The Sarpaneva pot is often seen as the perfect example of the Finns’ ability to combine beauty with function. Its unadorned cast iron form is lovely in its simplicity. Its wooden handle, which is both attractive and cleverly designed, can be used to lift the lid or pick up the pot.
The original piece was designed by Timo Sarpaneva in 1960. He was inspired by his blacksmith grandfather to create a modern rendition of the ancient cast iron pot and it has become a design classic. It won the silver medal at the 1960 Milan Triennale as well as the International Design Award in the United States and features in the V&A's collections. Due to popular demand, Iittala has put the Sarpaneva pot back into production, proving that good design is truly timeless.
Sarpaneva once said the idea was simply about rethinking a traditional object in a way that wasn't too novel and would make "a damn good reindeer stew in the process". Enamelled cast iron ware is perfect for simmering stews over long periods and, because the enamel prevents flavours from sticking, it can be used for both meat and fish without residues of one tainting the other. It doesn't matter how burnt it gets; just leave it to soak and it will be as clean as when you bought it, whether you're cooking reindeer or, perhaps more likely, chicken.
Use wooden or plastic kitchen utensils. Sharp objects and scouring agents and sponges can damage the enamel. Always wash enamelled cast iron products by hand, with our without washing liquid. Occasionally, it is recommended to treat the enamelled surface with cooking oil.