The best casserole dishes for delicious soups, stews, and pot roasts - metal dishes for restaurants

Burginon beef, Canadian coffee, Lancashire hot pot, Hungarian stewed beef, vegetarian chili, or-my personal favorite-stewed sausage: A good casserole is a meal ticket for a lifetime of hearty dishespot meals.
Prepare them, put them in the oven and serve them to the masses in a hot and bubbling way.
Then freeze the leftovers for a rainy day. Easy.
But what is the best casserole?
Is the ubiquitous, undeniable handsome Le Creuset ruling the highest in terms of quality and durability?
This is an important issue because the best casserole will last for a long time when it comes to casserole (almost)ever.
Buy wisely and you should have your dishes for life.
One of the useful things I found when testing and reviewing casserole dishes is that the market is actually much simpler than it looks.
People ask online if they should look at casserole, Dutch oven, cococottes, coquelles-but asJustin Kowbel, co-
The founder ofBorough Kitchencookware store told me that they are basically the same.
The only confusion could be the stock tanks, they are higher and almost always stainless steel, copper or moreply.
You can make casserole with these (
If you can put them in the oven)
, But they are not so effective in keeping heat compared to traditional casseroles.
Their bases are usually also thinner, which can cause the stew to burn.
Material is an important factor in choosing the best casserole.
You will find that there are varieties of stainless steel and copper there-but I find cast iron, the most traditional, just because of its thermal insulation, it is a better material. (
I have a complete list of pros and cons for each material at the bottom of this article).
I also found the oval pan a little more practical than the round one: the shape is good for cooking ham and chicken on bones;
It's easier to put on the shelf.
"If you only have one, I would say go for a large cast iron casserole with enamel coating, which can be used from slow-boiled meat sauce or chili to the whole roast chicken," Cober suggested.
In fact, the first three of my options fit this description: they use cast iron as the base material, with natural non-
Ceramic enamel. (
Some culinary purists believe that a classic, raw cast iron pan is the best-but you have to season those with acidic tomatoes on a regular basis --
The habit based on stews is to break the non-stick layer.
This is a small problem. )
Perhaps most importantly, Kowbel suggests you always use plastic, Teflon-style non-
Sticky coating, not long duration.
"Go and buy a bigger pot than you think you need," he added . ".
Here we show the best casserole dishes we have picked, tried and tested. . .
The reason we like it: the clever lid and the sturdy design make it the chef's choice.
Before I start working on the article, I will describe myself as a Le Creuset devotee-but not anymore.
Staub is a French brand founded in 1974. recently, it was written by German cooking expert Zwilling (
Known for the chef's knife)
Stole my heart.
The Staub oval-
Shaped cocoons with a diameter of 33 cm (
Generous ability 6. 7 litres)
, Graphite gray, can wrap a small turkey or ham on the bone.
It has a smooth look but is painted with matte, brushed and textured enamel inside (
You can use metalware on It).
I find it works better than the shiny and smooth Le Creuset enamel.
This is good for roasted and sweaty onions that don't set them on fire, and it can produce a better caramel effect that gives the food a baked golden edge.
This also means that the pan can be used "dry", while the creamy smooth interior of Le Creuset requires a rich layer of oil, fat or liquid in the first place.
According to Staub, fat and flavor will also enter the pores of matte enamel to improve your dishes over time-so it also has some of the traditional pig iron seasoning pans
It's excellent to keep the heat: Staub cocococotte locks for hours at high heat-if you're craving a second dinner after opening the second bottle of wine, that's perfect (
What kind of person are you? ).
However, it is worth adding that the warmth of all the cast iron pans I reviewed is roughly the same-their changes are certainly not enough to be an important factor in your purchase decision.
To be sure, any cast iron variety on this list will remain warm for a few hours.
Another common factor is that they are all heavy-Staub is particularly heavy despite 7 kg.
"It's heavier and thicker than Le Creuset, which helps to distribute heat," Kowbel said . ".
"With Staub, you will never see patches of black burnt that are uneven.
"Staub has developed clever nano-particle technology that protects the plate from" thermal shock "-the result of the pressure and ceramic damage caused by sudden, extreme temperature fluctuations.
The danger of small plates is that if you try to wash them in cold water after heating, the material will break.
The smart idea of Staub should make sure this doesn't happen.
Staub also gets the top mark for its clever lid, which is dotted with prominent points on the lower side.
They are designed to evenly redistribute condensate on the food to prevent the food from drying, resulting in juicy, tender meat.
The raised edge at the top of the lid means that you can place water or ice on it to speed up the process.
Finally, I have to say that I am a fan of this design: it is a bit tacky, definitely pragmatic, and usually an example of beautiful workmanship.
Since testing the pots for this article, I 've noticed that Staub is being used by some of London's best and hippest restaurants.
In fact, it's long.
Three well-received choice of terms
Michelin star restaurant.
The whole package is unmatched, says Kowbel: "For me, Staub is the best in terms of functionality, durability and quality.
The enamel inside is the hardest I 've ever seen and won't break or fragment at very high temperatures-so it can even go to the grill.
"Staub focuses on doing the best-not developing some soft colors.
Company offers 30-
Annual guarantee for all cast iron products (
Proof of purchase required).
Buy it now, why do we like it: because there is a Le Creuset casserole on your wedding gift list before your first date.
00, John lewis, this casserole dish is 29 cm in diameter and has an overall capacity of 4. 7l. Weighing 5. 7kg (
Lighter than Staub)
, For a leg of lamb, it is large enough and narrow enough to wrap the meat in the decoration.
Of course, it looks great.
Instagram is Le Creuset.
Friendly Country Styleyet-achingly-
When people come to your house, the cool cooker brand you want to see on the kitchen countertop.
It's a symbol of pride, but I would say it's the choice of a family chef, not a chef.
I tried the "ocean" tone but there are a wide variety of colors to choose from, including Coast, volcano orange, Cerise, almond and satin black. The two-
There is no doubt that the tone looks attractive and there is no doubt that it is difficult
A good example of wearing and enamel
Coated cast iron plate (
Like Staub, it is made of molten cast iron fired at high temperature-large pot in French).
These products are produced in the same foundry in northern France, the brand was born in 1925 and enjoys a high reputation in quality control.
Le Creuset Signature cast iron casserole is certainly versatile: it can be used in ceramic cooktops, induction cooktops, electric cooktops, radiation rings, ovens and even dishwashers (
Although hand washing is the best to avoid dull).
Can be used in Agas (
Although not directly placed on the oven floor with cast iron lining)
Although Le Creuset does not admit this, the barbecue should also be fine (likewise Staub).
So this is a good casserole. However. . .
It does not match Staub for the following reasons.
At a high temperature like Staub, he would not believe in enamel, Kowbel said, warning that it might break or fragment.
Not so tough with metal utensils either: Silicone or wood is recommended.
Although it's easy to clean, you 'd better avoid the grinded metal scour.
I was told that Le Creuset is also more vulnerable to heat shock, which means you have to make sure it cools before putting it in hot water;
And it's not-
A basting system was established.
The smooth interior does not promote the same degree of caramel as it lacks the matte textured surface of Staub-although it has a smooth, glass, non-permeable surface, it itself is used to marinate the food (
It is safe to store raw meat, and acidic ingredients like tomatoes and wine will not affect it).
But that's not to say it's a bad pot.
Really not.
A Le Creuset should last a lifetime (
In fact, it is guaranteed as long as it is not thrown on a hard surface --);
A delicious stew;
And keep the heat well.
Oh, did I mention it looks good too? Buy now£57.
50, surprisingly, why do we like it: let Le Creuset run for its money, and uncompromising eitherDenby, founded in Derbyshire in 1809, may be known for its pottery-but in Britain they also have an average line --
Made of cast iron.
The smaller proportion of this round dish makes it easier to store in a narrow kitchen and to serve from the ovento-
Table-but at a little more than 4 lbs it is still enough to cook in bulk.
It's also lighter than the first two of us. 95kg.
In addition to the casserole, it is also suitable for stir-fried dishes, soups and quick sauces.
I find that as long as Staub and Le Creuset it stays hot and it is safe to use at temperatures similar to Le Creuset (
Oven safety up to about 250C/Gas Mark 9).
Like Le Creuset, allow cooling after use before putting in water, otherwise the plate may be hit by heat and permanently damage the enamel coating.
Simple, classic, and not grandiose at all, is the perfect choice for minimalist home cooking.
This is a great alternative to Le Creuset for me.
Yes, the name is not exactly the same cache, but it is a high quality craft made on these shores and the retail price is much lower than its more glamorous alternative (
When I test version 24 cm you can also buy version bigger 28cm for the same price).
From the date of the original owner's purchase, the cooker life guarantee covers it. Bravo, Denby.
Buy now £ 295, boroughkitchen.
Only copper can do it (
Match the rest of your traditional copper pot natch)
We then highly recommend the De Buyer uivre Copper Casserole with cast iron handles.
It consists of 90 pc copper and 10 pc stainless steel.
Copper with excellent thermal conductivity and uniform heat distribution, stainless steel lining is easy to clean and non-cleanreactive.
It is much lighter than cast iron and is suitable for all hobs except induction.
The dishwasher is not safe;
Clean with warm soapy water and bring back a dull copper gloss with a copper cleaner.
The British brand Samuel Groves, founded in 1817, is also a recommended choice for stainless steel, copper and tri
Casserole.
But to be honest, nothing keeps the heat like iron. Buy now£189. Morsoe.
Smart Cast Iron, twice.
The creation of the Enamelled takes versatility to a whole new level.
And it was appointed by the Royal Court of Denmark.
In fact, the lid is also a frying pan that can serve as a self
Basting system for redistribution of water (
Similar to Staub).
It can be used at very high temperatures as it is designed for use with Morsø's most famous outdoor oven.
The capacity of cococotte is 3.
1 liter with the same rough brushed texture as caramel Staub.
The same weight is at 7.
5 kg, this is the heaviest cast iron casserole I got.
The casserole of Morsø is simple, industrialized and functional, just like the Scandi design of Klaus Las.
It's all great-I can't deny it's a beautiful thing-but at the same time, I hope there are holes in the handle that will get your fingers through.
These may kill the beauty of clean lines, but sometimes the function should appear in form.
Also available in smaller 1. 7litre size.
Buy It Now: Borough kitchen, this is a complete-
On, the original cast iron plate without enamel coating: just an unadulterated alloy of iron and carbon.
It needs to be seasoned and maintained to accumulate a layer of oil and fat, a natural non-
Hold on, just get better over time.
If you are already familiar with this way of cooking, then I may preach to converts, but like seasoned woks, it does add more flavor to your dishes.
You never scrub it with soap and water, you can use the wok brush to remove the stubborn burning on the food.
Pig iron seals and caramel are the best, but it takes a lot of work and some people don't like the idea of building these layers. Tomato-
Because they are acidic, basic recipes can also cause the seasoning to break down.
If you habitually use tomatoes in casserole, you will find that you must reuse them frequently.
Finex has an avid following, but this is not for newbies.
If you like the sound, I would also suggest you look at the version of Netherton Foundry (
125 in the Netherlandsfoundry. co. uk).
Buy £ 40 right now and it's worth mentioning Emma Bridgewater casserole as it's the lightest casserole I 've ever encountered (
Ideally, if you have a weak back, or need to be wary of lifting weights for any reason-or if you don't want to drag heavy objects out of the oven to the shelf).
30 pc in diameter, available 3-4 people.
Although this detail is not shown on the packaging, instructions or online, the material appears to be aluminum.
The dishwasher is safe and the price is attractive. This place is perfect for beginners in casserole.
However, online reviews show that enamel wear is faster compared to other dishes.
Buying stainless steel is a non-
The active material that can enter the dishwasher is lighter than the traditional cast iron.
"The problem with stainless steel is that it has poor thermal conductivity.
It heats up slowly and evenly compared to other materials, "co-
The kitchen of the founder Byrne.
"If the flame reaches a certain point, you get hot spots.
"The second material is copper or aluminum, which distributes heat more evenly, faster and responsibly.
Because it's reactive, you can't cook directly inside (
You will eventually get everything oxidized and turn the food into black)
, So it is usually lined with stainless steel and/or enamel, non-ceramicstick coating.
It's always more fragile than plastic, says Kowbel.
Sticky coatings such as Teflon will inevitably wear out (
The result is that your casserole needs to be replaced). So, enamel-
The benefits of coated copper or aluminum are easy to clean, washable and non-
Better thermal distribution than stainless steel.
Copper also looks ideal, especially if you have it to go with a set of copper pans hanging on the ceiling-however, it gets dim in the dishwasher.
What you really want, Kowbel recommends, is cast iron.
"What I want to say is that the third material cast iron so far is the best material for uniform heating-the main function of casserole.
The only thing to note is?
It can be heavy, so it's not ideal if you have a bad back.
Traditionally, the cast iron casserole needs maintenance and seasoning (
Like the acarbon steel pot)
Therefore, brands like Staub or Le Creuset also use enamel coating inside to avoid trouble.
Can be easily washed with warm water (
Even wash in the dishwasher-although this can cause discoloration).
It evenly distributes heat and locks it, keeps the dinner warm, and ticks slowly for a long time.
This porcelain, ware porcelain enamel coating can provide non-brushed, textured or smooth
Sticky surface, made of clay, baked and glazed, very hard and durable at high temperatures.
However, despite the culinary benefits of cast iron, as a material, it is heavy, hard, moderately brittle and may break if hit or dropped.
©2019 need help from telegram Media Group Co. , Ltd?
Visit our advertising Guide.