Product Info

A deep stockpot is a must for any kitchen. Ours is designed for slow cooks, stocks, braises, casseroles, soups and stews. Order before 12pm for next day delivery. Complementary seasoning oil is included with every pan.

Diameter - 23cm (wide) x 12.5cm (high)

Weight - 5.3kg



Each of our pans is cast to our exacting specification by our centuries old partner forge in France, the home of cast iron.

Cast iron is the original non-stick. And with a little care (e.g. occasional seasoning) it exhibits the same qualities as your favorite non stick pan, but without any toxicity.

Absolutely. Our pans work on all hob types (including induction) and can move from the hob to the oven.

Order before 11am Mon-Thurs and you'll receive your order next day. Orders from Fri-Sun will be delivered on Tuesday.

Shipping to Europe costs £15 and takes 3-5 days.

Shipping to USA, Canada and the rest of the World costs £25 and takes 5-7 days.

You can return your knife free of charge for 100 days after purchase. Just email or call +44(0)7799 484 041 to arrange this.

Please note this does not apply to engraved orders which are non-refundable.

You can now pay for your order in 3 installments using Klarna. Simply select this option at checkout.

Customer Reviews

Based on 2 reviews
Anna Alston
How did I ever live without it?

I've used and abused this pan & have been so impressed with its durability. I was initially hesitant to go for cast iron because it apparently can be reactive to acidic foods like citrus, tomatoes and wine. All of which I need to live. But I'm very pleased to say that I've slow cooked many a port-laden ragu in this without detriment. I even left one batch marinating in the pan & periodically reheated it over the course of a full week & it was completely fine (judge me if you will). I think it might be something to do with the vitreous enamel but it really does seem indestructible in a way that I wasn't expecting. It's a great size for almost everything & fits a nice joint of brisket or half lamb leg in very nicely. I do personally struggle to get a whole chicken in it, but it might be because I like the hefty ones.

Pascal Blum


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