Cast iron dutch oven made for high heating
cooking. Excellent heat retention keeps food warm at table. Perfect for browning, searing, frying, and sauteing. Heats evenly and consistently. No warping or chipping. Becomes virtually non stick with seasoning and ...
Casserole / Dutch oven. Material: InductoSeal. Lid included.
Seven layer capsule base. Copper base allows for even heat distribution. Body is constructed of thick 18/10 stainless steel. Can be used in the oven. Can be used on conventional cookers ...
Features: Easy clean interior. Use less energy for
a more efficient kitchen. Can go straight from refrigerator to oven on low heat. Exceptional heat conductivity. Terracotta heating characteristics develop deep flavors, subtle, rich, and vibrant. Smaller environmental impact than ...
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Solid construction is the most common type of cookware. It has a solid metal body, and often comes with a non-stick finish. Ply construction cookware, also called Clad cookware, has multiple layers of metal bonded together, often around a copper or aluminum core. This type of cookware is heavier and provides very uniform heat distribution but is generally more expensive than solid cookware.
Often stainless steel cookware features a base coating or bonded core of aluminum or copper. These metals are superior conductors of heat relative to stainless steel and improve the heat distribution and overall performance of the cookware.