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Stainless steel. Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and ...
Casserole – a large, deep dish used both in the oven and as a serving vessel. [13] The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Cassole; Cassolette – small porcelain, glass, or metal container used for the cooking and serving of individual dishes ...
The Le Creuset Signature range of cast iron cookware is coated in a minimum of three coats of enamel. [13] The enamel becomes resistant to damage during normal use. Currently, all Le Creuset cast-iron cookware is still manufactured in the company's foundry in Fresnoy-le-Grand. The process was featured on BBC Two's Inside the Factory. [14]
Various aluminum products were introduced, such as the Galaxy line. The Galaxy line featured stainless steel construction with a bonded aluminum lining. The 500 line was a series of miniature 1400 series cookware, marketed as toys for children, but manufactured to the same standards as all their consumer cookware.
However, cast iron is denser than aluminum and stores more heat per unit volume. Additionally, cast-iron pans are typically thicker than similar sized pans of other materials. The combination of these factors results in cast-iron pans being capable of storing more heat longer than copper, aluminum, or stainless steel pans. [9]
Vegetable casserole. A casserole (French: diminutive of casse, from Provençal cassa, meaning 'saucepan' [1]) is a kind of large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a "casserole dish" or "casserole pan ...
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