Reviewed by Valery Grin · · updated June 2, 2026
Petromax FT9 Cast Iron Fire Pot (Dutch Oven)
The bare-iron fire pot for cooking over the coals
From€106
Reference price on Amazon (June 2026) · subject to change
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- Material
- Hierro fundido (pre-curado)
Petromax's FT9 cast-iron fire pot, with legs and a raised-rim lid to pile coals on top. This is the true camp Dutch oven: built to live among fire, ash and charcoal.
The legged Dutch oven is an object with centuries of history and a very clear purpose: cooking directly on and among the coals. Where the enamelled pot lives in the home oven, this Petromax FT9 lives on the fire floor. Its three legs hold it above the bed of coals so heat circulates underneath, and its raised-rim lid is designed to pile charcoal on top: that way you get heat from above and below at once, an improvised oven in the middle of a field or garden.
It's bare cast iron, not enamelled, and Petromax — a German brand much loved in the outdoor-fire world — delivers it factory pre-seasoned, so you can cook from day one. From there, care is the cast-iron classic: no harsh soap or dishwasher, clean it hot, dry it thoroughly and a layer of oil. Every stew improves the patina, and over the years it turns almost non-stick.
For the kamado and live-fire world it's a natural piece: rustic breads, long-cooked stews, chilli, braised ribs, even desserts baked over the embers. The lid can be flipped to use as a griddle or pan. It's the tool that turns a bonfire or a heap of coals into a complete kitchen.
It isn't for everyone. It's heavy, it demands bare-iron maintenance and it shines above all cooking with real fire, not on the flat's induction hob. But for anyone who genuinely cooks outdoors, it's one of those buys that last a lifetime and get passed down.
The bare-iron Dutch oven for cooking among coals, not in the oven. Petromax is a benchmark in outdoor fire; pre-seasoned and ready to cook from day one.
Pros
- Legs and raised-rim lid to cook among coals with heat above and below
- Factory pre-seasoned cast iron: ready to use from day one
- Reversible lid usable as a griddle or pan
- Benchmark German brand in outdoor cooking
- Lifetime durability with classic cast-iron care
Cons
- Bare iron: requires seasoning and oil maintenance
- Heavy and built for real fire, less practical in a home kitchen
Who it's for
Anyone cooking with real fire — coals, bonfire, kamado — who wants a cast-iron camp pot for long stews, breads and baking over charcoal.
Not for
Anyone after a convenient home-kitchen pot with zero maintenance: an enamelled Dutch oven fits that better.
Specifications
- Material
- Hierro fundido (pre-curado)
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Goes well with
FAQ
How does it differ from an enamelled Dutch oven?
This is bare iron with legs and a raised-rim lid, built to cook among the coals with heat above and below. The enamelled pot lives in the home oven, needs no seasoning and tolerates acids; this one needs cast-iron care but masters real fire.
Does it need seasoning before use?
Petromax delivers it factory pre-seasoned, so you can cook from day one. With use, every stew reinforces the patina and improves the non-stick properties; keep the oil layer and don't leave it wet.
What are the legs and raised lid rim for?
The legs lift it above the bed of coals so heat circulates underneath; the raised lid rim lets you pile charcoal on top. That way you cook with heat above and below, like an improvised outdoor oven.
Can I use it inside a kamado or barbecue?
Yes, it fits the live-fire world very well for long stews and breads. Check the available space and the maker's guidance; cast iron handles kamado heat perfectly.
How do I clean bare iron after cooking?
Hot, with water and a brush or scraper, no harsh soap or dishwasher. Dry it thoroughly (best over residual heat) and apply a thin layer of oil before storing to protect the patina from rust.
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