Description:
Designed for family slow-cooking and soup-making, this cast-iron stockpot delivers reliable performance for broths, stews, pasta, and more. Its generous capacity and raised walls help prevent boil-over, keeping your kitchen mess-free. The secure stainless steel lid knob allows safe handling, while sturdy dual handles ensure easy and stable carrying, even when fully loaded. Featuring a versatile flat base, it is compatible with gas, induction, and ceramic hobs, making it a practical choice for effortless everyday cooking.
Features:
- Made from durable cast iron for excellent heat retention and even cooking.
- Clear glass lid allows easy food monitoring while preserving heat.
- Steam vent releases excess pressure, preventing boil-over.
Specifications:
Dimensions(without Lid): 28.5cm W x 11cm H
Bottom Diameter: 24cm
Stock Pot Colour: Black
Base Shape: Round
Material: Cast Iron + Glass + Stainless Steel
Capacity: About 4L
Lid Included: Yes
Handles Included: Yes
Handle Type: Dual Loop Handles
Maximum Temperature: Up to 400℃
Product Care: Hand Wash Only
Stock Pot Oven Safe: Yes
Compatible Stovetops: Gas, Induction, Ceramic Stove
Package Contents:
1 x Cast Iron Stock Pot (with Lid)
1 x User Manual
Package Specifications:
Package Dimensions: 26cm W x 26cm D x 12cm H
Gross Weight: 4.1kg
Notes:
-Before first use, season the pot: Wash and dry it completely. Apply a thin, even coat of cooking oil (vegetable oil, shortening, or lard), then wipe off any excess with a lint-free cloth. Place it upside down in a preheated oven or grill and heat for 1 hour. Let it cool fully to set the seasoning.
-Cast-iron pans get extremely hot, so always use pan mitts or pan holders when handling them.
-Avoid exposing a hot cast-iron pan to cold water or vice versa, as this can cause the pan to crack. Allow it to cool gradually before cleaning it.
-Despite efforts for accuracy, there may be some reasonable error due to manual measurement.
-Actual product colours may vary due to monitor settings & lightings.
Maintenance Tips:
-New cookware lacks an oil layer, so be sure to dry it over low heat after each use initially! Then lightly coat it with a thin layer of cooking oil. (After prolonged use, you may not need to oil it every time). This also helps prevent rusting!
-When cleaning, use a soft brush with warm water, and it should clean very well. We do not recommend using steel wool or detergent.
-If rust appears on the cookware, clean the rust with a scouring pad, then repeat the seasoning process.
-During use and maintenance, the cast iron pot can absorb oils from cooking, forming a protective layer, creating a naturally non-stick surface over time.
-The uncoated cast iron pot is suitable for use with all types of spatulas.
Re-seasoning:
Step 1: If you have quite a bit of rust, fill with water, bring to a boil and simmer for about 20 minutes. Remove hot water and let the cookware cool down. Then scour off the rust again.
Step 2: Preheat the oven to approximately 200 degrees Celsius, or heat up an outside grill.
Step 3: Wash the cast iron product with hot water and a stiff brush, and repeat.
Step 4: Rinse and dry.
Step 5: Apply warm oil, melted vegetable shortening or lard with either a clean lint-free cloth or quality paper towel over the entire product.
Step 6: Remove excess oil, as it will only flake off.
Step 7: Place upside down on an outside grill (to cut down smoke in the house), or place in a preheated oven (line the oven with foil to catch excess oil).
Step 8: Leave for 1 hour and allow to cool.