The Dutch Oven 2 litre from Valhal Outdoor is the size most people settle on: big enough for a stew, chili or beans for two to four people, and still small enough to find a spot for it next to your main dish on the grate.
Pan and lid can also be used separately as two cast-iron skillets. That means one purchase gives you a pot to stew in and two pans to fry in.
- 2 litre capacity, weighs about 5 kilos
- Solid cast iron, can go straight on the coals
- Lid and pan usable separately as a skillet
- Suitable for kamado, barbecue, fire basket and oven
- Stays warm on the table long after cooking
How to use the Dutch Oven 2 litre
For stewing, set it on the grate at a moderate temperature and let it sit for hours with the lid on. Want to sear first? Do that directly over the coals, then drop back to a gentler fire. This works nicely on a kamado, since the ceramic keeps the temperature stable so you don't have to keep adjusting. Cast iron warms up slowly but also releases that heat evenly, so your dish doesn't cook harder on one side.
Caring for cast iron
Clean it with hot water and a brush, ideally while the pan is still warm. No soap, not in the dishwasher: those strip the built-up seasoning. Dry the pan completely afterwards and rub it with a thin layer of neutral oil. Store it dry with the lid resting loosely on top, so air can get in and no moisture gets trapped inside.
Bill's tipDon't put the cold pot straight onto a glowing grate. Let the cast iron warm up gradually along with it, then nothing splatters and your dish cooks more evenly.
Looking for something more compact for sauces? Take a look at the 1 litre version. Larger models are under dutch ovens, loose pans under skillets, and the rest of the range under barbecue cast iron.
