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 ...
Oval dutch oven. Material: Enameled Cast Iron. Lid
traps heat and seals in flavor and moisture. Phenolic knob is oven safe to 480°F. 45pct Larger handles. Interior sand enamel. Newly stable and tight fitting designed lid. Roomy enough for ...
The primary use of the Dutch oven is
to slowly braise or simmer. The ability oven to evenly distribute makes it perfect for tenderizing any cut of meat for stews or heavy cassoulets. It is enameled twice. The first ...
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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.