Cast Iron Caseroles versus metal/enamel ones

Primrose

The interior glazing of my large Le Creuset casserole dish is showing signs of degrading and I need to start thinking about a replacement. I'm finding it really heavy moving it in and out of a hot oven when full and wonder I would find a substitute metal one more satisfactory and safer to handle.
Can you share your experiences please?

jackyann

I remain a Le Creuset (or similar) fan - the heavy cast iron distributes the heat more evenly, so you cook at a lower temperature, and there is less chance of burning. The thinner metal dishes will have a greater tendency to burn and stick.
Having said that, you must be safe. If your dish is too heavy, then look for alternatives. I would tend to either: fry off and begin the dish in a pan on the hob, then pour into an earthenwear casserole, or keep my Le Creuset on a very low simmer on the hob.
Do either of those sound as if they would work for you?

suki1964

I use my cast iron on the stove only. I couldn't imagine trying to lift it in and out of the oven, it's a struggle just lifting it a few inches to the work top

Before I had that I'd use a glass/Pyrex casserole. Nice and light BUT it means having to use a seperate pan for browning off first and I'm too lazy to be wanting a pile of dishes to wash

I have used my roasting tins covered with foil as a lid. Work well with an electric and gas hob, not so great on my induction as they are no long smooth bottomed after 30 years of use

honeythewitch

The newer Le Creuset cast iron is much thinner than the older styles, so easier to lift, and Stellar do a range of lightweight cast Iron too.
There is always plenty on Ebay.

http://www.hartsofstur.com/acatalog/Stellar-Easy-Lift-Cast-Iron-24cm-Casserole---Lid-JA42.html#SID=1448

https://www.lecreuset.co.uk/22cm-bouillabaisse-casserole?p=1



With my larger cast iron casseroles I put the pan in the oven first, and then place the lid on top, and this halves the weight.

Shropshirelass

I love le creuset, but can't lift them safely anymore. Now I find a round enamel roasting tin with lid, and a couple of old-fashioned squarish pie dishes are enough for our needs. I also have a big enamel lidded roasting dish, only use it at Christmas.

Be careful with Pyrex, as I found the inside edges of the lids tend to splinter with age.

You have to re-learn cooking times in enamelware, as food seems to cook more quickly, an added bonus.

Soak in soapy water overnight, to avoid the need to scrub.

Emm-in-a-pickle

I`m a cast-iron fan too, most of mine is Sainsbob`s bought when reduced to half price! I`d never abandon using them BUT, yes they are heavy when full of food.
I`m guessing you`re using them to feed more than one person? (I wouldn`t be cooking for one using my larger casseroles and filling them) There are times when I`ve asked OH or DS to do the putting in and lifting out of the oven, but usually I prefer to do it myself.

Gers

This thread drove me to get out my cast iron casserole dish, I'd forgotten how heavy it is. Think I'll use it as a weight to strengthen my arms.

What I don't like about it is that it's so deep so, just the other day, ordered a shallow casserole dish to use instead.

[Deleted User]

I designed my kitchen wrt getting older and future proofing. My oven is waist height and I have a pull out oven shelf that is designed to hold very heavy weights, so I am able to manhandle my heavy cast iron le creuset safely. All I need do is pull the shelf out first. The door drops down

I also have le creuset tri ply which is very much lighter and all my le creuset can be used on my induction hob. I will not have to change pans and casseroles again in my lifetime. All my le creuset have a handle on each side, so I can use two hands for safety. I have three cast iron le creuset casseroles, two are flat and one is very large, I may well give that one away to a dd in future but just now I love to look at it, it gives me joy. I wish I could have afforded them when younger

tori.k

Le creuset comes with a lifetime warranty if you are the original owner if you send it back (at your own cost) and they will send you a new one.

[Deleted User]

My days of hefting cast iron pots are long gone I'm afraid,I can manage my slow cooker china one OK as that is on the waist high side in my kitchen .I do have a yellow enamel one though which has seen good use in my kitchen for over 30 years and will probably see me out mind you I only have to cook for myself nowadays and its usually one portion for me and two or three once cooked for the freezer

caronc

Much as I love cast iron I'm finding it harder to manage these days though they will prise my lodge skillet out of my cold dead hands.:D I've a couple of heavy based two handled stainless steel pots/deep casseroles both of which I've had for nearly 15 years and they have really stood the test of time and are great for the hob to oven transfer and not to heavy. I love my enamel ashets and plates as well and use them a lot as they are sturdy enough to use for a short while on the hob to get things going or make gravy etc.