The STAUB "La Coquette", a vintage-design enamelled cocotte, perfect for cooking and presenting one-pot dishes like roasts, stews and casseroles at the table.
The Staub Ceramic Tomato Cocotte was created following the resounding success of the Staub Pumpkin. We took our design inspiration from the heirloom cultivar Brandywine tomato, which are considered among the very best tasting tomatoes in the world. A beautiful complimentary piece for the collector, the Staub Ceramic Tomato Cocotte delivers on both the...
Le Creuset kettles are authentic whistling stovetop kettles with high shine enamel finish. Matt black phenolic stay cool handles and spout release ensure safe use, while a clear, monotone whitle announces boil. This is a true classic that will look great in any kitchen. It is suitable for all heat sources including ceramic and induction hobs and Aga....
Celebrate The Season With A Delightful Tradition the Yule Log. Signifying The Warmth of The Hearth During Cold Winter Days; It Makes A Welcoming Treat For Holiday Gatherings.Our Exclusive Heavy-cast Aluminum Bundt Bakeware Provides Superior Baking Performance: Baked Goods Rise Evenly; Cook Uniformly And Are Finely Detailed Thanks To The Excellent Thermal...
You can use your Magimix steamer to cook most types of food. Magimix has chosen the pressureless steaming method because it really takes care of your food. Instead of watering down the flavour, gentle steaming brings it out! You will rediscover the true taste of different foods – medium rare meat will be moist and tender, fish and shellfish will keep...
Easily remove fish scales before cooking with this fish patterned, easy to use scaler, featuring raised sections to make the removal of fish scales even simpler. Handwash only.
Making freshly ground coffee becomes a far simpler, far quicker task with the Le'Xpress Hand Coffee Grinder by Kitchen Craft. Its sleek design features a durable black plastic grinding chamber with adjustable ceramic grinders, and a bottom container made from clear glass. You can easily adjust its precision grinders to make coarse, medium or fine...
Este tabuleiro é um equipamento versátil, ideal para fazer brownies deliciosos, tortas, panquecas, biscoitos e para assados em geral. As perfurações permitem que o excesso de humidade escape da massa, e que o ar quente do seu forno circule de forma mais uniforme, deixando uma crosta estaladiça e dourada. As perfurações também mantêm o crocante no processo...
Ideal for making your own delicious bread, home made meat loaf, fruit loaf and pâté. Made from carbon steel, with a double non-stick Quantum2 coating - BPA, PFOA and PTFE (teflon) free - and part of the Master Class award winning collection that guarantees many years of satisfying cooking and baking. Dishwasher, oven, fridge and freezer safe.
For superior performance, the Master Class stylish granite mortar and pestle with textured mortar interior and comfort shaped pestle is ideal for crushing a variety of herbs and spices to infuse flavour into food. The attractive tapered circular shape and granite finish looks beautiful on any worktop and is then ready and easy to hand.
The Japanese Shotoh knife from the Miyabi 5000MCD 67 series represents an elegant addition to your kitchen. The MIYABI 5000MCD 67 series is a stunning example of the finest Japanese craftmanship. The knife features an ice-hardened, 66 HRC hardness powder steel core blade surrounded by 132 layers of steel. - CRYODUR® ice-hardened blade at -196C for...
This Japanese chef's knife, also known as a GYUTOH from the MIYABI 5000MCD 67 series is a stunning example of the finest Japanese craftmanship. The knife features an ice-hardened, 66 HRC hardness powder steel core blade surrounded by 132 layers of steel. - CRYODUR® ice-hardened blade at -196C for extreme hardness and corrosion resistance. - 66 HRC...
The Japanese SANTOKU knife from MIYABI 5000MCD 67 series is a stunning example of the finest Japanese craftmanship. The knife features an ice-hardened, 66 HRC hardness powder steel core blade surrounded by 132 layers of steel. - CRYODUR® ice-hardened blade at -196C for extreme hardness and corrosion resistance. - 66 HRC hardness for exceptional sharpness...
The Japanese Sujihiki knife is a true all-rounder and an added attraction to your kitchen. The MIYABI 5000MCD 67 series is a stunning example of the finest Japanese craftmanship. The knife features an ice-hardened, 66 HRC hardness powder steel core blade surrounded by 132 layers of steel. - CRYODUR® ice-hardened blade at -196C for extreme hardness and...
The SHOTOH from Miyabi 5000MCD is a small, yet fine, unique cutting utensil. This extra thin and sturdy blade is ideal when you need to cut, peel or clean fruit or vegetables. Aesthetics have played a key role in Japanese cuisine since time immemorial. The look of a dish and the way it is presented on the plate are just as much a part of the pleasure as...
The medium-sized CHUTOH from Miyabi is ideal when you need to slice or cut meat or fish. The thin, stable 16 cm-long blade ensures that you have full control when working: precise working is simple with this knife. This is why it has convinced professional chefs from around the world.Aesthetics have played a key role in Japanese cuisine since time...
The chef knife or also known as GYUTOH from Miyabi 5000MCD is perfect for cutting or slicing through meat or fish. Its slim yet stable blade delivers a perfectly controlled and clean cut. Aesthetics have played a key role in Japanese cuisine since time immemorial. The look of a dish and the way it is presented on the plate are just as much a part of the...
Aesthetics have played a key role in Japanese cuisine since time immemorial. The look of a dish and the way it is presented on the plate are just as much a part of the pleasure as its taste and aroma. In the kitchen, Japanese chefs are just as demanding where aesthetics are concerned as they are with functionality. The MIYABI 5000MCD series of knives...
From the blade to the handle, this Miyabi Santoku knife from the 5000MCD series is unique. Aesthetics have played a key role in Japanese cuisine since time immemorial. The look of a dish and the way it is presented on the plate are just as much a part of the pleasure as its taste and aroma. In the kitchen, Japanese chefs are just as demanding where...
Aesthetics have played a key role in Japanese cuisine since time immemorial. The look of a dish and the way it is presented on the plate are just as much a part of the pleasure as its taste and aroma. In the kitchen, Japanese chefs are just as demanding where aesthetics are concerned as they are with functionality. The MIYABI 5000MCD series of knives...