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.
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.
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.
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.
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 Dimensions||Width: 33cm Depth: 26cm Height: 12cm|
|Product Weight||5.65 KG|
|Package Dimensions||38 x 33 x 25cm|
|Boxed Product Weight||7 Kg|
|Max Temperature||Oven Safe to 240C|
|Primary Material||Body: Cast Iron|
|Secondary Material||Coating: Non-Stick Enamel|
|Box Contains||1 x Casserole Dish, 1 x Lid, Manual|
|Additional information||Not Dishwasher or microwave safe.|
You can use this casserole dish in an oven up to 240oC.
Yes, the enamel coating is non-toxic.
Yes, this casserole dish can be used on most induction hobs.
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.
Yes - it is suitable for induction hobs as well as gas.
No - you should only clean this casserole dish by hand using warm soapy water and a non-abrasive cloth.
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.
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.