Five questions and answers about cast iron casseroles

We asked Julius Schiller, founder of Gastrotools and the man behind the development of our products in collaboration with manufacturers and professional chefs, five of the most important questions about the enamelled cast iron casserole.

Here are five questions and answers, where he talks about everything from the design process to his thoughts on the material.

"Will I benefit from a cast iron casserole if I already have a ‘regular’ stainless steel pot?"

Yes. I use both myself, but for different things.

Steel (preferably 5-ply) is fast and light, which is perfect for pasta, vegetables and sauces that require quick responsiveness in the material.

Cast iron is for everything that requires heat retention and plenty of time: braising, stews, pot bread, as a roasting pan in the oven, deep-frying, or when you want to make a proper crust. Here, the cast iron keeps the temperature stable, so I can turn down the heat and let it work for me (and save energy).

That's why cast iron complements steel really well. It doesn't replace it, but it expands what you can do. And then the cast iron casserole looks incredibly beautiful on the dinner table.

"I don't like coatings on my pots and pans because of PFAS and similar substances. Is enamel also a coating?"

Enamel is not a fluorine coating as found in traditional non-stick cookware. It is glass enamel: a sand/glass-based surface that is fired at approximately 800 °C. So our enamel is completely free of PFAS and heavy metals.

The advantage of enamel for me is that I get a hygienic, non-porous surface on the inside that is easy to clean, so the pot can be used for everything (including acidic dishes) without rusting like raw cast iron and, of course, without any ‘mysterious’ chemicals.

"Is it difficult to clean enamelled cast iron? "

No. That's exactly the point for me. For everyday use, I just use hot water, a little soap and a soft brush/sponge.

If something has stuck, just soak the pot in hot water or boil some water with a little washing-up liquid, which will gently loosen it. You can also use bicarbonate of soda and water – this will make the enamel as good as new.

Cast iron casserole does not require seasoning with oil or special treatment. Avoid dishwashers, metal utensils and large temperature changes (cold water in a hot pot), and the enamel will remain beautiful for many years.

"What is the difference between your cast iron casserole and cheaper versions?"

In short: the enamel, the cast iron and the details.

Our pots are made in a French foundry with over 100 years of experience. Each pot is cast in an individual sand mould from up to 80% recycled cast iron and enamelled by hand in several layers for maximum wear resistance – and then each pot is quality-controlled by skilled hands.

The thickness is chosen to strike a balance between heat retention and control (not just ‘heavy for the sake of being heavy’).

The lid has condensation grooves and closes tightly, and the handle is made of stainless steel for a secure grip.

And we back it up with a lifetime guarantee for normal household use.

I believe that when you buy a cast iron casserole that will last for many years, it's worth going for the best product.

These are differences you'll notice in five, ten and twenty years.

"What has been most important to you in the design process?"

To make the last Cast iron casserole you'll ever need. For me, that meant:

• Heat: even heat and stable heat retention without being too heavy
• Lid with condensation grooves for juicier results when simmering/braising.
• An ergonomic steel handle that is easy to grip – even with oven gloves
• An enamel that is strong, easy to clean and free of PFAS/heavy metals.
• A functional, clean aesthetic based on good Danish design tradition and three timeless colours that look beautiful both in the kitchen and at the dinner table
  

"Is there anything I shouldn't do with an enamelled cast iron casserole?"

You can do almost anything: braise, simmer, bake, fry and use it in the oven (up to 290 °C) and on all heat sources, including induction.

If you want to deep-fry, use a thermometer and take your time — cast iron retains heat well, which is precisely why it becomes even and stable once the temperature is set.

My dos and don'ts are:

• Heat up gradually (and never use BOOST/POWER on induction)
• Avoid heating an empty pot for more than 3–5 minutes
• No metal utensils, and avoid hitting/knocking the enamel
• No thermal shock (cold water in a hot pot)
• Do not put in the dishwasher

In short, cast iron casserole can be used for almost anything and is especially great for simmering dishes and oven use. But of course, the ideal is to have different materials

For example, I love using my carbon steel pan for quick frying at high temperatures, while I usually use 5-ply when whisking a sauce or making a quick pasta dish.

I see the cast iron casserole as an extra tool in my kitchen arsenal with its own unique strengths – just like I have knives for different purposes.

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You can find the enamelled cast iron casserole here.