Decoration is like a beautiful dress: it should
never be overpowering. Low casserole with two handles in aluminium with black non stick interior. The Dressed Collection was designed by Marcel Wanders. Traditionally, the rules would require that decoration be applied ...
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 ...
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. Material: Enameled cast iron
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 in the oven and as a serving vessel. 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.