Snack pans with lid

This is the question we get most often. The difference is mainly in the shape. A sauté pan is wide with a large, flat base and relatively low, straight sides: ideal for utilizing a lot of surface area for searing, stir-frying, and one-pot dishes. A casserole is deeper and has higher sides, which is useful for large pieces of meat and dishes with a lot of liquid. With a lid, the sauté pan makes up for much of that difference: you can stew and simmer in it perfectly, while still retaining that large cooking surface. For most everyday dishes, one pan is enough. Otherwise, also take a look at our sauté pans alongside the rest of the range.

A saucepan with a lid can do more. The lid keeps moisture, steam and heat in the pan, making dishes juicier and allowing flavours to meld better. Without the lid, a saucepan is mainly suitable for searing and stir-frying, when you want moisture to evaporate. With the lid, you can also use the same pan for stews, sauces, risotto and dishes that need to cook slowly and evenly. This means one pan is all you need for a variety of dishes.

Almost all casserole dishes with lids at Braadbaas are suitable for induction. Cast iron models, such as the Le Creuset Campagnard and the Skottsberg Cast Iron, are naturally magnetic and therefore fully induction-compatible. The stainless steel pans from Demeyere and the ceramic Greenpan models also work excellently on induction. If you want to see only induction-compatible models side by side, take a look at the collection of casserole dishes for induction.

Simmer on a low heat: just enough heat to let the dish gently bubble, not boil. On most induction hobs, this is at the bottom of the range, and many hobs have a separate simmer or keep-warm setting. Put the lid on the pan, then the heat is better retained and you need less power. Cast-iron casserole dishes have an advantage here: thanks to their heat retention, a stew stays at temperature even on a low heat. If the dish cools down, increase the heat gradually instead of going high all at once.

This is perfectly fine with enameled and pre-seasoned cast iron, and that is immediately one of the major advantages. The Le Creuset Campagnard Signature, for example, has a knob that is heat-resistant up to 260 °C, so you can brown a dish on the stove and finish it in the oven. With stainless steel pans, the oven is usually not a problem either. Do pay attention with models with a glass lid or plastic parts: they often have a lower maximum temperature. Therefore, always check the oven resistance on the product page of the specific model.

That depends on how you cook. Enameled cast iron retains heat the longest and is best for stews and slow cooking. Stainless steel (such as Demeyere) is ideal for quick, precise cooking over higher heat and is generally dishwasher-safe. Ceramic-coated (such as Greenpan) is lightweight, PFAS-free, and easy to clean, making it great for everyday low-fat cooking. We explore this in more detail in our blog post What material should I buy pans in?.

Yes. Enameled cast iron, such as the Le Creuset Campagnard, is oven-safe and can also go under the grill. The knob of the Campagnard Signature withstands temperatures up to 260 °C. Pre-seasoned cast iron, such as the Skottsberg Cast Iron, can also go in the oven. This allows you to start a stew or roast gently on the stovetop and let it finish cooking in the oven, without transferring it to another dish.

Both are round, shallow frying pans made of enameled cast iron with a tight-fitting lid; the difference lies in the handles. The Signature has larger, ergonomically shaped handles that provide a good grip even when the pan is full. The Tradition has narrower, more classic handles in the style of the original French pans. In terms of material, enamel, and cooking performance, they are equal; the choice is mainly aesthetic and ergonomic.

The Campagnard Signature is available in Ø26 cm (2.2 L) and Ø30 cm (3.5 L). For two to three people, the 26 cm is an excellent choice. If you are cooking for a family of four or regularly make larger stews and roasts, then the 30 cm with 3.5 liters is the most convenient size, spacious enough for, for example, a whole chicken or a large piece of meat.

Both are professional stainless steel sauté pans for induction, but they differ in the lid and heat retention. The Apollo 7 has a standard stainless steel lid and is the most versatile choice for everyday use. The Silver 7 has a double-walled lid that retains heat longer and produces less condensation on the outside, ideal for dishes you want to cook at a low temperature for a longer period. You can find an overview of all series in the blog all Demeyere series at a glance.

A pre-seasoned cast iron pan is not enameled, but seasoned with a layer of oil. Wash it with warm water and as little dish soap as possible after use, dry it thoroughly, and rub it lightly with a little oil. This builds up the natural non-stick layer and prevents rust. Do not put this pan in the dishwasher. In our how-to seasoning a cast iron pan with oilwe show you step by step how to do it.

With a cooktop featuring integrated downdraft extraction, steam is drawn away from the cooking surface. Pots with high, protruding handles can sometimes get in the way. The DUCQ downdraft frying pans have been specially designed for this, with low handles that leave the extraction unobstructed. They are available with a ceramic coating, PFAS coating, and in stainless steel. Read more in our blog pans for downdraft extraction systems.

Absolutely. A casserole with a lid, especially from a brand like Le Creuset or Demeyere, is a gift that will be used every day and last for years. A cast-iron Campagnard in a striking colour such as Azure, Sea Salt or Blossom Shell Pink is a popular housewarming, birthday or holiday gift, while a stainless steel Demeyere is the classic choice for the serious home cook. At Braadbaas, all casserole dishes are 100% genuine and can be ordered with free returns.