The thick-walled cast-iron body stores and distributes heat evenly. Cooking is slow and gentle—without burning, with intense flavor and aroma.
Set it on the tripod, hang it over a campfire, or remove the legs and use it on a gas cooker. One cauldron—many options for cooking outdoors and at home.
Includes a heavy vented lid, a screw-on tripod with stable legs, and a book with 8 tried-and-tested recipes for a perfect start.
Cook like in the old days—simply, honestly, and with results that can’t be imitated. The thick-walled cast-iron cauldron maintains heat across the entire surface from bottom to lid. Heat circulation inside works like in an oven: slow, steady, and without burning. Meat gently falls apart and vegetables absorb the full flavor of the juices.
Thanks to its universal design, you can set it on a stable tripod, hang it over the fire by the sturdy handle, or, after unscrewing the legs, use it on a gas stovetop. The interior enamel makes cleaning easier and protects ingredients from direct contact with cast iron. The heavy lid with a vent hole keeps steam and aroma inside for juicy results.
Why you’ll love it:
