If you like to cook a lot of people, you can always keep going with a vegetable pot. With its large capacity, it is ideal for soups, stews and spaghetti. Due to the high edge, the rising heat is used particularly well: large-leaf spinach can be blanched comfortably, vegetables gently steamed. Simply add a little water and cook the ingredients in the steam - the tightly closing lid keeps it in the pot. Although it is called a vegetable pot, it is of course also good for strong meat and chicken broths, and even dumplings have enough space and do not stick together when cooking. An internal scale makes dosing easy, a pouring rim makes pouring safe. The pots are made of rust-free Cromargan stainless steel and have a TransTherm universal base.
pot made of Cromargan stainless steel 18/10
Including robust glass lid
With TransTherm universal base Wide pouring rim for drip-free pouring Oven-safe, tasteless and acid-proof