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Used for baking, but also for cooking stews, etc. Modern versions for stewing on a stove top or in a conventional oven are thick-walled cooking pots with a tight-fitting lid with no raised rim, [23] and sometimes made of cast aluminium or ceramic, rather than the traditional cast iron. [24] [25]
Cousances was a brand of enameled cast iron cookware ("cocotte" in French). [2] [3] [4] originally manufactured by a foundry in the town of Cousances-les-Forges in northeastern France. [5] [1] The Cousances foundry began making cast iron pans in 1553. [6] Four centuries later, in 1957, the brand was acquired by Le Creuset. [7]
Descoware enameled cast-iron cookware. (Back left poêle à frire with lid, front: fish baker, back right: round terrines of different sizes. Descoware is a discontinued brand of porcelain- or enamel-coated cast-iron cookware [1] [2] [3] Among notable Descoware pots are dutch ovens.
A collection of vintage cast iron cookware. Most of the major manufacturers of cast iron cookware in the United States began production in the late 1800s or early 1900s. Cast-iron cookware and stoves were especially popular among homemakers and housekeepers during the first half of the 20th century.
Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast-iron or carbon steel cookware. [14] A proper cast iron seasoning protects the cookware from rusting, provides a non-stick surface for cooking, and reduces food interaction with the iron of the pan. [15]
This creates a piece that has the heat distribution and retention properties of cast iron combined with a non-reactive, low-stick surface. Such pots are much lighter than most other pots of similar size, are cheaper to make than stainless steel pots, and do not have the rust and reactivity issues of cast iron or carbon steel.
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