Enameled Customizable High Quality Cast Iron Milk Pan / Stock Pot With Long Handle

Short Description:

Size: 37cm*19.2cm*9.8cm
Weight: 3.2KG
MOQ：100 pieces
Price: $9.1 per piece
Packing: brown box/color box
Coating: enameled
Color: Customizable
Lead Time: Sample: 7 days ; Bulk: 20 days

Product Details

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Product Details

Type:Soup & Stock Pots

Applicable Stove:General Use for Gas and Induction Cooker

Metal Type:Cast Iron

Product name:Enamel Cookware Casserole

Size:14.8*7.2 cm;18*10 cm or custom

Logo:Customized Logo Acceptable

Usage:Home Cooking

This versatile enameled cast iron duo combines timeless craftsmanship with modern functionality, perfect for both delicate milk-based drinks and hearty soups. The milk pan ensures gentle, even heating—ideal for frothing milk, crafting chai, or preparing baby formula—while the stock pot excels at simmering broths, boiling pasta, or cooking one-pot meals.

The high-quality enamel coating prevents rust, eliminates seasoning needs, and resists sticking without chemical nonstick layers. Its cast iron core retains heat beautifully, reducing energy use and keeping contents warm longer. The ergonomic long handle provides a secure grip for safe pouring, even when full, while staying cool enough to touch.

Cast Iron vs Nonstick: Which Milk Pan Is Better for Heating Milk?

A cast iron milk pan excels in durability and heat retention, distributing heat evenly to prevent hot spots that can scorch milk. Unlike nonstick pans, which can degrade over time and release harmful chemicals at high temperatures, cast iron is chemical-free and naturally nonstick when seasoned properly. The heavy material maintains consistent warmth, keeping milk hot longer without constant reheating. Taste preservation is superior in cast iron, as it doesn’t react with acidic ingredients and enhances richness in drinks like hot chocolate or chai.

What is the difference between a stock pot and a Dutch pot?

A stock pot is tall and narrow, designed for boiling liquids like stocks, soups, and pasta, while a Dutch oven is shorter and wider with thick walls for slow-cooking stews, braising, and baking. Stock pots often have thinner metal and may lack a lid, whereas Dutch ovens are heavy (usually cast iron or enameled) with tight-fitting lids to retain moisture. Dutch ovens can go from stovetop to oven, making them more versatile, while stock pots are best for high-volume boiling.

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