Two pans in one! It's unique and versatile, you can steam, casserole, poach, roast and pot roast!
Every home should have one of these pans. Part of every french kitchen for over a century, and also the standard pan for roasting in the US for the last thirty years. Both the top and the bottom have their own handles, and a large heat distributing base. This means you can seperate them and cook in both the top and bottom. Just look at some of its uses:-
Roasting (in the oven)
Put the potatoes and parsnips into the shallower lid so they will crisp. And, put your chicken or beef into the deeper base. It will cook more slowly and evenly, keeping the joint moist and tender, being protected by the deep sides. Your joint will also be much less 'fatty' and the bottom won't burn, as you place it on the rack out of the fat. If you want a crispy joint such as a shoulder of lamb or pork, then just place your joint in the shallower lid (on the rack). Experiment, you'll be amazed at just how you can improve your roasting.
Pot roast or broiling
Put your joint on the rack, put a little water in the bottom, close the lid and put it in the oven. Your beef joint will stay moister than open roasting. Roasting with a lid on prevents the joint from drying out. Fish cooked this way is delicious too. If you like a crispy top just turn the oven on full and lift off the lid for the last 5 minutes.
Steaming (on the hob)
Unlike the UK traditional long, thin fish kettle, which has only one use of steaming salmon, this pan will steam long fish, flat fish, and shellfish.