The typical French copper turbotiere or turbot kettle handcrafted by Amoretti Brothers. This one is made in a small size to serve one portion. This shape of the pan was originally for cooking turbot.
Hammered copper, tin-lined on the cooking surface. Can be custom made.
Dimensions: 11.8 in x 7.87 in x 4.3 in or 20cm (w) x 31cm (l) x 11cm (h), including handles.
Italian design made in Mexico at an environmentally-responsible factory with recycled copper by skilled local artisans-coppersmiths
The is crafted from 2 mm thick copper with a double-layered virgin tin interior, Hand-hammered finish exterior, Oven safe.
Suitable for all cooking surfaces, excluding inductio, Hand-wash in hot, soapy water.
Apply copper polish to retain your cookware’s shiny appearance – however, keep in mind that your Amoretti Brothers cookware will change color over time, which is a natural process and won’t affect the performance of your cookware.
Beautifully presented in a wooden crate.
Within the basic kitchen batteries we do not find cooking containers such as the poissonnière or the turbotière, they normally consist of pots with the same shape but with different diameters, and depending on the number of pieces, with lower saucepans, frying pans... The creation of pieces Specialties eliminate the limitations of the kitchen, many of them date back to the 18th century, when haute cuisine demonstrated the great professionalism achieved.
The philosophy of this cuisine requires that each element of a meal be cooked in a container specially designed for it (although a fait-tout should not be missing), and this was done then in the large hotels, restaurants specialized in gourmet food. They are still used in restaurants that practice that haute cuisine, current haute cuisine does not usually cook a whole turbot, they opt for new technologies, portion the fish, vacuum pack it and cook it at low temperature.
The Amoretti brothers made products for "Connoisseurs of gourmet cuisine" "Excellent gifts for gourmet lovers" "Specialized Chefs" "Home Decor" "Specialized Food Exhibitions" "Specialty Restaurants" And “Haute Cuisine”.