The cast iron casserole was almost perfected a century ago. Since then, two makers have led the world - one got the casting right, walls and lid of even thickness, so heat moves through the pot evenly, whether you're braising on the hob or baking sourdough in the oven. The other got the lid right - dimples underneath that catch the rising moisture and baste the food evenly as it cooks.
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Nobody combined the two. So our cooks and chefs did - designed from the ground up, not copied from tradition. Even-thickness walls and lid. A self-basting dimpled lid, slightly domed to give bread room to rise. Generous handles, because a full casserole is heavy. We've braised in it, roasted, deep fried, baked - it never lets us down.
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Six colours, drawn from the same palette as everything else that carries our name. Certified toxin-free coating. All hobs, including induction. Oven safe to 230°C. Ten year warranty.
