Cooking with soapstone provides even and consistent heat distribution across the entire surface of the pot and plate. Because of this, both Lavéc and soapstone slabs guarantee a superior cooking performance.
Lavéc are versatile in the kitchen, suitable for cooking a wide variety of dishes. They are ideal for long, slow cooking dishes over moderate heat, such as soups, pot roast, stews, sauces, game meat, snails, osso buco, rabbit, chicken, casseroles, tripe and are also recommended for making an ultra creamy risotto.
They are also oven-friendly and ideal to bake bread and pizza, roasts and all oven-baked meals.
While the Lavéc is traditionally considered a 'mountain' pot, they are suitable for cooking fish. Some suggestions include squid with tomatoes and peas, monkfish stew, fish stew, and many more seafood dishes.
On the other hand, slabs are ideal for cooking meat such as Florentine steak, ribeye steaks, fillets, and tagliata, as well as for vegetables such as eggplants and zucchini, or fish such as tuna, swordfish, sea bass, and salmon.
The key feature common to all our products is the entirely natural cooking experience: whether on a Slabs or in a Lavéc, cooking involves direct contact with the stone, which is left completely bare! This 100% natural cooking method keep the genuine and authentic flavor of your ingradients, enhancing it without altering them.
The Swiss naturalist Johann Jakob Scheuchzer once noted: "In these stone pots, food cooks faster and better compared to those made of brass, copper, or other metals. Additionally, the food preserves its natural aroma and is not contaminated by foreign flavors."