The cast iron Dutch oven is a continuation of the cauldron's evolution. Before it, earthenware pots and cauldrons—hung from a pothook or placed on three legs directly in the embers—were used for cooking in European homes. The flat-bottomed Dutch oven developed later, as closed stoves gradually replaced open fires in domestic kitchens. The Dutch oven is, therefore, an adaptation of the cast iron cauldron to a new cooking method: no longer in the fire, but on a flat surface.
Today, after several decades of being overshadowed by aluminum, stainless steel, and non-stick coatings, the cast iron Dutch oven is reclaiming its place in French kitchens. Its return is due to its history, its material, and the sanitary and thermal qualities that make cast iron an incomparable cooking material.
👉 Important: demand cast iron that complies with European Regulation (EC) No 1935/2004 applicable to materials intended to come into contact with food.
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Table of Contents
- The cast iron cauldron, the original utensil
- The emergence of the Dutch oven: an adaptation to new hearths
- Cast iron: a technical and durable material
- Healthier cooking, without PFAS coating
- The decline of the 20th century and the current comeback
- Our perspective
- FAQ
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The cast iron cauldron, the original utensil
The history of cast iron cookware is closely linked to that of the cauldron. The technique of iron casting appeared in China in antiquity, several centuries BCE. In Europe, cast iron was known and used later, particularly from the late Middle Ages, but its production remained limited and costly for a long time.
Before the 18th century, cauldrons and metal pots for wood-fired cooking were already found in Europe: bronze, copper, brass, wrought iron, then cast iron. The major turning point occurred in 1707, when the Englishman Abraham Darby patented the manufacture of cast iron pots cast in sand molds. This method, inspired by molding techniques used by Dutch founders for brass vessels, allowed for faster, more consistent, and less expensive production. It marked a decisive step in the spread of cast iron cookware.
From then on, European forges more widely produced cast iron cauldrons and pots for wood-fired cooking. Their shape met a simple requirement: to be stable above or within the hearth. Two shapes were common: the suspended cauldron, hung from a movable pothook above the central fire of the dwelling, and the three-legged cauldron, placed directly in the embers or on a raised hearth.
The cast iron cauldron then held an important place in domestic cooking. Soups, cereal porridges, root vegetable stews, meat, or fish were prepared in it. Its mass and thermal inertia promoted even cooking, different from that offered by terracotta, bronze, or wrought iron.
In the 19th century, the widespread use of closed stoves then favored the appearance of flat-bottomed vessels, better suited to these new cooking methods, while the traditional cauldron remained widely used in rural households.
The emergence of the Dutch oven: an adaptation to new hearths
The flat-bottomed Dutch oven developed with the transformation of domestic hearths. From the moment closed stoves and flat-surface cookers replaced open fires, the utensil had to adapt. It could no longer be suspended or placed in embers. It had to rest on a hotplate.
The Dutch oven is therefore not a break from the cauldron. It is its natural evolution, dictated by a change in environment. The material remains the same: cast iron. The function remains similar: to accumulate heat, protect food under a heavy lid, and facilitate long cooking times when the dish requires it. Only the shape changes, to adapt to the new geometry of closed kitchens and, later, to modern cooking surfaces—gas, electric, ceramic, induction.
This adaptation also explains the current versatility of the Dutch oven. Originally designed for the closed stove, it later proved compatible with all modern heat sources, while retaining its suitability for wood fires in a fireplace or wood-fired oven. The same utensil, multiple cooking methods: this is what makes it so strong today.
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Cast iron: a technical and durable material
To understand why the cauldron and then the Dutch oven have spanned centuries, we must return to the technical qualities of cast iron. Cast iron is an alloy of iron and carbon containing more than 2.1% carbon—generally between 3 and 4% in culinary cast irons. This composition gives it thermal properties particularly suited to slow cooking.
Cast iron has high thermal inertia. It gradually heats up, stores heat, and then releases it steadily. Once hot, a cast iron Dutch oven reacts less abruptly to power variations than a lighter utensil. This quality is particularly useful for stews, soups, pot roasts, and long preparations.
Finally, cast iron is a fully recyclable and durable material. Properly maintained, a cast iron Dutch oven or cauldron can last for several generations without loss of quality. Raw cast iron, in particular, improves with use thanks to seasoning: a thin protective layer forms over time with cooking, nourished by heated fats. This layer enhances ease of use and protects the cast iron from oxidation.
Healthier cooking, without PFAS coating
One of the major arguments for the return of the cast iron Dutch oven is health. At a time when non-stick coatings are regularly questioned for their composition, raw cast iron offers a healthier, simpler, and more transparent alternative.
Raw cast iron does not rely on a synthetic non-stick coating. It contains no PTFE, PFOA, or added PFAS coating. Its usable surface is built up by seasoning, a protective layer formed by thin layers of fat heated over repeated cooking sessions.
Cooking in a raw cast iron Dutch oven or cauldron therefore means cooking without a fluorinated coating. This difference is essential: the utensil does not add a chemical layer between the heat, the material, and the food. Cooking relies on a simple alloy, iron and carbon, known for centuries and used for its heat resistance.
Cast iron is also stable at high temperatures under normal use conditions. It can be heated strongly, exposed to embers, used in the oven or over a wood fire, without depending on a coating that could degrade under the effect of heat. This is what makes raw cast iron cooking a healthier and more sustainable approach to cuisine.
The decline of the 20th century and the current comeback
In the 20th century, the cast iron Dutch oven experienced a long period of decline. The appearance of new materials—aluminum in the 1930s, stainless steel in the 1950s, and PTFE-based non-stick coatings marketed from 1956—transformed kitchen equipment. These utensils were lighter, heated up faster, and required less maintenance. The cast iron Dutch oven, deemed too heavy and too demanding, was gradually relegated to the background in many households.
The reversal of this trend has been observed since the 2010s. Several factors converge. Growing distrust of fluorinated coatings, fueled by investigations and scientific research on PFAS. The rise of the "slow cooking" movement and the return to long, slow cooking methods. The search for durable and transmissible utensils, in reaction to the obsolescence of modern kitchen items. Renewed interest in regional and traditional cuisines, which naturally call for cast iron. And more broadly, the desire to choose objects with transparent compositions and manufacturing processes.
This comeback is observed in both usage and supply. A new generation of artisanal brands is bringing raw cast iron back into vogue, closer to the original spirit of the material and the tradition of the cauldron.
Our perspective
At Approche Libre®, we see the cast iron Dutch oven as a structural adaptation of the cauldron to modern kitchens.
But our desire is to restore to the Dutch oven a touch of rustic character, which colorful enamels and gilded knobs have ultimately domesticated.
We have thus adapted and textured its two solid side handles to allow for the attachment of a removable bail handle, should one also wish to cook over a wood fire.
The Approche Libre® Dutch oven is both urban and nomadic, allowing you to cook with complete freedom.
This versatility fully aligns with our pursuit of autonomy.
Two utensils, one material, one tradition.
Our three-legged cast iron cauldron adopts the shape best suited for wood-fired cooking: it sits directly in the embers, without a pothook or tripod, for self-sufficient cooking – bivouac, garden, fireplace, van life.
This autumn, we will launch a pre-seasoned raw cast iron Dutch oven of 5 liters (26 cm diameter, 12 cm height without lid, flat bottom compatible with induction and wood fire, one-piece cast iron handle, Approche Libre logo cast in relief). It will extend our range to indoor cooking: gas, electric hob, ceramic hob, induction, electric oven, wood-fired oven. And naturally, near the embers for those who know how to manage their fire.
Our wooden-engraved historical recipe boxes—Gaulish, Medieval, 1930s—are designed for both utensils. The same recipes can be cooked in a cauldron over a wood fire or in a Dutch oven on a stovetop. Only the heat management differs.
Our conviction is simple: cast iron remains a cooking material of great precision. Raw in its composition, durable in its use, demanding without being complicated, it connects the original cauldron to the modern Dutch oven without breaking the thread of essential gestures.
FAQ
Is the cast iron Dutch oven older than the cauldron?
No, it's the opposite. The cast iron cauldron predates the Dutch oven by several centuries. It is linked to wood-fired cooking and open hearths. The flat-bottomed Dutch oven developed later, as an adaptation to closed stoves. The Dutch oven is a continuation of the cauldron's evolution in modern indoor cooking.
Why is the cast iron Dutch oven making a comeback today?
Several reasons converge: distrust of fluorinated non-stick coatings, a return to slow-cooked cuisine, the search for durable and transmissible utensils, and renewed interest in traditional cuisines. Cast iron meets these expectations.
What is the difference between raw cast iron and enameled cast iron?
Enameled cast iron is covered with a layer of colored glass that protects it from oxidation and makes it easier to clean. Raw cast iron is bare metal, treated with vegetable oil (pre-seasoning) before use. Raw cast iron is the most traditional version and improves positively over time thanks to seasoning. It requires simple but regular maintenance.
What is seasoning?
It's the thin protective layer that naturally forms on raw cast iron over repeated cooking. It improves the utensil's ease of use and protects the cast iron from oxidation. The more the cast iron is used, the stronger its seasoning becomes.
Is cast iron compatible with all heat sources?
A flat-bottomed cast iron Dutch oven is compatible with gas, electric hobs, ceramic hobs, induction, electric ovens, and wood-fired ovens. A three-legged cauldron is designed for embers, wood fires, and fireplaces, but is not suitable for cooktops.
How to choose quality cast iron suitable for food contact?
To make the right choice, ensure that the cast iron has been inspected by an independent laboratory and complies with European requirements applicable to materials intended to come into contact with food under Regulation (EC) No 1935/2004.
Approche Libre Dutch ovens have undergone these analyses to verify their compliance. This ensures you benefit from raw, durable cast iron suitable for preparing your slow-cooked dishes.
Approche Libre thus ensures healthy and authentic cooking.
Is cooking in raw cast iron healthier?
Yes. Raw cast iron contains no synthetic non-stick coating, no PTFE, no PFOA, and no added PFAS coating. Cooking takes place directly on an iron and carbon alloy, protected by seasoning. This is a healthier approach than using fluorinated-coated utensils.
Also read
→ Cast iron Dutch oven and traditional cauldron: cast iron at the heart of cooking
→ Cast iron Dutch oven: our complete guide to choosing the right one
→ Our guide to choosing your cauldron
→ Complete guide to maintaining your cast iron cauldron
→ How to start a fire with a ferrocerium rod (practical guide)
→ Making a fire in the rain: the effective bushcraft method
→ How to manage a fire for slow, controlled cooking
→ How to bake bread in a cast iron cauldron (practical guide)
→ What to cook in a cauldron? 30 historical recipes for cooking over a wood fire