Using a cast iron casserole dish is straightforward and offers versatile cooking options, allowing you to move seamlessly from stovetop to oven to table.
Cast iron casserole dishes are renowned for their excellent heat retention and even cooking, making them perfect for a variety of dishes, especially those that benefit from long, slow cooking.
Versatility: Stove to Oven to Table
One of the key benefits of a cast iron casserole dish is its inherent versatility. As mentioned, it easily goes from stove to oven to table. This means you can start cooking on your hob, transfer the dish directly into a hot oven to finish, and then serve right from the same pot at the table. This reduces the number of dishes you need and keeps food warm for longer.
Ideal Cooking Methods
While versatile, cast iron casserole dishes are particularly well-suited for certain cooking techniques:
- Braising: This is a core strength. You sear meat on the stovetop, add liquid, cover, and finish in the oven.
- Stewing: Similar to braising, involving simmering ingredients in liquid for an extended period.
- Roasting: You can roast meats or vegetables in the oven using the casserole dish.
- Baking: Great for bread, cobblers, or deep-dish recipes.
- Frying/Sautéing: Use on the stovetop for initial browning.
Step-by-Step Braising Example
Braising is an ideal cooking style for cast iron casseroles, like the Signature Shallow Casserole. Here’s how you typically use the dish for braising, following the technique described:
- Sear on the stovetop: Place the casserole dish on your hob over medium-high heat. Add a little oil if needed and sear your meat or other main ingredients. This step helps seal in juices and build flavour.
- Add liquid: Once searing is complete, add your braising liquid (e.g., broth, wine, tomatoes). Ensure the liquid comes up partway, but doesn't necessarily cover, the main ingredient.
- Cover with the lid: Place the well-fitting lid onto the casserole dish. This traps steam and moisture, keeping the ingredients tender.
- Place into the oven to finish cooking: Transfer the covered dish into a preheated oven and let it cook low and slow until the ingredients are tender. The oven provides consistent, even heat around the dish.
After cooking, you can often thicken the sauce on the stovetop if desired before serving directly from the casserole dish.
General Usage Tips
- Preheating: Allow the cast iron to preheat gradually on the stovetop or in the oven for even heat distribution.
- Handle Heat: Always use oven mitts or pot holders, as the handles get very hot on both the stove and in the oven.
- Cleaning & Care: Follow the manufacturer's instructions for cleaning and seasoning to maintain the dish's performance and longevity. Avoid extreme temperature changes, which can cause thermal shock.
By following these steps, you can effectively use your cast iron casserole dish to create delicious, flavourful meals, leveraging its ability to perform multiple cooking stages from stovetop to oven.
