Enamelled Roasting Pans

An enameled casserole is a cast-iron casserole with a coating of baked-on glaze (enamel) on the inside and outside. This layer is chemically inert: it does not react with acidic or alkaline ingredients, does not need to be seasoned, and is easy to clean. The cast-iron core provides excellent heat retention and even heat distribution, making the pot ideal for slow roasting, stewing, and braising. The best-known brands are Le Creuset and STAUB; BK also offers high-quality enameled casseroles at a more affordable price.

A standard cast iron casserole is made of untreated cast iron and must be seasoned before use. During seasoning, oil penetrates the metal, forming a protective patina. An enameled cast iron casserole has a glaze coating and is ready to use immediately, more resistant to acidic ingredients, and easier to clean. Untreated cast iron can withstand more extreme heat (including open flames) and improves with use. For home use on the stove and in the oven, enameled cast iron is the most user-friendly choice.

Yes, all enameled cast iron casserole dishes in our collection are induction-compatible. Cast iron is naturally magnetic and therefore works perfectly on an induction hob. They are also suitable for gas, electric and ceramic hobs. Tip: heat the pan gently on a lower setting and only then increase the temperature to avoid hot spots. Have you just switched? Read our blog from gas to induction.

This varies by brand and model. Le Creuset Signature is oven-safe up to 260°C, including the lid. The standard STAUB La Cocotte is resistant up to 250°C. For different versions (for example, with a glass lid or a plastic or silicone handle), always check the maximum temperature specified by the manufacturer. This high oven resistance makes an enameled casserole ideal for dishes that you start on the stove and slowly cook to perfection in the oven.

Enamel is not a non-stick coating, so building up heat and fat properly makes a difference. Heat the pan gently and thoroughly beforehand, then add the oil or butter and place the meat in once the fat is hot. Then give the meat time: when properly seared, it will release from the bottom on its own, while turning it too early will cause it to stick. Cook over medium heat instead of the highest setting. With the light interior of, for example, Le Creuset, a little extra oil helps; with the matte black STAUB interior, a natural non-stick effect builds up over time.

Enamel is durable, but not indestructible. Damage is usually caused by hard impacts (dropping the pan), extreme temperature shocks (putting a hot pan in cold water), or using metal utensils on the more vulnerable light-coloured interior. Slight wear after years of use is normal and does not affect performance; larger chips or splinters on the inside are a reason to replace the pan. It is best to use wooden, silicone or nylon utensils, always let the pan cool before rinsing it, and lift it instead of sliding it across the stove.

Many models are technically dishwasher-safe, but hand washing is strongly recommended. The dishwasher and harsh dishwasher tablets can dull the enamel's shine and colour over time. It is best to wash the pan by hand in warm water with mild dishwashing liquid, avoid using abrasive cleaners or metal scouring pads, and dry it thoroughly afterwards. To remove stubborn burnt-on food, add a dash of dishwashing liquid to water in the pan, heat it up, and let it soak for a while.

The enameled surface itself does not rust. However, many models have a narrow, uncoated cast-iron rim at the top where the lid and pan meet; this can discolor or rust slightly if it remains wet for a long time. Therefore, always dry the pan (and especially the rim) thoroughly after washing. If you do see a rust spot on the rim, rub it off with a damp cloth and a little baking soda, and then treat the rim with a drop of neutral oil.

Over time, pans with a light-coloured interior (such as Le Creuset) may develop brownish deposits and stains; this is normal and does not damage the pan. You can freshen up the interior by bringing water with a few tablespoons of baking soda to a boil in the pan and letting it simmer briefly; any loose burnt-on food will come away. A special enamel cleaner is available for stubborn discolouration. Never use steel wool or abrasive cleaners, as these will dull the enamel.

Both are top-quality French cast-iron Dutch ovens; the choice depends on your cooking style. Le Creuset has a smooth, light-colored interior that makes browning easy to monitor and offers a wide range of colors. STAUB has a matte black, slightly textured interior that promotes deeper caramelization, plus a self-basting lid with knobs that retains moisture, making it ideal for braising and slow cooking. Choose Le Creuset for versatile everyday use and a splash of color; choose STAUB for intense, rich flavors when slow cooking. Both are induction-compatible and oven-safe.

For 1 to 2 people, an 18 or 20 cm roasting pan is sufficient. For 3 to 4 people, 24 or 26 cm is the best choice, and for larger families or festive meals, choose 28 cm or larger. An oval roasting pan is particularly suitable for a whole chicken, roulade, or leg of lamb. As a rule of thumb, fill the pan no more than three-quarters full for the best cooking results.

Le Creuset offers a lifetime guarantee against material and manufacturing defects on its cast iron products (produced from 2001 onwards) under normal household use. In the Netherlands, STAUB cast iron sold via Zwilling comes with a 30-year guarantee. In both cases, the guarantee does not cover damage caused by improper use, accidents or normal wear and tear. At Braadbaas, all pans are 100% genuine, so you always benefit from the full manufacturer's guarantee.