BBQ Roasting Pans

A Dutch oven is suitable for the barbecue if it is made of a material that can withstand high, sometimes uncontrolled heat and has no plastic or synthetic parts. The best choice is an uncoated cast iron Dutch oven or a stainless steel Dutch oven without plastic handles. Enameled cast iron can also work, but pay attention to the brand's recommendations: STAUB is suitable for the grill and barbecue, while Le Creuset advises against using its standard enameled cookware over an open flame. Pans with a synthetic non-stick coating (PTFE/Teflon) or plastic handles are never suitable for direct exposure to a barbecue.

Le Creuset's regular enameled casserole dishes are not intended for this. Le Creuset advises against using these dishes on irregular heat sources such as an outdoor barbecue, open fire, or pizza oven in its official instructions for use, as uncontrolled heat can irreparably damage the enamel. If you still want to cook outdoors with Le Creuset, there is a solution: the brand has a separate BBQ Outdoor collection that was specially developed for the barbecue and open fire, including the Skillet 'BBQ Outdoor' and various grill plates. If you are looking for an enameled cast-iron casserole dish that is suitable for use on the barbecue, take a look at STAUB.

Yes. STAUB explicitly states that its cast-iron pans can be used on the grill and barbecue. The enameled cast iron is robust and retains heat exceptionally well, making it ideal for braising and simmering alongside the meat. However, keep the temperature under control and avoid extreme temperature shocks, such as placing a cold pan directly on glowing coals. This will keep the enamel looking beautiful for years to come. View the STAUB Dutch ovens for the models and sizes.

For most outdoor applications, yes. Cast iron can withstand extreme heat, retains heat exceptionally well, and gives meat and vegetables a rich brown finish. Uncoated (non-enameled) cast iron is the most robust and can even withstand open flames and intense charcoal heat. The downside is the weight: cast iron pans are heavy, and you’ll notice it when lifting them on and off the grill. If you’re looking for something lighter, a stainless steel roasting pan is an excellent alternative: fully heat-resistant, lighter, and easy to clean.

Uncoated cast iron is the only material truly suitable for direct open flames, such as a campfire, open fire, or glowing coals. Stainless steel withstands high temperatures but may discolor with prolonged exposure to an open flame. Enameled cast iron is more sensitive: STAUB cookware can be used on charcoal and gas, but for any enameled brand, avoid direct contact with an open flame and extreme peak temperatures to protect the enamel. Regular Le Creuset cookware is not suitable for open flames; choose the BBQ Outdoor range instead. Cookware with a non-stick coating is never suitable for open flames.

Absolutely, and it produces a particularly impressive result. A cast-iron Dutch oven on the barbecue, especially in a kamado or a kettle with the lid closed, works like a mini-oven and is perfect for beef stew, pulled pork, braised lamb shank, or coq au vin. The smoky flavor subtly infuses the pot and gives your dish an extra dimension. Maintain a constant, low temperature (around 130–160 °C) and keep your barbecue lid closed so that the heat remains even.

For cooking in a kamado, it is best to use a cast-iron roasting pan, preferably with a lid, for indirect cooking. The kamado is ideal for slow cooking at low temperatures, and cast iron retains that heat perfectly. Pay attention to the size: for most Large kamados (comparable to a Big Green Egg Large), a round roasting pan measuring approximately 24 to 28 cm will fit well on the cooking grate. Choose a pan with solid cast-iron or stainless steel handles, so no plastic.

That depends on the type. Uncoated cast iron needs a seasoned layer of oil (seasoning) to become non-stick and protected against rust. Many models, such as the Skottsberg Cast Iron, come pre-seasoned, but it remains a good idea to maintain the layer over time by lightly greasing the pan. Enameled cast iron, such as from STAUB, does not need this seasoning: the enamel coating is ready to use immediately.

Let the pan cool down completely first. Never pour cold water on a hot cast-iron pan, as the temperature shock can cause cracks. Remove large residues with a spatula or stiff brush. Clean uncoated cast iron with warm water without (or with very little) dish soap, so as not to damage the seasoning; dry the pan thoroughly immediately and rub it lightly with neutral oil. This is because rust forms quickly on cast iron that remains wet. Enameled cast iron can be cleaned with warm water and mild dish soap and does not need to be oiled. Want to know more? Read how do I maintain my pans?

Yes, most BBQ-suitable roasting pans are multifunctional: they work on gas, induction, electric and ceramic hobs, and are oven-safe. Cast iron is naturally magnetic and therefore works perfectly on induction. That makes a BBQ roasting pan particularly versatile: from the induction stove indoors to the charcoal grill outdoors, and everything in between.

Uncoated (non-enameled) cast iron should never go in the dishwasher: the detergent damages the seasoning and the pan will rust. Enameled cast iron from brands such as STAUB is technically dishwasher-safe, but hand washing is recommended to preserve the enamel for longer. Stainless steel casseroles are generally dishwasher-safe. When in doubt, hand washing is always the safest choice.