Cooking in cast iron casseroles is a whole new experience. They add versatility to your kitchen and offer plenty of cooking opportunities. Those made of cast iron are especially popular because they’re tough, durable and dependable. Plus, if you care for them properly, they can last for generations. They also have an attractive design, so you can serve dishes straight from the table.
Why Go for Cast Iron?
These heavy-duty pots are well known for their heat retention, durability and versatility. They can go on the stove, in the oven or even over a campfire. They’re tough and reliable, and if you take good care of them, they’ll last for years. Their attractive design is a bonus.
You can find them in two main versions: bare cast iron and enamelled. The bare type needs to be seasoned, and the enamelled version has a protective coating. This coating makes it easier to maintain and is non-reactive to acidic ingredients. Choosing a high-quality, practical cast iron casserole is easy; you just need to know the basics.
What to Consider When Buying
Size
Before buying the casserole, you should think about the number of people you’ll be feeding. Is it just you? Are you feeding your family, or are you cooking for a whole group? The size of your casserole should match your typical portion size. A medium-sized pot is usually 4 litres, and it’s great for families. If you want to have leftovers for some next meal or you enjoy batch cooking, you can invest in a larger one.
If you’re cooking small, baking a lot of bread or like doing side dishes, buying a smaller cooking pot is a good decision. The storage space you have available is also important. These pots are heavy and shouldn’t be stored in hard-to-reach places. Make sure you’ve got room for them both in use and when they’re packed away.
Weight
One thing’s certain: these casseroles are heavy due to their thick cast-iron construction, which helps retain heat and distribute it evenly. Keep the weight in mind if you have trouble lifting heavier items or have wrist issues. In this case, you either don’t buy a casserole or choose a more lightweight one.
If you can, test the pot at the store. Lift it and see if the weight is right for you. Don’t forget to do this with the lid on. If you’re buying online, look at the product specifications and test the weight with something you have at home. Some brands make slightly lighter versions with thinner walls. However, they may not retain heat as well as the other options.
Lid Fit
The lid must fit perfectly. If it does, it’ll trap moisture inside, prevent splatter and keep all of those delicious aromas inside the pot. There are brands that make lids with ridges. This allows condensation to drip evenly across the food. As a result, all of your slow-cooked dishes will be tender and flavourful. And if you’re planning to use your casserole in the oven, make sure the lid handle is heat-resistant to withstand your preferred cooking temps.
Handles
The cast iron casserole handles should be big enough so you have a good, secure grip every time you use it. You should be able to carry it with oven mitts and thick tea towels. This is very important, especially when you’re moving a hot pot from the oven to the table or countertop. If you want more control, buy a pot with solid, non-slippery, looped handles.
Enamel Quality
Not all enamel coatings are created equal. The high-quality ones are smooth, chip-resistant and have no imperfections. The cheaper versions will often chip and crack, and you’ll notice staining over time. There are manufacturers that offer pale enamel if you want to have more visibility while cooking.
Shape and Depth
A round cast-iron casserole dish is versatile, but the oval one gives you a bit more space for long cuts of meat, like lamb shanks or a whole chook. Shallower models are great for braises or roasts, while deeper ones are perfect for stews, soups, and baking.
Cleaning and Caring for the Casserole
The cleaning and care for your casserole depend on the type you have. Enamelled ones are simpler to clean. Some warm water, soap and a soft sponge will get the job done. Don’t use metal scrubbers because they can damage the surface, and don’t soak them for too long or let food crust on for days. In case there are stains and burns, make a paste of water and bicarb soda.
Bare cast iron needs more care. In this case, you should never use soap because it can strip the seasoning. Clean the pot while it’s still warm with some hot water and a stiff brush. Dry it completely, rub it with some vegetable oil and store it away.
Some Recipes to Try
Classic Aussie Beef Stew
You start by browning chunks of beef and caramelising them so they’re full of flavour. Set them aside, and in the leftover juices, cook some onion and garlic. Add chopped root vegetables and return the beef to the pot. By adding beef stock, some tomato paste, and herbs, and letting it simmer on low and with the lid on, you get a variety of flavours that make the dish unique and delicious. After a few hours, you’ll have tender meat and a beautifully thickened gravy that’s perfect with crusty bread.
Creamy Chicken and Leek Bake
Brown a few chicken thighs until the skin is golden and crisp, then remove them and soften sliced leek and garlic in the same pan. Deglaze with a splash of stock, then stir in cream and fresh thyme. Nestle the chicken back in and bake uncovered until the sauce thickens and the meat is fall-apart tender. It’s a one-pot comfort dish that’s rich, savoury, and perfect for a rainy night.
In Summary
A good cast-iron casserole can quickly become your most treasured piece of cookware. It handles everything from soups and stews to roasts and bakes, looks great on the table, and lasts a lifetime if treated well. Whether you go for enamelled or bare cast iron, just keep it clean, dry, and loved, and it’ll reward you with years of hearty, home-cooked meals.