Do not place the Dutch Oven directly onto the embers. This is due to
the random heat spots, which will cause an uneven cooking result or
burning. To prevent this from happening, three paving stones or similar
can be inserted between the briquettes, onto which you can place the
Dutch Oven, enabling air to circulate between the briquettes and the
underside of the pot.
One excellent property of the Dutch Oven is its high heat storage ability.
Complete novices usually tend to place too many briquettes under the base
of the pot. Proceed with caution here.
The patina becomes darker the more the Dutch Oven is used and turns
black with age. This is not a cause for concern. Highly acidic dishes should
not be cooked in the pot initially. Acidic foods will remove the still fresh
patina. These dishes should only be prepared in the pot once the patina has
developed and hardened correctly.
Temperature table
Below you will find a rough overview of the temperatures in the Dutch Oven with a
specific number of briquettes:
Temperature
~ 175 °C / 347 °F
~ 190 °C / 374 °F
~ 240 °C / 464 °F
Number of briquettes
25
30
40
Below / Above
10 / 15
12 / 18
16 / 24
CLEANING, CARE AND STORAGE
How to clean the RÖSLE Dutch Oven
• This cookware is not dishwashersafe.
• Always allow the Dutch Oven to cool off before cleaning. Never immerse the hot
cookware in cold water, as a thermal shock could crack the enamel and damage the
cast iron.
• Soak burnedon food residue in hot water and clean all surfaces gently. Never use
steel wool, steel brushes, abrasive cleaners or scouring agents. These products
would remove the enamel and the patina formed by curing.
• Rinse out the Dutch Oven thoroughly with clean water.
• After cleaning, always dry the Dutch Oven thoroughly and never store when wet or
damp.
