Cast Iron Pots & Dutch Cast Iron Oven

Cast Iron Pots

These Cast Iron Pots are ideal for open fires, available in 2 sizes:

The cast iron Dutch Ovens are the most versatile Pots you will probably ever need.
It can be used on any heat source including gas ring, altar fire & pit burning.
For boiling, broiling, roasting, baking, stewing, frying & any other method.
By far the best piece of camp cooking equipment available.
Lid diameter 31.5 cm

A Dutch oven is a thick-walled iron (usually cast iron) cooking pot with a tight-fitting lid. It is commonly referred to as a 'camp oven' in the Australian bush, cocotte in French, as a 'casserole dish' in British English, and is similar to both the South African potjie and the Sač (sach), a traditional Balkan cast-iron oven. (An Australian 'Bedourie oven' is made of steel rather than cast-iron, so that it is more suitable for carrying by packhorses.)
During the late 1600s the Dutch system of producing these cast metal cooking vessels was more advanced than the English system. The Dutch used dry sand to make their moulds, giving their pots a smoother surface. Consequently, metal cooking vessels produced in Holland were imported into Britain. In 1704, an Englishman named Abraham Darby decided to go to Holland to observe the Dutch system for making these cooking vessels. Four years later, back in England, Darby patented a casting procedure similar to the Dutch process and began to produce cast metal cooking vessels for Britain and her new American Colonies. It is possible that because Darby’s patent was based upon his research into the Dutch foundry system that the cooking vessels he produced came to be referred to as “Dutch” ovens. Other researchers believe that this term may have come from the itinerant Dutch traders who sold cooking vessels out of their wagons as they travelled from town to town and door to door. Maybe both accounts are true. In any event, the term “Dutch oven” has endured for over 300 years.