is the name of a snobby and totally impractical,
expensive cookware, made of enamelled iron.
I bought a saucepan in 1969 after reading
French Provincial Cooking by Elizabeth David.
The enamel stains and scratches easily, and chips
at the edges. The handle is necessarily
short and stubby. A good-sized LC saucepan
or casserole is very hard to lift:
Their most practical item (which I bought for a euro
second-hand) is a frying-pan for a single egg.
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