Even though most treasure their Le Creuset Signature Round Casserole as their favourite piece of cookware, many only think to pull it out when making soups, stews or things like a big batch of curry. But this casserole is an uber-versatile workhorse that can handle just about any recipe or task in the kitchen. With its durable cast iron construction and vibrant, colourful enamel, it just might be the most versatile pot for everyday cooking. When you try these seven ways to use your cast iron casserole, you might never put it away again.
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Casseroles and One Pot Meals
The Signature Round Casserole really shines when it comes to one-pot meals. It’s perfect when cooking for a large family, batch cooking or meal prepping because of the amount of food it can hold. But it also cuts down on the number of pots and pans needed (speeding up clean-up time) since everything can be cooked in stages or layered in the same pot.
Moroccan Chicken with Squash and Couscous
Breads and Desserts
Heavy-duty enamelled cast iron creates an optimal environment for bread baking since it traps steam and moisture inside the pot to create artisan-quality bread with a crispy crust and tender crumb. It also maintains a gentle and uniform heat, resulting in perfectly cooked and golden brown baked goods and desserts. Pro tip: Turn the lid upside down and use it as a separate baking surface for things like pot pies.
Root Vegetable Pot Pie
Frying
Keeping hot oil at a constant temperature is crucial when frying foods, which is why a cast iron casserole is ideal for shallow or deep frying at home. The exceptional heat distribution and retention properties of enamelled cast iron help regulate the oil temperature so food turns out golden brown and crispy, not oily or soggy. The bonus is that the high sides of the pot help contain splatters for less mess.
Bourbon-Brined Fried Chicken
Slow-Cooking and Braising
The Le Creuset Signature Round Casserole is the original one-pot slow cooker that easily goes from stove to oven to table. Sear on the stovetop to seal in juices and build flavour; add your favourite liquid, cover with the heavy lid, and pop the casserole into the oven to finish cooking. The steady, even heat and moisture will transform meat and vegetables into fall-apart fork-tender dishes that you can bring straight to the table for serving.
Garlic and Red Wine Braised Short Ribs
