Cocotte citrouille en fonte émaillée orange potiron, bouton en forme de tige laiton

Pumpkin Enameled Cast-Iron Dutch Oven 3.8 L

Pumpkin orange

59,90€ 119,80€

Pumpkin Enameled Cast-Iron Dutch Oven 3.8 L

Name: Pumpkin Enameled Cast-Iron Dutch Oven 3.8 L
Brand: Sunnyard
SKU: 16047089156477
Price: 59.90 EUR
Availability: InStock
Rating: 4.3 (436 reviews)

A real 3.8 L (4 qt) enameled cast-iron Dutch oven, heavy lid included — that happens to be shaped like a pumpkin

59,90€ 119,80€

Color Pumpkin orange

Every fall, you buy things that are only good for fall. A garland, two candles, three little decorative pumpkins that end up in the compost by mid-November. This one, you simmer in. It's a real 3.8-liter (4 qt) enameled cast-iron Dutch oven, with a real heavy lid, that happens to be shaped like a pumpkin. It spends six weeks at the center of the table and the rest of the year in the oven.

A Dutch oven first, a decoration second

The cast iron does exactly what you expect of it here: it heats slowly, it holds the heat, it gives it back. The lid has weight, and that's the point — the steam falls back onto the meat instead of escaping, which is the whole difference between braised beef and boiled beef. The cream enamel inside lets you judge the color of a sauce base by eye; the colored enamel outside needs no seasoning or oiling. You have nothing to do for it to age well.

3.8 liters, meaning what

A beef bourguignon for six. A whole chicken, snug but whole. A squash soup for the whole table, served in the pot it cooked in — which spares you one more bowl to wash on a night when you already have twelve. Ø 24 cm (9.5 in), 19 cm (7.5 in) high with the stem.

The details

Stem-shaped knob, brass finish — screwed on, metal, it goes in the oven with the rest. It's the detail that makes you leave it out on the table.
Cream enameled interior — no seasoning, no oiling, and a light shade that lets you see where a sauce is at.
All cooktops, induction included — flat base for gas, electric, ceramic and induction, and the oven up to 260 °C (500 °F).
Two integrated handles — a firm grip with pot holders, including when it comes out of the oven full.
Six colors — pumpkin orange, cream, sage green, matte black, brick red and storm blue. The same Dutch oven: orange does the season, the other five stay on the table in January.

What it normally costs

An enameled cast-iron Dutch oven of this size commonly sells for between $250 and $400 in stores, and this one is an object you bring out every October for twenty years. We sell it direct, with no store and no middleman, at $59.90.

Care: hand wash in hot soapy water, then dry immediately. Avoid thermal shock — never run a scorching-hot Dutch oven under cold water. It's the only precaution enameled cast iron asks for.

Yes. The base is flat and cast iron is ferromagnetic, so induction recognizes it without an adapter.

It also works on gas, electric and ceramic cooktops, and in the oven up to 260 °C (500 °F) — the stem-shaped knob is metal, it goes in the oven with the rest. One habit to keep: on induction, bring the heat up gradually rather than full blast from the start. Cast iron doesn't need power, it needs time.

Four to six, depending on the dish.

In practice: a beef bourguignon for six, a whole chicken — snug but whole — or a squash soup for the whole table. Ø 24 cm (9.5 in), 19 cm (7.5 in) high with the stem. It's the size of a classic family Dutch oven, not an individual one: if you cook for two, you'll have a portion left for the next day, which is usually the point.

No, and that's the whole difference between bare cast iron and enameled cast iron.

The enamel is a layer of glass fired onto the metal: nothing to oil, nothing to season, nothing to dry in the oven. You wash it, dry it, put it away. The interior is cream enamel, which has a discreet but real advantage — you can see the color of a sauce base, which a black interior doesn't let you do.

A real Dutch oven, and the weight tells you before we do.

Cast iron heats up slowly, holds the heat and gives it back — exactly what you ask of it for a braise. The lid is heavy, and that's the point: the steam falls back onto the meat instead of escaping, which is what separates braised beef from boiled beef. The pumpkin shape is an aesthetic choice placed on a complete piece of cookware, not the other way around.

Orders are prepared within 1–2 business days, then shipped with tracking. Allow 3 to 5 business days for delivery, excluding weekends and public holidays. Free shipping.

The Dutch oven travels in molded packing — it's a piece of cast iron weighing several kilos, it's packed accordingly. It arrives ready to use: a rinse with hot water and it goes on the stove.

30 days to change your mind. The Dutch oven must come back complete — body and lid — and in good condition.

Keep the original box and its packing while you decide: it's what protects the enamel on the way back. An enamel chip that happened in transit, on the other hand, is reported on arrival and replaced, it isn't a return.

2-year Sunnyard warranty on the enamel and the cast iron.

Covered: a chip, a crack or flaking enamel under normal use, and any crack in the cast iron. Not covered are use marks on the interior enamel, which develops a patina and darkens with cooking — that's normal and affects nothing. Thermal shock isn't covered either: a scorching-hot Dutch oven run under cold water can crack the enamel, and that's the only real precaution to remember.

As seen in

A Dutch oven first, a decoration second

Every fall, you buy things that are only good for fall: a garland, two candles, three little pumpkins that end up in the compost by mid-November. This one, you simmer in.

The cast iron does exactly what you expect of it here — it heats slowly, it holds, it gives back. The lid has weight, and that's the point: the steam falls back onto the meat instead of escaping, which is the whole difference between braised beef and boiled beef. The cream enamel inside lets you judge a sauce base by eye; the enamel outside needs no seasoning or oiling. You have nothing to do for it to age well.

Six weeks at the center of the table

A dish that goes from the oven to the table without transferring changes two things. It spares you one more bowl to wash on a night when you already have twelve — and it's still hot at the last plate, because cast iron takes a quarter of an hour to come down.

The rest is a matter of effect. A Dutch oven set at the center of a laid table isn't a utensil, it's a centerpiece — and this one has the only shape whose season nobody needs explained. From October to December it plays the part on its own, without one more knick-knack around it.

Orange says October. The other five stay.

It's the flaw of every seasonal object: perfect for six weeks and in the way for the other forty-six. The shape itself doesn't have that problem — a Dutch oven is still a Dutch oven in February. It's the color that sets its expiry date.

Hence six colors and not one. Pumpkin orange for the season; cream, sage green and matte black for the rest of the year, brick red that holds through the holidays, and storm blue that tells no season at all. Same Dutch oven, same cast iron, same lid. What you're really choosing is how many months a year it stays out.

612 people shared their experience

Camille R. 6 days ago

Bought for the Halloween table, it hasn't left the counter since. I've made two beef bourguignons and a squash soup in three weeks.
Julien M. 1 week ago

The weight of the lid surprised me when I opened the box. It's what makes the difference on a braise, you can see it in the sauce.
Sophie L. 1 week ago

I got it in sage green precisely so I wouldn't put it away in November. It lives on the table, nobody thinks of Halloween when they see it.
Thomas B. 2 weeks ago

Induction no problem, it heats evenly. I bring it up slowly as instructed and the bottom doesn't stick.
Aïcha D. 2 weeks ago

The light interior is a real plus, you see the color of the sauce base. My old Dutch oven was black inside, we cooked blind.
Marc V. 2 weeks ago

Very beautiful piece. Only downside: it's heavy once full, you need two pot holders and both hands. Nothing unusual for cast iron.
Élodie P. 3 weeks ago

Gave it to my mother for her birthday in October, she found it too beautiful to cook in. She eventually came around.
Nicolas F. 3 weeks ago

3.8 L is the right size for five. A whole chicken fits, snugly, and comes out perfect.
Laure T. 3 weeks ago

I expected a slightly hollow decorative object. It's a real Dutch oven, with the weight and heat retention to match.
Karim H. 1 month ago

From the oven straight to the table, no serving dish to get out. It's silly but it changes clearing up.
Valérie N. 1 month ago

I took the black, my sister the orange. On the Christmas table the black works very well, which I didn't expect from a pumpkin.
Antoine G. 1 month ago

Nothing to fault on the cooking. I'm giving it 4 because you really have to dry it immediately, otherwise marks appear on the rim.
Chloé M. 1 month ago

The brass stem is the detail that makes you leave it out. Without it, it would be one more round Dutch oven.
Stéphane R. 2 months ago

Enamel spotless after two months of daily use, not a chip. Hand wash, it takes thirty seconds.
Inès B. 2 months ago

Kabocha squash cooked in it then served in it has become the Sunday dish. The kids ask for the pumpkin.
Pierre-Yves C. 2 months ago

I'd looked at a big brand's version at over $300. This one does the same job in my kitchen.

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Pumpkin Enameled Cast-Iron Dutch Oven 3.8 L