The Dutch began manufacturing their cast-iron cookware in the 17th century, producing numerous pots, pans, and other cookware. Darby finally patented a casting process in 1707 and named it the “Dutch oven,” explaining the origin of this cookware’s name.
A unique feature and one of the greatest advantages of these pots is that, whether placed in an oven, on a grill, or even over an open fire, they excel at absorbing and conducting heat, transferring it to the food inside from all directions. These pots have a very high heat retention capacity, which means less energy is required for long, slow cooking methods. The cast iron lid helps retain moisture and prevents food from drying out during long cooking times.
Important!
To maintain the quality of our cast iron cookware, please consider the following tips:
- If used daily: Wash, dry, and store after use. It can be used again the next day, just like new.
- If used only once a week or every two weeks: After use, wash it, wipe it down, and lightly coat it with any cooking oil or cast iron care product (see related products) (you can simply use a handkerchief; just the inside, not the outside or the handle— in fact, you shouldn’t, because it can become slippery and smear onto other items, plus it’s a safety hazard), then you can put it away.
Diameter: 31 cm
Height without lid: 13 cm
Height with lid: 18 cm
Capacity: 7.6 L
Wall thickness: 4 mm
Weight: 8.5 kg
