Two South African potjie enthusiasts, Karl Tessendorf and Greg Golowey, have mixed together not only a wealth of actual cooking tips and tricks but also how to pick the perfect cast-iron pot ...

You don’t need a cast-iron pot over an open flame ... that I even forgot about meat or my cravings for it. Heat the potjie over coals until it is a little bit warm, then add oil.

Soak the bread in the milk. Heat the oil in a flat-bottomed cast iron potjie over medium-hot coals and sauté the onions. Add the mince and fry for about 8 minutes or until browned. Season with ...