Unmatched taste experiences with this 3-in-1 that immerses you in the quest for intense aromas and authentic flavours. Vary your cooking methods with the DUTCH OVEN to play with fire by slow cooking, simmering, or even searing or frying to achieve crunchiness and crispness. Whether on an open fire, a barbecue, a stovetop, or in an oven, the cast iron DUTCH OVEN is undoubtedly an ideal companion that promises you numerous universal applications and will last for many years. The sturdy metal handles allow you to transport the cast iron DUTCH OVEN with ease and safety and to hang it over the fire.Can be used both on the brasero that inside the kamado. The essential ally for those who love cooking outdoors.
At the heart of our expertise, the design and development of our products are in-house. We have designed this 3-in-1 cast iron DUTCH OVEN pot to be the perfect accessory for open-fire cooking or in a traditional indoor kitchen.
Ready to use immediately thanks to its pre-treated surface and easy maintenance
Gentle preparation of all foods
Fitted with a handle for hanging over the fire
Stackable
Flat bottom
Passage of the thermometer through the lid
Unique taste thanks to the constant circular heat in the pot
lid usable as a frying pan or serving plate
Un dutch oven, ou "cocotte en fonte" en français, est un type de casserole ou de faitout en fonte, qui est utilisé pour la cuisson lente, la braise, et la cuisson au four. Il est doté d'un couvercle hermétique qui permet de conserver l'humidité et les saveurs des aliments.
Using an enameled cast iron casserole dish over high heat can present several problems:
1. Risk of cracking: Enameled cast iron is susceptible to thermal shock. Intense and sudden heat can cause cracks in the enamel, compromising the casserole dish's integrity.
2. Enamel degradation: Prolonged exposure to high temperatures can damage the enamel, making it rough or flaky. This can also affect the casserole dish's resistance to corrosion.
For these reasons, it is generally recommended to use natural cast iron casserole dishes for cooking on braziers and kamados.
A Dutch oven is a heavy-gauge cast-iron casserole dish with a tight-fitting lid that retains heat and moisture perfectly. The unenameled version is made of raw cast iron, without any interior or exterior coating. It therefore requires seasoning to create a natural, non-stick, and durable protective layer.
Unenameled cast iron: requires regular seasoning, withstands direct flame, ideal for outdoor use, develops a natural patina.
Enameled cast iron: easy to maintain, less suitable for open flames, best suited for indoor use, neutral taste.
1. Wash in hot water and dry thoroughly.
2. Apply a thin coat of vegetable oil (rapeseed, linseed, sunflower).
3. Heat in an oven or on a barbecue at 200°C (390°F) for 1 hour.
4. Allow to cool slowly.
5. Repeat 2 or 3 times for a solid seasoning.
Do not use dish soap.
Clean with warm water and a soft brush or coarse salt.
Dry immediately after washing.
Apply a thin coat of oil before storing.
Store in a dry place with the lid slightly ajar.
Yes. Raw cast iron is versatile: induction, gas, wood fire, oven, barbecue, or kamado.
Caution: the handles get very hot; use gloves.
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