Oven-safe up to 450°f 232°F; Hand-wash only. Lifetime Warranty. Compatible with gas, electric, ceramic glass and induction cooktops. Prized by cooks for heat retention and even cooking, this enameled cast-iron 3. 5 qt covered round dutch oven will deliver heat slowly to tenderize meats, poultry and vegetables and comes in a vibrant, gradated porcelain enamel exterior finish offering an elegant kitchen to table serving option.
Tramontina 80131/074DS Enameled Cast Iron Covered Round Dutch Oven, 3.5-Quart, Gradated Cobalt #ad - This product is assembled and packaged in USA and offered under a lifetime warranty. Sturdy side handles make for secure lifting and transferring of the Tramontina enameled cast-iron Dutch oven to your table. The self-basting condensation ridges on lid uniformly collect and direct vapors onto food, so your foods are evenly and thoroughly baked, roasted and slow-simmered for incredible flavors and consistency.
Self-basting condensation ridges on lid uniformly collect and direct vapors onto food, producing moist and savory dishes. Hand-wash only, compatible with all cooktops and oven-safe to 450 F. Easy-to-clean, pfoa and PTFE-free porcelain enamel cooking surface.
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My Bread: The Revolutionary No-Work, No-Knead MethodW. W. Norton & Company #ad - Here―finally―jim lahey gives us a cookbook that enables us to fit quality bread into our lives at home. Color photos throughout W w norton Company. Jim lahey’s "breathtaking, miraculous, no-work, no-knead bread" Vogue has revolutionized the food world. When he wrote about jim lahey’s bread in the new york times, european-style boule that is produced more easily than by any other technique I’ve used, a fine-bakery quality, Mark Bittman’s excitement was palpable: “The loaf is incredible, and it will blow your mind.
My Bread: The Revolutionary No-Work, No-Knead Method #ad - Here, new york’s premier baker, thanks to Jim Lahey, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. The secret to jim Lahey’s bread is slow-rise fermentation. The process couldn’t be more simple, or the results more inspiring. As jim shows in my bread, yeast, and salt, the amount of labor you put in amounts to 5 minutes: mix water, with step-by-step instructions followed by step-by-step pictures, flour, and then let time work its magic―no kneading necessary.
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Josey Baker Bread: Get Baking - Make Awesome Bread - Share the Loaves (Cookbook for Bakers, Easy Book about Bread-Making) #ad
Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading #ad
Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook] #ad