Roasting Pan

The best choice for baking and stewing vegetables, meat and fish - cast iron roaster. The food made in it retains all its good qualities. The roaster is great for all types of stoves: gas, electric, halogen, ceramic and induction. It is an excellent choice for ovens as well. 

Types of use

The key to success of the roaster is the elongated shape, that can fit meat and vegetables, and wall thickness. The thick walls improve heat retention and evenly spread the thermal effect on the food in preparation.

The deep elongated roaster shape is perfect for preparing meals. The roaster allows for convenient cooking of meat and vegetable dishes, as well as to fry or stew other dishes. The thick walls ensure full and rich taste and aroma of prepared foods, while retaining the micro elements beneficial to human health.

Heavy lid snuggly fits the upper part and retains the liquid, thus retaining the juicy qualities and aroma of bird meat, pork, bovine or sheep meat.

The cast iron kitchenware requires special care. It must be thoroughly dried-off after washing to prevent rust.