BRANDS - The Windmill

The Windmill Genuine Dutch Cast Iron: cast iron pans for the BBQ, kamado, and outdoor kitchen. With The Windmill, you bring the versatility of cast iron to your barbecue and kitchen. This Dutch brand offers cast iron pans and special baking molds for grilling, baking, roasting, and stewing. From a Dutch oven for slow-cooked dishes to a skillet for a perfectly seared steak or a bread baking sphere for fresh bread. At BBQ Valley, you'll find various The Windmill products that help you get more out of your kamado barbecue, oven, or open fire.

Why choose The Windmill cast iron?

Cast iron absorbs a lot of heat and retains it for a long time. This makes it particularly suitable for searing meat, frying potatoes, and preparing stews. When a cast iron pan is properly preheated, the temperature remains relatively stable when you add ingredients. This is an important advantage when barbecuing, especially if you want to create a nice crust on a steak or let a dish cook slowly.

Versatile in use. Many cast iron pans from The Windmill are suitable for use on a BBQ, kamado, gas burner, or over an open fire. Depending on the model, you can also use them in the oven or on a hob. Always check the possibilities and dimensions of the specific product. For example, not every pan fits under the closed lid of a smaller kamado.

The Windmill Dutch ovens: for stews, bread and slow cooking

A Dutch oven is a cast-iron pot with a lid. Thanks to its thick walls and good heat retention, it is ideal for stews, chili, pulled beef, soups, and other dishes that require long cooking times. With traditional Dutch ovens that have legs, you can place the pot over or between glowing coals. A lid with a raised rim also provides space to place coals on top, so the dish is heated from above as well.

The Windmill offers Dutch ovens in various sizes, including 4.5Qt, 6Qt, and 9Qt models. The size you need depends on the number of people and the type of dish. Also, consider the design: a Dutch oven with legs is practical for open fires, while a model with a flat bottom is often easier to place on a BBQ grill or stovetop.

The Windmill skillets and cast iron BBQ pans

Do you mainly want to bake and fry? Then a cast iron skillet is a good choice. This is a sturdy, relatively low frying pan that you can use directly on the heat source. Think of baking a ribeye, bavette, smash burgers, mushrooms or potatoes. Desserts, such as a warm skillet cookie or baked fruit, are also suitable for preparation in cast iron.

The Windmill offers skillets in various sizes. There are versions with a long handle and models with two short handles. A skillet with two handles can be useful when space on your kamado is limited. If you are looking for a deeper pan with a lid for dishes with sauce or liquid, a cast iron BBQ pan or Dutch oven is usually a better fit for your preparation.

Special cast iron baking molds from The Windmill

In addition to traditional pans, The Windmill offers various baking molds that allow you to prepare other dishes on the BBQ. For example, a cast-iron poffertjes pan for fresh Dutch mini pancakes, a waffle iron or stroopwafel iron for sweet treats, and a baking dish for small side dishes. This way, you can use the heat from your barbecue for much more than just grilling.

Baking bread with cast iron. For lovers of homemade bread, there are, among others, the Loaf 'n Bread Dutch Oven and the The Windmill Bread Baking Sphere. The Loaf 'n Bread is an elongated cast iron bread pan, while the Bread Baking Sphere has a flat bottom with a high domed lid. This Bread Baking Sphere was developed in collaboration with Rutger van den Broek from Rutger Bakt. The lid helps to retain moisture around the dough during the first baking phase, which contributes to good oven spring and a crispy crust.

The cast iron sauce pan and oven dish are also interesting additions to your BBQ equipment. Use a sauce pan to heat a sauce or prepare a side dish and an oven dish for, for example, gratinated vegetables or potato dishes.

Which The Windmill pan is right for your barbecue?

Choosing the right pan starts with what you want to prepare. For direct frying , a skillet is usually the best choice. For stews and slow cooking, a Dutch oven offers more capacity and a suitable lid. Do you want to make bread, mini pancakes, waffles, or other small baked goods? Then The Windmill's special baking molds are an interesting addition.

When choosing a kamado barbecue, pay close attention to the diameter, height, and handles of the pan. A cast iron pan may fit within the grate diameter on paper, but protruding handles or a high lid could still make it too large to properly close the kamado. When using it over an open fire, the setup is particularly important: choose a pan and accessories that can stand stably and safely above the heat source.

Maintaining and seasoning The Windmill cast iron

Proper maintenance is important for the lifespan of cast iron. For unenameled cast iron pans, a protective layer of oil helps prevent rust and maintain the cooking surface. After use, let the pan cool, remove any food residue, and clean it according to The Windmill's instructions. Carefully dry the cast iron and, if necessary, apply a thin layer of suitable oil or cast iron conditioner.

Enamelled cast iron requires different maintenance. Products such as The Windmill Bread Baking Bowl have an enamel layer and do not need to be seasoned like untreated cast iron. For these products, prevent damage to the coating and large temperature shocks. Use the corresponding maintenance instructions for each product. With proper maintenance, you can enjoy your cast iron cookware for years to come.

Buy The Windmill cast iron at BBQ Valley Venlo

At BBQ Valley, you'll find a growing assortment of cast iron pans and baking molds from The Windmill. Whether you're looking for a Dutch oven for a stew, a skillet for cooking on the kamado, or a cast iron baking mold to experiment with, we're happy to help you make the right choice. In our spacious showroom in Venlo, you can get personal advice on sizes, applications, and the use of cast iron on various barbecues.