Description
Enamel looks lovely and it cannot brown. This dutch oven is bare iron inside and out, which means you can build fond on the bottom of the pot, deglaze it, and then close the lid and walk away for three hours.
The lid weighs 3.1 lb on its own and sits on a ground rim, so the seal comes from mass rather than from a gasket that will perish. Underneath it there are forty-one cast condensation nubs that return moisture to the centre of the pot rather than the walls.
Five quarts is a chicken and vegetables, a 900 g sourdough boule, or dinner for five with leftovers. If you regularly cook for more than that, take the 7.25.
Four habits and it will outlive you
- Wash hot, dry hotter. Hot water, a stiff brush, no soaking. Put it back on the burner for ninety seconds until the last of the water steams off.
- One fingertip of oil. While it is still warm, wipe a thin film of neutral oil across the cooking face with a paper towel, then buff it until it looks dry.
- Cook fat early. The first ten cooks should be bacon, potatoes, cornbread — anything that lays another layer down.
- Rust is not the end. Steel wool, hot water, dry, three coats of flax at 500 °F. It comes back every time.
Send any of our pieces back to the workshop and we will strip and re-season it free, forever. Details on the care page.
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