The renewed Brasserie has a new enamel coating that protects the pan against rusting. Traditional cast iron cookware that can only get better with use, giving a fine roasted surface to food and ideal for braising. Suitable for all stoves, including induction cooktops.
Chefs have long acknowledged the superb cooking features of cast iron, which is ideal for both raid frying and slow braising. These pots allow the flavours and aromas of your ingredients to blend together gently. The grill pan gives an attractive finish to steaks, with no fat absorbed into the meat. This cookware is ready to use at once. The wooden handle does not overheat and a grip on the opposite side facilitates handling. The Brasserie range works on all stoves.
Cast iron is unsuitable for machine washing. Before first use, wash the dish by hand in hot water using detergent. Use ordinary brushes or plastic scouring pads. Do not use metal scouring pads etc. as they can damage the enamel. Dry thoroughly, then wipe with a thin layer of cooking oil.
Do not use metal utensils on the porcelain enamel surface – instead, use utensils made of wood, nylon or silicone. Do not drag the dish across the hob as it may cause scratching. Even though the pan and casserole is incredibly durable, the enamel can crack if it is banged against a hard object. Avoid storing food in coated dishes. Hackman coatings do not contain PFOA.