Label
All
0
Clear all filters
Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About
These are large, heavy pots with lids, made of good heat-absorbing and -retaining material, such as enamelled cast iron, earthenware (unglazed ones absorb heat more easily) and ovenproof porcelain (with unglazed base). The lids should fit snugly, to keep in moisture, and the pots should have sturdy handles.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title