When we think of cooking over a wood fire, the image that often comes to mind is that of grilling directly over the embers. However, after more than ten years of practicing bushcraft, bivouacking, and cooking in the great outdoors, we have happily discovered the wide range of possibilities that cooking in a cauldron can offer.
The limitations of the grill: limited variety and burnt fat
Grilling over a fire has an undeniable charm… but it also has several major drawbacks:
- We are limited to dry cooking methods: meat, fish, vegetables, and we have to prepare side dishes in advance, which are often reheated in a simple aluminum pan. This considerably limits the diversity of cooked meals.
- It's impossible to bake your own bread, so you have to resign yourself to eating it soggy, after being carried around for hours in a backpack.
- Animal fats fall onto the embers, producing smoke containing potentially carcinogenic substances.
The Cauldron: a more varied and healthier cuisine
The cauldron brings real diversity and a touch of originality to wood-fired cooking by offering a healthy alternative to grilling.
With a good cauldron, you can:
- Create countless recipes: soups, stews, broths, simmered dishes…
- Baking bread and even cakes.
- Avoid burnt fats and carcinogenic substances.
It's a true return to an ancestral, rustic cuisine, yet incredibly rich and creative.
Cast iron, iron or copper: which material for a cauldron?
The material of the cauldron plays a crucial role in the quality of cooking. Here is a technical comparison based on our experience:
- Cast iron :
Excellent heat distribution
High thermal inertia: it stores heat and releases it slowly and evenly
Ideal for long, slow cooking and simmering.
Highly resistant to wood fire and heavy use
Can last for decades if properly maintained (seasoning).
- Iron :
Lightweight but heats up too quickly, cools down quickly
Less uniform: risk of localized burning
Highly susceptible to corrosion
- Copper :
It has excellent heat conductivity, but also cools down very quickly. It reacts to acidic foods (tomatoes, vinegar) and often requires a tin coating to prevent copper migration into food.
Too fragile for direct cooking in the embers.
Expensive and not well-suited for bushcraft
👉 Verdict: cast iron is the best material for cooking in a cauldron in the great outdoors.
👉 Important: Demand a cast iron that complies with European food contact standards!
What size cauldron should I choose?
The size of the cauldron is crucial depending on the intended use. We tested different sizes, and here are our findings:
- 6 liters :
Allows you to cook a complete meal for 2 to 4 people (stew, soup and even bread)
Large enough to stir well, without overflowing.
Not too heavy, transportable even when camping.
Compatible with small, discreet lights.
- Less than 4 liters:
Too small for simmering or cooking for 2-3 people
Rapid boiling, difficult temperature to stabilize, and the small volume does not allow for all recipes
Not suitable for rustic and hearty dishes. Impossible to make bread.
- More than 8 liters:
Too heavy, difficult to transport.
Need for a larger and more intense fire.
Ideal for large gatherings but not for bivouacking.
👉 The 6L is our reference size for varied, mobile and generous cooking.
With or without feet? The detail that changes everything
When choosing a cauldron, one question often comes up: with or without feet? Here's our feedback:
- Cauldron without feet:
Requires a tripod and a hanging chain.
More difficult to stabilize, especially on uneven terrain.
Longer, more cumbersome installation.
More suitable for a semi-fixed installation (campsite, garden)
- Cauldron with 3 feet:
Maximum stability : sits directly in the embers
No tripod or suspension required
Ideal for simple campfires
Better contact with the heat of the embers, especially for bread or stews.
👉 For a mobile bushcraft kitchen, the 3-legged cauldron is an obvious choice.
Our field conclusion
After more than 10 years of cooking in the great outdoors, our choice is clear:
✅ A cast iron pot for robustness and perfect cooking
✅ A cauldron certified to European food contact standards
✅ The 6-liter format offers the perfect balance between capacity and portability
✅ Three legs for stability without additional equipment
It's the ideal companion for cooking outdoors healthily, simply, and without limits.
At Approche Libre , all our products are field-tested. Our cast iron cauldrons are selected both for their robustness and to meet strict food safety standards.
Care instructions for a cast iron cauldron
A well-maintained cast-iron pot can last a lifetime—and even be passed down through generations. Here's our method for preserving its cooking qualities and extending its lifespan.
1. Rinse with cold water
After use, allow the pot to cool, then rinse it with cold water. Avoid thermal shock (ice water on hot cast iron) which could cause micro-cracks.
2. Little or no soap
The cast iron pot has a seasoning that improves on its own with each use—a thin protective layer formed from the cooking oils. Soap can damage it, so limit cleaning to a firm , natural-fiber brush to remove any residue.
3. Wipe thoroughly
After rinsing, wipe it immediately with a clean cloth or dry towel. Humidity is cast iron's number one enemy: it promotes rust.
4. Oil protection
Once dry, apply a thin layer of vegetable oil (coconut, rapeseed, sunflower, etc.). Spread evenly with a suitable natural fiber brush .
This step protects the cast iron by creating a moisture barrier, thus preventing corrosion. Lightly oiling after each use is also the best way to maintain a perfect seasoning and a naturally non-stick surface.
With this simple ritual, your cast iron cauldron will stay ready for all your culinary adventures: from steaming soups in the heart of winter to summer stews shared around the fire.
Approche Libre offers you a kit of two brushes made of 100% natural fibers, perfectly suited for cleaning and greasing our cast iron cauldrons.
The kit contains:
-
A firm, brown brush made of sisal and palm fibers, perfect for cleaning the cauldron without scratching the cast iron or damaging the seasoning.
- A softer brush , made of sisal fibers, ideal for spreading vegetable grease evenly, cleaning vegetables and roots and outdoor equipment.
