Rachael Ray geëmailleerde gietijzeren 3-in-1 braadpan met koekenpan/sauzencombinatie, 2-delig, grijs

Name: Rachael Ray geëmailleerde gietijzeren 3-in-1 braadpan met koekenpan/sauzencombinatie, 2-delig, grijs
Brand: Rachael Ray
SKU: 0051153483226
Price: 220.09 EUR
Availability: InStock

Brand:Rachael Ray

3.1/5

€
220.09

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EAN: 0051153483226

Categorieën Home & Kitchen, Keuken & Eetkamer, Cookware, Pannen, Dutch Ovens,

KLAAR OM TE RIPPEN: Geëmailleerde gietijzeren braadpan, saute en braadpannenset is klaar voor gebruik uit de doos met een superieur gemakkelijk te koken, gemakkelijk schoon te maken geëmailleerd oppervlak dat is ontworpen om niet te splinteren. CAST IRON STRONG: Duurzame gietijzeren constructie zorgt voor een uitstekende warmteopslag en is Rach's go-to voor uitstekend schroeien, sudderen, smoren en bruinen. DRIE IN ÉÉN KOOKGEREI: Gietijzeren kookgerei-combinatie van Rachael Ray past bij een gietijzeren kookpot van 4 liter met een 10-inch gietijzeren koekenpan die ook dienst doet als deksel om een gietijzeren braadpan te creëren voor een compleet fornuis-naar-oven recept veelzijdigheid. KOKEN ZOALS RACH: Rachael Ray houdt van gietijzeren kookgerei vanwege zijn veelzijdigheid in de keuken om allerlei recepten aan te kunnen, van het dichtschroeien van vlees en vis op het fornuis tot smoren en het maken van maisbrood, pizza's en meer in de oven. KOOKGEREI IS INCLUSIEF: 4-kwart Nederlandse Oven met 10 Inch Koekenpan Deksel.

Brand	Rachael Ray
Capacity	4 Quarts
Color	Gray
Country of Origin	China
Customer Reviews	4.1 4.1 out of 5 stars 22 ratings 4.1 out of 5 stars
Finish Type	Enameled
Is Dishwasher Safe	No
Item model number	48322
Item Weight	7 Pounds
Lid Material	Cast Iron
Manufacturer	Meyer Corporation
Material	Cast Iron
Product Care Instructions	Hand Wash Only
Product Dimensions	16.06 x 15.98 x 7 inches
Temperature Rating	500 Degrees Fahrenheit

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Scritto da: gmanroman

Sturdy cooker

This is a very nice stock,sauté,one pot meal cooker. The weight is heavy but nicely made. The size is perfect for a family of up to 4. Love that you can use the lid as a lid or a separate fry pan.

Scritto da: Maddczech

Great for cornbread.

Yummy nummy cornbread cookpot. Cast iron with non stick , the best of both worlds ????????????

Scritto da: Mehetabelle

Lids don't fit, must be made in metric sizes

This set of two items, a saucepan (pot) and a skillet that can be used as a lid for the pot, is LOVELY. I would prefer a brighter color of the enamel than grey, but grey looks fine. I docked these two items one star because the skillet/lid doesn't fit the pot well. The sizes must be in metric units because none my various-sized glass lids fit neither the pot nor the skillet. The saucepan (pot) is 10” in inner diameter measured at the top edge of the pot. The interior is coated with off-white color enamel so I can see the food better than in a non-coated, cast iron (black) pot. The enamel is somewhat “non-stick” compared with bare cast iron so I could use less oil/butter. The top half-inch of the edges of the pot are not coated with enamel but are smoothly finished so I hope the enamel will not chip off easily. This is a weakness because the enamel will chip from the edge because that edge gets the most abrasion. The skillet that is supposed to also be able to be used as a lid for the pot doesn’t fit snugly so it also abrades the lip of the pot. In order to make a good seal between the two pieces which is needed for braising, I use a piece of aluminum foil to cover the pot then put the lid on. The aluminum foil may also protect the pot’s enamel edges. I tried my various sized glass lids on the pot. The 10” lid is too large, the 9” lid is too small, but when I’m not using the full volume of the pot, the 9” lid may seal well enough because the sides of the pot are not vertical; they decrease in diameter as they go down toward the pot’s base. The pot’s base is 7” in diameter. This means only 7” are in directly contact with a stove-top heat source so it will take longer for the whole pot (and the food in it) to heat to the desired temperature. However, once heated, iron’s high heat retention will compensate for the comparatively small base. The skillet/lid for the pot is enameled only on the outer sides; the surface where the food would go is bare cast iron. This means that, contrary to the enameled interior of the pot, the interior of the lid/skillet will require “seasoning” with a thin film of oil after every use.

Scritto da: Anthony Trendl

Fried Chicken and More

This is a fine skillet that serves as a sort of oven. Quail, for example, does well. Make several at once, keeping them from drying out. Sauces which splash and dishes which needs all-around heat succeed. What’s especially good it that this is easy to clean. Aside from the heavy weight, it cleans quickly. The enamel helps push off grease and crud. You don’t need to use the cover, but it is great for fried chicken (and fried everything else). Anthony Trendl

Scritto da: Stephen Ashley

Solid Skillet

To be honest, I'm not very experienced in cooking with cast iron skillets. But I used this skillet to cook burgers and it worked easily, and my burgers were seared perfectly. They came out super delicious. The size of the skillet is good, but as with all cast iron, the issue with this skillet is the weight. It's very heavy to use, and store. One disappointment I had was that it doesn't clean well. We have another cast iron skillet that my wife uses for gluten free cooking. That skillet cleans easily, yet the Rachael Ray skillet is tough to clean and still shows two round spots where my burgers cooked. Those will not come off. I did cook the burgers at medium heat so I don't think it was overheated. I haven't used it with the Dutch oven approach yet, as I'm really a novice when it comes to cooking and I really wanted to use it for the skillet. This is so large and heavy that it's difficult to store in a small kitchen.

Scritto da: ???? KT

Great for enamel coated. Heavy, of course

- Made in China This is a bit different than I'm used to cast iron being. The insides look and feel a bit different than other enamel coated cast iron that I've seen. Like Le Creuset, the insides are completely smooth while this one still has the usual cast iron roughness, just coated in enamel. I've never been sure if using enamel-coated cast iron gives the same results as uncoated. I don't see how it could, but in this case it doesn't matter as much. Having a dutch oven or a stew pot and essentially a frying pan is fantastic. I'm a prepper and while I would obviously never expect to put this in a bugout bag, it's great for when you can stay home. It can be used over a fire just like cast iron, is massively durable, holds and transfers heat evenly, and it's less maintenance. I might even take it camping despite its weight. I'm surprised she didn't opt for a colored coating but I think it looks good, if you care about that. We live in the mountains so being snowed in isn't unusual, most often without power. These are a welcome addition. Don't forget to use the Smile.Amazon.com address - It's an Amazon program where many everyday things you buy will generate a small donation from Amazon to the charity of your choice at no cost to you. Info here: https://smile.amazon.com/gp/chpf/about/ref=smi_se_rspo_laas_aas

Scritto da: Roy

Lid not enameled

I bought this as a bread oven as it was 'enameled' cast iron and the enameled coating helps keep the bottom crust from getting too crisp. But only the bottom pot is enameled on the inside, not the lid, which is what I put my sour dough on and cover it with the pot. For $165 I am not very pleased