Casserole Dishes

A good casserole or stew needs to be cooked slowly, whilst retaining as much moisture as possible. An effective casserole pot should be made from a heavy material that absorbs heat slowly and then retains it for the longest possible time. It should also have a close fitting lid that prevents the escape of steam and channels the condensed water vapour back into the pot.

Heavy gauge metals such as enamelled cast-iron can also be used on top of the stove for searing and simmering, whilst glass or earthenware dishes should only be used in the oven.

It's always useful to have a range of sizes of casserole dish, as it's essential to ensure that the contents fill the pot in the right proportion - if the pot is too large, the stew will dry out long before it is cooked.