Casseroles

Cast-iron retains the temperature for a long time and slowly releases it. This can be either a high or low temperature. Perfect when cooking a dish where you do not desire a quick and high peak in heat. A cast-iron casserole is also great when keeping dishes cool in the refrigerator or freezer. Once cooled the pan could, for instance, be used as a serving dish on hot summer's day. If you often opt for a shorter cooking time, an aluminium or stainless steel casserole is also a good option. Especially because they are often also a lot lighter in terms of weight.


If you are looking for the best casserole we have got you covered with, for instance, [Le Creuset](/en/ct/buying-le-creuset-pans.htm?Category=f59b3792-d5f3-4410-a735-cb22a988acc0), but also with pans from [de Buyer](/en/ct/de-buyer-pans.htm), [Petromax](/en/ct/petromax-pans.htm), [Lodge](/en/ct/lodge-pans.htm), [Camp Chef](/en/ct/camp-chef-pans.htm), [Combekk](/en/ct/combekk-pans.htm), [Demeyere](/en/ct/demeyere-pans.htm), [Fissler](/en/ct/fissler-pans.htm), [Scanpan](/en/ct/scanpan-pans.htm), [Staub](/en/ct/buying-staub-pans.htm) and [Zwilling](/en/ct/zwilling-pans.htm).


## A good casserole


A casserole usually has a round or oval shape. The pans are large. That is necessary to make sure large pieces of meat have enough room in the pan. Most casseroles are enhanced with two handles to make sure you can easily lift the pan. It is important because most casseroles are heavy, especially the cast-iron versions.


A good casserole is made from thick material to make sure the heat is properly distributed and retained. However, a good casserole shouldn't only be enhanced with thick walls, it should also come with a heavy lid. Otherwise the retained heat will still easily disappear because the lid is too thin. For that reason you should always pay attention to the materials used when purchasing a casserole. At Knivesandtools you will only find top-quality casseroles.


## Roast, simmer and stew with a casserole


Roasting is also called stewing, braising or simmering. The products are first roasted on a high temperature after which they slowly cook at a low temperature. The temperature needs to remain below boiling point. Otherwise your dish will dry out. A casserole is in this case the best pan.

A **casserole** is an indispensable pan in any kitchen. You can use a casserole to make sure a product or dish cooks properly. It is therefore key that the heat in the pan is properly distributed. For that reason casseroles are often made from cast-iron or a combination of steel and aluminium. Use it at home on the stove or in the oven, or outside over a cozy fire. With a casserole, you can make the most delicious stews.

Casserole: indispensable for slow cooking

Le Creuset casserole - cocotte 24 cm, 4.2 L red

Petromax Dutch Oven FT6 flat base, FT6-T

de Buyer Prima Matera roasting pan 24 cm with stainless lid DEB6242.24

Staub casserole-cocotte 26 cm, 5,2 l blue

Le Creuset casserole-cocotte oval 29cm, 4,7 l blue

Petromax Dutch Oven ft9 with feet

Combekk Sous-Chef Dutch Oven 28 cm black

Fissler Original Profi Collection 084-138-24-000 casserole 24 cm

Le Creuset casserole - cocotte 24 cm, 4.2 L blue

Staub casserole-cocotte 29cm, 4,2 l red

Top-5

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Le Creuset casserole - cocotte 24 cm, 4.2 L green

Fissler Adamant 20 cm, metal lid, casserole

Fissler Original Profi Collection 084-138-16-000 casserole, 16 cm

Le Creuset faitout / casserole 20 cm, 1.7 L red

Skottsberg The Original 532672 Cast Iron casserole, 28 cm with lid

Fissler Original Profi Collection 24 cm, casserole