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aubergines et plat à gratinBocal, plat gratin, éplucheur
aubergines et plat à gratinBocal, plat gratin, éplucheur

Medium size gratin dish


Out of stock

These gratin dishes have a straightforward design and are made of natural sandstone.
Sandstone has a great capacity in storing and spreading heat.
Classic in French cooking, this dish will help to cook all your gratins, it will also keep the food warm throughout the meal.

Natural sandstone, black enamel.

Medium size 21 x 25 x 5cm – 1,1 kg Big size also available.

Réf. : AR0079 Materials : , Functions :

A bit of history about the material…

This gratin dish is made of a sandstone dough prepared with a mixture of natural minerals from France.

The enamel is lead-free and cadmium free, it ensures a perfect food usage, which is compliant with the highest standards (CEE directive 2005/31/CE).

This dish fired at a very high temperature: 1250°, this assures the enamel an ideal tightness degree, strength and longevity.


  • Sandstone ensures a heat distribution that allows a homogeneous cooking.
  • Countersunk sides to expose food to the grill
  • Stackable and easy to store
  • Stylish and can be put on the table

User instructions

  • Wash by hand
  • Do not add cold water while cooking, fragile to thermal shocks.

Manufactured in France for Mw.T by a workshop based in Saône et Loire.

Red kuri squash and mushrooms gratin;

For 4 persons: 1 red kuri squash of 1,5kg, 4/5 spoon fresh double cream, 200 gr grated Parmesan, 40 gr dried mushrooms.

Cut the red kuri squash into slices with a though blade (Corsican knife), peel, cut into pieces and boil.
Cut the mushrooms (shiitake, morels…after soaking them in water) and slightly brown them in a frying pan. Squeeze the red kuri squash, add fresh cream, sprinkle with Parmesan and nutmeg. Add the mushrooms, season to taste with salt and pepper and pour in a buttered gratin dish.
Bake 45 mn and grill 5/10 mn after baking.

Poids et dimensions avec packaging

Weight 1.08 kg
Dimensions 21 x 26.5 x 5 cm