Roasting pans

A Dutch oven (or casserole dish) is a heavy, deep pot with a thick bottom and high sides, usually fitted with a tight-fitting lid. It is specially designed for preparations where food cooks slowly at low to medium temperatures, such as stews, roasts, and braises. Thanks to its thick base, the heat is distributed evenly and the temperature remains stable, allowing flavors to infuse optimally. A Dutch oven is suitable for use on all heat sources and in the oven.

The main difference lies in their construction and intended use. A Dutch oven is heavier, has a thicker base and walls, and is primarily designed for slow cooking at low temperatures, such as stews, roasts, and casseroles. A sauté panis lighter, has a larger cooking surface, and is more versatile for both quick frying and short braising. If you want to slow cook a stew for hours, choose a Dutch oven. If you want to cook quickly and flexibly every day, a sauté pan is the better choice.

For stews, a cast iron Dutch ovenis by far the best choice. Cast iron distributes heat exceptionally evenly, retains temperature for a long time, and ensures that meat and vegetables cook slowly and uniformly. Popular top choices include the Le Creuset Signature Round Dutch Oven- an icon with a lifetime warranty and excellent heat distribution - and the Staub Round Cocotte, which with its built-in self-basting system in the lid continuously moistens the dish for extra tender results. For good value for money, cast iron Dutch ovens from brands like Skottsbergand Bastardare also highly recommended.

Yes, almost all cast iron casseroles are suitable for induction, provided the base is completely flat and magnetic. Cast iron naturally conducts magnetic fields, which makes induction cooking more efficient. One point to note: always heat a cast iron pan on induction slowly on a medium setting. Cast iron needs time to heat up evenly – heating too quickly at full power leads to uneven heat distribution and reduced results. Always check the product specifications when purchasing to confirm induction suitability.

For most home cooks, cast ironis the best material for a Dutch oven. It retains heat the longest, distributes it most evenly, and only gets better with use – especially enameled cast iron, which is also easy to clean. Stainless steelis an excellent second choice: durable, dishwasher-safe, and also suitable for searing meat and making sauces. Aluminum is lighter and cheaper, but less suitable for true slow cooking because it retains heat less effectively. For stews and roasts, cast iron is the absolute winner.

Most braising pans are oven-safe, but the maximum temperature varies depending on the material and brand. Cast iron braising pansare generally resistant up to 260°C, making them excellent for oven cooking. Stainless steel braising panscan withstand similar temperatures. Always pay attention to the handles: pans with plastic or bakelite handles are often not oven-safe, or only to a limited extent. Check the product specifications for the exact maximum temperature. An oven-safe braising pan offers the best of both worlds: searing on the hob and then slowly cooking in the oven.

Proper maintenance significantly extends the lifespan of a cast iron casserole dish. Preferably wash it by hand with warm water and a soft sponge. The dishwasher damages both the enamel and the seasoned layer. Dry the pan immediately after washing, as prolonged contact with moisture can cause rust in non-enameled pans. For non-enameled cast iron, after drying, apply a thin layer of vegetable oil to protect the pan and enhance its non-stick properties. Always heat the pan gently and to a maximum of medium heat, as cast iron does not require high temperatures to perform well. Overheating shortens the lifespan of cast iron pans with an enamel coating. Read our knowledge blog here about maintaining your pan.

An enameled cast iron Dutch oven- like those from Le Creusetor Staub- has an enamel coating on the inside and outside. This enamel makes the pan easier to maintain: it doesn't need to be seasoned, doesn't react with acidic ingredients like tomato or wine, and is easier to clean. A non-enameled cast iron Dutch oven must be seasoned. This is a layer of oil that bakes into the iron when heated, forming a natural non-stick coating. These pans are typically cheaper and improve with use, but require more attention when cleaning and storing. For most home cooks, enameled cast iron offers the best balance between performance and ease of use.