Alessi Low Casserole in Multiply by Richard Sapper, The low casserole with two handles,with its shallow straight sides is very appropriate for cooking small cuts of food by three methods: Sautëing (tournedos, veal cutlets, thinly sliced kidney, veal escaloppes, fish fillets, vegetables tossed in butter), Pot-roasting and braising (shin of veal, beef cooked in beer, dried cod, various vegetables such as braised lettuce, artichokes, stewed potatoes) and Oven roasting (roast leg of veal, leg of chicken, small fish or large fish slices).  

• Its use in different geographical areas has had a curious history: very successful in countries with a French cultural background, where its very specific features are probably better suited to local gastronomical customs, less so in Spanish and Italian cultures where we find in its stead the long-handled pan or the saucepan with the two handles, less specialised utensils but more appropriate, perhaps, in countries where the rise of the middle lass has been slower, and the cuisines less complex.
• The decision to retrieve the original type of utensil with straight sides items from the conviction that it is right for certain methods of cooking, where the straight sides make it possible to cook even very thick cuts with a minimal amount of cooking fat and to avoid that the fat itself ( wich is not covered by the food in the pan with rounded or sloping sides) burn or disintegrate. 
• The now classic model in bilaminate ( thick copper coating and 18/10 stainless steel lining) which could be said to be more professional, bringing to modern cooking all the advantages of copper which, together with silver, is the best metal in terms of conduction and uniform heat distribution , and combining them with the excellent hygienic properties of the stainless steel used for the lining.