Stove Toppers
September 1, 2005
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(Click image to enlarge.)Le Creuset
Le Creuset’s classic French cookware—available in cast iron,
enamel-on-steel and stoneware—has been forged by hand since 1925. “It’s the best
in terms of heat distribution,” says Greg Martell, head chef of Monterone
Catering in New York. Not only is it the most colorful cookware line on the
market (its newest limited-edition color is kiwi), it is also distinctive in
action. “When you caramelize in a Le Creuset pan, it’s so much different than
anything else,” says Providence’s Cimarusti. “Everything somehow tastes better.”
5.5-quart cast-iron round French oven, $255.
877.273.8738, www.lecreuset.com
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Demeyere
Belgian cookware company Demeyere was founded in 1908, and
although it is more popular in Europe than in the United States, it is a
favorite of certain Stateside chefs. Demeyere’s stainless steel Atlantis line
(perhaps its most popular) features hermetically sealed seven-ply
copper-and-stainless-steel cores. “The shape of Demeyere pans is really
user-friendly,” says Martell of Monterone Catering. Food Network chef Ming Tsai,
a regular user of Demeyere, would concur. Wok, $200.
800.338.7304, www.demeyerecookware.com
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(Click image to enlarge.)Fissler
German cookware company Fissler, founded in 1845, crafted pots and
pans for the kitchens of German passenger lines in the 1930s. Its stainless
steel Original-Profi and handsome Intensa Collection, featuring an integrated
lid holder, are favorites of well-known German chef Frank Buchholz and Italian
luminaries such as Umberto Zanassi, Davide Oldani and Max Mariola. Intensa
stewpot, $160 to 240, depending on size. Available in the U.S. through Roland
Products.
800.321.2226, www.rolandinc.com
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