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Flank Steak is derived from the hindquarter's well trained abdominal area
The interior is matte black enamel with roughness that enhances great browning
King crab is always served hot or cold and is always pre cooked
The milk from the Salers cows that graze on the meadows of Auvergne's volcanically rich soil gives it its creamy
CAST IRON ROUND COCOTTE, 24CM SIZE:EACH Flank Steak is derived fromThe Staub cocotte is unrivaled for simmering broths and stews as well as for slowly cooking vegetables and meats until they are perfectly soft. The saucepan heats evenly because cast iron retains heat exceptionally well.
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