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A conspicuous Cousances design was a dutch oven called the Doufeu (literally "gentle fire") in which the sunken or recessed lid was kept at a reduced temperature by placing ice cubes on top and allowing the steam inside to condense. As the inside of the lid was dotted with smooth protrusions or notches, the condensed droplets sprinkled back ...
On a trip to Europe in 1954, Americans Martha and Ted Nierenberg went in search of a product to manufacture and produce for a U.S. audience. During a visit to the Museum of Arts and Crafts Kunstindustrimuseet (today the Danish Museum of Art & Design Designmuseum Danmark) in Copenhagen, they saw a unique set of cutlery on display that combined teak and stainless steel, created by artist ...
This keeps the lid at a lower temperature than the pot bottom. Further, little notches on the inside of the lid allow the moisture to collect and drop back into the food during the cooking. Although the Doufeu (literally, "gentlefire") can be used in an oven (without the ice, as a casserole pan), it is chiefly designed for stove top use.
Baked Chicken, Broccoli, and Rice. This classic casserole recipe is dump-and-bake, meaning there's only two steps to the entire thing. You just mix cream of broccoli soup, rice, water, and ...
Prior to the sale of Revere Ware to Corning Glass Inc in 1985, the brand offered or had in development four series. The traditional 1400 series continued to sell well. The newly developed 2000 line, for use on the then-new 1980s technology of ceramic- and glass-top stoves, featured heavy aluminum bottoms for good heat transfer.
Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.
American Dutch ovens changed over time during the colonial era. These changes included a shallower pot, legs to hold the oven above the coals, and a lid flange to keep the coals on the lid and out of the food. [12] Paul Revere is credited with the design of the flat lid with a ridge for holding coals as well as the addition of legs to the pots ...
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", whereas the food is ...
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