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Enameled cast iron: Dutch ovens are most commonly made from enameled cast iron, which offers superior heat retention and even cooking. The enameled finish makes these pans much easier to clean for ...
But there are plenty of non-toxic cookware options nowadays: There are also ceramic-, enamel- and silicone-coated pans, as well as seasoned cast iron and anodized aluminum.
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] Enamel-coated cast-iron pans prevent ...
Enameled cast-iron cookware was developed in the 1920s. In 1934, the French company Cousances designed the enameled cast iron Doufeu to reduce excessive evaporation and scorching in cast iron Dutch ovens. Modeled on old braising pans in which glowing charcoal was heaped on the lids (to mimic two-fire ovens), the Doufeu has a deep recess in its ...
Le Creuset is pretty much the gold standard in bakeware, beloved by renowned chefs (including one Barefoot Contessa!) for durable, enameled cast iron cookware that stands up to high heat and the ...
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]
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