Why we love casseroles
During cold nights, what could be better than coming home to a casserole? Deeply flavoured, spicy, as long as it's rich and warming. But casseroles are for so much more, from pasta bakes to fruit crumbles. We use a casserole to bake bread - it works beautifully - keep the lid on initially and the casserole traps in the steam and allows your loaf to rise, then remove the lid for the last 20 minutes to allow a delicious crust to form.
What is the best material for a casserole?
As is often the case with these things, this is more a case of 'what's best for you' rather than one material being inherently better than another. We'll give you a quick guide to the pro's and cons so you can decide which is right for you...
+ A popular choice due to its ability to retain and distribute heat, and therefore cook evenly.
- Cast iron casseroles are the heaviest of all.
+ Copper casseroles conduct heat incredibly efficiently. Particularly when used on the hob, copper will ensure heat travels up the sides of the casserole.
+ Many people fall in love with the way copper pans look.
- Copper will discolour if not cared for properly. Exposure to water and salt can make the surface take on a green tinge. To maintain their looks, copper casseroles should be buffed-up with copper polish after cleaning.
+ Steel casseroles aren't as heavy or bulky as cast iron, yet are super durable. Steel casseroles are the lowest maintenance, and will happily tolerate endless trips to the dishwasher, as well as the use of metal utensils. As such, they're often the casserole of choice in a professional kitchen.
- Steel is not the best conductor of heat, so steel-only casseroles aren't the best at ensuring heat travels evenly throughout the pan. The best designs overcome this buy sandwiching a layer of aluminium (a great conductor of heat, although not as tough as steel) between the inner and outer steel layers. This is known as tri-ply.
+ A great conductor of heat, and less expensive than copper, aluminium casseroles are also often the lightest of the options.
- Aluminium is considered by many to be an unideal material to cook on, so unlike steel, aluminium pans should be coated, usually with a form of non-stick. Our aluminium casseroles invariably feature the best non-stick coatings on the market.
Casserole, Dutch Oven, Cocotte... What's the difference?
What is a casserole?
A wide pot with a lid and medium height sides (shallow versions do exist), a casserole can be made from cast iron, aluminium, stainless steel or copper. Casseroles are endlessly versatile, and whilst usually made for stews and other comforting concoctions, casseroles are also great for all manner or bakes, desserts and bread baking.
All of our casseroles are suited to stove top and oven cooking.
What is a dutch oven?
A dutch oven another name for a casserole and is the same.
What is a cocotte?
A cocotte is the same as a casserole, except it is specifically made from cast iron.
Tried & Tested
Our cooks & chefs have been testing our range in our test kitchen for over a decade
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