The Mami Oval Casserole is an excellent heat
conductor. It is characterized by its sinuous shape in stainless steel. The magnetized steel bottom allows it to efficiently distribute heat from electromagnetic induction sources. Features: Material: Stainless steel. Designed with perfect ...
This is the first choice for braised meats,
stews and other long cooked dishes that require stable and moderate heat transmission, making cast iron the only material to use. Features: Material: Enameled cast iron. Product Type: Casserole. Collection: La Cintura ...
The enameled Sarpaneva pot transforms the universally traditional
cast iron cooking pot into a timeless design piece. Celebrating the contrasts of natural materials, the detachable wooden handle is used to lift the lid and the pot. Needless to say, Sarpaneva ...
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.