as cold water in a hot pan or a cold pan on a hot burner.
Why we like it
- Black matte interior for browning
- Glass lid to watch the braise
- Oven-safe pan to 500°F, per the listing
- Made in France
Key specifications
| Model | 14813023 |
|---|---|
| Type | Braiser |
| Size | 3.5 quarts |
| Weight | About 7.7 lb (Zwilling US store) |
| Pre-seasoned/enamel | Enameled; black matte interior |
| Lid | Glass; separate rating not stated |
| Handles | Not stated in the listing |
| Made in | France |
| Care | Avoid thermal shock |
Why we recommend it
Choose it if you want an enameled braiser that browns well and lets you watch the simmer through the lid.
Skip it if you braise in a very hot oven; the glass lid’s limit is not stated, while an iron lid has none to worry about.
Pros and cons
Pros
- Good browning surface
- See-through lid
- Lighter than the Lodge enamel braiser
Cons
- Glass lid rating not stated
- Expensive
9. Lodge Essential Enamel Cast Iron Braiser, 3.6-quart – Enamel on a Budget
If you want an enameled braiser without a French price, Lodge’s Essential Enamel braiser is the straightforward option. It holds 3.6 quarts, has dual assist handles and a moisture-locking lid, and the listing rates it oven-safe to 500°F and induction-safe. Lodge says the enameled surface stands up to acidic ingredients and can even hold leftovers in the fridge.
Lodge’s store lists this color at 13.48 pounds, noticeably heavier than the Staub. Unlike Lodge’s bare cast iron, the enameled line is not made in Tennessee: Lodge says its enamel pieces are made by partners in China or Vietnam. Lodge’s product information also describes the lid as enameled cast iron with a stainless steel knob.
Care is easier than bare iron: no seasoning, no oiling. The listing describes a smooth surface for quick, easy hand washing.
Why we like it
- Oven-safe to 500°F, per the listing
- Induction-safe
- Handles acidic food, per Lodge
- Dual assist handles
Key specifications
| Model | EC3CC33 |
|---|---|
| Type | Braiser |
| Size | 3.6 quarts |
| Weight | 13.48 lb (Lodge) |
| Pre-seasoned/enamel | Enameled |
| Lid | Enameled cast iron, stainless knob |
| Handles | Dual assist handles |
| Made in | China or Vietnam (Lodge) |
| Care | Hand wash |
Why we recommend it
It suits a cook who wants an enameled braiser for chile verde, mole or braised chicken at a fraction of the premium brands’ cost.
Skip it if you have trouble lifting heavy pans; it is the heaviest of the three braisers here.
Pros and cons
Pros
- Affordable enamel
- No seasoning or rust
- Oven-safe lid and knob to 500°F
Cons
- Heavy
- Not made in the USA like Lodge’s bare iron
Cast iron, glass or enamel: choosing the lid
The lid is where lidded cast iron sets differ most, and it decides how you can use the pan.
- Cast iron lids (Lodge, Field, FINEX) have no oven limit of their own and hold heat like the pan. Lodge and Field both put self-basting tips or ridges on the underside to drip condensation back over the food. The cost is weight: Field’s No. 10 lid alone is 5 pounds, and Lodge’s 12-inch cast iron lid is listed at 5.12 pounds.
- Glass lids let you watch the food and weigh less, but they have lower limits. Victoria rates its lid to 350°F; Lodge rates its tempered glass lids to 400°F.
- Enameled cast iron lids (Le Creuset, Lodge Essential Enamel) behave like cast iron lids in the oven; check the knob. Le Creuset says its stainless steel knob is safe at any oven temperature.
How to choose a lidded cast iron skillet
1. Depth, not just diameter
A lid is most useful on a pan deep enough to hold liquid. Lodge’s covered deep skillets hold 3.2 and 5 quarts; a standard skillet holds far less. If you mainly sear and only occasionally cover, a standard skillet plus a separate lid may be enough.
2. Total weight with the lid
By the makers’ figures: Lodge 3.2-quart covered deep skillet, 10.95 pounds; Lodge combo cooker, 13.59; Lodge Essential Enamel braiser, 13.48; Lodge 5-quart covered deep skillet, 14.4; Field No. 10 skillet and lid, 11 combined. If the pan will go in and out of the oven, think about lifting that.
3. Oven limits
The pan is rarely the limit; the lid or its knob is. Cast iron lids and stainless knobs are the safest for hot ovens. Glass lids are rated lower, so read the listing before braising covered at high heat.
4. Bare or enameled
Bare cast iron sears harder and costs less but needs drying and oiling, and makers like Lodge suggest holding off on acidic dishes until the seasoning is established. Enameled pans handle salsa verde, tomatoes and citrus from the first day. Our best cast iron skillet steak guide covers searing pans in more depth.
5. Buying a lid separately
If you already own a skillet, you may only need a lid. Lodge’s catalog lists cast iron and glass lids by diameter, each matched to specific skillets, and Field’s lids fit Field skillets only. Match the maker and the size, because skillet rims vary.
6. Skillet or comal
If you mostly want a flat surface for tortillas and quesadillas, a lid matters less than shape; our comal vs cast iron skillet guide explains the trade-offs.
How we chose these nine lidded pans
We started from what a working kitchen asks of a covered pan: depth for liquid, a lid that fits and survives the oven, a manageable weight and a surface that browns before it braises. We searched Amazon in the United States for cast iron skillets, deep skillets and braisers sold with lids, checked each listing’s stock with Amazon’s product data, and kept only in-stock pans from identifiable makers. Weights come from Lodge’s trade catalog and store, Field Company’s spec table and listings, and Staub’s US store; lid materials and oven limits come from the listings and makers, and we wrote “Not stated” where no source gave a figure. Several Le Creuset braiser colors, Staub’s Chistera braiser and the larger FINEX skillets and lids were out of stock or in short supply when we checked, and we passed over lidded skillets from generic sellers. We have not cooked with these pans for this guide.
Lidded cast iron questions, answered
What is the best cast iron frying pan with lid?
For most cooks, the Lodge 3.2-quart covered deep skillet: a 10.25-inch pan with a cast iron lid, made in the USA and inexpensive. The Field No. 10 with lid is a lighter, smoother alternative.
Is a cast iron lid better than a glass lid?
For the oven, yes: a cast iron lid has no temperature limit of its own. Glass lets you see the food, but makers rate glass lids lower, 350°F for Victoria’s and 400°F for Lodge’s.
What is the best cast iron pan with lid for braising?
A braiser or a deep skillet. The Le Creuset 3.5-quart and Lodge Essential Enamel braisers handle acidic braises without seasoning; the Lodge 5-quart covered deep skillet is the big bare-iron choice.
Can I use a Lodge lid on another brand’s skillet?
Only if the diameter matches. Lodge lists its lids by size and the Lodge pans each one fits, and Field says its lids fit Field skillets only.
Do I need to season the lid?
A bare cast iron lid is seasoned like the pan. Lodge and Field season their lids before they ship; wash, dry and oil them the same way. Enameled lids need no seasoning.
Our final pick for a covered cast iron pan
Buy the Lodge 3.2-quart covered deep skillet for one lidded pan that does almost everything, or the combo cooker if you want the lid to be a second skillet. Choose the Field No. 10 pair for a lighter, smoother pan, the Victoria set for a see-through lid, and the Le Creuset braiser if you want enamel and no seasoning.
For cast iron skillets of every size and weight, start with our guide to the best cast iron skillet.
For breakfast in cast iron, see our best egg pan cast iron guide, and for sizzling platters, our best fajita skillet guide. To see how braising fits Mexican cooking, read Mexican cooking methods explained or what is mole. Or let us do the simmering: see the menu or call to order.