Main building 5F = kitchen dining

Anhydrous cooking, cooking, food cooked by boiling or stewing… Repertory of dishes spreading with pan

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2019/11/20

To thing that cooking to usually challenge saying "you must do it" is a pleasure with one pan. We are superior in design, and colorful things increase, and that we display pan itself on table and enjoy meal increases recently.

Well, is there pan of several kinds of one body in your kitchen? Type and use vary even if they say pan. We paid attention to casting enamel hotpot, also known as "pot requiring no water" which turned for anhydrous cooking to draw taste of ingredients from use of pan which wanted you to know by all means this time. 

 

Use type of pan properly; and in the dishes left side of the stage

 

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To quantity of ingredients to cook just carelessly, do you not choose pan to use? As one one individuality is in pan, dishes are finished beautifully deliciously effectively when they understand that. Let's understand features of pan according to material.

  • Aluminum…As it is light, and heat conduction is good, cooking advances in a short time. It is unsuitable for long-time food cooked by boiling or stewing, but is suitable for work or the making of busy morning miso soup of preliminary arrangements.
  • Stainless steel…It is lighter than iron and is strong in SABIT, too, and handling is easy. Thing having multilayered structure has high heat storage characteristics, and there is thing which can do anhydrous cooking. Is one not a certain pan in any kitchen?
  • Casting enamel (iron)…Enamel processing is made on casting and is good at heat storage characteristics, heat, durability, convection characteristics and draws taste of ingredients. It is recommended to person who is particular about taste of ingredients.


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We pay attention to casting enamel hotpot which is recommended to person who is particular about cooking this time by all means. In reference to <naive strike> loved by professional cook, we approach in charm of casting enamel hotpot.
 

Reason why pan of casting enamel does life wealthily

 

In the following merit of pan of casting enamel a little more deep; dig, and do.

 

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If heat, heat storage characteristics are high, what is good?

As heat is easy to turn around uniformly, we heat ingredients evenly and can keep warm. It is more economical than other material.

 

Reason why appearance is finished neatly?

Because nature and ingredients are stirred as convection characteristics are high without using spatulas when we make soup and soup, it is hard to wake up breaking into pieces, and taste sinks equally, too. As rice in particular becomes delicious as much as we circulate, thing which bottom is thick like broad-brimmed cooking pot for rice, and convection characteristics have good is the best.

 

What is reason to draw taste?

Casting enamel hotpot that airtightness always repeats convection highly circulates taste that evaporated from ingredients without missing taste outside.

 

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As projection called "PIKO" and "cis Tellah" is included in the backside of cover as for the pan of <naive strike>, we can further shut in taste to return taste that evaporated in pan perpendicularly uniformly.

 

What is reason to draw taste?

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Is healthy deliciously without missing umami flavor and nutrition using lasting moisture of ingredients; when can cook; anhydrous cooking of popularity. Airtightness and sealing characteristics of moderate pan are necessary, but casting enamel hotpot just meets the condition. As when seal up by 100%, ingredients which colors such as leaf vegetables turn into are not finished neatly; being careful.

 

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Small groove is prepared into inner cap of casting enamel including <naive strike> and becomes structure to slightly miss steam. Anhydrous person whom we want to cook is check required well.

 

Of casting enamel hotpot is various. Selection of pan to look for by use

 

We introduce pan of casting enamel wanting kitchen to adopt one by all means. To your lifestyle, please choose favorite dishes, dishes to make well, dishes which you want to be particular about while imagining.
 

The most popular! Corresponding to wide dishes is PIKO cocotte <naive strike>

 

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It is round 10-24cm 12,100 yen - 38,500 yen/OVAL 11-27cm 13,200 yen - 38,500 yen <naive strike>

 

The most popular strike naive no basic series. We can realize effect of "aroma rain" which umami flavor which evaporated by "PIKO" of the back of the cover returns to most. Way of travelling of heat is uniform, and there are round type and OVAL type easy to use which can just cook vegetables with fish and length.

 

Dishes suitable for PIKO cocotte

Food cooked by boiling or stewing, roasting (we can draw vegetables original taste), anhydrous cooking, fried rice, fried food, smoked dishes, oven cooking.

 

 

La cocotte de GOHAN which cooks rice which Japanese want to be particular about deliciously <naive strike>

 

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It is small size <naive strike>: 15,400 yen, 16,500 yen/medium size: 20,900 yen, 23,100 yen/large size: 27,500 yen

 

Cocotte in pursuit of taste of cooking. By making form form of broad-brimmed cooking pot for rice, promote convection of rice more. "Cis Tellah" of the back of the cover does not miss umami flavor and cooks in high heat storage characteristics and even heating at a stretch.

 

Dishes which face La cocotte de GOHAN

Polished rice, brown rice, mixed rice, stewed foods, fried food

 

 

Is hard to break into pieces, wanabe most suitable for Japanese dishes <naive strike>

 

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It is small size <naive strike>: 19,800 yen/medium size: 23,100 yen/large size: 26,400 yen

 

For form with roundness such as earthenware pot, convection is easy to be caused by gradual and lingering recession and draws taste by synergistic effect with back of the cover "cis Tellah". In addition, the feature is that it is easy to scoop ingredients. It is hard to break into pieces, and affinity with Japanese dishes is good, too.

 

Dishes which face wanabe

Soup stock dishes, stewed foods of pan, pan yaki udon. Small size is usable as pan for one.

 

 

 

Let's choose kitchen tool which is hard to injure casting enamel hotpot

 

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It is uokkutana <naive strike> from the top: 2,200 yen/skimming ladle: 2,200 yen/rice scoop: 1,980 yen

 

Casting enamel hotpot does not seem to be damaged and is only pan for life that we can spend for a long time when you can care about menthene eggplant. It is the secret of oblong chest that uses thing of silicon that kitchen tools such as rice scoop or spoon are hard to be damaged.

 

 

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It is magneT trivet round 16.5cm <naive strike>: 3,300 yen/23cm 5,500 yen

 

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Wooden trivet of simple design. It just sticks to bottom of a pot with magneT and, in the case of serving, is very convenient.
 

By selection of pan which was good for oneself for life color

 

Besides, in main building 5F = kitchen dining/kitchen goods corner, we handle many casting enamel hotpot. Please actually look for pan which picks up, and is good for oneself!

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