Guides
Five questions and answers about cast iron casseroles
We asked Julius Schiller, founder of Gastrotools and the man behind the development of our products in collaboration with manufacturers and professional chefs, five of...
Where a pan is made: A visit to Franco's workshop
Just outside the Italian city of Como – a short turn off a busy road – stands a building that doesn't attract much attention. But...
What is the difference between enameled and raw cast iron?
Enameled cast iron and untreated/raw cast iron consist of the same core, but are vastly different when it comes to how you should use and...
Five things you can make in an enameled cast iron casserole
An enameled cast iron casserole is a piece of cookware that can be used for almost anything. It distributes heat evenly, retains it for a...
Behind the production of the enameled cast iron casserole
A good cast iron casserole is not just about what you cook in it, but also how it is made. We wanted to create an...
Guide to cleaning and caring for an enameled cast iron casserole
The food has been prepared, served and eaten – now all that remains is the cleaning up. Fortunately, an enameled cast iron casserole dish is...
How to cook in an enameled cast iron casserole
An enameled cast iron casserole is a piece of cookware you only need to buy once. It can handle almost anything — from simmering and...
Six reasons to choose an enameled cast iron casserole
Enameled cast iron casseroles are not a new invention, quite the contrary. They have been a staple in kitchens around the world for many decades....
How to restore natural nonstick (seasoning) on your dual-handled frying pan
If you've just done a deep clean or accidentally cooked acidic food on your frying pan, it's a good time to give your frying pan...