Dutch Pot Small 20cm 8"

Cast from aluminium in a traditional style, our round-bottom and equipped with a heavy-duty lid. 

Whether on the stove, over coals or in the oven, the Dutch Pot can be used to cook almost anything – stews, roasts, lasagne, cakes, brisket, bread, curries etc

Most commonly associated with Caribbean cooking, the Dutch Pot is an essential item in kitchens the world over and has many different names including Dutch Oven, Pateela (Asia), Cocottes (France), Tetsunabe (Japan), Sač (Eastern Europe), Potjiekos and Phutu (South Africa), Bedourie (Australia), Braadpan and Sudderpan (Netherlands).

After use, Dutch Pots are typically cleaned with boiling water and a brush (no soap). Once dry, they should then be given a thin coating of cooking oil to prevent rusting. Mustard oil provides a high-temperature resistance, but vegetable oil is also commonly used. Dutch Pots should be stored in a clean, dry location with the lid ajar or off to promote air circulation. If stored with the lid on, a paper towel should be placed inside to absorb any moisture.

Please note: This Dutch Pot cannot be used on an induction hob.