Seasoned Cast Iron Dutch Oven

• Volume: 6QT
• Total Length: 15”
• Total Diameter: 11.5”
• Depth: 4.25"
• Weight:15.2 lbs

Our American-Made Cast Iron is sand-cast at a single American foundry. Designed for how chefs actually cook with cast iron, not how it's always been made, our 6QT Seasoned Cast Iron Dutch Oven is built for the long cook. Sized for braises, breads, deep-frying, and meals that feed a table, its interior follows a chef-informed shape with no hard corners, and the cast iron lid traps heat where it matters. The loop handles are weight-balanced for a two-handed lift from cooktop to oven to table, and the knurled knob stays grippable through pot-towels and gloves. Safe for gas, electric, induction, oven, and live fire.

Where is this cast iron made?

All of our cast iron is sand-cast at a single foundry in the United States, then machined, lathed, and buffed to a smooth finish in-house. It's American-made from start to finish.

Do the pans come pre-seasoned?

Yes. Every piece arrives pre-seasoned in our proprietary organic flaxseed oil blend. Flaxseed oil polymerizes exceptionally smoothly, giving you a golden, even base layer that's ready to cook on from the first use.

Why is the finish smoother than other cast iron?

Most cast iron retains the rough, pebbly texture of the raw sand-cast surface. Ours is machined, lathed, and buffed after casting, which creates a consistently smooth cooking surface so seasoning bonds evenly and builds up predictably over time.

Is this cast iron lighter than traditional pans?

Yes. We've lathed the walls to be subtly thinner than the base. That keeps heat concentrated at the cooking surface, where you actually want it, while reducing the overall weight of the pan.

What cooktops and heat sources are these compatible with?

All of our Seasoned Cast Iron is compatible with gas, electric, induction, and oven use, and are safe for live fire (campfire, grill, open flame).

How do I care for and maintain the seasoning?

The best way to maintain cast iron is to cook with it regularly, especially with fats. Avoid extended soaking in water or dishwashers. After cooking, wipe clean while still warm, dry thoroughly, and apply a very light coat of oil before storing. The smooth machined surface makes re-seasoning easier than rough-cast alternatives.

For most meals, cleaning cast iron takes less than five minutes.

• Let the pan cool slightly
• Rinse with hot water and scrub
• A small amount of mild soap is completely fine to use if you want to cut grease or fully clean the pan.
• Dry thoroughly.
• Once dry, apply a very thin layer of seasoning wax or high-smoke point oil.
• Place the lightly oiled pan over medium-high until you see faint wisps of smoke.
• Detailed Usage and Safety Instructions