In the new edition: Mr. Barbecue Oli Sievers at the Dutch Oven

Cooking, baking, braising or roasting with cast iron cookware is one of the most traditional methods of preparing food. Starting in the days when people cooked over an open fire, through the era of coal and wood stoves, to the time of gas and electric stoves and even today, when used on ultra-modern induction stoves, pots, pans and roasters made of cast iron are in demand. The material ensures even heat distribution during preparation and keeps the heat in the pot for so long that the food can be cooked perfectly even when the heat decreases. This is why Dutch ovens and pans made of cast iron are simply predestined for outdoor use with wood, charcoal or charcoal briquettes. They are also so robust that they can be passed down from generation to generation without the black pots losing their positive frying and cooking properties. On the contrary: the more often a cast iron pot is used, the better it becomes!

In the new issue of FIRE&FOOD 2020/03 we present you various new cast iron products from Lodge, Windmill and Petromax. You can also look forward to great recipes from Mr. Barbecue Oli Sievers: GREEN CHILI MAC'N' CHEESE, POZOLE ROJO
MIT GRAEUPEN and SAUSAGES & SEAFOOD GUMBO are waiting for you to refill them!

The new FIRE&FOOD magazine will officially be published on June 26, 2020. However, our FIRE&FOOD subscribers usually find the current issue in their mailboxes a few days earlier.

Oli Sievers preparing SAUSAGES & SEAFOOD GUMBO.
The whole recipe from Profidopfer can be found in the new FIRE&FOOD.