Casserole

The casserole is a pan often in cast iron intended for the cooking of the Aliment S. It is in general used for mijoter or to braise the food.

It is particularly adapted to the dishes in Sauce. The pores of the cast iron make it possible to develop the flavor of the food which mijotent.

It can be used indifferently for a cooking with gas, on electric plate or with the Four (if it is not equipped with plastic handles).

Certain lids are equipped with an edge. It is thus possible to put Eau in the lid in order to increase the condensation of the steam in the pan and thus to avoid the drying of food.

In spite of the analogy of name, it should not be confused with the pressure-cooker.

Random links:Veigy-Foncenex | Kiki Picasso | Al-Mustansir Billah | Canton of House-Alfort-South | Lukovo (Kuršumlija) | Covington,_la_Géorgie