Splendid traditional cast iron cookware that can only get better with use, giving a fine roasted surface to food and ideal for braising. Suitable for all stoves, including induction cooktops.
Chefs have long acknowledged the superb cooking features of cast iron, which is ideal for both raid frying and slow braising. These pots allow the flavours and aromas of your ingredients to blend together gently. The grill pan gives an attractive finish to steaks, with no fat absorbed into the meat. This cookware is ready to use at once. The wooden handle does not overheat and a grip on the opposite side facilitates handling. The Brasserie range works on all stoves.
Cast iron is unsuitable for machine washing. Wash with plain warm water and dry with care immediately. If detergent must be used, then the cookware should be greased with cooking oil after drying to prevent rust. Never store food in cast iron cookware. Grease inside surfaces with cooking oil from time to time.
Cast iron cookware should be re-seasoned occasionally. With pots, rub some cooking oil onto the surface and bake in the oven at 150 degrees for 1–2 hours. With frying pans, rub some cooking oil into the surface and heat the pan on a medium-level stove.
