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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 €

+15

+17

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.

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Your Casserole Size Guide

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Which Casserole is for You?

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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.

WE USED

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

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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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Sourdough Bread

Name: Sourdough Bread
Prep time: 3 h
Cook time: 1 h
Total time: 4 h
Yield: 8-10
Ingredients: ||350ml water ||150g sourdough starter ||350g white bread flour ||150g whole wheat flour ||2 teaspoons fine salt

DIFFICULTY

Difficult Difficult

PREP TIME

Over 2 Hrs. Over 2 Hrs.

COOK TIME

Under 1 Hr. Under 1 Hr.

SERVES

8-10 8-10

Crisp and golden on the outside, and soft on the inside – a sourdough perfect for breakfast or side dishes.

Main INGREDIENTS

Flour

FOR THIS RECIPE WE LOVE TO USE

Cast Iron Oval Bread Oven

289,00 €

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Ingredients

Method

Ingredients

350ml water
150g sourdough starter
350g white bread flour
150g whole wheat flour
2 teaspoons fine salt

Method
1

Make the dough: Pour the water into a Stainless Steel 27cm Mixing Bowl and whisk in the sourdough starter until it is evenly combined. Add the wholewheat and white bread flour, followed by the salt. Mix until a rough, sticky dough forms and all the flour is fully incorporated.
2

Stretch and fold: Cover and leave the dough to rest for 15 minutes, then perform the first stretch and fold. After another 15 minutes, repeat the stretch and fold once more. If desired, complete one or two additional sets of stretch and folds, spacing them 30 minutes apart, to further strengthen the dough.
3

Ferment: Leave the dough to bulk ferment at room temperature until it has risen by about three-quarters of its original size - it should look aerated and slightly domed but not fully doubled.
4

Cold-proof: Gently shape the dough into an oval loaf and place it seam-side up in a floured oval banneton or a Stainless Steel 23cm Mixing Bowl and cover with the glass lid. Refrigerate overnight to cold-proof.
5

Bake the bread: Preheat your Le Creuset Cast Iron Signature 29cm Bread Oven in the oven at 200°C for 1 hour. When ready to bake, remove the dough from the fridge, turn it out onto a piece of parchment, and score the top with a sharp blade. Carefully transfer the loaf into the hot bread oven, cover with the lid, and bake until golden and crisp.

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