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Product Description
Victoria's Dutch oven is your best ally when it comes to cooking classic slow-cooked dishes, spectacular stews, and other meals on the barbecue or over a wood fire.
To season cast iron cookware, you must apply a layer of oil or fat and heat it, preferably in the oven for 15 minutes or on the stovetop until you see a wisp of smoke. This will protect the iron, prevent it from rusting, and maintain it in good condition. It is important not to scrub the bottom with too much pressure so as not to remove this layer of oil (patina).
When washing them
There are several correct and effective methods to wash your cast iron cookware to ensure it stays in good condition. You can use mild soaps to remove excess food from the surface and, if necessary, use a steel wool scrubber; you can also scrub with a little coarse salt to create the friction needed for cleaning. After washing, it is important to carefully dry the entire surface of your cookware with a dry towel and apply a layer of oil or fat.
It is important to keep in mind that seasoned cast iron is not dishwasher safe, whereas enameled cast iron is completely dishwasher safe; however, it will considerably remove the patina that forms from oils and fats during cooking, which provides a greater natural and healthy non-stick surface for every dish.
Dimensions: 6.6L
Weight: 7.7 kg
High-quality materials: Seasoned Cast Iron
100% made in Colombia.
Better together
Promise of Victory
Innovating tradition
We combine timeless craftsmanship with modern design to maximize beauty and functionality.
Responsible Production
We manufacture with conscience and respect for the environment. We choose sustainable processes and durable materials that reduce waste and leave a positive footprint.
Careful Quality Control
Each piece passes through expert hands that take care of every detail. Because cooking well begins with a reliable and precise utensil.
Built to Last a Lifetime
Our cast iron doesn't just stand the test of time. It is designed to be with you for generation after generation, with the same performance and character.
What makes us unique
Ergonomic design
Circular economy
Healthier
Versatile heat sources
Natural non-stick properties
100% recycled iron
Benefits of cast iron
- Works with different heat sources, such as ovens, campfires, induction, glass-ceramic, gas, and electric cooktops.
- Lasts for generations.
- Retains heat and distributes it evenly, ensuring that meat is cooked to perfection.
- Its natural non-stick surface is achieved through seasoning and proper maintenance. If both processes are followed, the non-stick properties will improve progressively.
Cast iron recipes
Perfect vessel for baking sourdough bread!
This Dutch oven was so much cheaper than most oval shaped ones but the quality for the price you pay is just as good as the pricey ones. You can use this is in so many different ways. It baked my sourdough loaf perfect and was what I wanted for my oval shaped loaves. It is perfectly sized for a regular sized loaf, For reference the recipe I use is 500grams flour, 325 grams water, 100grams starter, 8 grams salt and it fits just right. I put my dough on the lid to bake and then used the pot part as the lid so it is alot easier to put your dough in and out of when preheated, your not reaching down into a hot pot, it’s a lot easier to access this way and bakes up perfect. Happy I went ahead and purchased this!
Sourdough Heaven
Absolutely LOVE this Dutch oven! I've been using it for my sourdough and getting my best loaves to date.
Makes perfect rice — and even great nurungji! Highly recommend for Koreans!
I scored this oval Dutch oven for less than $35. There is a very popular alternative that sells for $300. It says it comes pre seasoned, but be sure to add a thin layer of oil all around before your first bake and after each bake to prevent rust. Fits a medium sized loaf perfectly. I made my first ever sourdough loaf in this and it came out amazing! Baking bread does not need to be expensive.
Used to make bread loafs. They came out very nice.
THIS THING IS A 10 !!!!I couldn't justify the Challenger pan at $250+, and I had a size limitation in my oven to allow me to put 2 ovens in simultaneously. So I make a round loaf in my Lodge L8DD3 double dutch oven, and the batard in this Victoria oven. EXCELLENT results. Happy to have found an oval non-enamel oven where the lid ends up being the bottom, just like the Lodge. (They don't make an oval version of the L8DD3, at least not currently.)
It’s my first ever Dutch oven. I have looked into other brands like Staub, but the cost of a Staub is probably mainly the shipping cost, which I’m reluctant to pay.I was very hesitant to get this 2 quart because of the price which is a fraction of a Staub. But I figure I’ll give it a try. I admit when I open the box I am completely impressed by the details of this pot.I washed it with dish soap and a water, and felt it was very well preseasoned. I would try it out and update more.
Very beautiful, solid. Retain heat very well. Good to bake sourdough bread and for other slow cooking.
I'm a Lodge fanboy, but I have to admit that Victoria cookware is better designed. It's factory preseasoning is however not very good. You will have to season it yourself before use. Once you have done that, you will never regret buying and using Victoria cast iron.
What I like is that it's large enough to fit a 12lb turkey, self basting lid w/spikes and engraved knob as well as engraving on the bottom of dutch oven. I also like the history of the brand.I have tried to post the pictures in order several times but it keeps messing up so bare with me. The last two pics are straight out the box. I washed and seasoned before cooking in it and it rusted after 1st use. I've cooked in it several times already seasoning each time and each time it rusts as you can see.Avocado oil is best as it doesn't smoke so much and covers well. You may also want to line the bottom rack of your oven with aluminum foil when seasoning. Be prepared to season a few times to get a good coating before actually cooking. Hopefully you'll have better results.
I've been using cast iron cookware for well over 30 years, and this Victoria 4 quart Dutch oven is a great pot! I agree with other reviewers, it is comparable to Lodge. I have the Victoria cast iron tortilla press and absolutely love it, so I thought I would buy the 4 quart Dutch oven to bake artisan bread. It did not disappoint! When baking bread at 475 degrees or higher for an hour, I don't want to worry about compromising the finish on a piece of enameled cast iron that costs more than 10 times the cost of this pot. Besides, this pot it much more versatile, as it can go directly on the grill!When using raw cast iron cookware, you not only have to prepare it for cooking first, but most importantly, YOU HAVE TO KEEP IT OILED AFTER USE TO PREVENT RUST. Over the years, it has never ceased to amaze me how many people gave a great piece of cookware poor reviews, due to user error. It had nothing to do with the cookware. It had everything to do with the user not knowing how to care for raw cast iron after cooking so the cookware could be stored properly and maintain its condition. Many know that you shouldn't break out the industrial strength soap and scrub it with a pot scrubber after every use, or let a raw cast iron pot soak in the sink overnight, but how many people know that after cleaning, the pot has to be COMPLETELY DRIED AND LIGHTLY OILED so it maintains its pristine condition? I dry my cast iron with a kitchen towel, and put it back on the burner or in the oven for a few minutes until its hot, and then use a paper towel to lightly coat the cookware with oil (grapeseed or flaxseed works great).Raw cast iron will rust when exposed to water, or any other forms of water, such as steam or water vapor from high humidity. Oxygen molecules in water binds to the iron molecules in the pot, causing rust to form (iron oxide). In order to prevent this chemical reaction, it is necessary to LIGHTLY coat the cookware with oil after use, to form a water repellent barrier on the cookware. And don't forget the lid, because the lid is composed of the same material as the rest of the pot, so you have to oil both sides of the lid. This includes the underside with the self-basting beads. Yes, it does seem odd to wash a pot, only to coat it with oil afterwards before putting it away. But this is how to take care of raw cast iron cookware so it doesn't rust. And if does rust, just buff the rust off with a piece of steel wool or a metal pot scrubber, wash, and re-season.Overall, this is a great sized pot that works great for bread baking. For some reason, a raw cast iron 4 quart pot is not easy to find, so I'm glad Victoria is making this size. So far, I've enjoyed using the Victoria cast iron cookware, and plan to try other pieces in the future.
I am a good and southern woman, who loves cast iron! This Dutch oven was purchased solely for baking bread, and to me is the perfect size for such things. I have many other pots and pans, but not anything I would want to bake at high temperatures in. The enameled cast iron scorches and leaves your cookware unsightly, in my opinion. I love the pot so much, it’s beautifully crafted and leans more on the side of the more expensive iron brands, w/o busting up your pockets like it. The company brand logo is beautiful, and will age wonderfully as a family heirloom. I saw some reviews for rust complaints, I wanted to address. This pan comes seasoned in flax from factory. I personally don’t use flax due to the low smoke point, and also the too thin coating left behind. Mine did come with some rust specks on the bottom, but was a quick fix using lodges rust eraser. It’s a super affordable option, like $7, and makes light work of removing rust. I fault the rust, in the thin seasoning left behind from the use of flax. I recommend seasoning it twice, an hour each time, with a thin coat of avocado oil, at 475 degrees. You want to let the pot cool in the oven for 30 minutes and then, repeat. Hope that helps, if you are going to wash it after every use, you need to make sure it is properly sealed/seasoned. I definitely debated on getting another one, but decided I will enjoy the one I have lol! I included a picture of me frying wings, which I did immediately after seasoning, to make sure it was good and seasoned and how it cooked. Amazing! Happy cooking and baking!
My wife is happy 😊
FREQUENTLY ASKED QUESTIONS
We tested more than a dozen different oils and fats to get the best performance right from the start. Flaxseed oil, when used correctly, has always proven to be the best oil for base coats. This is due to several factors:
1. Polymerization: Flaxseed oil is a drying oil, which means it polymerizes more easily than non-drying oils, such as grapeseed oil, another popular oil for seasoning. This property allows it to form a durable, resistant, and non-stick seasoning layer on cast iron.
2. Smoke point: Flaxseed oil has a lower smoke point (around 225°F or 107°C). While this can be a disadvantage for cooking, it is actually beneficial for the seasoning process. The lower smoke point allows the oil to polymerize at lower temperatures, creating a strong bond with the cast iron surface.
3. Fatty acid composition: Flaxseed oil is high in alpha-linolenic acid (ALA), an omega-3 fatty acid, which is relatively stable compared to the polyunsaturated fats found in grapeseed oil and other popular seasoning oils. This stability can result in a longer-lasting, more resilient seasoning on your cast iron cookware.
4. Food safety: Flaxseed oil, when properly polymerized, forms a stable and safe surface for cooking. The polymerized layer reduces the risk of oxidation and the formation of harmful free radicals during cooking, ensuring a healthier culinary experience.
Our cast iron comes high-temperature seasoned and ready to cook. Here are our recommendations:
- Hand wash and dry completely before the first use.
- It is normal for food to stick to the surface of cast iron cookware during the first few uses. To prevent this, we recommend using a small amount of cooking oil or fat until the seasoning strengthens and settles. You can use any edible fat, such as vegetable oil, nut oil, lard, or butter.
- When cooking with cast iron, it is important to use the proper temperature to prevent food from sticking. Cast iron retains heat very well, so we recommend using low or medium-low heat for most foods. Delicate foods, such as proteins, cook best on low heat.
- To protect the seasoning, we also recommend avoiding acidic foods like tomatoes, vinegar, and citrus until the seasoning has had time to develop.
- If you want to give your cast iron cookware an extra layer of seasoning, some people choose to season it one or more times before use. This is not necessary if you take good care of the cookware, but it can help create a thicker seasoning layer in less time. Ultimately, the decision is yours.
Although it can be exciting to start using your new cookware, it is important to avoid common mistakes that can damage the seasoning and cause problems when cooking. To prevent these errors, we recommend:
- If you make a mistake and rust appears or food sticks to the pan, don't worry: cast iron is durable and can be restored with proper care and maintenance. To learn more about how to re-season your cookware, check the instructions included in the packaging or on this website.
- Remember that, as long as your cast iron cookware is not broken, it can always be recovered and returned to its original state.
- With proper care and attention, your cast iron cookware will provide you with many decades of reliable use.
We are working on it and will launch it soon. In the meantime, tell us what you prefer: glass or iron?