Cast iron stockpot

High-quality stockpot made from solid cast iron.

Cast iron is a material that has been used for cookware for centuries. As the walls of cast iron pots are quite thick, they are very heavy and take a little longer to heat up. However, they then retain the heat and, when preheated, are very suitable for searing and keeping warm.

Before using for the first time, we recommend completely removing the protective grease and burning out the pot over a fire.
After use, it is best to clean with kitchen paper only or with hot water (without washing-up liquid) and a dishwashing brush and dry thoroughly. Then rub with a little cooking oil to prevent rust. If a little flash rust appears, this is not a reason for complaint. Simply remove it with a wire brush and rub in a little cooking oil if necessary.

The material improves with every use and forms a patina of burnt-on grease after the first use. This ensures that only a small amount of fat is required when frying and makes cleaning easier. This creates a natural non-stick effect after a while.

Material: cast iron