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Windsors & Cassoulet


The narrow bottom and flared sides of the Windsor Pan facilitate evaporation, making it the ideal selection for reducing liquids. The wide mouth also makes for more precise pouring.


Named after the traditional one-pot casserole dish that originated in the South of France, the Cassoulet is perfectly suited for preparing a wide range of “comfort” foods from savory meat and vegetable stews to classic American casseroles.


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