Burnhard Dutch Oven John 5.6L

With Dutch ovens, layered meat, goulash and the like taste twice as good. And if the weather outside is grim, you can also use the fire pots indoors without any problems. Braised dishes and everything that simmers constantly for a long time are in good hands in the Dutch Oven. But it can do even more: use the inner surface of the lid to sizzle fish, meat or fried eggs. On its feet, it stands bombproof on the fireplace. The fire pots are made of thick cast iron, robust and heat-resistant. The material is a good heat accumulator and passes on the heat evenly. We have pre-treated John and Little John with a thin layer of oil (the preseasoning) - this makes them ready for immediate use. Nevertheless, we recommend that you give them a good patina by burning them in. The large handle allows you to easily secure your Dutch Oven over the campfire - or to transport it comfortably after it has cooled down. Once brought to temperature, the lid is quite hot. You can also use your Dutch Oven in the oven or on the cooker, the bottom of the fire pot is kept flat. Don't forget to clean up after cooking: Clean the Dutch Oven by hand, dry it thoroughly and rub the surface with some neutral cooking oil. The patina has an important protective function. Therefore, do not use any highly acidic foods in your Dutch Oven, as these will attack the patina. Do not leave the Dutch Oven empty on or in a cooking area. And never pour cold water on the hot material, as this could break the cast iron.