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by Le Creuset
The wide, shallow shape of these pieces exposes the maximum surface area of the food to the heat source, whether it be all around heat in the oven or under the broiler. They can also be used on the stovetop for frying. For best results, in cooking roast meats, poultry or poaching fish the dish should be filled almost to the brim, so the top browns and crisps quickly, leaving the food beneath moist.
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 Northwestern Cutlery
810 West Lake Street
Chicago, IL 60007
United States
Ph: 888-248-4449
Fax: 312-421-7016
e-mail: info@nwcutlery.com
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