Cast Iron

The range of Fontignac
Cast Iron

Self-cooking French oven

3 colors, 2 shapes, 6 sizes and 1 exclusive design for success with all your family meals, to serve 1 to 8 people. The auto-simmer function guarantees constant moisture during slow-cooking.

Round: 20, 24 cm Oval: 29, 33, 35, 40 (black)

Available colors: Red, Black and Aubergine

Technical characteristics


Healthy and natural cooking. The new specially-formulated Vitriliss® enamel with two coats offers amateur and great chefs alike convenience in use with improved resistance and easy to clean facilities.

Self-cooking French oven

This efficient system guarantees constant moisture when slow-cooking.
Cast iron that is enameled both inside and outside will retain heat, with perfect heat distribution and prolonged cooking temperature retention.

chrome plated knob

Heat-resistant for high temperature.
Goes in the oven up to 220°C (428°F)


Smooth underside, Does not scratch surfaces, Easy to handle
cast iron section

1. Vitriliss® grey interior enamelled coating
2. Enamelled cast iron, the standard setter for induction cooking.
Smooth underside compatible with all hobs


All heat sources



Before first use:

Rinse your product with hot water. Dry it on a low heat, then smear the interior with a little vegetable oil. Heat it on a low heat for a few minutes and wipe away the surplus oil with a cloth. The oil will create a naturally smooth surface. Your product is now ready to use!

Advice on usage:

Enamel cast iron must be warmed gradually. Make sure the size of your heating surface is not bigger than the diameter of your cocotte. When using induction hobs, pre-heat your item at one third of the heat for 5 minutes. Then you can switch to full power but be careful whenusing the booster option.

Do not place your cocotte on unprotected surfaces when hot.
To avoid burning yourself, always use a pot holder or oven glove.

The use of a pot-holder or oven glove is indispensable with the metal knob of Fontignac self cooking french ovens.

Cleaning and taking care of your cookware:

Let your item cool for at least 15 minutes before putting it in contact with cold water. Wash your item in hot water, using ordinary dish soap and a natural sponge.

If food residue remains stuck to the product, do not use abrasive or corrosive products, scouring powders or steel pads but leave it to soak in warm water before removing the residue with a non-abrasive sponge.

Wipe it well with a clean cloth and leave to air dry before storing. You can put your item in the dishwasher (except for those items with wood handles) but we advise against doing this too often.