In just one step, roast meat in the casserole, cast on sauce and then cook the dish slowly on the stove or in the oven. Save pan and casserole and succeed easily to make tender, juicy casseroles such as goulash and beef roulades in just one pot. Barely any grease spouts out through the raised rim, and stewing works with little liquid. At the same time, the rim is lower than the meat pot, so that the liquid evaporates faster and you can easily turn the meat. Made of Cromargan stainless steel and with TransTherm universal bottom, WMF saucepans fit on any cooker, including induction. They are also made of cast aluminum and in different diameters with matching glass or stainless steel lid.