Cast iron pot

If you are looking for a versatile product for your kitchen that offers unlimited possibilities for food preparation, you will find exactly what you need in our "Cast iron pot" category. 

Cast iron pots from the Hosse brand are cookware made of high-quality cast iron, ensuring strength and durability, and providing even heat distribution. This makes them ideal for slow cooking, braising, baking, and preparing baked goods. Thanks to their durability and high-quality construction, these pots can be used on all types of stovetops, including induction, as well as in the oven.  With proper care and maintenance of cast iron, you can prepare dishes with a unique flavor for generations.

Enameled cast iron pots are a modern option, where the cast iron is covered with a protective layer of enamel that makes cleaning easier and prevents rusting.

How to choose the right cast iron pot?

When choosing a cast iron pot, it is important to consider the following:

1. Size: Choose a size depending on your household's needs.

2. Type of coating: If you prefer easy maintenance, opt for an enameled model.

3. Shape: Round pots are ideal for soups and stews, while oval ones are suitable for roasting meat.

4. Brand and quality: Trust established manufacturers like Hosse.

Why choose a Hosse cast Iiron pot?

Hosse offers high-quality cast iron pots designed for long-term use:

• Scratch and high-temperature resistant;

• Enameled coating for easy cleaning and rust prevention;

• Variety of sizes to meet different needs;

• Even heat distribution;

• Compatible with all heat sources, including ovens and induction stoves;

• Ideal for home use or camping;

• With an oven-safe lid – versatile models for cooking and baking.

By ordering a Hosse cast iron pot, you receive guaranteed quality and durability over time, along with a unique design that will perfectly fit into your kitchen's interior.

Enhance your kitchen with more colorful cast iron cookware for more culinary challenges:

► Cast Iron Pan
► Cast Iron plate

Frequently asked questions (FAQ):

1. How to clean a cast iron pot?

Use warm water and a soft sponge. Avoid abrasive cleaning agents.

2. Can a cast iron pot be used on an induction stove?

Yes, cast iron is fully compatible with induction stoves.

3. Can I use metal utensils on a cast iron pot?

Yes, you can use metal utensils; however, for enameled interiors, silicone or wooden utensils are recommended to avoid damaging the enamel.

4. Does a cast iron pot require special care?

Enameled models do not require regular seasoning like raw cast iron cookware.

5. Is it dishwasher-safe?

Although some models are dishwasher-safe, hand washing is recommended for longer product life.

6. What is the difference between enameled and raw cast iron?

Enameled cast iron has a protective coating that makes cleaning easier and prevents rusting.

7. Can I cook acidic foods in a cast iron pot?

Yes, enameled cast iron is safe for preparing acidic foods like tomato sauce.

8. How much does a cast iron pot weigh?

Cast iron pots usually weigh between 3 and 6 kg, depending on the size.

9. Can it be used in an oven?

Yes, cast iron pots are suitable for use in ovens at very high temperatures.

10. Are cast iron pots suitable for slow cooking?

Yes, they are perfect for dishes that require long and even cooking on low heat.

Recipes for cooking in a Cast Iron pot

Recipe 1: Whole grain spelt bread with sourdough

Ingredients:

• 350 g Whole Grain Spelt Flour

• 250 g water

• 70 g sourdough starter

• 7 g salt

Preparation Method:

Mix the flour, water, and sourdough starter well, cover the bowl, and leave for 1 hour. Add the salt with a teaspoon of water and knead well. Cover the bowl for 30 minutes. Perform 3 folds at the same interval, then cover the bowl and leave until the dough nearly doubles in size. Once doubled, pre-shape the dough, rest for 15 minutes, and then shape it. Place the shaped dough in a banneton and refrigerate for 10 hours at 5-6°C.

In the morning, preheat the oven with the Cast Iron Pot. Remove the dough from the fridge, carefully flip it onto parchment paper. Score the dough and place it in the Cast Iron Pot, close the lid, and bake for 20 minutes at 250°C. Uncover and bake for an additional 10-15 minutes, reducing the temperature by 30-40°C. Cool the bread on a wire rack for at least 2 hours.

Recipe 2: Beans with sausage

Ingredients:

• 500 g white beans

• 200 g sausage or bacon (optional)

• 1 onion

• 2 carrots

• 2 garlic cloves

• 1 tomato (or 2 tbsp tomato paste)

• 1 tsp paprika

• 1-2 bay leaves

• Salt and black pepper to taste

• Oil or olive oil

Preparation Method:

Soak the beans overnight in cold water.

Drain and place the beans in the Cast Iron Pot with fresh water. Boil for about 30 minutes and discard the first water.

Sauté the chopped sausage, onion, and carrots in a little oil. Add chopped garlic and paprika.

Return the beans to the pot and add the sautéed ingredients.

Add chopped tomato or tomato paste, bay leaf, and pour in enough warm water to cover the ingredients.

Cook on low heat for 1-1.5 hours until the beans are tender. Add salt and black pepper at the end.

Serve with pickles or freshly baked bread.

Recipe 3: Rice with vegetables

Ingredients:

• 2 cups rice

• 4 cups vegetable broth

• 1 onion

• 1 red bell pepper

• 1 green bell pepper

• 1 yellow bell pepper

• 1 cup frozen peas

• 1 carrot

• 1 zucchini (optional)

• 2 tbsp oil or olive oil

• Salt and black pepper to taste

• Parsley for garnish

Preparation Method:

• Heat the oil in the Cast Iron Pot. Add the chopped onion and sauté for 2-3 minutes.

• Add the chopped peppers, carrot, and zucchini. Sauté for another 5 minutes.

• Add the rice and sauté for 2 minutes, stirring well.

• Pour in the vegetable broth and stir. Reduce the heat to low.

• After 10 minutes, add the peas and stir again. Cook for another 10 minutes until the rice absorbs the liquid.

• Remove from heat and sprinkle with fresh parsley.

• Serve warm, garnished with fresh tomatoes or a splash of lemon juice.