staub (naive a strike) co-cot round 18cm
From France to the world
The strike naive のお pan was born by a French great master proud, the joint development with Mr. Paul Bocuse and others of the chef three star in 1974. The strike naive product developed for a professional at first has been used habitually at many restaurants.
1. Knob of brass or the nickel plating
2. Black マットエマイユ processing
3. High heat storage-related heat retention
4. Three levels of エマイユ (enamel) processing superior in the durability
5. I cope with every heat source.
●Pan of the magic to draw the taste of the food to the maximum
Cycle of the automatic cooking
A round projection (pico) that formed a line on the back of a flat cover orderly. This small pico shows ability.
●As cooking advances, water including given profit becomes the steam from food.
●The steam circulates in a pan and becomes the drop of water which condensed of the taste before long.
●The drop of water pours into the food along the pico of the cover back thoroughly.
It is a cycle of becoming it this evaporation → condensation → drop of water repeated in a pan automatically. Flat cover and pico let water go around thoroughly and finish it plumply without missing food original taste.
|[, please choose the color among three colors]|
It keeps a strike naive は color, size abundantly together.
I watch all lineups of staub (naive a strike)
The depths: Co-cot round 22cm
This side: Co-cot round 10cm
● （ Staub ） staub cocotte round 10 cm
● （ Staub ） staub cocotte round 14 cm
● （ Staub ） staub cocotte round 18 cm
● （ Staub ） staub cocotte round 20 cm
● （ Staub ） staub cocotte round 22 cm
● （ Staub ） staub cocotte round 24 cm
This product cannot be shipped to United States from the store.
Please contact the store for further information.