Duralex tempered glass is 2.5 times stronger than ordinary glass.
Duralex is manufactured to withstand sudden temperature extremes from -4°F to 212°F and is suitable for hot or cold liquids.
If broken by strong shock, Duralex shatters into small pieces, reducing the risk of injury.
Nonporous Duralex glass does not absorb liquid.
The Duralex glasses and bowls are stackable for convenient and space saving storage.
Constant quality control guarantees excellence and built in durability insures that Duralex products will maintain their look for many years.
Specifically designed for cooking in an oven, the OVENCHEF range is made from reinforced tempered glass resistant to a thermal shock of 200°C/392°F
MICROWAVE, FREEZER AND DISHWASHER SAFE
Adaptable modern glassware can go directly from the freezer to the microwave. Dishwasher Safe.
Recommendations for all products. * Do not use our products in the oven except for our OVENCHEF range which includes roasting dishes and ramekins. * Do not use our products directly over a flame. * Do not expose our products to a sudden change of temperature of more than 130°C/392°F. * Do not use a damaged or chipped product (risk to the user). * Avoid scratching the products' surface.
Cleaning * Wash before use. * Soak the dish in soapy water for 20 minutes. * Do not use metallic sponges, pads, powders or abrasives. * To remove hard water stains, try vinegar. If this doesn't work, we suggest trying a hard water product called LemiShine which can be found at the local grocery store. Then trying soaking your glassware in LemiShine and warm water.
Herb is a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavors into their kitchen. Author Mark Diacono is a gardener as well as a cook. Packed with ideas for enjoying and using herbs, Herb is much more than your average recipe book. Mark shares the techniques at the heart of sourcing, preparing and using herbs well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. The book will explore how to use herbs, when to deploy them, and how to capture those flavors to use when they might not be seasonally available. The reader will become familiar with the differences in flavor intensity, provenance, nutritional benefits and more. Focusing on the familiars including thyme, rosemary, basil, chives and bay, Herb will also open the door to a few lesser-known flavors. The recipes build on bringing your herbs alive – whether that's a quickly swizzed parsley pesto when short of time on a weekday evening, or in wrapping a crumbly Lancashire cheese in lovage for a few weeks to infuse it with bitter earthiness. With a guide to sowing, planting, feeding and propagating herbs, there are also full plant descriptions and their main culinary affinities. Mark then looks at various ways to preserve herbs including making oils, drying, vinegars, syrups and freezing, before offering over 100 innovative recipes that make the most of your new herb knowledge.