Giveaway: Anolon Vesta Cast Iron 7 Quart Casserole

I bought my first piece of enameled cast iron cookware in the spring of 2007. It was from TJ Maxx and cost all of $40 (which felt like a fortune on my grad student budget). It was lime green, held about five quarts, and I thought it was the nicest thing in my kitchen. Heartbreakingly, the enamel began to chip and crack after only dozen uses.

Since then, I’ve had a number of pieces of enameled cast iron from a number of different makers, but continue to search for the unicorn of this category. A piece that is affordable enough that I can recommend it to someone on a grad school budget, that doesn’t chip easily, holds enough to feed a crowd, and is great for cooking down jams, fruit butters, and sauces.

Friends, I think I’ve finally found the mythical creature of enameled cast iron cookware and it’s known as Anolon’s Vesta Cast Iron 7 Quart Casserole. The outside is an elegant coffee color and the interior sports a matte black enamel interior. The underside of the lid is studded with raised nubs that are designed to channel flavorful liquid back into the food as it cooks. It conducts heat evenly, cleans up beautifully, and is far more affordable than other enameled cast iron pots of comparable size.

Now, if this pot looks familiar, that’s because I featured the braiser from this line a couple of years back. And while I still regularly employ that braiser, this seven quart casserole is the pot that’s taken up permanent residence on my stove top. I’ve used it for at least eight batches of jam, chutney, and compotes, as well as several rounds of soup and pasta sauce. It’s a work horse and I couldn’t be more pleased with it.

If you watched my livestream earlier tonight, you saw me scooping chutney out of this very pot! And happily, this week the folks at Anolon are letting me give away one of these highly useful, totally durable, and perfectly elegant casseroles away to a lucky blog reader! Use the widget below to enter!

For more information about Anolon and their cookware, follow them on social media. Here’s where you can find them.

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Disclosure: Anolon is provided both the casserole you see here and the one I’m giving away at no cost to me. All opinions expresses are entirely my own. 

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154 Responses to Giveaway: Anolon Vesta Cast Iron 7 Quart Casserole

  1. 101
    Ellen says:

    I have pears, grapes, and apples coming from my food co-op, so the first thing I’d make would probably be some sort of jam or jelly with those.

  2. 102
    Harvitron says:

    First thing: lamb curry!

  3. 103
    Amy Z, says:

    I would cook a hearty chili!

  4. 104
    Tricia says:

    Since we have been in the zillion degrees forever……I have been hungry for pot roast…..doesn’t make a lot of sense…..

  5. 105
    Kari K says:

    I have a bunch of prickly pears waiting to be turned into jelly.

  6. 106
    Britt says:

    Based on the garden’s progress, probably something with tomatoes!

  7. 107
    Dawn Jones says:

    Probably some buttered chicken. Thank you for the chance, have a great day!

  8. 108
    Patricia R. says:

    Bread. It looks like something that a new book I got calls for to bake bread. It is such a pretty pan.

  9. 109
    Jennifer says:

    Since today is cool and rainy the first think that comes to mind is sausage and potato soup. My favorite go to homemade soup.

  10. 110
    Karen Berger says:

    I would braise chuck roast with chili peppers to shred for enchiladas!

  11. 111
    WendP says:

    I’d probably make tomato sauce. This is my first year growing paste tomatoes. Though today I made mjedra, and it seems like a good pot for that. After that? Everything! Soups, sauces, jams and jellies, stews and various concoctions!

  12. 112
    Christine H says:

    I’ll have to take a look at this pot, as I too have been on the lookout for an enamel pot–perfect for jams, for sure!

  13. 113
    Cecile says:

    I would make braised short ribs with vegetables. I would also make chutney. This looks very nice!

  14. 114
    Nanette Jula says:

    I would make some sort of zucchini relish since that is my newest love.

  15. 115
    Deborah Dimasi says:

    Now that plums are in season, I’d make a big batch of plum cardamom jam – enough to give away at Christmas, with plenty left over for toast through next summer!

  16. 116
    Daryl Shawn says:

    Dying to make some cardamom-plum chutney in that.!

  17. 117
    Heather Ryall-Korekiyo says:

    Wow! Hard to decide but ratatouille with eggplant

  18. 118
    Tina W says:

    I would make some poached pears.

  19. 119
    Karen Jeanne says:

    The first thing I’d make on chicken Tikka masala or channa masala. Thanks for the giveaway!

  20. 120
    Patricia Wagner says:

    The first thing I would make? Pulled pork (home raised by a friend) and home made barbecue sauce.

  21. 121
    Shelley Piecre says:

    I would make a zucchini casserole because I have so many zukes right now!

  22. 122
    Bethany Kocher says:

    Beans… we love beans

  23. 123
    Madeleine says:

    I would love to add this to my collection – I see some chutney in it’s future!

  24. 124
    Jill from Detroit says:

    Looks like a lovely pot. Would love to gift this to my daughter who doesn’t have any enameled cast iron cookware.

  25. 125
    Jonathan says:

    Pork ragu

  26. 126
    Laura from Jersey says:

    The inaugural use would be making a batch of marshmallow cereal treats, per spousal request

  27. 127
    Nick says:

    First dish? Coq Au Vin. I’ve never tried it and I’ve always wanted to.

  28. 128
    Kathy says:

    I’d love to try my hand at braising something in this (maybe a chicken). Would also love baking bread in it.

  29. 129
    Barb B in BC says:

    I have some bison ribs in the freezer that would be lovely braised in the new pot. Thanks for the giveaway.

  30. 130
    denise says:

    Been looking for a multi-purpose “work horse”. Will start with what is growing like crazy in my garden when I get this new pot 😉 but I think it will really shine with soups and stews.

  31. 131
    Lauren says:

    Now that it’s New Mexico green chile season (finally!), some vegetarian New Mexico green chile sauce.

  32. 132
    Vera K says:

    I think I might make some vegetarian chili!

  33. 133
    Kat Herbison says:

    I’d probably make a thai curry first. It’s a regular on the dinner rotation. Once fall comes, it will, likely, be all about the soups.

  34. 134
    Lauren E says:

    I’d love to try using it for the Indiana peach chutney!

  35. 135
    Valerie mason says:

    It would have to be a batch of salsa- we ned one more to get through to next summer….

  36. 136
    Sarah says:

    Carnitas!

  37. 137
    Anne F says:

    Hmm…I’d probably make Chile Verde or my dad’s vegetable soup!

  38. 138
    Annie says:

    Spaghetti sauce!

  39. 139
    Brenda Haines says:

    Dutch oven bread. Yum! The crust is the best in a dutch oven, thanks for the chance.

  40. 140
    Anne says:

    Salsa for canning!

  41. 141
    Jenny Pierce says:

    Peach Jam

  42. 142
    Holly says:

    Applesauce in large quantities – two toddlers are eating it by the gallon around here!

  43. 143
    Anne says:

    I’m planning a peach-picking day soon, and I’d love to use this gorgeous pan to make a batch of peach butter. I’ve made peach jam, but I’m really looking forward to making peach butter this year!

  44. 144
    Jill says:

    Peach jam. I need a need pot.

  45. 145
    Kelly says:

    Salsa! Heading out to local tomato u-pick this morning.

  46. 146
    Brandi says:

    First thing: Jam. Maybe strawberry!

  47. 147
    Carole says:

    I love to make bone broth, chicken and beef.. It is the basis for wonderful from-scratch, healthy soups and the beef broth enhances prime-rib gravy. 7 quarts is the perfect size.

  48. 148
    Kim Campbell says:

    Beef stew!

  49. 149
    Katherine says:

    Minestrone, with all the end of season veggies, like tomatoes, summer squash, shell beans, and more!

  50. 150
    Kristal Kagy says:

    African Peanut Stew. Love the fall!

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