Victoria Signature Classic Cast Iron 6 qt. Dutch Oven with Lid

Slow cooking, exceptional results. The cast iron classic dutch oven is an essential piece for those who understand the value of time in the kitchen. Designed for slow, flavourful cooking, its Spherrous™ cast iron body maintains stable temperatures, enhancing depth of flavor and texture.

Unlike more ornamental versions, this edition prioritizes functionality, becoming a reliable tool for both everyday cooking and recipes that require patience and precision.

The spikes on the underside of the lid drip moisture from condensed steam back onto all parts of the food to continually baste the dish in its own juices evenly. Lids without spikes have moisture running down the sides of the pan. This keeps the food moist and re-infuses the food with all its aroma.

Ideal for: stews, soups, artisanal bread, and braised dishes.

Seasoning iron cookware involves creating a protective coating by heating incredible thin layers of fat that bonds to the metal surface in a process called polymerization to give a hard, blackened skin.

To season your cast iron cooking utensil,

• Wash well with soap and completely dry the cookware.
• Rub the entire surface with a thin layer of fat and buff thoroughly.
• Place the oil coated cookware in an oven preheated to 230°C/ 450°F for 30 minutes OR heat on the stove until it starts to smoke.
• Leave to cool and repeat.
  *You may carry out the oiling and baking of the cast iron ware one to six times, with each repeated procedure rendering the cookware surface further naturally nonstick and providing a longer lasting anti rust treatment. 

Points to note:
If the coating turns greasy, you may have applied a too thick layer of fat or you did not heat the cookware up to an adequately high temperature.
Do not apply excess fat and buff very well so that the cookware does not look greasy before applying heat, even the smallest amount of excess oil may pool during heating to form hardened or sticky droplets on your cooking surface.
An oven provides more uniform heat, but a stove works just fine. Keep your kitchen well ventilated, it may get a little smoky. You can heat up the greased cookware on an outdoor open fire.
You may use any type of unsaturated or saturated fats.
You only need to season your cast iron cookware once, before cooking in it for the first time.
Hand wash, dry thoroughly and apply a thin layer of oil after use.