Alessi La Cintura di Orione Casserole in multiply by Richard Sapper, The round casserole with two handles is used for braising and in particular stewing (salmì of game, red meat stews, rabbit cacciatora, chicken fricassée, Hungarian goulash, white meat stews, ratatouille).

• Furthermore, it is the typical saucepan for the method of cooking know as casserole with lid or closed casserole (of which a typical example in Italian family cooking is the so-called Sunday pot roast) and for making risotto.
• Owing to the specific cooking processes this vessel is intended for, in which heat is distributed directly to the food by the whole surface of the pan. 
• This pot is made of Trilamina multiply (AISI 430 aluminium, 18/10 stainless steel). This model can also be used on electromagnetic induction heating surfaces, thanks to the excellent conduction of aluminium, which ensures uniform heat distribution over the entire surface of the pot.
• Lid not included.