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Andrew James Cast Iron Casserole Dish

Easy To Clean Hob To Oven To Table Cookware
SKU: AJ001544
  • £22.91
  • (FREE UK Delivery)
  • RRP £30.83
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+ In Stock Now | Usually dispatched within 24 hours
  • Large 4.6L Casserole Dish with Lid
  • 26cm Diameter, 12cm Deep
  • Non-Stick Enamel Coating
  • Suitable For a Range of Hobs & Ovens
 
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Large Casserole Dish With Lid

The Andrew James Casserole Dish is a versatile baking dish or large saucepan ideal for making family meals. You can use it on the hob to saute and sear, then fill with stock to simmer and stew before finishing off your dish in the oven. 

Can This be Used as a Dutch Oven?

A dutch oven is a covered earthenware or cast-iron container for cooking casseroles, so because this dish comes with a lid it can be classed as a dutch oven. However, because this dish has an enamel coating you don’t need to season it before use.

What Is This Casserole Dish Made From?

This extra large saucepan is a cast iron casserole dish with an enamel coating. Because it is made of excellent heat retaining materials you can cook at lower temperatures. It also means your food stays warmer for longer when removed from the heat, ideal for serving at the dinner table. It measures 26cm in diameter and is 33cm wide across the handles, giving you up to 4.6L capacity, the equivalent of approximately 4 quarts. The empty weight is around 5.65kg.

Is It Compatible With Induction Hobs?

You can use this cast iron dutch oven in a conventional cooker up to 240C and it is compatible with most induction hobs as well as gas, electric or ceramic ones.

What Do You Use A Casserole Dish For?

Because this casserole dish comes with a lid it can be used as both a baking dish and a dutch oven. When used with the lid it’s great for braising meat, cooking soups, stews and sauces, boiling water for pasta, frying chicken, even baking bread! Casserole dishes can also be used for chilli, bolognese, risotto, curry, rice pudding, upside down cake, cobblers or bread and butter pudding - the list of casserole dish recipes is almost endless.

 
Product Details
Product DimensionsWidth: 33cm Depth: 26cm Height: 12cm
Product Weight5.65 KG
Package Dimensions38 x 33 x 25cm
Boxed Product Weight7 Kg
Capacity4,6L
Max TemperatureOven Safe to 240C
Primary MaterialBody: Cast Iron
Secondary MaterialCoating: Non-Stick Enamel
Box Contains1 x Casserole Dish, 1 x Lid, Manual
Additional informationNot Dishwasher or microwave safe.
Product FAQs
What is the Maximum Oven-Safe Temperature?

You can use this casserole dish in an oven up to 240oC.

Is the Coating Toxic Free?

Yes, the enamel coating is non-toxic.

Is the Dish Compatible with Induction Hobs?

Yes, this casserole dish can be used on most induction hobs.

What is the Diameter of This Casserole Dish at the Base?

8 inches/20cm.

Is this Dish Dishwasher Safe?
No.
The Lid Does Not Sit Tightly Flush to My Casserole Dish. Is This a Design Fault? Is It Still Safe to Use?

Your casserole dish is still safe to use as this is not a design fault. The lack of tight fit allows for circulation and avoids overheating and eliminates the risk of overpressurising, causing the contents to explode.

Is the Dish Suitable for Use on an Induction Hob?

Yes - it is suitable for induction hobs as well as gas.

Is the Dish Dishwasher Safe?

No - you should only clean this casserole dish by hand using warm soapy water and a non-abrasive cloth.

Dutch Oven Bread

  • 565g Plain Flour
  • 1 Tbsp Kosher Salt
  • ½ Tsp Active Dry Yeast
  • 2 ¼ Cups Lukewarm water
  • 50g Cornmeal

Start by mixing together the flour, salt and yeast in a large bowl. Add the water and mix with your hands until a stick dough has formed. Cover the bowl and leave to prove at room temperature for 8 - 24 hours.

Lightly dust a work surface with flour ready for your dough. Pat it into a circular shape then fold the four edges in to the centre of that circle. Turn the dough over, sprinkle with a little more flour and leave to prove for another 2 hours at room temperature.

Preheat your oven to 260C. Put it into your unheated casserole dish and sprinkle the top of the dough with cornmeal. Gently turn the dough over, it’s easier with a spatula or two, and sprinkle over the rest of the cornmeal.

Gently push the dough into the bottom of the dish using a wooden spoon, replace the lid and bake in the oven for 30 minutes. Take the lid off your casserole dish and bake for another 15-20 minutes before leaving to cool on a wire rack.

 

Vegetarian Root Vegetable Pot Pie

  • 5 Tbsp Olive Oil
  • 3 Large White Onions Thinly Sliced
  • 8 Small Shallots, Peeled, Trimmed & Thinly Sliced
  • 4 Tsp Salt
  • 1 Tsp Freshly Ground Black Pepper
  • 12 Garlic Cloves, Peeled & Thinly Sliced
  • 200g Unsalted Butter
  • 60g Plain Flour Plus Extra For Dusting
  • 1 Tbsp Ground Mustard
  • 1 Cup Dry White Wine
  • 1 Cup Vegetable Broth
  • 1 Cup Double Cream
  • 340g Parsnips, Peeled & Cut into 1 Inch Cubes
  • 1 Medium Celery Root Peeled & Cut into ½ Inch Cubes
  • 280g Small Potatoes Cut into ½ Inch Cubes
  • 110g Carrots Peeled & Cut into ½ Inch Cubes
  • 150g Cooked Chestnuts, Shelled & Coarsely Chopped
  • 1 Small Bunch Fresh Sage, Finely Chopped
  • 1 Small Bunch Fresh Thyme, Finely Chopped
  • ½ Small Bunch Fresh Flat leaf Parsley, Finely Chopped
  • 2 Tbsp Freshly Grated Nutmeg
  • 2 Tsp Soy Sauce

For Baking

  • Cooking Spray
  • 1 Large Egg Yolk
  • 1 Tsp Water
  • 400g Frozen Puff Pastry, Thawed in Refrigerator

Start by making the filling. Heat the oil in your casserole dish over a medium heat. Add the onions, shallots, 1 tsp salt and ½ tsp pepper. Stir occasionally and cook until the onions become translucent and begin to brown on the edges. Reduce the heat to low and add the garlic, cooking until it is softened and caramel in colour. This can take up to 40 minutes. Transfer to a bowl and set aside.

In the casserole dish, cook the butter over a medium heat until it is melted and beginning to foam. Add the four and mustard, whisking to combine, and cook until pale brown and sandy in texture. Add the wine and whisk to combine before adding the broth and cream. Whisk again until fully combined, smooth and starting to thicken. 

Reduce the heat to low. Add the parsnips, celery, potatoes, carrots, chestnuts, sage, thyme, parsley, nutmeg, soy sauce, remaining salt and pepper plus the reserved onion mixture. Stir to combine, lower the heat to a simmer, cover and cook until the vegetables are tender crisp, stirring as required. This should take around 20 minutes.

You can keep this filling for up to 2 days in an airtight container in the fridge.

When you are ready to bake the pie put a rack in the middle of your oven and heat to 200c. Spray a couple of squirts of cooking oil around the inside of your casserole dish and put in your filling. If you have stored it after cooking gently reheat it before adding the top of your pie.

Make an egg wash by whisking together an egg and a little water in a bowl, then set aside. Lightly dust your work surface with flour and roll out the puff pastry until it is around 29cm in diameter so you have an inch excess pastry for the top of the dish. Put the pastry over the top of the filling and brush liberally with egg wash. Bake until the pastry is puffed and burnished brown then serve immediately.

 
Showing 2 of our total 11 reviews, with an average rating of 5 stars. Read all 11 reviews for Andrew James Cast Iron Casserole Dish.
Review Summary - 5 out of 5 based on 11 ratings.
May 16, 2019 | Jam67
Cast Iron Casserole Dish with Lid

Fabulous price for such a good size. Can easily cook for 4 to 6 people in this and so easy to clean. Looks great too.

March 15, 2019 | Geraldine
Cast Iron Casserole Dish with Lid | Black

Great Dish. Good size and good quality.

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