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Knives & Cutlery
Produced in Belgium, the cookware is constructed of five layers: a stainless-steel interior and exterior plus a three-layer aluminum core.
Saucepot / Dutch Oven:
A round vessel with two side handles featuring high "L-shaped" vertical sides in proportion to a flat base. The vessel does not need to be responsive to heat but should have a heavy base. The base of the saucepan should be made of heat conductive materials that radiate heat evenly such as stainless steel with a copper or aluminum core, aluminum, anodized aluminum or cast iron to protect against burning and scorching. Saucepots are available in sizes ranging from 1 to 5 quarts and generally include a cover. Primarily used for liquid applications such as boiling or blanching vegetables, heating or reducing sauces and soups.