Description
This is the pot for stock, for a shoulder, for feeding eight people out of one vessel. Twelve and a half inches across the rim and 4.9 in deep, with a 5.4 mm wall that turns the whole thing into a thermal battery.
Take it off the burner at a rolling simmer and it will still be above 400 °F half an hour later. On a wood stove or a bed of coals that behaviour is not a party trick, it is the difference between dinner and a burnt bottom.
Both loop handles are sized for a gloved hand. The lid alone is 4.2 lb, which is enough to hold a seal against a hard boil without clattering.
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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