Vyhlidka Cocotte Ensemble — 5 Pieces
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ELZORVAN Copper — the kitchen's family silver
The Vyhlidka braises like a grandmother with a foundry: enamelled cast iron poured and glazed twice, oval and round cocottes graded to the household's actual birds, self-basting lids doing the quiet work under the handle.
The metal shop works the old sequence: copper spun to 2.5 millimetres and tinned by hand over open flame, cast iron poured and enamelled twice, blades forged, ground and honed to a stated angle. Every pan is weighed, every lid lapped to its pot, and every piece struck with the house mark only after the bench has cooked on its twin.
Design & Craft
- Lids lapped to their pots at the bench
- Handles riveted in bronze and iron — three rivets, no welds
Specifications
| Pieces | 5: 18–30 graded |
| Iron | Cast, enamelled twice |
| Lids | Self-basting spikes |
| Hobs | All, induction included |
| Weight | ≈ 20.8 kg |
| Warranty | Statutory 24 months under Czech law |
Care
Enamelled iron asks for patience over pride: medium heat, wooden tools, and a soak instead of scouring. Chips at the rim are honest wear; chips in the well earn a call to the bench.
Dry after washing, oil the rim's bare iron ring lightly, and store with the lid ajar on its felt.
Questions, Answered
Tin or steel lining — which should I choose?
Tin is the classic: naturally non-stick-ish, kind to sauces, renewable by our bench. Steel linings take searing and metal tools without worry. Cooks who sauce choose tin; cooks who sear choose steel — many houses keep both.