Steel terrines

 

— the main advantage of stainless steel used in modern thick-walled cookware is its attractive appearance, which makes this material well suited for premium products. In addition, it is quite possible to store food in such dishes without fear of oxidation and deterioration of taste. But in terms of uniformity of heating and the ability to retain heat, steel is noticeably inferior to aluminium, and even more so to cast iron; in addition, it does not have non-stick properties. As a result, this material is quite applicable in the kitchen, however, for specific recipes that require heat capacity and uniform heating of dishes, it is not suitable. That is why steel goose bowls are not widely used, and among cauldrons this option is not found at all.