8 L Cast-Iron Cauldron with Cast-Iron Lid, Ø 280 mm

This 8 L cast-iron cauldron is designed for cooking over an open fire. It can be used to make soups, porridge, and pilaf or to stew meat and vegetables. The body is paired with a cast-iron lid, while a movable metal bail allows the vessel to be suspended above the fire. This arrangement suits a prepared outdoor cooking area where a suitable support can be positioned securely and the distance between the cauldron and the heat can be adjusted.

Cooking over an open fire

Cast iron warms gradually, stores heat, and continues transferring it to the food after the flame has been reduced. That behavior is useful for stewing and slow cooking, but it also calls for gradual fire control because the vessel does not cool immediately when the heat is lowered. The 3.8 mm wall transfers heat through the body. Once the cauldron is hot, adjust the flame in stages according to the cooking method rather than expecting an instant temperature change.

The cast-iron lid closes the top of the vessel and reduces heat loss during boiling or stewing. The metal bail provides a suspension point and can assist with carrying the empty cauldron after it has cooled. Handle the hot body, lid, and bail only with heat-resistant gloves. Do not carry the vessel by its bail while it is hot and filled; use suitable equipment to remove it from the fire and allow the contents to cool first.

Main specifications

• Capacity: 8 L.
• Body material: cast iron.
• Lid material: cast iron.
• Diameter: 280 mm.
• Wall thickness: 3.8 mm.
• Empty weight: 7.24 kg.
• Positioning method: suspension by the metal bail.

Select the support for the combined load of the cauldron and its intended contents, rather than for the empty vessel alone. It must hold the filled cookware and remain stable above the fire. Arrange the suspension so its height can be changed without touching the hot body. A tripod, chain, and other supporting equipment are not part of the stated set and must be selected separately.

Preparation and care

Prepare the body and lid before initial use as directed by the manufacturer. Avoid sudden temperature changes during cooking, and never pour cold water onto hot cast iron. After the cookware has cooled, remove food residue, clean the surfaces, and dry both parts completely. If the manufacturer’s care directions call for maintaining an oil layer, apply only a thin film of food-grade oil to the clean, dry cast iron.

• Before lighting the fire, check the support, chain attachment, and free position of the bail.
• Do not leave the empty cauldron unattended over intense heat.
• Store the body and lid dry without trapping moisture inside.
• Choose a dry, ventilated place for extended storage.