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Portion Size2 to 3
Portion Size4 to 6
Handcrafted at our foundry in northern France since 1925, our Casseroles are made from premium quality cast iron ensuring each product is beautifully finished and long lasting.
The Cast Iron Oval Casserole is ideal for roasting, as well as cooking delicious stews, casseroles and soups, and even baking bread. Our Cast Iron cookware also works efficiently at low to medium cooking temperatures and retains heat effectively, ensuring food stays warm for longer.
Available in a range of colours to complement all kitchens and styles, our unique enamel finish is not only durable and easy to clean, but also looks beautiful when presented at the table.
Our Cast Iron Casseroles are suitable for all hob types (including ceramic, halogen, induction, gas and oil or wood) and are protected by a Lifetime Guarantee for total peace of mind.
Each piece of the Le Creuset enamelled cast iron cookware is of premium quality, individually designed for ease andversatility of use, fitting in with all styles of cooking, all types of cooking appliance and any style of kitchen or dining decor.
The recommendations for care and use apply to all Le Creuset enamelled cast iron ranges, whether the inner cookingsurface is black, light coloured (sand, white, almond) or non–stick.
Remove all labels. Wash the pan in hot soapy water, rinse and dry thoroughly. Pans with enamelled cooking surfaces arenow ready for use and require no further preparation. Non–stick surfaces should be wiped with cooking oil to condition them.
Le Creuset cast iron cookware can be used on all heat sources. Gas, electric solid or radiant plates, vitroceramic glass,induction, and ranges fired by gas, oil, coal or wood.
When using on any glass stovetops always follow the manufacturer’s guidance for use of your cookware.
Never drag pans across the glass, but lift on and off, or from one heat zone to another.
The enamel surfaces (except for black enamel on grills or products with a non–stick inner coating) are not suitable for drycooking. Your choice of liquid, oil, fat or butter should completely cover the base before heating begins. Non–stick surfacesmay be used dry, but special care must be taken not to overheat the surface and the pan must not be left unattended at any time.
Medium and low heats will provide the best results for the majority of cooking, including frying and searing. Allow the pan toheat gradually and thoroughly, as this will give the most even and efficient cooking results. Once the pan is hot almost allcooking can be continued on lower settings.
High heats should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks andsauces. High heats should never be used to pre–heat a pan before lowering the heat for cooking. Cast iron retains heat sowell that if a pan is overheated in this way it will contribute to poor cooking results, sticking and discolouration of cookingsurfaces. Non–stick surfaces are permanently damaged by this mis–use.
Match the pan base to the heat zone. Do this to maximise efficiency and prevent overheating of pan sides or damage tohandles. Long handles should be positioned safely so that they do not overhang the front of your stovetop, or over other heat zones.
Do not place any cookware on the floor of these ovens. Cook only on the racks provided.
These will become hot during stovetop as well as oven use. Use a dry, thick cloth, or oven mitts, for handling these at all times.
Don't heat an empty pan or allow a pan to boil dry. Either may cause permanent damage to the enamel and pan.
Don't cut foods directly on any enamel or non–stick surface.
Electric hand held beaters or mixers should not be used in any cookware. Permanent damage to all surfaces will be caused.
Use Le Creuset heat resistant silicone utensils, heat resistant plastic or wooden tools. Occasional use of metal utensilsmay leave silver trail marks over the surface. Do not knock metal utensil on the rims of cookware, this will eventually damage the enamel.
Place hot pans on Le Creuset silicone mats, wooden boards, or trivets. Never place a hot pan directly on an unprotected surface.
Always cool a pan for a few minutes before washing in hot soapy water. Rinse and dry thoroughly.
Do not fill a hot pan with cold water or plunge into cold water as thermal shock damage to the enamel may occur.
If there are food residues fill the pan with warm water and leave to soak for 15 – 20 minutes, then wash in the usual way.Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. Do not use metallic pads, or harshabrasive cleaning agents as these will damage the enamel and polished trims.
Black enamel cooking surfaces will, over time, produce a patina (a brownish film). Do not attempt to clean this off as itenhances the cooking performance and food release from this surface.
Light stains or metal trail marks (caused by metal tools) can be removed with Le Creuset Cookware cleaner. An occasionalconditioning clean with this product will also retain the new appearance and polish of your pans.
All pans with integral cast iron, phenolic handles, or stainless steel lid knobs, can be washed in the dishwasher, butconstant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance.When using the dishwasher always allow the cycle to complete before opening the door. This will ensure the pans are dried thoroughly.
Wooden handle pans are not dishwasher safe. Non–stick surfaces may be washed in the dishwasher, but after each cyclethe surface should be re–conditioned with cooking oil.
Never store away pans when they are still damp. Store pans in a dry cupboard or airy space away from kitchen steam.
Maintain the tightness of all handles and knobs by checking and re–tightening them regularly.
Le Creuset enamelled cast iron is extremely durable, but it may be damaged if accidentally dropped or knocked against a hard surface.
Find your nearest Le Creuset store or stockist by using our Store Finder function.
If you have a particular product in mind, please call before visiting your local store or stockist to ensure stock availability.
A leg of lamb can be enjoyed at any time of year, but is especially good and tender when the “new season’s” supply arrives in the Spring.In this recipe the boned out lamb has a full flavoured stuffing and is served with a robust cherry and wine sauce.
There are many versions of this classic French dish, most cooked in a full–bodied red wine. However the main ingredient is always the cockerel which has, hopefully, lived its life scratching around the farm and fields before joining the pot. Few of us, unfortunately, have access to these full–flavoured birds, but always use a good–quality chicken. This recipe uses an oval 29cm Casserole.