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Dutch ovens are heavy, relatively deep pots with heavy lids, designed to re-create oven conditions on stovetops or campfires. They can be used for stews, braised meats, soups and a large variety of other dishes that benefit from low-heat, slow cooking. Dutch ovens are typically made from cast iron or natural clay and are sized by volume.
The inside of the lid has three rings that fit snugly onto 8-inch, 10-inch and 12-inch pans to ensure your food stays warm and in the pan — where it belongs. Plus, the lid itself is oven safe up ...
The oven is placed over live coals and live coals placed in the lid as well. 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 ...
A large baking stone inside an oven Pizza on a pizza stone. A baking stone is a portable cooking surface used in baking. It may be made of ceramic, stone or, more recently, salt. [1] [2] Food is put on the stone, which is then placed in an oven, though sometimes the stone is heated first. [3]
Place the pizza stone in a cold oven. Preheat the oven (with the pizza stone inside) to 500°F. Slide the pizza onto the hot stone and bake until the cheese is bubbly and starting to brown.
Gastronorm-sized containers and lids stored on a shelf. Gastronorm originated in Switzerland during the 1960s when various associations gathered and agreed on standard dimensions for movable kitchen inserts and containers such as pans, trays, wire racks as well as other kitchen utensils and equipment. [4]
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