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Portion Size4 to 6
Hand crafted from the finest materials in an individual mould, it is easy to see why the Cast Iron Casserole is our signature piece. Made in northern France since 1925, our casseroles are made from premium quality cast iron ensuring each product is long lasting and durable.
A kitchen essential, the cast iron shallow casserole is extremely versatile and can be used to make curries, rice dishes, sauces and even pies.
- Lifetime Guarantee
- Colourful designs to accompany any kitchen, that are not only long lasting, but chip and crack resistant
- Oversized handles provide even weight distribution and a secure grip
- Shallow, wide base allows maximum contact between the food and the heat.
- Subtitle for all hobs including ceramic, halogen, induction, gas, oil/wood
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.
This is a firm family favourite recipe with a definite grown–up twist. The fruits are poached in the pan, using the optional glass lid, on the stove–top before the crumble is added and the whole thing baked in the oven. The crumble has oats added which give a delicious and healthy crunch.
There are few dishes that aren’t lifted by a lid of pastry and chicken stew is no exception. The good news is that there’s no rubbing of butter into flour as I’ve cheated and bought my pastry from a shop (well, at least you’re going to make your own sumptuous filling).
Preparation Time: 20 MinutesCooking Time: 45 MinutesServes 6
x1 Le Creuset Cast Iron Shallow Casserole