All fondues share the same cooking method that
is achieved with a casserole or a pot placed over a heat source that is taken directly to the table. The Mami 70 oz. Bourguignonne Casserole is perfect for entertaining all of ...
Sunday's special foods, prepared with table friendly cookware
Casserole with two handles in multiply (AISI 430, aluminium, 18/10 stainless steel) with steamer basket and lid in 18/10 stainless steel. Domenica is a new set of kitchen utensils designed by Elisa ...
The La Cintura di Orione collection was in
consultation with several critically acclaimed chefs from around the world. All of the pieces were made in better material. The resulting pieces are not only beautiful, they are easy to clean and ...
A Dutch Oven is a pot (traditionally made of cast iron) with a matching lid
and handles on either
side. Usually titled "Dutch Oven", it is also sometimes called a
"Cocotte", "French Oven", or
"Cassoulet". A "Cocotte" is usually 1/2-quart or smaller. Dutch ovens are
great for both inside and
outside cooking. They can handle high cooking temperatures and can hold
their heat for a long
period of time. They're best for cooking recipes that need a slow and
consistent heat level.
Casseroles are very similar to Dutch Ovens but have side walls that are not
as high. These dishes
can be cooked in the oven and are often times used as a serving vessel too.
Casseroles may be cooked covered or uncovered.
A Braiser looks like a Casserole or a Dutch Oven, but with a wider and
flatter profile since
braising requires less liquid than stewing. This allows the meat to cook
with moist steam heat
rather than stew. Braises are typically cooked covered to prevent
evaporation. A Rondeau is another
term for a Braiser.