When we think of cooking over a wood fire, the image that often comes to mind is that of grilling over embers. However, after more than ten years of practicing bushcraft, camping, and cooking in the great outdoors, we have been able to discover with pleasure the extent of the possibilities that cooking over a pot can offer.
Limits of the grid: little diversity and burnt fat
Grilling over a fire has an undeniable charm… but it has several major drawbacks:
- We are limited to dry cooking: meat, fish, vegetables, and we must prepare the side dishes in advance, which will often be reheated in a simple aluminum bowl. This considerably limits the diversity of cooked dishes.
- It's impossible to make 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 fumes 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 pot, you can:
- Make countless recipes: soups, stews, broths, slow-cooked dishes...
- Bake bread and even cakes.
- Avoid burnt fats and carcinogens.
It's a true return to ancestral cuisine, rustic and yet incredibly rich and creative.
Cast iron, iron or copper: which material for a cauldron?
The material of the pot plays a decisive 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 gently and evenly
Ideal for long and simmering cooking
Highly resistant to wood fire and intensive use
Can last for decades if well maintained (seasoning)
- Iron:
Lightweight but heats up too quickly, cools down quickly
Less homogeneous: risk of local burning
Very sensitive to corrosion
- Copper:
Excellent heat conductivity, but also cools very quickly. It is reactive to acidic foods (tomato, vinegar), and often requires a tin coating to prevent copper migration into the food.
Too fragile for direct cooking in the embers.
Expensive and not very suitable for bushcraft
👉 Verdict: Cast iron is the best material for outdoor cooking in a pot.
👉 Important: Demand cast iron that complies with European food contact standards!
What size cauldron should I choose?
The size of the pot is crucial depending on the use. We tested different sizes, and here's what we found:
- 6 liters:
Allows you to cook a complete meal for 2 to 4 people (simmered dish, soup and even bread)
Large enough to stir well without overflowing.
Not too heavy, transportable even when bivouacking.
Compatible with small, discreet lights.
- Less than 4 liters:
Too small to simmer or cook for 2-3 people
Rapid boiling, temperature difficult to stabilize, and the small volume does not allow for all recipes
Not suitable for rustic and hearty dishes. Cannot make bread.
- More than 8 liters:
Too heavy, difficult to carry.
Need a larger, more intense fire.
Ideal for large gatherings but not for bivouacking.
👉 The 6L is our reference format 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 legs? Here's our feedback:
Cauldron without feet:
Requires a tripod and hanging chain.
More complicated to stabilize, especially on uneven terrain.
Longer, bulky installation.
More suitable for a semi-fixed installation (campsite, garden)
Cauldron with 3 legs:
Maximum stability : placed 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 a no-brainer.
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, for the right balance between capacity and mobility
✅ Three feet, 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 tested in nature. Our cast iron pots are selected both for their robustness and to meet strict food standards.
Buy your cauldron now on the site!
Care tips for a cast iron pot
A well-maintained cast iron pot can last a lifetime—and even be passed down from generation to generation. 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 itself with each use—a thin protective layer from cooking oils. Soap can damage it, so limit yourself to a light cleaning with a soft brush or wooden spatula to loosen residue.
3. Wipe thoroughly
After rinsing, wipe it immediately with a clean cloth or dry towel. Moisture is the number one enemy of cast iron: it promotes the appearance of rust.
4. Oil protection
Once dry, apply a thin film of vegetable oil (coconut, rapeseed, sunflower, etc.). Spread evenly with a clean cloth.
This step protects the cast iron by creating a moisture barrier, thus preventing corrosion. A light oiling after each outing is also the best way to maintain perfect seasoning and a natural non-stick surface.
With this simple ritual, your cast iron pot will stay ready for all your culinary adventures: from steaming soups in the heart of winter to summer stews shared around the fire.
