Made by Big5 Cookware (Pty) Ltd at our own Thaba Nchu foundry in the Free State — cookware manufacturing on this site since 1977. Cast, finished and packed in South Africa. Eight sizes, No. 1/4 (0.7 L) to No. 25 (70 L). Free delivery on orders over R800.
Bon Voyage 3-Leg Cast Iron Potjie Pot
Traditional three-leg cast iron potjie for potjiekos over open coals, on a braai, or on a campfire. Heavy sand-cast iron for even heat and long heat retention, with a close-fitting lid and top side handles. Cast at the Big5 Cookware factory in Thaba Nchu, Free State.
Full size, capacity and price list
| Size | Capacity | Serves (adults) | Price | Typical use |
|---|---|---|---|---|
| No. 1/4 | 0.7 litres | 1–2 | R249 | Single serve, table presentation |
| No. 1/2 | 1.2 litres | 2–3 | R419 | Couple |
| No. 2 | 6.0 litres | 8–10 | R699 | Standard South African family potjie |
| No. 3 | 7.8 litres | 10–14 | R749 | Large family, small braai |
| No. 4 | 9.3 litres | 12–16 | R1,399 | Extended family, church group |
| No. 6 | 13.5 litres | 18–24 | R1,899 | Catering, braai club, wedding or funeral |
| No. 20 | 56 litres | 80–95 | R4,699 | Community event |
| No. 25 | 70 litres | 100–115 | R4,999 | Large community event, commercial catering |
How the serving numbers are worked out: capacity is measured to the rim. A potjie is cooked roughly 80% full, and we allow about 500 ml of finished food per adult portion. So a No. 6 at 13.5 litres holds about 10.8 litres of food — roughly 20 adult portions. You can check the arithmetic; that is the point of publishing the rule rather than just the number.
What you are buying
- Sand-cast iron, three legs and a close-fitting lid, for cooking directly on coals or in a fire
- Cast, finished and packed at our own foundry in Thaba Nchu, Free State — Big5 Cookware has manufactured cookware on this site since 1977
- Supplied bare (not pre-seasoned). Season it before first use — instructions below. Pre-seasoned Bon Voyage cast iron is sold separately as the 3-Piece Pre-Seasoned Dutch Oven Set
- Works on coals, in a fire, on a braai, on a gas stove and in the oven; cast iron is magnetic, so it is induction-compatible
- Hand wash in hot water only — no soap, no dishwasher, no harsh abrasives
- Always use hot-pads or oven mitts; the pot, lid and handles all get hot
(*Dimensions are measured manually, so they may differ slightly from the actual sizes)
Frequently Asked Questions
What size potjie do I need?
Work from the number of adults you cook for. No. 1/4 (0.7 L) serves 1–2; No. 1/2 (1.2 L) serves 2–3; No. 2 (6.0 L) serves 8–10 and is the standard South African family size; No. 3 (7.8 L) serves 10–14; No. 4 (9.3 L) serves 12–16; No. 6 (13.5 L) serves 18–24 and is the usual catering and braai-club size; No. 20 (56 L) serves 80–95; No. 25 (70 L) serves 100–115. These come from capacity, not guesswork: a potjie cooks about 80% full and one adult portion is about 500 ml of finished food.
If I cook for more than 25 people, do I buy one big pot or two smaller ones?
Two No. 6 pots usually beat one very large pot. A full No. 6 is already heavy and awkward to lift off the coals; two give you two dishes at once, two fires, and a spare. Move up to a No. 20 or No. 25 when you are genuinely catering for 80+ people and have the help to move it.
Where is the Bon Voyage potjie made, and how old is the company?
At the Big5 Cookware foundry, Stand 21 Selosesha Industrial Area, Thaba Nchu, Free State. Big5 Cookware has manufactured cookware on this site since 1977 and employs around 400 people there. The pots are cast, finished and packed in South Africa — this is not an imported pot with a local label on it.
How does Bon Voyage compare to Best Duty?
Both are South African cast iron. Best Duty was established in 1984 and has been owned by LK's since 2019; Big5 Cookware has manufactured in Thaba Nchu since 1977. On the No. 6 the two pots are the same nominal capacity, 13.5 litres. The practical differences: Best Duty pots are supplied oil-cured and ready to use, ours are supplied bare and need seasoning before first use; and we cast, finish and pack at our own foundry and sell direct, so there is no distributor layer between the factory and you. Compare the published specifications on both and decide — that is why ours are all on this page.
How do I season a new potjie?
(1) Wash in hot water only — no soap — and dry thoroughly over heat until every trace of moisture is gone. (2) Rub a thin layer of neutral vegetable oil (sunflower, canola or grape-seed) over every surface, inside and out. (3) Put the pot upside down in a 200 °C oven for about an hour. (4) Let it cool, then wipe off any excess. Repeat the oil-and-bake cycle two or three times for a strong first patina.
How do I clean it?
Hot water and a stiff brush or a chainmail scrubber. Never soap, dishwasher tablets or harsh abrasives — they strip the patina. For stuck-on food, simmer water in the pot for ten minutes then scrape with a wooden spoon. Dry over heat immediately, never air-dry, then wipe a thin film of oil over the surfaces. Store with the lid off and a sheet of absorbent paper inside.
My potjie has gone rusty. Can I save it?
Yes — rust is reversible on cast iron. Scrub it off with steel wool, or coarse salt and a little oil, until the metal is clean. Rinse in hot water, no soap. Dry over heat immediately, then re-season. A badly rusted pot may need three or four seasoning cycles to come back.
Can I use it indoors on a gas stove?
Yes. Cast iron works on gas, electric coil, ceramic glass tops (use a heat diffuser — the rough cast base can mark glass) and in the oven, and it is induction-compatible. The three legs are meant for coals; indoors they lift the pot above the burner, so most cooks stand it on a trivet or use a flat-bottom Dutch oven instead.
Why does the surface have small bumps or pitting?
Cast iron is poured into sand moulds, so the surface carries a light natural texture and the occasional small pit. It does not affect cooking. The patina builds into it over time and leaves a smooth, naturally non-stick surface.
