Zyle Oval enameled cast iron pot ZY036BKI

All about the product

This large Zyle ZY036BKI pan is made of cast iron, a highly durable and eco-friendly material. Experienced housewives know that even simple porridge cooked in a cast iron pot will be much tastier and more aromatic. Cast iron does not emit toxic substances and is not afraid of scratches (it does not require special kitchen tools when stirring or turning food during cooking). Due to the thick walls, the heat is evenly distributed throughout the container, and the cooked food preserves all the useful vitamins and minerals. This container can be used on all types of stoves, including induction and in the oven.

Outstanding features:

• Capacity: 7.7 l.

• Dimensions: 45.1 x 27.7 x 13 cm.

• Diameter: 36 cm.

• Made of cast iron.

• Long-lasting enameled surface.

• Weight: 7.6 kg.

• Even distribution of heat during cooking.

• Suitable for use on all types of stoves, including induction.

• Maximum heating temperature: 230°C.

ATTENTION: it is not recommended to wash enameled cast iron dishes in the dishwasher.

Pot-roasted chicken with autumn vegetables and rosemary

• 3 carrots;

• 2 sweet potatoes;

• 2 onions;

• 1 corn cob;

• 4 cloves of garlic;

• 1 hot pepper;

• 3 medium tomatoes;

• 1 chicken;

• ½ glass of olive oil;

• 2 handfuls of young potatoes;

• 1 handful of rosemary;

• 1 glass of water;

• A pinch of salt;

• A pinch of black pepper.

1. Clean carrots, sweet potatoes, onions and corn, cut into large pieces. Chop the garlic and hot peppers. Cut the tomatoes into 8 parts.

2. Marinate the chicken with olive oil, salt, pepper, hot peppers and half of the rosemary and chopped garlic. Leave to marinate in the refrigerator for 2-3 hours or overnight.

3. In a ZYLE pot, mix young potatoes with chopped vegetables, season with salt, pepper, olive oil and the remaining rosemary and garlic. Pour water.

4. Place the marinated chicken on top of the vegetables, cover with a lid and bake in the oven at 180°C. 40 minutes Remove the lid and bake for another 20 minutes to brown.

5. After baking, cover the lid and keep it for about 30 minutes so that everything settles.

6. Serve the chicken with roasted vegetables and use the broth for the sauce.