Granite Ware cooking vessels have been made in America since the mid-1800s, and the traditional cookware is still popular today. In New England lobster shacks, cooks rely on graniteware pots like this one to steam-cook crustaceans, whose delicate flavor and texture would be marred by boiling. Simply fill the bottom of the three-piece pot with liquid, then use the insert to steam shellfish, corn and other shore dinner favorites. Two-tiered steamer is made of quick-heating lightweight steel. Speckled enameled finish is typical of traditional graniteware cooking vessels and protects surface from rust. A spigot simplifies draining cooking liquid that can be used to create a flavorful base for soups and sauces.
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