What Our Cookware Is Made Of

Our cookware starts with cast iron. Depending on the piece, the cooking surface is either finished with enamel or traditionally seasoned with vegetable oil.

Cast iron is heavier and slower to heat than materials such as aluminium, but once warm, it holds heat very well. This makes it particularly suited to searing, simmering, roasting and baking.

Cast Iron Core

Cast iron heats gradually and retains heat for a long time. Once properly preheated, it maintains a relatively steady temperature as food is added.

This steady heat is useful for browning meat, maintaining a gentle simmer and providing consistent heat when roasting or baking.

Enamelled Cast Iron

On our enamelled cookware, a glass-based enamel is fused to the cast iron at high temperatures to form the cooking surface.

The enamel creates a non-reactive surface, making it suitable for acidic ingredients such as tomatoes, wine and citrus. It also means the cookware does not need to be seasoned before use.

Unlike traditional non-stick cookware, enamel is not a synthetic non-stick coating.

cast iron oval bread oven for sourdough batard Black (Pre-Seasoned)

Pre-Seasoned Cast Iron

Our pre-seasoned cast iron has no enamel coating. The cooking surface is seasoned with vegetable oil, which is heated onto the iron to form a protective cooking layer.

It is ready to cook with when it arrives, and the seasoning will continue to develop with regular use and proper care.

After washing, dry pre-seasoned cast iron thoroughly. A very light coating of cooking oil can be applied before storage when needed.