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The Cave Kettle

The  world's first purpose-built  bone broth machine

  • Maximum bone nutrient extraction

  • Minimal cooking time

  • Easier clean-up

 
 
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Make bone broth cavemen would eat

Broth has traditionally been made by slowly brewing bones in hot water for a long period of time - not a sophisticated process, but requiring a lot of volume and time to justify as the broth was traditionally made as the base for a communal soup. We designed the Cave Kettle to replicate this process, just a bit quicker. It is all stainless steel with a shaft that gently stirs and rearranges the bones you add. 

That's a key point: "bones you add". That means you can use grass fed beef bones and whatever ingredients you want to source. You can keep it local with nose to tail eating. Pre-cut bones of many types are easily found at your local butcher or grocery store. 


How The Cave Kettle Works

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Clean-up

 

Broth has traditionally been made by slowly brewing bones in hot water for a long period of time - not a sophisticated process, but requiring a lot of volume and time to justify as the broth was traditionally made as the base for a communal soup. We designed the Cave Kettle to replicate this process, just a bit quicker. It is all stainless steel with a shaft that gently stirs and rearranges the bones you add. 

That's a key point: "bones you add". That means you can use grass fed beef bones and whatever ingredients you want to source. You can keep it local with nose to tail eating. Pre-cut bones of many types are easily found at your local butcher or grocery store. 

 

 

When you push the standard cycle button, the Cave Kettle doesn't start heating immediately - there is a lag period to allow the vinegar soak to absorb into bone pores. Once the soak is complete, the broth temperature ramps up with stirring cycles occurring at periodic intervals. This is a combination of slow motion and higher speed pulses to reorient bones. This keeps the broth in motion, fully utilizing the bones and making for the richest bone broth you've probably ever had. 

 

 

Bone marrow is full of nutrients, but these can be hard to extract with a traditional slow cooker. The lack of liquid motion overuses exposed areas and leaves many nutrients still in the bones - this is why you can use soup bones multiple times and still get a lot of flavor. 

 

The propeller is designed for any type of bones - chicken, pork, beef, fish, etc. It has a hinge that allows it to move out of the way if there is a bone impeding its path. 

 

The Cave Kettle has a combination temperature and boil-over sensor. This makes certain that your broth never overheats and never spills over. It can be left up to 24 hours unattended - making for some seriously rich and deliciously buttery broth. 

 

Trying to get cooked bone broth out of a slow cooker is such a hassle that often leaves more broth on the countertop then in containers. Using the Cave Kettle's handle and strainer attachment, simply pour your broth into serving containers without the splashing or mess! The all stainless steel broth strainer attaches to separate solids from liquids and detaches for use in the dishwasher.

 

Making bone broth at home can be simplified. No awkward or hard to clean surfaces like slow cookers. The Cave Kettle is much lighter weight and easier to access. Just lift the top to access everything that actually needs to be cleaned. Everything inside has a smooth stainless steel surface and is easily accessible for cleaning. It’s ready to be used over and over again.

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Free shipping in U.S.

$15 Shipping to Canada

$30 Shipping international