If your recipe is going to be precise, yours tools should be, too. Our enameled iron is calculated and calibrated down to the millimeter—there are no bad batches. As a result, enameled iron is both thinner and stronger than traditional cast iron. That’s why 1873 Dutch oven is 30% lighter than the lightest premium cast iron ovens. We don’t need the weight.
Despite its reputation, cast iron is a brittle material. It needs to be thick and heavy, so it doesn’t break. Cast iron comes from iron that’s heated and poured into a mold. The mold is then broken, the pocked, uneven surface is fixed as much as possible, and it’s painted to cover anything that isn’t.
Because it’s so thick, cast iron is slow to heat up. It’s also not an optimal heat conductor from the start. Why does everyone else use it then? It’s easy to make. But we think you deserve better.
Since our base material is tougher from the start, we don’t need to be bulky. Our enameled iron is heavier than cast iron, but because it’s more durable, it doesn’t need it to be as thick. Our Dutch ovens are both thinner and stronger. They’re 30% lighter than the lightest premium cast iron ovens.
Every Dutch oven is pressed, shaped, and meticulously crafted the same way. It’s still handmade, just scrutinized at a much higher level than other Dutch ovens.
Enameled iron has a higher iron content (99%) than cast iron (~96%), which makes it purer, too.
We use custom tooling we design and manufacture in-house to get every piece just right. It’s all specially calibrated, which allows each piece to be consistent and doesn’t require grinding to turn it into a useable surface. There are fewer finishing steps, so our Dutch ovens don’t need to be subjected to multiple rounds of industrial reworking.
With our enameled iron, you’re in total control. This material reacts to heat faster and heats more evenly than cast iron. You can dial in the perfect temperature for long, simmering stews or braise a steak without worry.
Plus, the balanced, even heating makes it perfect for baking fluffy biscuits or crusty bread. Since it’s lighter than cast iron, it’s much easier to transfer our enameled iron from the stovetop to the oven and back. Plus, the smooth GlazeGuard surface also makes it great for delicate foods.
The color isn’t applied, it’s fused. GlazeGuard incorporates high-quality enamel directly into the base material, creating a bond that’s more chip-resistant than enameled cast iron. Made of premium materials, this nonporous surface is nonreactive and scratch-resistant.
Each enameled pot or pan is touched by our enamel master, Mr. Jasmin Cevapovic, who has been the guardian of our process for decades. Our enamel recipes are a company secret, and each color has its own unique formula, which is made in small batches on site, as it’s been done for generations.
Stronger than cast iron and 30% lighter
HEATS FAST AND EVENLYNone of the wait or the weight of cast iron
GLAZEGUARDScratch-resistant and nonporous
RECESSED LIDShaped to prevent boil overs and provide extra room
WELDED HANDLESEliminates food traps
