Eight sizes, No. 1/4 (0.7 L) to No. 25 (70 L) — every capacity, weight guide and price published below. Supplied by Big5 Cookware, a South African cookware company trading since 1977. Sold direct, with free delivery on orders over R800. Rated 4.83 out of 5 across 151 verified customer reviews.
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.
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
- Eight sizes from a 0.7 litre single-serve pot to a 70 litre community-event pot — one of the widest potjie size ranges available in South Africa
- 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
- Sold direct by Big5 Cookware — free delivery on orders over R800, and a real person on WhatsApp +27 60 6999 888 if something arrives wrong
(*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.
How does the Bon Voyage potjie compare to Best Duty?
On the No. 6 both pots are the same nominal capacity, 13.5 litres, so the honest differences are elsewhere. Best Duty pots are supplied oil-cured and ready to use; Bon Voyage pots are supplied bare and need seasoning before first use — if you want to cook the day it arrives, that is a real point in Best Duty's favour. Bon Voyage is priced lower on the No. 6, offers a wider size range at both extremes (a 0.7 L single-serve pot and 56 L / 70 L community sizes), and is sold direct rather than through a distributor. We publish every capacity, serving figure and price on this page so you can compare like for like rather than take our word for it.
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.
