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Low casserole
2 handled vessel about one third as tall as wide. Used for: braising, stewing, glazing, oven roasting, and gratins. It is perfect for food needing a fast evaporation and for stews (meat, fish, and vegetables).

BRAISE
To cook meat by searing in fat, then simmering in a covered vessel in small amount of moisture.



Ruffoni S.r.l.
Via Magenta, 5 - P.O.Box 11
28887 Omegna (Vb) - Italy
Tel: +39 0323 61990
Fax: +39 0323 866109

 
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