Cookware

Casserole pot

Cooking casseroles are used for soups, stews and braises. Oven dishes contain mixtures of meat, vegetables or grains with sauce.

Casserole pot
Image generated by the Kitchenpause team

What it is

A casserole may be a lidded pot for stews or a dish intended for the oven. The name does not guarantee that every material tolerates direct heat.

When to use it

Cooking casseroles are used for soups, stews and braises. Oven dishes contain mixtures of meat, vegetables or grains with sauce.

How to use it

Check the vessel and lid for compatibility with the heat source. Le Creuset stoneware, for example, is not intended for stovetop or flame use.

Cleaning and storage

Wash food-contact surfaces with hot, soapy water between uses; rinse and dry. Check the material’s care instructions before choosing a dishwasher or abrasive cleaners.

Safe use

Use oven mitts to handle hot cookware. Turn handles inward on the stove and keep cloths away from flames.

Frequently asked questions

Which tasks is it useful for?

Cooking casseroles are used for soups, stews and braises. Oven dishes contain mixtures of meat, vegetables or grains with sauce.

How should it be cleaned after use?

Wash food-contact surfaces with hot, soapy water between uses; rinse and dry. Check the material’s care instructions before choosing a dishwasher or abrasive cleaners.

What precaution should I remember?

Use oven mitts to handle hot cookware. Turn handles inward on the stove and keep cloths away from flames.

Sources and review

Sources consulted for this utensil’s documented uses, care and characteristics.

  1. Safe Food Handling | FDA www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling
  2. Essential Kitchen Equipment and Utensils www.heart.org/en/healthy-living/healthy-eating/cooking-skills/meal-planning/essential-kitche…
  3. Organize Your Space - Spend Smart Eat Smart spendsmart.extension.iastate.edu/cook/organize-your-space/
  4. Cleaning — Food Standards Scotland www.foodstandards.gov.scot/consumer-advice/food-safety/food-safety-in-the-kitchen/cleaning
  5. Cook’s Tools — Alice Henneman, University of Nebraska Extension, hosted by Purdue Extension extension.purdue.edu/foodlink/includes/pubs/Kitchen%20Utensils.pdf
  6. Le Creuset Care and Use www.lecreuset.co.uk/en_GB/care-and-use/cop002.html

Recipes using this utensil

Chana masala
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45 minEasy

Chana masala

Chickpeas simmered in a spiced tomato sauce with ginger, chilli, lemon and cilantro. Serves 4; timings are approximate.

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Cuban-Style Oven-Roasted Pork
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375 minIntermediate

Cuban-Style Oven-Roasted Pork

Pork shoulder marinated with sour orange, garlic, onion, and spices, then slowly roasted. Serves 8; times are approximate.

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Japanese Oyakodon
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27 minEasy

Japanese Oyakodon

A bowl of rice topped with chicken and onion simmered in dashi, soy, mirin, sake, and sugar, then finished with egg. Serves 4; preparation times are estimates.

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Thai Green Chicken Curry
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50 minIntermediate

Thai Green Chicken Curry

Green chicken curry with aubergine, coconut milk and Thai basil, served with jasmine rice. Serves 4; timings are approximate.

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Jamaican Festival
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60 minEasy

Jamaican Festival

Lightly sweet Jamaican rolls made with flour, cornstarch, and nutmeg, fried until golden. Makes 4 servings; times are estimates.

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Ethiopian Kitfo
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19 minAdvanced

Ethiopian Kitfo

Finely minced beef seasoned with mitmita and spiced butter, served with gomen, ayib, and kocho.

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Canadian blueberry grunt
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35 minEasy

Canadian blueberry grunt

A Canadian dessert of cooked blueberries in a lightly spiced sauce, topped with tender barley-flour dumplings. Makes 6 servings; estimated prep time: 10 minutes, cook time: 25 minutes.

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Sahrawi Vegetable Couscous
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40 minIntermediate

Sahrawi Vegetable Couscous

Couscous cooked with onion, garlic, carrot, and bell pepper in vegetable broth. The quantities make about 2 servings; times are estimates.

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