The Dutch Oven dates from around 1700. And is a multifunctional cast iron all-rounder. There are many stories about the origin of the Dutch Oven. Many of these were probably created at the campfire. What is certain is that the Dutch Oven was first used on the European continent before it was introduced to America in the 18th century, where it was given the name Dutch Oven. Later the cowboys also used the pan. In the morning the meat was seared, vegetables were added and then the pan was buried in the ground with some coals.

When we returned in the evening, the food was warm and cooked. The pan is still widely used in America. There are even several Dutch Oven associations there and Dutch Oven competitions are held there. The name Dutch Oven stands for a cast iron pot or kettle with a flat bottom that has three legs to place it above the coals. On the lid, raised edges so that the coals remain on the lid. The Dutch Oven also has a steel handle so that it can also be hung over a coal fire. And whether it is a stew, bread, cake or large piece of meat, everything can be prepared in this pan. A good Dutch Oven is of exceptionally heavy quality and will literally last a lifetime.

In fact, the older the Dutch Oven, the better it bakes, roasts and stews (the Dutch Oven used to be often an heirloom!)

Instructions for use cast iron products

Thank you for purchasing one of our cast iron products. We assume that you will enjoy it for a long time. For an optimal lifespan, the products must be properly maintained. So let's get started!

First use: Burn-in

If you want to use new cast iron products, they must be burned-in. This ensures a perfect non-stick coating and prevents the product from rusting. To burn cast iron you need Crisco (or another cast iron conditioner) and a cotton cloth.

Follow the following steps:

1. Clean the Dutch Oven with hot water and then dry thoroughly.
2. Preheat a closed barbecue or oven to 120 degrees Celsius, place the product in the oven for approximately 60 minutes and let the cast iron get hot. The heat opens the pores of the cast iron and allows the moisture to evaporate. This is very important, because moisture in cast iron can cause rust.
3. When the pan is hot, use a cotton cloth to spread the 'Crisco' into the cast iron. Not too thick, and don't forget to grease the outside. The stainless steel handles of the pie irons must be removed when placing them in the barbecue or oven!
4. Once the product has been properly rubbed in, heat it until it starts to smoke. Then let the product cool down.
5. Repeat steps 1 to 4 at least three times. The more often the steps are repeated, the more beautiful the cast iron becomes. After burning, the product is immediately ready for use.

Maintenance:

After use, the cast iron should be cleaned as soon as possible. Do not use soap or let the cast iron soak in water. After all, moisture is the enemy of cast iron. To properly clean the product, follow steps 1 to 4. Use the chain mail for stubborn dirt. You can then store the cast iron. Cast iron is NOT dishwasher safe.

Please note: Cast iron becomes extremely hot! So don't just pick up the pans, Dutch ovens and pie irons, but use heat-resistant gloves.