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Cast Iron Shallow Casserole

28 cm - 2.8L

265,00 €

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Stoneware Coupe 16-piece Dinnerware Set

364,00 €

+10

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Cast Iron Petal Shallow Casserole

26 cm - 2.2L

345,00 € - 399,00 €

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Cast Iron Round Casserole

220,00 € - 569,00 €

+16

+18

Heart Collection

Cast Iron Heart Shaped Casserole with Heart Knob

20 cm - 1.9L

249,00 €

Essential 3-ply Stainless Steel 2-piece Frying Pan Set

295,00 €

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Baking Bread in Cast Iron

Master the art of bakery-style loaves at home with your cast iron cookware.

Choose the right material

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Your Casserole Size Guide

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Which Casserole is for You?

View helpful tips on finding the perfect casserole shape for your needs.

10 delicious Cast Iron recipes

Reignite your passion for the culinary arts with our 10 best recipes for cast iron cooking.

World’s Easiest Casserole Bread

RECIPE

World’s Easiest Casserole Bread

The world's easiest casserole bread didn’t receive its name for nothing. It has a short ingredient list and requires no kneading, so you avoid sticky hands. The bread is baked at a high temperature, resulting in a crisp and chewy crust, while staying moist and airy on the inside.

WE USED

Cast Iron Round Casserole

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Boeuf bourguignon

RECIPE

Boeuf bourguignon

If you want to capture the life and soul of French cooking, it can be done in a single stew; boeuf bourguignon. The dish originates from Burgundy, which is home to world-class red wines and Charolais cattle, which were originally preferred for this recipe. In our recipe, we recommend using either beef shoulder, brisket, or chuck, as these cuts have a good marbling of fat. This ensures that the meat retains its juiciness and adds plenty of flavor to the dish.

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Cast Iron Oval Casserole

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Salad with green lentils, grilled pointed cabbage, and grilled halloumi

RECIPE

Salad with green lentils, grilled pointed cabbage, and grilled halloumi

WE USED

Stoneware Oval Serving Platter

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Sourdough Casserole Bread

RECIPE

Sourdough Casserole Bread

Casserole bread is already delicious, but by adding sourdough, you take your bread baking to the next level. In addition to providing a tangy flavor, a crispy crust, and an extra moist crumb, sourdough bread is also healthier for you compared to bread made with yeast. The bacteria in the sourdough, particularly the lactic acid content, aid digestion, and sourdough bread naturally contains a higher level of nutrients.

WE USED

Cast Iron Round Casserole

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Banana Bread

RECIPE

Banana Bread

This is one of the easiest banana breads you’ll ever make. Serve this moist, delicious bread straight out of the oven with salted butter.

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Zesty Lime Custard Tarts

RECIPE

Zesty Lime Custard Tarts

If you're searching for a wonderfully simple dessert to prepare in advance during the peak of summer, then these zesty tarts are the perfect choice. Served in Petite Casseroles, they are just the right size to satisfy after-dinner sweet cravings.

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Baked Seabass with Citrus and Herbs

Name: Baked Seabass with Citrus and Herbs
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2-4
Cuisine: french
Ingredients: Fish: ||30-35cm fresh seabass, head trimmed at 25cm ||1 lemon, sliced ||1 blood orange sliced ||Olive oil ||Salt ||Black pepper; Herb sauce: ||30g parsley ||30g basil ||1 garlic clove, minced ||½ lemon, juice only || Olive oil ||Salt; To serve: ||Charred lemons ||Lemon leaves

DIFFICULTY

Easy Easy

PREP TIME

Under 30 Min. Under 30 Min.

COOK TIME

Under 1 Hr. Under 1 Hr.

SERVES

2-4 2-4

Fresh and light and perfect for warm afternoons or an early evening supper - alfresco.

Main INGREDIENTS

Fish & Seafood

FOR THIS RECIPE WE LOVE TO USE

Stoneware Heritage Fish Baker

139,00 €

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Ingredients

Method

Ingredients

Fish:

30-35cm fresh seabass, head trimmed at 25cm
1 lemon, sliced
1 blood orange sliced
Olive oil
Salt
Black pepper

Herb sauce:

30g parsley
30g basil
1 garlic clove, minced
½ lemon, juice only
Olive oil
Salt

To serve:

Charred lemons
Lemon leaves

Method
1

Preheat the oven to 200°C. Rinse the seabass under cold water and pat dry with kitchen towel. Place the fish on the lightly oiled Le Creuset Stoneware Fish Baker and make three shallow diagonal slashes on the top side of the fish. Drizzle lightly with olive oil and season generously with salt and black pepper, rubbing into the cuts and cavity of the fish.
2

Stuff the cavity with slices of lemon and blood orange. Drizzle again with a little olive oil. Bake for 20–25 minutes, or until the flesh is opaque and flakes easily with a fork.
3

Meanwhile, prepare the herb sauce. Place the parsley, basil, garlic and lemon juice into a food processor and blend until finely chopped. With the motor running, drizzle in olive oil until the sauce is smooth and spoonable. Season with salt to taste.
4

Serve the baked seabass whole, accompanied by the herb sauce. Garnish with charred lemon halves and fresh lemon leaves for presentation. Serve with fresh garden greens and a crusty baguette.