The Potjie Pot
Dating back to the 1500’s, “poi-key” (pot) and “poi-key-cos” (pot food) has been a traditional way of cooking.
Since the Iron-age, the cast iron potjie was not only used for cooking, but also shrouded in mystery because witches and druids favored these pots for their rituals and ceremonies. Ideally designed for cooking over an open fire, the round belly three legged pot was created during this age.
In the mid 1600’s the early explorers, who used these pots exclusively on their expeditions, brought the tradition and style of the potjie pot to Africa. Tribal Africans, after seeing the practicality of the cast iron pot, were quick to trade animals, hides and other commodities, to replace clay pots that were usually used for cooking.
Potjies have retained most of their original form, because of the practical age-old features. Today, the potjie pots are used extensively in Africa by almost all cultures.

A seasoned pan has a stick-resistant coating created by polymerized oils and fats
Because ordinary cookware cleaning techniques like scouring or washing in a dishwasher can remove or damage the seasoning on a bare cast iron pan, these pans should not be cleaned like most other cookware. Some cast iron aficionados advocate never cleaning cast iron pans at all, simply wiping them out after use, or washing them with hot water and a stiff brush. Others advocate washing with mild soap and water, and then re-applying a thin layer of fat or oil.  A third approach, advocated by television chef Alton Brown, is to scrub with coarse salt and a paper towel or clean rag.