The cast iron Dutch oven is a direct descendant in the evolution of the cauldron. Before it, clay pots and cauldrons—suspended from a rack or resting on three legs directly in the embers—were the primary tools for cooking in European households. The flat-bottomed Dutch oven (or *cocotte*) was 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 method of cooking: no longer in the fire, but on a flat surface.
Today, after several decades of being sidelined by aluminum, stainless steel, and non-stick coatings, the cast iron Dutch oven is reclaiming its place in French kitchens. Its comeback is rooted in its history, its material, and the health and thermal qualities that make cast iron an incomparable cooking medium.
👉 Important: demand cast iron that complies with European Regulation (EC) No. 1935/2004 applicable to materials intended for food contact.
⏱ Estimated reading time: 6 minutes
Table of contents
- The cast iron cauldron: the original utensil
- The emergence of the Dutch oven: adapting to new hearths
- Cast iron: a technical and sustainable material
- Healthier cooking, without PFAS coatings
- The 20th-century decline and current resurgence
- Our perspective
- FAQ
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The cast iron cauldron: the original utensil
The history of cast iron cookware is closely tied to the cauldron. The technique of iron casting appeared in China in ancient times, several centuries before our era. In Europe, cast iron was known and used later, notably from the end of the Middle Ages, but its production remained limited and expensive for a long time.
Before the 18th century, metal cauldrons and pots intended for wood-fire cooking were already common in Europe: bronze, copper, brass, wrought iron, and then cast iron. The major turning point came in 1707, when the Englishman Abraham Darby patented the manufacture of cast iron pots poured into sand molds. This method, inspired by casting techniques used by Dutch foundrymen for brass vessels, allowed for faster, more consistent, and less expensive production. It marked a decisive step in the proliferation of cast iron cookware.
From then on, European forges produced a wider range of cast iron cauldrons and pots for wood-fire cooking. Their shape met a simple requirement: stability above or inside the hearth. Two shapes were frequently encountered: the suspended cauldron, hooked to a mobile crane over the home's central fire, and the three-legged cauldron, placed directly in the embers or on a raised hearth.
At that time, the cast iron cauldron occupied an important place in the domestic kitchen. It was used to prepare soups, grain porridges, and stews of root vegetables, meat, or fish. Its mass and thermal inertia promoted consistent cooking, distinct from that offered by earthenware, bronze, or wrought iron.
In the 19th century, the generalization of closed stoves encouraged the appearance of flat-bottomed vessels, which were better suited to these new cooking methods, while the traditional cauldron remained widely used in rural households.
The emergence of the Dutch oven: adapting to new hearths
The flat-bottomed Dutch oven developed along with the transformation of domestic hearths. From the moment closed stoves and flat-top ranges replaced open fires, the cooking tool had to adapt. It could no longer be suspended or set in the embers; it had to rest on a surface.
The Dutch oven is therefore not a departure 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 store heat, protect food under a heavy lid, and handle 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 cooktops—gas, electric, glass-ceramic, and induction.
This adaptation also explains the current versatility of the Dutch oven. Originally designed for closed stoves, it later proved compatible with all modern heat sources, while retaining its ability to be used over a wood fire in a fireplace or a wood-fired oven. One single tool for several cooking methods: this is what makes it so powerful today.
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Cast iron: a technical and sustainable material
To understand why the cauldron and then the Dutch oven have stood the test of centuries, one must look at 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 iron. This composition gives it thermal properties particularly suited to slow cooking.
Cast iron has high thermal inertia. It heats up gradually, stores heat, and then releases it steadily. Once hot, a cast iron Dutch oven reacts less abruptly to power fluctuations than a lighter utensil. This quality is particularly useful for stews, soups, pot roasts, and long-cooking preparations.
Finally, cast iron is a fully recyclable and sustainable material. When well-maintained, a cast iron Dutch oven or cauldron can last through several generations without any loss of quality. Raw cast iron, in particular, evolves with use thanks to seasoning (*culottage*): a fine protective layer forms over time, nourished by heated fats. This layer improves ease of use and protects the cast iron from oxidation.
Healthier cooking, without PFAS coatings
One of the major arguments for the resurgence of the cast iron Dutch oven is health. At a time when non-stick coatings are frequently criticized 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 coatings. Its cooking surface is developed through seasoning, a protective layer formed by thin layers of fat heated over repeated uses.
Cooking in a raw cast iron Dutch oven or cauldron means cooking without fluorinated coatings. This difference is essential: the utensil does not add a chemical layer between the fire, the material, and the food. Cooking is based on a simple iron-carbon alloy that has been known for centuries and used for its heat resistance.
Cast iron is also stable at high temperatures under normal conditions of use. It can be heated strongly, exposed to embers, or used in an oven or over a wood fire without depending on a coating that could degrade under heat. This is what makes raw cast iron cooking a healthier and more sustainable approach to cooking.
The 20th-century decline and current resurgence
In the 20th century, the cast iron Dutch oven experienced a long period of decline. The emergence 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 demanding, was gradually relegated to the background in many homes.
A reversal of this trend has been observed since the 2010s. Several factors are converging: growing distrust of fluorinated coatings, fueled by investigations and scientific research on PFAS; the rise of the "slow cooking" movement and a return to slow-cooked meals; the search for durable and heirloom-quality utensils in response to the planned obsolescence of modern kitchen objects; renewed interest in regional and traditional cuisines, which naturally call for cast iron; and, more broadly, a desire to choose items with transparent composition and manufacturing.
This comeback is evident in both usage and the marketplace. A new generation of artisanal brands is bringing raw cast iron back into the spotlight, closer to the material's original spirit and the cauldron tradition.
Our perspective
At Approche Libre®, we view the cast iron Dutch oven as a structural adaptation of the cauldron for modern kitchens. It must be compatible with any domestic heat source: induction, glass-ceramic, gas, and must be oven-safe without temperature constraints.
However, our goal is also to restore a touch of rustic character to the Dutch oven, which colorful enamels and golden knobs had eventually "domesticated."
We have adapted and textured its two solid side handles to allow for the attachment of a removable iron bail handle. If desired, the Approche Libre® Dutch oven can leave the kitchen to be used without electricity, over a wood fire, in a fireplace, or outdoors.
The Approche Libre® Dutch oven is both urban and nomadic, for cooking in total freedom.
This versatility aligns perfectly with our pursuit of autonomy.
Two utensils, one material, one tradition: our historical recipe sets engraved on wood—Gaulish, Medieval, 1930s—can be prepared in either a cauldron or a cast iron Dutch oven.
FAQ
Is the cast iron Dutch oven older than the cauldron?
No, it is the opposite. The cast iron cauldron predates the Dutch oven by several centuries. It is linked to wood-fire cooking and open hearths. The flat-bottomed Dutch oven developed later, as an adaptation to closed stoves. The Dutch oven follows the evolution of the cauldron into the modern indoor kitchen.
Why is the cast iron Dutch oven making a comeback today?
Several reasons are converging: distrust of fluorinated non-stick coatings, a return to slow-cooked meals, a search for durable and heirloom-quality 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 facilitates maintenance. Raw cast iron is bare metal, treated with vegetable oil (pre-seasoned) 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 (*culottage*)?
It is the thin protective layer that forms naturally on raw cast iron through 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 ranges, glass-ceramic, induction, electric ovens, and wood-fired ovens. A three-legged cast iron cauldron is designed to heat over embers, but is not at all suitable for stove tops.
How do I choose quality cast iron that is safe for food contact?
To make the right choice, verify that the cast iron has been tested by an independent laboratory and that it complies with the European requirements applicable to materials intended for food contact under Regulation (EC) No. 1935/2004.
Our Dutch ovens also comply with the REACH Regulation (EC) No. 1907/2006. More than 250 chemicals of concern were tested in the laboratory: none were detected.
You therefore benefit from raw cast iron that is durable and perfectly suited 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 coatings. Cooking is done directly on an iron-carbon alloy, protected by the seasoning. It is a healthier approach than utensils with fluorinated coatings.
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 traditional cauldron
→ Complete guide to maintaining and seasoning your cast iron cauldron
→ How to start a fire with a ferrocerium rod (practical guide)
→ Starting a fire in the rain: the effective bushcraft method
→ How to manage the fire for slow and controlled cooking
→ How to bake bread in a cast iron cauldron (practical guide)
→ What to cook in a cauldron? 30 historical recipes for wood fire cooking