Guides
Shallow casserole or deep casserole: which do I need?
The short answer: a deep casserole is for soups, stews, bread and whole chickens; a shallow casserole is for browning, braising, baking and bringing to the table. Our shallow casseroles hold 2.3L (26cm) and 3.5L (30cm) at about 6cm deep; our deep casseroles hold 3.3L to 7.5L at around 12cm deep. If you can only have one, start with a deep 26cm.
What changes when a pot is shallow
A shallow casserole has much more base for every litre it holds. That changes how it cooks:
- More room to brown. Chicken thighs or short ribs go in one layer, so they sear instead of steaming.
- Faster reduction. A wider surface lets liquid evaporate, so sauces thicken in less time.
- A browned top. With the lid off, the oven reaches the surface of the food: crisp potato on a pie, a golden crust on a gratin.
- Easy access. A spatula gets under everything, and food comes out in one piece.
- It serves. A low pot looks like a dish rather than a pan and goes straight from oven to table.
What a shallow casserole is best for
| Dish | Why shallow works |
|---|---|
| Braises (chicken thighs, short rib, fennel) | Single layer, liquid halfway up, browned tops |
| Shakshuka and baked eggs | Room to crack the eggs into the sauce without crowding |
| Focaccia | Bakes flat and even with a crisp base |
| Pies and cobblers | A wide lid of pastry or topping that cooks through |
| Risotto and paella-style rice | A thin, even layer of rice cooks evenly |
| Gratins and baked pasta | Maximum crust |
What a deep casserole is best for
| Dish | Why deep works |
|---|---|
| Soups and stocks | Volume, and less evaporation over a long simmer |
| Stews and ragù | Plenty of liquid, and a big batch for the freezer |
| Bread | Height for the loaf to rise, and a lid that traps steam |
| Pot-roast whole chicken | A whole bird fits with the lid on |
| Beans and pulses | Room to cover them generously while they swell |
If you can only have one
Start deep. A deep casserole can do a shallow pot's job less well (brown in batches, finish under the grill); a shallow pot cannot hold a soup or bake a tall loaf at all. The 22cm (3.3L) feeds two. The 26cm (5.4L) feeds four to six, and it is the size we would choose for most homes. Add a shallow casserole second, when you notice how often you cook in a single layer.
The Season casseroles
Both are enamelled cast iron, with a certified toxin-free coating. The walls and lid are the same thickness for even cooking, and the slightly domed lid has small dimples underneath that catch moisture and baste the food. Both work on all hobs including induction, are oven safe to 230°C, come with a 10 year warranty, and we recommend washing them by hand.
- Cast Iron Shallow Casserole: 26cm (2.3L) £80; 30cm (3.5L) £90.
- Cast Iron Casserole: 22cm (3.3L) £80; 24cm (4.3L) £90; 26cm (5.4L) £100; 28cm (6.1L) £110; 30cm (7.5L) £120. Six colours: Blue Mussel, Fennel Seed, Sumac Seed, Blue Steel, Toasted Oat and Blackberry.
Keep reading
- What size casserole dish do I need?
- About the Season shallow casserole
- How to braise
- What can you cook in a cast iron casserole?
Questions people ask
Is a shallow casserole the same as a braiser? Yes. Braiser, buffet casserole and shallow casserole all describe the same wide, low pot with a lid.
Can I bake bread in a shallow casserole? Focaccia and flatter loaves, yes. A tall round loaf needs the height of a deep casserole; see how to bake bread in a cast iron casserole.
Can I roast a chicken in a shallow casserole? A spatchcocked one, yes, and it browns well. A whole bird with the lid on needs a deep pot.
Does a shallow casserole go in the oven? Ours does, up to 230°C, lid and all.
Which size shallow casserole should I buy? Measure your oven and your largest hob zone first. The 30cm holds 3.5L against 2.3L for the 26cm, so choose it if you regularly cook for a table rather than two.
Cook it with
Cook like it matters.
From the cooks at Season, a London cookshop since 2005.