Cast Iron Casseroles

Material
Most commonly, Cast Iron Casseroles are made from cast iron or enameled cast iron. Cast iron retains and distributes heat well and is ideal for low-and-slow cooking methods like braising and stewing. Enamel coating also eliminates the need for pre-seasoning and re-seasoning your cast iron pot, so you get that browning effect on your food with less maintenance. The downsides to cast iron, particularly with enamel coating, are that it’s heavy and can be expensive. Ceramic is an alternative that’s lighter and more budget-friendly, but it’s not as durable as cast iron. You’ll typically pay less upfront for it, but it’s more prone to chips and breakage over time.

Size
Cast Iron Casseroles can be found in sizes as small as 1/4-quart (perfect for individual servings of French onion soup or cobbler) and as large as 13-quart, great for large batches of chili or braising pork belly for a crowd. For most households, a 5- to 7-quart is the most popular: it’s large enough to hold a whole chicken or bake a 2-pound loaf of bread, and depending on what you're cooking, it can easily feed a family of four with leftovers. When selecting the size for your oven, it’s better to have one that’s too big rather than too small. It’s much easier to cook a small amount in a big pot than to have a smaller pot filled to the brim. Also, consider that a Cast Iron Casserole can be quite bulky; you will want to make sure you have adequate storage space for whatever size you choose.

Shape
The two most common shapes for Cast Iron Casseroles are round and oval. Round is the most popular shape: it sits well on a single burner for even heating, is often deeper, and the shape also lends itself well to smooth stirring. An oval-shaped oven is usually shallower and wider than round versions; it's ideal for cooking longer cuts of meat in the oven. On the stovetop, an oval shape doesn’t distribute heat as evenly as round ovens, but you’ll barely notice a difference if you preheat it in the oven before use.

Features
A Cast Iron Casserole’s lid and handle design are very important. First, well-fitting lids will help keep meats from drying out and keep stews and sauces from evaporating too quickly. Most ovens will come with a lid in the same material as the rest of the vessel, but you may find a Cast Iron Casserole with a tempered glass lid that allows you to visually monitor your food. The shape of the lid is a matter of preference; domed lids with smooth interiors will send moisture back down the sides of the oven, while flatter lids with bumps or ridges on the inside offer a self-basting feature by redirecting any condensation directly down into the pot. While Cast Iron Casseroles are typically oven-proof, the lid’s handle, or knob, may have a heat threshold below 400 degrees Fahrenheit. These non-metal knobs that are heated beyond their limit will crack and make a hot lid difficult to remove. You can buy an oven-proof replacement knob in stainless steel and switch them out yourself, or simply select a model that already has a metal knob or handle that can withstand higher temperatures. Since the entire Cast Iron Casserole will heat up when it is in use, it’s important that the handles are easy to hold without the risk of getting burned. Loop handles on the sides of the vessel should be wide enough to hold even while wearing potholders, and secure enough that they won’t crack or bend when carrying a heavy pot filled with soup or braised meat. Camping-style ovens will often use a wire bail handle, useful for hanging over an open fire or lifting to turn and adjust atop hot coals. Ensure that the wire handle is made of galvanized tempered steel and is sturdy enough to carry the weight of the pot and its contents without breaking.

Heating Capacity
Traditional uncoated cast iron ovens are built to withstand use on any cooktop, as well as an open flame. Bare cast iron can typically handle over 500 degrees Fahrenheit; high-fired ceramic is rated to about 500 degrees Fahrenheit; enameled cast iron can be heated to around 450 degrees Fahrenheit before it could start to damage the enamel coating. Stainless steel and cast aluminum should be used at medium and lower temperatures. Always refer to the manufacturer’s guide for your Cast Iron Casserole’s specific maximum heat limit.

Maintenance
Cast Iron Casseroles are usually constructed of thick metal and hold up well to daily use, but they are not completely impervious to damage. Taking proper care of your cocotte will help preserve the longevity of this essential piece of cookware. If your oven is made of bare cast iron, you will need to maintain its seasoning in order to protect it from rust and corrosion and to keep its nonstick properties. Be sure to scrub any food particles away without any additional cleaning agents, as soaps and detergents will remove any existing seasoning. Once the surface is smooth and free of any debris, wipe it clean, and lightly oil the inside of the vessel. You will want to heat the Cast Iron Casserole on high (about 400 to 500 degrees Fahrenheit) to reseason the pan, let it cool, and then put it away for future use. Enameled cast iron pieces do not need the same care; the enamel coating will serve as its seasoning, giving it a rust-resistant, nonstick finish. Lighter-colored enamel may show some staining after simmering dark sauces, but it can usually be removed with a light scrub with a non-abrasive scouring pad. Enameled cast iron pieces can also be put into the dishwasher for easy cleaning. The care for cast aluminum, stainless steel, and ceramic cookware is similar. For cast aluminum and stainless steel, you will want to let the vessel cool completely before coming into contact with cool water to avoid thermal shock. All three of these can be scrubbed with a nylon scouring pad and dish soap, or put into the dishwasher for cleaning.

Warranty
Many major manufacturers offer some warranty against defects in material and workmanship. These guarantees may exclude damage arising from improper use, thermal shocks, drops, or normal wear and tear, and can also be void if used in a commercial kitchen. Before you buy, be sure to check on the manufacturer’s terms and warranty coverage to make sure it’s what you need.