Cast iron pot, usually lalso called as 'Dutch Oven', is deep-sided utensil with lid, as well as heavy duty cast iron cookware. Even though iron cookware is relatively heavy, however, there still have survival space for them because of their durability, healthy cooking and retaining quality of cooking meals.
In general, the utensil has two catagories: indoor and outdoor. Firstly the indoor has a domed lid, and the outdoor is generally flater. Secondly the indoor use pot has flat bottom, but the outdoors has three legs to support it over fireplace.
In addtion, pot may be classified as seasoned or enameled according to the surface coating applied.
Iron pot is non-stick and rust-resistant when properly seasoned or enameled. A seasoned pot has a stick-resistant coating that consist of polymerized oils and fats, it is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast-iron.
On the other hand, an enameled iron pot is cast iron cookware that has a vitreous enamel glaze applied to the surface, the fusion of glaze with the cast iron prevents rusting. As a result, enameled cast iron is excellent for slow cooking and drawing flavor from foods.
As name hinted, iron pot is a cast iron cookware that is made through sand casting process. Raw material pig iron is melted in furnace, and wood pattern creates sand mold. As soon as melting iron water flow into mold, sand mold will break to release casting out after it solidify.
Read artical of Cast iron cookware: The Old Bady of Cooking Art to learn more about its nature and manufacturing process.
In conclusion, even cast iron pot comprises a small fraction in kitchenware, however, the durability and reliability of cast iron as a cooking tool has ensured its survival.
Visit Cookware Manufacturer Association to get more referance articals and relevant industry standards.