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Staub La Cocotte, Gryde bradepande, Rund, Støbejern, Keramisk, Gas, Halogen, Induktion, Forseglet plade, Grøn, Eeucalyptus
Varenr.: [25945553] | Producent: Staub | Model-nr.: 1025323 | EAN: 3272340057663
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Fjargoymsla (Veitingartíð til DK goymslu er 5-7 gerandisdagar)
Fjargoymsluvøra, veitingartíð til DK goymslu er 5-7 gerandisdagar. Eftir tað verður vøran send úr DK fyrstkomandi týsdag, og leverað í FO eftirfylgjandi týsdag. Meira kunning
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It’s time for a new colour in your kitchen! The Eucalyptus colour of this series is fresh and extraordinary, yet unobtrusive and matches many decoration styles. With a volume of 3.8litres and a diameter of 24cm, this round Cocotte is the perfect size for family cooking or for the main dish of your dinner party. It is also great for baking bread, resulting in a beautiful round loaf.
The high-quality cast iron material distributes heat evenly and holds it for a long time, while the tight-fitting lid with the special STAUB aroma rain structure makes sure all evaporating moisture is dripped back on the food, resulting in juicy meat and tender vegetables that still have all their natural flavour. Enhance this flavour by using fresh herbs.
Many Mediterranean herbs like sage, bay leave and thyme can be added to the Cocotte at the beginning of the cooking process, giving them ample time to infuse the food with their fragrance. The Cocotte can be used on any kind of hob and inside the oven. Try searing a pork tenderloin on the stovetop and then putting it in the oven to roast. With a crust of olive oil, garlic, sage and rosemary, this meal will be like a small vacation to the South of France.
The Cocotte can be used from -20° C to 250 ° C, but should be heated slowly. Handle with care: Use oven gloves and a trivet, as the Cocotte will become very hot. To avoid scratches, use kitchen gadgets made of wood or silicone.
The high-quality cast iron material distributes heat evenly and holds it for a long time, while the tight-fitting lid with the special STAUB aroma rain structure makes sure all evaporating moisture is dripped back on the food, resulting in juicy meat and tender vegetables that still have all their natural flavour. Enhance this flavour by using fresh herbs.
Many Mediterranean herbs like sage, bay leave and thyme can be added to the Cocotte at the beginning of the cooking process, giving them ample time to infuse the food with their fragrance. The Cocotte can be used on any kind of hob and inside the oven. Try searing a pork tenderloin on the stovetop and then putting it in the oven to roast. With a crust of olive oil, garlic, sage and rosemary, this meal will be like a small vacation to the South of France.
The Cocotte can be used from -20° C to 250 ° C, but should be heated slowly. Handle with care: Use oven gloves and a trivet, as the Cocotte will become very hot. To avoid scratches, use kitchen gadgets made of wood or silicone.