6 l Cast iron pot Dutch-Oven

Choose the cast iron pot Dutch-Oven (Potjiekos) to enjoy a delicious meal in nature!

In South Africa, a potjiekos, literally translated "small-pot food", is a dish prepared outdoors. Traditionally, the recipe includes meat, vegetables like carrots, cabbage, cauliflower or pumpkin, starches like rice or potatoes, all slow-cooked with Dutch-Malay spices, the distinctive spicing of South Africa's early culinary melting pot. Other common ingredients include fruits and flour-based products like pasta.

Dutch-Oven (Potjiekos) was introduced when the Dutch settlers arrived. They brought with them the signature potjie pot or as it was known back then and to the rest of the world, the Dutch Oven. Originally it hung by a chain over a kitchen hearth. The version we know today stands rather than hangs over an open flame on three short legs. This design change happened out of necessity during the Great Trek when cooking outdoors in the bush became the norm.

What makes Potjiekos so well loved is its ability to bring people together. It can be enjoyed by anyone, rich and poor, young and old, urbanite and country folk.

Cast iron pot  was designed for cooking over an open fire.

No pot is heavier than cast iron, which is what makes it perfect for cooking. You can put your cast iron right into the charcoal. An added bonus is that cast iron imparts nutritional iron to foods as well. Cast iron’s ability to absorb and distribute heat makes it the perfect solution. Place a heavy cast iron pot directly over the flame and let it heat up for ten minutes.

The bail handle is for use with a tripod.

Today, cast iron is more popular than ever. Unlike other materials, seasoned cast iron eliminates the need for using oil or butter on the cooking surface, making your foods lower in fat. Durable, heavyweight cast iron transfers and retains heat evenly. During cooking, iron from the cookware flakes off and is then consumed with the food, making cast iron a great source of iron, especially for people with anemia.

Cast iron pot Safety and Care

Allow your pan to cool before washing - cast iron cookware can crack or break due to thermal shock.

These will need additional oiling after cleaning.

Cleaning cast iron

Cast iron needs to be thoroughly washed so that the next dish doesn’t taste like the last one. Avoid harsh detergents, but use soap as needed to get the surface clean. The oil embedded in the metal will remain. Once cleaned and dried, rub a small amount of high-temperature oil into the metal to prevent rusting. A well-preserved piece of cast iron will appear shiny, but not oily.

DO NOT…

• heat an empty pan or allow a pan to boil dry as this may permanently damage enamel and other surfaces;
• use a scouring pad, stiff brush or detergent, as you want the pan to remain seasoned
• cut foods directly on any enamel or nonstick surface;
• allow seasoned cast iron to soak in water for long periods of time as this will break down and/or remove the seasoning layer;
• never leave foods, especially acidic foods, in cast iron cookware for very long.
• never store away pots when they are still damp. Store pots in a dry cupboard or airy space away from steam.

• Instructions for using and storing cast iron cookware

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