Cast iron pots for restaurants and ovens (7)

Cast iron pots for professional catering

Cast iron has been used for years in kitchens where even heat distribution and long-lasting heat retention are essential. Pots of this type are ideal for preparing dishes that require slow simmering, baking or the gradual blending of ingredients.

In the catering industry, they can be used in restaurants, hotels, bistros, steakhouses and establishments specialising in traditional, regional and comfort food.

Cast-iron stewing pots

A cast-iron stewing pot helps maintain stable heat conditions for a longer period. It is ideal for stews, ragouts, braised meat, vegetables, pulses and dishes prepared in sauce.

The pot’s heavy construction minimises sudden temperature fluctuations, which is particularly useful for recipes requiring prolonged cooking.

Cast-iron pots for the oven

Many cast-iron pots can also be used in the oven, provided the manufacturer approves such use. This allows you to start cooking a dish on the hob and then finish it off by roasting or baking.

This method works well for meat, casseroles, roasted vegetables, bread and one-pot dishes.

Cast iron pots for meat and stews

Cast iron is well suited to the needs of meat-based cooking. These pots can be used for searing, braising and slow-cooking larger cuts of meat, as well as for preparing stews and dishes in sauces.

Thanks to its high heat retention, the pot remains hot for a long time even after the heat source has been turned down.

Enamelled cast-iron pots

In the catering industry, both classic cast-iron cookware and enamelled models are commonly found. The enamelled surface gives the pot a decorative appearance and can make day-to-day care easier; however, usage should always follow the manufacturer’s recommendations for the specific model.

Cast-iron pots for serving dishes

Small cast-iron pots and cocottes can also be used to serve ready-made dishes directly at the table. This helps to keep the food warm for longer and creates a more distinctive presentation.

This method of serving is well suited to stews, bakes, oven-baked dishes, breakfast dishes and rustic cuisine.

Mini cast-iron pots for individual portions

Smaller cast-iron pots are a practical solution for single portions. They can be used as mini cocottes for casseroles, side dishes, warm desserts or other dishes served directly in the pot in which they were prepared.

Cast iron and heat retention

One of the most important characteristics of cast iron is its high heat retention capacity. Once heated, the cookware releases heat gradually, which promotes even cooking and helps to keep food warm for longer whilst serving.

How to choose a cast iron pot?

When choosing, it is worth paying attention to:

• the capacity and diameter of the pot,
• the type of dishes being prepared,
• the shape of the pot – round or oval,
• the type of surface finish,
• suitability for use in the oven,
• compatibility with a specific heat source,
• the type and design of the lid,
• recommendations for cleaning and care.

Cast iron pots for restaurants and hotels

Cast iron pots are well-suited to both everyday kitchen production and more spectacular food presentation. They can be a practical addition to restaurants, hotels and catering establishments that utilise long-slow stewing, roasting and the preparation of dishes in a single pot.

Choose cast iron pots for the catering industry suited to the type of kitchen and working methods. Various capacities and shapes allow you to prepare meat, stews, vegetables, casseroles and other dishes requiring a stable temperature and prolonged heat treatment.