Vulcania 6 quart Bean Pot - Round Covered Casserole - Cream

Vulcania Bean Pot – Round Covered Casserole, 6 qt. – Cream

$168.00

Made in Italy

Out of stock

SKU: V26CR Categories: , Tag:

Description

Fashioned from the volcanic soil of Tuscany it was named for, the Vulcania terra cotta pot conducts heat and cooks wonderfully. Because of its shape, this pot has been traditionally used for beans andrisotto. Also great for braised dishes – while its round belly makes it perfect for beans, its wider opening for braising helps evaporate liquid and form a sauce.

Vulcania has been making beautiful earthenware in Italy since 1911. Because clay pots get better and stronger with use, they have been passed down for generations in Italy and become treasured family pieces.

The warm shade of Cream blends in with any kitchen decor.

Opening 9½” x 5¼” H (24 cm x 13.5 cm)

Additional information

Weight 10 lbs
Dimensions 14 × 11.5 × 8.5 in
Color

Vulcania Brown, Vulcania Cream, Vulcania Red, Vulcania Half-Glazed Terra Cotta

Features & Benefits

  • Made with two large side handles for ease of lifting.
  • Handmade natural earthenware from Italy since 1911.
  • Easy to clean, hand-applied glaze.
  • Lead and cadmium free.

Use & Care

  • Stovetop, oven and microwave safe. For gas cooktops, may use diffuser or lowest heat setting. For electric cooktops, please use only with a diffuser.
  • Clear ceramic glaze provides ease of cleaning. For difficult areas to clean, first soak for a few minutes in water, then scrub with a soft abrasive pad. Do not use metallic scouring pads.
  • Dishwasher safe, but we recommend hand washing to give the best care to your earthenware. See our section Clay Cooking 101 for detailed explanations and effects of soaps and detergents on earthenware.
  • Earthenware does not like extreme temperature changes. For example, do not take a pot cold from the refrigerator and place it directly on a stovetop or in a hot oven; it may crack.
  • Before first use, please season. A complete explanation of this procedure is explained in detail in Clay Cooking 101.

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