The Bite Magazine - Autumn/Winter 2021 - Issue 30

bitegifts Zwilling A lmost similar to Dualit, Zwilling was found- ed by a German native but, in this case, the company started in the country. In 1731, Peter Henckels registered the company as a trademark on 13 June in Solingen and opened its first sales outlet in Berlin almost a hundred years later. In 1851, they were awarded a prize at the World Fair in London, followed by the highest award at the World Fair in Paris in 1855, another in Chicago in 1893 and four 1st prizes at the World Fair in San Francisco in 1915. In 1938, Zwilling was granted the patent for the ‘Küchenhilfe’ (Kitchen Help) range of scissors which are extremely robust and one of the most widely copied scissors worldwide. The following year, the brand ap- plied for the patent of the ice-hardened and flexible Fri- odur® blades that have an extremely good cutting edge retention and are ultra-corrosion-resistant. Forward to the 1970s, Zwilling developed the Four Star knives, their bestselling chef ’s knife range with an iconic design that hasn’t changed in over 40 years. During the noughties, the brand introduced the TWIN 1731 chef ’s knife range, acquired French cookware manufacture Staub who produced cast-iron enamel cookware and ceramic and also acquired Belgian cook- ware manufacturer Demeyere, a traditional company particularly renowned among professional chefs as a manufacturer and pioneer of high-quality cookware for energy-saving induction hobs. In 2015, they acquired Italian brand Ballarini, one of the leading brands of non-stick cookware. Suitable for all types of hobs, including induction and oven or grill, the Staub Rectangular Cast Iron Loaf Pan distributes the heat optimally so that the food, whether it’s fresh bread or a delicious cake, is cooked evenly in all places. The bread has a nice crusty top and is fluffy inside. Thanks to its two handles on the side, it is easily carried and the enamelling on the inside makes it easy to remove the baked goods from the mould. Staub La Cocotte Round Cast Iron Cocotte in White Truf- fle is perfect for searing or slow-cooking vegetables and meat. With a diameter of 18, 20, 22, 24, 26 or 28 cm, it features ergonomic handles, making the enamelled cast iron pan easier to hold and the inside of the cocotte is coated with matte black enamel, which enables heat to be distributed evenly. The lid features a special design that collects condensation and then allows it to drop evenly across the food, as well as a silver knob for lifting the lid. Similarly, the Round Cast Iron Cocotte in Basil-Green, traditionally used in France to cook casseroles, can be used to prepare delicious dishes from a wide range of ingredients. It cooks meat, vegetables and other ingredients slowly and gently so that their flavours can fully develop and blend. In the meantime, the dish also preserves the nutritional content of the food, ensuring that your meals taste great and are healthy too. The Round Cast Iron Sauté Pan Chistera in Grena- dine-Red combines traditional craftsmanship with mod-

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