Cast Iron Dutch Oven
Cast Iron Dutch Oven
This professional-grade Cast Iron Dutch Oven offers efficient heat distribution for versatile cooking, and excellent durability against day-to-day wear and tear.
Please note: Due to disruption with our supplier this product is unfortunately unavailable until June 21. Sorry for any inconvenience!
Our Cast Iron Dutch Oven can hold a whopping 5.2L, meaning your next stew, soup, or slow cook can be bigger as well as better.
High-Quality & Heavy-Duty
For a professional-grade cook, you'll need professional-grade heat distribution — which is exactly what you'll get with our famous cast iron.
Gets Better with Age
As time goes on, you'll season your Cast Iron Dutch Oven — so that cooks develop a natural and effortless depth of flavour.
The benefits of cast iron are gamechanging
Better heat retention means incredible crusts, chars and barks, whether you're cooking meat, fish or veg. What's more, every time you cook in your cast iron pan, you are making it better by seasoning it. Flavourful oils and fats work their way into the surface, enhancing your cooks. Look after your cast iron, and it'll reward you with a lifetime of great tasting food.
You can make all sorts in a Cast Iron Dutch Oven. It works just as well as a sauté pan at high heats as it does as a slow cooker at low temperatures. This means you can do everything from browning meat to baking bread to making stews and casseroles. One of our favourites things to make in it is a classic chilli con carne. We say 'classic' but thanks to the Big Green Egg it's anything but, as the meat takes on a hint of charcoal smoke wich deepens and enriches the flavour. For a step-by-step guide to this recipe (plus many more), explore our Recipes area.
Firstly, never dishwash or submerge your cast iron in water. To clean on the EGG, simply bring your EGG up to a high temperature and use one of our Scrubbers to remove any debris. Then wipe down with oil to re-season.
As a cooking surface, cast iron has the amazing ability to retain seasoning. That means, after a few cooks, your food will begin to taste better than if you'd cooked on a non-cast iron surface. But with great power comes great responsibility! You'll have to re-season your cast iron with oil and a paper towel after each cook. Just rub it down once it's cool enough, and you're all set.