Cauldron - Casseroles

The term "cauldron" generally refers to a large pot, often made of metal, used for cooking large quantities of liquids, broths, soups, sauces or preparations for which a large capacity is required.

Copper cauldron:

Copper cauldrons are appreciated for their excellent thermal conductivity, which allows rapid and uniform heating.
They are often used for the preparation of delicate sauces, jams and confectionery.
Copper requires a tin or stainless steel inner coating to prevent any chemical reaction with food.
Renowned European manufacturers: Mauviel (France), Ruffoni (Italy).

Stainless steel cauldron:

Stainless steel cauldrons are durable, corrosion resistant and easy to maintain.
They

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Au Reflet du Temps - - Cauldron — Au Reflet du Temps

old copper cauldron

65 € approx.

... are suitable for a variety of culinary preparations, from cooking pasta to preparing broths and sauces.
They are often equipped with solid handles and lids for easy handling.
Renowned European manufacturers: Demeyere (Belgium), Fissler (Germany), WMF (Germany).

Enamelled cast iron cauldron:

Enamelled cast iron cauldrons retain heat well and are perfect for slow cooking, stews and stews.
Their enamel coating makes them easy to clean and resistant to corrosion.
Renowned European manufacturers: Le Creuset (France), Staub (France).

Cauldron - Casseroles

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