NB! WITHOUT LEGS ON THE LID!

Specifications:

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!)

View the treatment of your Dutch Oven here!