Lightweight honeycomb cast iron pot
Lightweight honeycomb cast iron pot - 4.5 L is backordered and will ship as soon as it is back in stock.
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Description
Description
Discover the innovative lightweight cast iron pot with honeycomb structure – perfect for cooking healthy and delicious meals!
Our honeycomb-structured cast iron design revolutionizes your kitchen experience.
✓ Twice as light as traditional cast iron
✓ Superior non-stick performance
✓ Effortless cleaning and maintenance
✓ The same great cooking experience as traditional cast iron, but easier to handle and care for
The innovative HONEYCOMB structure brings surprising benefits to this cookware range:
✓ Superior non-stick properties – no sticking and minimal oil needed
✓ Perfect crust without burning – your dishes will look and taste fantastic
✓ Fat-draining design – excess fat drains into the honeycomb structure instead of being absorbed by food, giving you healthier meals
Prepare delicious and healthy soups, broths, and stews in the lightweight honeycomb cast iron pot.
Available in 3 size options (diameter):
– 20 cm for sauces
– 24 cm for 1–2 portions
– 30 cm family size
PFOA-free.
Tradition meets innovation in every Oti lightweight cast iron pot. Order your favorites today!
Benefits
Benefits
Technical specifications
Technical specifications
Maintenance and use instructions
Maintenance and use instructions
- Gas
- Ceramic
- Electrical
- Induction
- Halogen
- Food contact
- Does not rust
- Non-stick


With the right pot, you can now embark on a unique culinary adventure. We recommend that you try the recipe below:
Oven roast beef with onion and beer
Ingredients:
- a 700-800g piece of quality veal (shoulder, sirloin)
- 3-4 large onions
- a little butter and oil to saute
- thyme
- 330ml beer
- salt & pepper
Preparation:
Preheat the oven to 200⁰C.
The piece of meat (removed from the refrigerator in advance to reach room temperature) is dried well with paper towels, then salted and peppered. Heat the Oti Home lightweight honeycomb cast iron pan and add a little butter and a tablespoon of oil, so that the butter does not burn. Saute the meat on all sides for a few minutes until it gets brown. Remove it to a plate and leave to rest. Meanwhile, using the same saucepan, fry the julienne chopped onion until golden yellow. Add thyme, salt and pepper. Place the roasted meat on top of the onion and pour the beer. Place the lid on and bake in the hot oven for 45 minutes.
* Can also be prepared using lamb.
Enjoy your meal!