Low two-handled casserole made of bilaminate of thick copper plate, ensuring perfect heat conduction, encased in a thin layer of stainless steel that ensures maximum hygiene and facilitates cleaning without affecting the copper's excellent temperature conduction properties. Suitable for sautéing, stewing and braising, it has been especially successful in countries with leanings toward French cuisine, while in Italian and Spanish cooking it has often been replaced by the (less specialist) long-handled frying pan or two-handled saucepan.