8 Year Exporter Three-legged Potjie Pot - 11cm cast iron 3 legs cauldron/cast iron cookware – Amy

Cast iron cauldron with different sizes

Item No: A7201

Size:7.5*9cm

weight:0.83kg

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Item No: A7256

Size:11*9.5cm

weight:1.17kg 

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Item No: 7213A

Size:15*17.5cm

weight:3.25kg

Shipment:  30-45days once order is confirmed

FAQ

1. What type of products does your company offer?
We are professional trading company. We mainly serve cast iron and stone mortars in variety of shapes.

2. Who designs your packaging?

We can produce according to customer’s design or we can also design for you!

3. Where are your products manufactured?

Mainly in Hebei province, north China .

4. What about Quality Control?

Our company is dedicated to manufacturing and distributing safe, high-quality products to our consumers. We ensure your safety through extensive testing and quality control procedures. Our products are performance tested before they enter the market.

5. What kind of payment methods do you accept?

30% deposit, balance against copy of original bill of lading or letter of credit at sight.

6. What is your shipping policy? 

Usually we can ship the goods within 45 days after receiving deposit, but that also depends on the production schedule and order quantity. Consider any shipping or transit time offered to you or other parties only as an estimate. We encourage you to order in a timely fashion to avoid delays caused shipping or product availability.

5 Myths of Cast Iron Cookware

Myth #1: You should only use nonstick utensils, not metal, when cooking with cast iron.

Not the case. "You can certainly use metal utensils, or any other tool for cooking, on cast iron cookware," Mark said. "Any possible scrapes on the seasoning will be quickly replenished with oils from food."

Myth #2: You should never cook tomatoes and other acidic foods in cast iron.

A well-seasoned pan can handle acidic foods with impunity. Mark does caution, though, against jumping into menu plans with tomatoes while using a newly purchased Lodge product. "If the seasoning is very good, you can prepare dishes with tomatoes and other acidic foods, but it’s best to wait until your piece is well-seasoned." Recipes including very acidic foods, like tomatoes and citrus juices, should not be cooked in seasoned cast iron until the cookware is highly seasoned. The high acidity of these foods will strip the seasoning and result in discoloration and metallic-tasting food.

Myth #3: Cast iron is ruined forever if it’s washed with soap.

This Southern golden rule is pretty controversial. Official word straight from a fourth-generation cast iron manufacturer: soap will not ruin your pan. If you do use soap, mild detergent is recommended, and the more important step is to dry and oil your cast iron immediately. Do steer clear of using the dishwasher, strong detergents, and metal scouring pads, which can indeed remove seasoning.

Myth #4: Rusted cast iron is ruined.

Kelly busts this myth without a doubt. "Fear not, cast iron can never be ruined. There are numerous ways to restore cast iron cookware."

Myth #5: Cooking in cast iron will give you your daily amount of nutritional iron.

Research has shown an increased level of iron in foods cooked in cast iron cookware — especially high-acid foods that encourage the leaching of iron out of the pan, like applesauce, eggs, and tomato-based recipes. The greater the acidity of the food and the longer you cook it, the more iron is transferred.