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Perfect for dishes that start with frying and end with sauce/simmering
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but also a masterpiece in its workmanship
Tsubame City has been the center of Japanese metalwork for centuries — with roots in nail making and copper vessel making
You can read more about different types of steel in our article about steel here
Rondeau i 4-PLY kobber – to håndtag i rustfrit stål, 28 cm Billedhylde Perfect for dishes that startA Rondeau is a "hybrid" between a pan and a pot. A tool you use when you want maximum flexibility: Wide bottom for efficient browning, high sides for quiet simmering and enough space to reduce sauces, braise meat and make risotto. A classic rondeau (also called braiser sauteuse ) is characterized by: Wide, flat bottom with large frying surface for efficient browning frying and quick cleaning. Relatively low, straight or slightly sloping sides (higher
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