24 results for "Alessi La Cintura Di Orione Stockpot - 90100" between $25.00 and $800.00

The stockpot is essentially used to boil water or liquid: a typical utensil for boiling, simmering, steaming and blanching. Alessi's research, conducted with the consultancy of Gualtiero Marchesi, led the company to chose a pot perfectly cylindrical in shape, not least because it corresponds formally with the stylistic feature of the cylinder, an enlightened, rationalistic, geometric form. The characteristics of the cooking method in question, boiling, in which it is the water that transmits the...

The stockpot is probably the most ancient cooking utensil ever produced by man, perfect for boiling, simmering and blanching. The project "La Cintura di Orione" is dedicated to the ?"private gourmet", namely those enthusiasts of intelligent and creative cooking. The stockpot is offered in two sizes with matching lid and features 18/10 mirror polished stainless steel

The stockpot is probably the most ancient cooking utensil ever produced by man.The oldest specimens were earthenware. With the discovery of metals, bronze was the first to be adopted, followed by iron and, during the Renaissance, copper which was to be used widely for centuries. Until the XIXth century, the dominating shape for all pots was that of a vese or bottle, a natural shape throughout the very long period in wich this type of utensil developed, deriving, as it did, directly from the way it...

Pot in aluminium with non-stick coating. Handles in 18/10 stainless steel.

The sauteuse is a utensil of truncated-conical form with a connecting radius at the base and a long handle. The flared or sloped shape of the body and the curvature where it joins the base are, in fact, designed to facilitate the movement made by the spatula or whisk in mixing the ingredients. The metal of which the body of the sauteuse is made, heavy-gauge copper, with its excellent heat conduction properties, enables the exact amount of heat to be obtained, maintaining an even temperature all over...

The flambè pan is a metal utensil which is usually round and shallow, with sloping sides and a long wooden handle. The lamp is a tall, cylindrically-shaped utensil, composed of an alcohol reservoir, a wick burner and a grid on which to place the pan (or another vessel) for side-table cooking. The most noteworthy feature of this lamp (a spirit or alcohol burner, as in the traditional model) is its having been designed as a highly professional tool. In the first place, as flambèing is a very fast way...

The project "La Cintura di Orione" is dedicated to the ?"private gourmet", namely those enthusiasts of intelligent and creative cooking. Most pieces of the La Cintura collection are produced in special dual lamina (outside extra thick copper + inside in 18/10 mirror polished stainless steel), which offers a more professional performance and allows the advantages of copper as far as conduction and homogeneous distribution of heat are concerned. These features are paired with extremely hygienic stainless...

Iron and cast-iron, as we know, are poor heat conductors. Interestingly, however, when they are very heavy they regulate the distribution of heat to food which has to be cooked for a long time at a low, controlled temperature. The same can be said of the lids, which often seal the pot almost hermetically and are always very thick and heavy to keep the steam produced in cooking (also called stewing) and the aromas in the pot for as long as possible.

Low casserole with two handles in multiply (AISI 430, aluminium, 18/10

A utensil with very specific features, the Sauteuse is the most suitable for all those culinary operations, usually performed over heat, requiring frequent stirring of foods of unstable or delicate consistency such as butter, cream, eggs and sweet and savory sauces. Its shape, with sloping sides, also makes it the ideal pan for purees and some types of sauteing or tossing.

Optional lid accessory for La Cintura di Orione pots and pans.