Casserole with two handles in 18/10 stainless steel
mirror polished, with radiating bottom in thick aluminium covered in stainless steel. Suitable for cooking with induction, gas, electric hob, ceramic glass hotplate and in the oven. Dishwasher safe. The third series ...
Cassolette made of bilaminate of thick copper plate,
ensuring perfect heat conduction, encased in a thin layer of stainless steel that ensures maximum hygiene and facilitates cleaning without affecting the copper's excellent temperature Features: Material: 18/10 Stainless steel and copper. ...
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.