Or stewpots. Mijoter is French and means "to simmer slowly." The bottoms of mijoteuse roasters are cast flat with a slight internal bulge of 0.5 mm, which results in full-surface contact of the bottom with the heat source once the pot is heated. The pots have a condensation lid: if cold water or pieces of ice are poured onto the lid, the steam condenses in the pot and drips back onto the food - the fried food remains juicier, the vegetables more tender. All dishes retain that certain extra flavor of their own, by which good cooking is characterized.

Invicta pots from the French cast iron manufacturer are protected with enamel: The casseroles (Mijoteuses) are translucently enamelled, the pans are manufactured with a particularly thick enamel and they are so attractive that they make perfect oven-to-tableware. All Invicta bases are 4 mm thick, the walls are 2-3 mm thick.

Suitable for all types of stoves.