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Chasseur Round Casserole, Chilli Red, 18 cm, 1.8 Litre
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*Packaging of actual item may differ from photo shown
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Chasseur Round Casserole, Chilli Red, 18 cm, 1.8 Features
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Premium quality French Cast Iron which has been manufactured and hand crafted in the Ardennes region of France since 1924. Suitable for use on all hobs and in the oven.
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Double enamelled for extra durability. A black primer enamel seals the cast iron while a bright secondary enamel gives both an attractive appearance and an easy clean surface.
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Surprisingly environmentally friendly; as cast iron retains heat once hot it will remain hot on minimum oven/hob settings and it's manufactured with at least 40% recycled material.
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Features include large handles for easy and comfortable lifting; contoured internal base for easy cooking and cleaning; self basting rings inside lid; A stainless steel knob with integral spoon rest.
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To look after your Chasseur please use non abrasive tools, dishwasher safe.
About Chasseur Round Casserole, Chilli Red, 18 Cm, 1.8
Chasseur cast iron cookware has been made in the ardennes region of France, the traditional home of quality cast iron cookware' since 1924. With over 40 percent recycled content the secret to producing high quality molten iron is to use the best materials including sand during the smelting process. Once molten the iron can be cast into the desired shape before moving onto the enamelling process. Chasseur cookware is Double enamelled to ensure not only a quality finish but also an attractive product. The primer coat seals the cast iron and acts a SA key for the attractive coloured top coat to produce a very durable attractive product which comes complete with a 10 year guarantee. Traditionally cast iron cookware was used for slow cooking, something for which it is still ideal. However your Chasseur cookware will be as at home on a modern induction hob as a traditional stove. The casseroles which can be used for everything from boiling potatoes to classic slow cooked casseroles are suitable for use on all hobs or in the oven. The inside of the lids have rings which are designed for the moisture to condense before falling back into the food, a simple self basting system to keep your food moist and flavoursome. The grill pans on the other hand are ideal for griddling meat and leaving that restaurant look of stripes across your steak or chicken. Here we should also mention fondues as Unlike other materials they are ideal for meat, cheese, chocolate and even fish fondues. To clean and maintain you should Follow a few simple Rules. Please don't use heavy metal utensils as the enamel could be chipped or scraped, wooden and plastic/silicone coated are best. Please don't put a hot piece of cookware straight into cold water as the thermal shock is not good. Please don't scour with abrasives as this wears down the enamel, for stubborn dried on food or marks please simply leave to soak overnight and remember that they are dishwasher safe. Finally cast iron is brittle so please take care not to drop your Chasseur on to hard surfaces or against each other as cracking can occur. Tips for Preventing Rust Never soak the pan: Since cast iron is so vulnerable to rust, it’s best to limit your pan’s exposure to water as much as possible. Don’t let the pan air dry: Wipe off any excess water with a towel immediately after rinsing. To get your skillet bone dry, pop it on the burner to remove extra moisture Lightly oil after use: Once dried, rub your skillet with a thin layer of vegetable oil before storing Seasoning: Drop a tablespoon of vegetable oil on the pan/utensil and spread it around with your fingers or a paper towel. (Take care not to burn yourself on a warm skillet!). Oil the outside and the handle, too. Next, take a folded napkin and wipe off the excess oil. You’ll want the skillet to be lightly greased. Set your oven to 350 degrees and put some aluminum foil on the bottom rack. Then pop the skillet in, upside down, on the upper rack for about 1 hour. Turn the oven off and leave the pan inside until it’s cool. The oil will bake into the pores of the pan, providing a non-stick finish
