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. Spaghetti sauce is the first thing. I always like to try a well used recipe on a new piece of equipment, so I know what it is supposed to be like.

  2. The first thing I would like to make is a chutney. Thanks for the chance. I have always wanted to own a cast iron pot.

  3. Probably veggie tex-mex chili – a winter staple for me. Or, tortilla soup. Also a winter staple.

    I love the black interior. Practical and beautiful.

  4. Enamel on cast iron does seem to be the holy grail of cooking. I have enamel on steel and even it gets an occasional chip. I’ve heard the cast iron is worse because of the differences in temperature and expansion and contraction.

    Does this really perform as good as you say?

    I love the idea of the little drip nubs under the cover.

    • Oh, and I’d try chili because I hate the clean up. Plus you’re not supposed to do tomato anything in cast iron.

  5. This looks like a perfect size for a nice large batch of blackberry jam using the wild blackberries that grow here.

  6. I think I’d make a batch of zucchini butter to freeze. I’ve got three big ones waiting to turn into it one of these nights! We use it over pasta with bacon and dried tomatoes with shavings of parm on top. So good!

  7. Since it is August, I would most likely make a batch of spaghetti sauce with fresh tomatoes with this beautiful Anolon Vesta Casserole vessel. 🙂

  8. I just love, love me some cast iron. What a nice shape!
    I’d cook a vegetable & chicken saute in this bad boy pot!
    What a generous giveaway-thanks!

  9. I have long wanted a cast iron dutch oven type thing. If I win (hope I do) I would make a big batch of tomato pasta sauce to freeze as I’m a high school teacher and need to fill up my freezer with meals to get my family through September!

  10. I have long wanted a cast iron dutch oven type thing. If I win (hope I do) I would make a big batch of taco filling to have a few meals to help get my family through September as I’m a high school teacher. Thanks for hosting this very generous give-a-way

  11. There are so many possibilities with this pot – probably applesauce and then a slow cooked pork roast. The list is endless!

  12. Well I want to say blackberry jam but with a baby due any day now I’m guessing it’s much more likely to be a breakfast casserole or baked creamed eggs.

  13. Hmmm, endless possibilities, Probably potato soup (which usually has broccoli, or cabbage and polish sausage or bacon or ham).

  14. 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.

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

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

  17. 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!

  18. 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!

  19. 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!

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

  21. 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.

  22. 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.

  23. 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!

  24. 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.

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