1873 DUTCH OVEN

GERMAN ENAMELED IRON

STRONGER THAN CAST IRON AND 30% lIGHTER

GERMANY

HANDCRAFTED IN

If your recipe is going to be precise, the tools you use should be, too. Our German enameled iron is calculated and calibrated down to the millimeter—there are no bad batches.

As a result, German enameled iron is both thinner and stronger than traditional cast iron. That’s why our Dutch ovens are 30% lighter than the lightest cast iron ovens. We don’t need the weight.

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The 1873 Dutch Oven heats faster and more evenly than cast iron, which lets you dial in the perfect temperature for long, simmering stews or braise a steak without worry. The quick heating design even makes it perfect for baking fluffy biscuits or crusty bread.

Since it’s lighter than cast iron, the 1873 Dutch Oven is much easier to take move from the stovetop to the oven and back. And the smooth GlazeGuard surface also makes it great for delicate foods.

GLAZE GUARD ENAMEL

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 organic 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. All are made with completely organic ingredients.