Description
The Steenwijck enamel casserole is the pot for slow cooking. Brown meat and onions on the stove, add stock and wine, put on the lid, and let it simmer for two hours. Or move it into the oven.
The casserole has a diameter of 24 centimeters and holds 4.5 liters. That is enough for a stew for six people, a big pot of soup, or rice and beans for a family.
The inside is smooth enamel. It doesn’t react with acid foods, so a tomato sauce or a stew with wine tastes the way it should. Food that sticks comes loose after a short soak.
It works on gas, electric, ceramic and induction. It can also go into the oven up to 220 degrees, lid and all.
Two short handles on the sides, instead of one long handle, make the pot easy to lift with oven gloves and easy to fit in the oven.
The lid fits well and holds in moisture, so stews don’t dry out.
Choose cream, sage green or red. The color is fired into the enamel and lasts.
Let the pot cool before you wash it. A sudden change from hot to cold can crack enamel.
From the same range: the enamel saucepan 16 cm.
