Cast-Iron Cookware - Cast Iron Outdoor Cookset
€46.40
% €58.00 (20% saved)Prices incl. VAT; / Parcel shipping
Available from stock - delivery time 1-3 working days
Dutch Oven
The Dutch Oven, often referred to simply as a pot (sic), is available here together with a sturdy tripod, a pot stand and, of course, a lid lifter. Although the pot itself is available in three sizes, we only offer it as a set in the two most popular sizes. Of course, the tripod, the lid lifter and the pot stand can also be used with the pound pot (coincidentally also the name of a very popular Dutch Oven dish - but here we mean our 12-quart pot). The pots are also particularly suitable for induction cookers, as well as for all other types (ceramic, open fire, etc.). Please select the desired size.A practical tip from Harry:
Tried and tested for travelling: one of the two sets offered here! You can also attach one of these beautiful enamelled percolators to the tripod for making coffee. But be careful! Not all percolators are suitable for this type of coffee preparation! And... the handle can get devilishly hot! Our lid lifter doesn't really help here either. But if anyone knows of a practical way of using the Dutch oven lid lifter with a percolator, please let me know
Where were we again? Exactly! With our DO sets... ideal for travelling, but probably a little undersized for a garden party. So in itself it's perfectly adequate for a garden party, but not for a G-A-R-T-E-N-P-A-R-T-Y!
That's when you need our pound pot - and to supplement and round off the food base, you can always find a quick use for the smaller brother. And if you want to serve the much-quoted icing on the cake as a first aid against second hunger late at night: Take a piece of beef of your choice, it should be around 300-400 grams and nicely marbled, and it must be able to fit into the sizzle pan later (a flank steak is really tasty, but completely unsuitable for this), and put it in the oven set to around 55°C, but not immediately taken out of the fridge - preheating is superfluous, unless your G-A-R-T-E-N-P-A-R-T-Y is taking place in the Arctic Circle.
There, in the oven, it can then remain for a long, really long time, but of course not until the end of time. So don't overdo it! And the following really does apply to this preparation: don't add salt! Garlic, thyme and/or rosemary add a familiar flavour, sage and coriander a less familiar but very interesting one. When your guests' appetite for a savoury or tasty treat reawakens, simply let the Sizzel Pan heat up in the embers and then place the meat inside. 45-60 seconds per side is usually sufficient and a knob of good butter should not be missing. Allow the meat to rest for a few more minutes, then cut into slices and serve, then cut into slices and serve sprinkled with salt (flakes!) and freshly ground pepper. Make sure you try it: Lemon pepper!
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