With no new vocabulary or techniques, you can go from zero to supper in one-third the time of conventional cooking methods. Clay Cookery Cooking with these porous, unglazed clay casseroles began thousands of years ago. This steam method will increase the flavor and tenderness while capturing nutrients and vitamins. It is wonderful for meats and vegetables and works in both the oven and microwave. This attractive holder will allow you to move your casserole from the oven to the table with ease.
Solid wood handle.
Can be used on the stove over two burners or oven. Chromed steel basket insert. Encapsulated tri-ply bottom. The Peking Pan has a flat bottom so that it is easily used on any cooking surface. The Chinese used the rounded bottom wok when they cooked outdoors in coals.