Spanish Oval Paella Cazuela From Pereruela - Large best All Pans
An essential piece of cookware for family dinners, parties, and holiday celebrations, the Cuisinart 16-inch roaster is designed to hold a turkey, chicken, or large roast. Riveted stainless steel handles make placing the roaster into the oven, and lifting it out, safe and hassle-free. The solid stainless steel rack allows heat to circulate and lets meat or poultry drain as it cooks. The roaster is dishwasher-safe and comes with a limited lifetime warranty.
Why Use Spanish Oval Paella Cazuela From Pereruela - Large ?
- The Kitchen Essentials panini pan from Calphalon has a hard anodized-aluminum exterior with a brushed finish for uniform heat distribution and durability.
- This 2-piece panini pan comes with a press to cook grilled foods, sandwiches and more.
- The pans interior has a non-stick surface for quick food release and effortless cleanup. Its riveted, silicone-coated handles are made of stainless steel.
- The 7" handles offer a comfortable grip and stay cool to the touch.
- Oven safe to 450.
- Professional Stainless Exterior
- Riveted Stainless Handles
- Solid Stainless Steel Rack
- Drip-Free Pouring
- Dishwasher Safe
- Heavy-gauge aluminum construction ensures even heating and is hard-anodized for durability. It also makes it dishwasher-safe.
- Interior includes three layers of nonstick coating - two layers provide durability and the third layer offers easy release performance.
- The long, brushed stainless steel handles are designed to stay cool on the stovetop. Pans and covers are also oven safe, making it ideal for finishing a gourmet dish.
- Flat, wide bottoms heat evenly and provide plenty of room for cooking. The sloped sides are designed for easy tossing and rolling.
- The nonstick fry pan surface means you can cook healthier using less fat, with effortless cleanup. Comes with Calphalon's full lifetime warranty.
This pre-seasoned Dutch oven is ready-to-use right out of the box. While the cookware comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. The Lodge seasoning procedure is a multiple-step process in which the seasoning oil is applied via an electrostatic spray system that coats the cookware, then it’s baked in commercial ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron. This seasoning process achieves a seasoned finish that would take many months of home use to achieve. Sometimes during this process, the seasoning oil can collect and create a bubble or slight drip at the bottom of the pan as it’s hanging through the production process. And that in turn can turn brown as it’s processed through the seasoning ovens. This brown spot is not rust but in fact, carbonized seasoning and will darken with use. The factory seasoning process makes Lodge cast iron products ready to use right out of the box, and the product over time 'Just keeps getting better'.
Spanish Oval Paella Cazuela From Pereruela - Large is best for youIn a small town in Northeast of Spain, artisans have been producing handmade cazuelas in the same way it has been done for thousands of years. The cazuelas of Pereruela are unique due to the composition of clays found in the area and made from two different types of clay. They are composed of a heavy, slow-drying red clay which gives the pieces its strength, and a white clay containing quartz, feldspar, and mica that can be seen with the naked eye and gives the pieces its refectory properties. Together they form a unique combination which actually hardens further each time it is used ensuring that you will enjoy your cazuelas for years to come. Since the heavy clay can only be molded by hand, they give the pieces a unique look which identifies them as uniquely from Pereruela. They are glazed on the inside but only part way on the outside, which together with its 'sandy' texture, gives it a very rustic look indeed and its character. Care and Use: Can be used in the oven, microwave, stovetop, or open flame, and can go directly to the table for a sophisticated presentation. Do not submit to drastic changes in temperature. Simple washing with soapy water, If scorched, soak with soapy water, then lightly scrub with a soft sponge. Do not use metal or abrasive pads as they may scratch. Do not place tin a dishwasher. Always use wooden utensils with the Cazuelas as metal utensils can scratch and damage the inside. Curing The traditional method is to soak the Cazuela in water overnight for 24 hours. Due to the composition of the clay, this simple method ensures that pores are sealed and therefore will become watertight. Additionally after the initial soaking, a clove of garlic should be rubbed on the bottom of the exterior. This is especially more beneficial on the deeper Cazuelas used for soups and stews. After the initial soaking, very little maintenance is needed.
