Cast Iron Casserole Dishes

cast iron casserole dishes

Cast iron is used to make the very best casserole dishes. It’s durable and efficient, offering even heat distribution, and looks fantastic. Not only is it great for cooking in, it can go straight from oven to table.

Cast iron casserole dishes at Wares of Knutsford

Cast iron has long been used to make cooking pots and you will find three different sizes at Wares of Knutsford – 2.5 litres, 3.8 litres and 5.0 litres. Made of heavy duty cast iron, they are finished with a cream interior and warm red exterior. A wide handle at each side of the pan and a large phenolic knob on the lid allow for easy handling, while the dishes are coated with an impermeable, hygienic and hard wearing vitreous enamel. They can be used on hobs of all fuel sources including gas, halogen, ceramic and induction as well as in the oven and under the grill. They are also effective in solid fuel ranges including Rayburn and Aga. The knob on the lid is heatproof up to 200C.

The cast iron casserole dishes are dishwasher safe and come with a 15 year guarantee. These pans will see you through decades of casserole cooking and become family heirlooms.

Recipes for cast iron casserole dishes

Pretty much any casserole is best cooked in a cast iron pan, and left over Christmas turkey makes a great casserole – it’s tastier and more interesting than sandwiches! This easy recipe also helps to us up those left over Christmas vegetables.

  • 2 onions, finely sliced
  • 1 dessert apple, cored and diced
  • 2 tablespoons olive oil
  • 5 fresh sage leaves, chopped, or 1 teaspoon dried sage
  • 2 tablespoons plain flour
  • 300ml chicken or vegetable stock
  • 2 tablespoons wholegrain mustard
  • 2 tablespoons honey
  • 450g left over Christmas turkey, shredded
  • 350g left over Christmas vegetables (roast potatoes, carrots, parsnip etc.), chopped into chunks

Fry the onion and apple together in a large cast iron casserole dish until soft. Add the sage and stir for a minute, then stir in the flour and cook for another minute. Gradually pour in the stock and stir, followed by the mustard and the honey. Bring the casserole to a simmer then add the turkey and vegetables. Cover and leave to simmer gently for about 15 minutes, until the turkey and vegetables are well heated through. Season and serve with jacket or mashed potatoes.

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