A simple idea and strong alliance elevated cast-iron cookware to a design heavyweight.
When Armand Desaegher, a specialist in metal casting, met Octave Aubecq, an expert in enamelling, at the Brussels Commercial Fair in 1924, an idea began to simmer.
The virtues of cooking in cast-iron pots were undisputed. A low conductor of heat, cast iron heats up slowly but, when it does, can reach high temperatures and retains that heat, distributing it evenly. enamelling the pots would raise the purely practical to a new plane. not only would the enamel resist staining and the leaching of flavours, but the pots would look fetching on the smart stoves making entrees into kitchens at the time. They were also presentable enough for the dining table, taking sautéeing to serving in one easy step.
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