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The frying pan
A cocotte, also known as a casserole, simmering pan or casserole, is a heavy pan for cooking food. The yarn is made in a slow manner and usually takes some time. Most frying pans consist of cast iron, but there are also aluminum or glass. You can use the cocotte for many preparations. Usually this is used for different stews. The Flemish pork chop is an example of this. But there are of course many international variations on this theme. All kinds of pasta sauces are prepared in this pan, as well as the French duck buttocks. Everything that can simmer for a long time can be prepared in this cocotte.
What does a good cocotte have to meet?
Cocottes usually have a larger diameter. From 20 to 30 cm. They have a high and straight wall and the bottom is thick and flat. This is important because this way the heat is distributed evenly. The thickness of the bottom ensures that the dishes do not burn easily. The lid with the balls on the inside ensure that the condensation ends up in the pan and does not escape. This keeps the dish juicy and prevents it from drying out. A good cocotte must be able to go in the oven and perform well at both high and low temperatures.
For roasting and simmering, the pan must be on the fire or other heat source for a long time. That requires a lot of the material that the pan is made of. A roasting pan must therefore be of the best quality. We have selected a number of pans that will last for a few decades of intensive use. In our webshop we offer frying pans from different brands, in different sizes, materials and colors.