Emberfold
Cast in iron. Built for decades.
Sand-cast, milled on the face, seasoned six times. Each piece leaves the shop ready to work.
The Range
Ovens
Round Dutch Oven
Thick walls and a self-basting lid. The 4 L holds a whole chicken comfortably; the 6 L works for a full braise or a large sourdough. One pot, made to last.
€189.00
See the productSand-cast
Each pan is formed in a sand mould, one piece of grey iron.
Milled face
The cooking surface is machined flat after casting.
Six seasons
Seasoned six times in the shop before the pan ships.
No coating
Just iron. Nothing to flake, chip or wear away.
The mould is broken after each pour. The face is milled by hand. Seasoned six times in the workshop before it leaves. The work is in the iron.
Questions
How do I re-season if the surface looks dull?
Warm the pan over low heat for a few minutes. Wipe a thin, even layer of neutral oil across the cooking face. Put it in a 200°C oven for one hour, then let it cool inside. One session is usually enough to restore the surface.
Can I use soap to wash it?
A small amount of mild dish soap will not strip a well-built seasoning. Rinse quickly, dry the pan over low heat, then wipe with a little oil before storing. Avoid soaking and dishwashers.
What should I do about a rust spot?
Scrub the spot with coarse salt and a cloth dampened with neutral oil. Rinse, then dry the pan immediately over low heat. Re-season as above. Surface rust is shallow; it does not weaken the iron and clears in one or two seasoning rounds.