Gloves
Thermometers
Cleaning
Cast iron
Tongs & Spatula
Dutch ovens
Cast iron Dutch ovens for stews, slow cooking, bread and mussels on the BBQ, kamado or in the oven.
Buying guide
Which cast iron suits you?
Cast iron care
Lasts a
lifetime.
With a few simple habits, your cast iron gets better every year. Cleaning, drying, oiling: here's how.
Clean with hot water and a brush
Dry thoroughly on the fire or in the oven
Oil lightly with a neutral oil
Can cast iron go directly on the coals or on the BBQ?
Yes. Cast iron can go directly on the coals, on the grate of your BBQ or kamado, and in the oven.
Do I need to season my pan first?
No. Our cast iron pans are pre-seasoned at the factory and ready to use right away. After use, clean the pan, dry it well and apply a thin coat of oil. This keeps the protective layer intact, prevents rust and lets you enjoy your pan for years.
How do I clean cast iron without damaging it?
Rinse with hot water and use a brush or chainmail scrubber. Dry thoroughly, then apply a thin coat of neutral oil.
What's the difference between the Grip, Flex and Handle Set?
The Grip Set has pans with side handles, the Flex Set has pans without a handle, and the Handle Set has pans with a long handle.
What size Dutch oven do I need?
That depends on how many people you're cooking for and what you want to make:
- Dutch Oven 2-in-1 20 cm: 1–2 people
- Dutch Oven 2-in-1 25 cm: 3–5 people
- Dutch Oven 2-in-1 30 cm: 6–8 people
- Dutch Oven 6 liter: 4–6 people
- Dutch Oven 8 liter: 7–9 people
With the Dutch Oven 2-in-1, the lid doubles as a skillet. Handy for searing meat or sides next to your stew. Torn between two sizes? Go for the larger one so you have plenty of room.
