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Enamelled Cast Iron Shallow Casserole

Enamelled Cast Iron Shallow Casserole

A wide, shallow cast iron casserole for browning, simmering, baking and serving in the same pan.

$82.99 NZD
$129 NZD $82.99 NZD
36% Off • Save $46.01 Sold out
Colour: Slate Blue
Size: 27 cm / 2.1 L

In stock - Most orders ship within 1 business day
  • Free NZ Delivery
  • 30-Day Returns
  • 12-Month Warranty

Key Features

Designed for searing, braising and everyday one-pan cooking, this shallow casserole gives meat and vegetables room to brown before they simmer gently under the lid. Cast iron holds steady heat, while the enamelled finish needs no seasoning and goes from hob to oven to table.

Features:

  • Wide cooking surface for searing and browning in a single layer.
  • Shallow sides make turning food and reducing sauces easier.
  • Fitted cast iron lid for braising and covered cooking.
  • Sear on the hob and finish in the oven without changing pans.
  • Heavy cast iron holds heat well for simmering and braising.
  • Enamelled interior requires no seasoning and is easy to maintain.
  • Available in 2.1 L for smaller meals or 2.8 L for larger portions.

Dimensions

27 m / 2.1 L Shallow Casserole

  • Ideal Serving Size: 1–2 people
  • Capacity: 2.1 L
  • Weight: 4.1 kg
  • Diameter: 27 cm
  • Total Length (with handles): 35 cm
  • Height (Pan only): 5.4 cm
  • Height (With lid, excluding knob): 8.5 cm

29cm / 2.8 L Shallow Casserole

  • Ideal Serving Size: 2–4 people
  • Capacity: 2.8 L
  • Weight: 4.5 kg
  • Diameter: 29 cm
  • Total Length (with handles): 37 cm
  • Height (Pan only): 6 cm
  • Height (With lid, excluding knob): 9.1 cm

Delivery, Returns & Warranty

Fast, Free Delivery

  • Free Shipping Nationwide
     Free standard delivery across New Zealand, including Rural Delivery addresses.
  • Local Stock in Auckland
     Orders ship from our Auckland warehouse.
  • Quick Dispatch
     Most orders leave our warehouse within 1 business day and arrive within approximately 3–5 business days. South Island and Rural Delivery addresses may take a little longer.

Easy 30-Day Returns

  • 30-Day Returns
     You can request a return within 30 days of delivery.
  • Return Conditions
     Returned items must be unused and in their original condition and packaging. Once the return is received and approved, we’ll issue a refund.

Arrived Damaged?

If your cookware arrives chipped, cracked or otherwise damaged in transit, send us a photo and we’ll arrange a replacement.

In most cases, the damaged item does not need to be returned.

12-Month Warranty

If your cookware develops a manufacturing defect within 12 months of purchase, contact us and we’ll arrange a replacement or refund.

Safe, Pure & Non-Toxic

Simple Materials, No Synthetic Non-Stick Coatings

Cookware should be made from materials you understand and trust.

Our cookware is made from cast iron, with either an enamel finish or a traditional oil-seasoned cooking surface. We don't use synthetic non-stick coatings.

Enamelled Cast Iron

Glass-based enamel is fused to the cast iron to create a smooth, non-reactive cooking surface. It requires no seasoning and can be used with acidic ingredients such as tomatoes, wine and citrus.

Pre-Seasoned Cast Iron

Pre-seasoned with 100% vegetable oil and ready to cook with from the start. With regular use and proper care, the seasoning will continue to develop over time.

What You’re Cooking With

✓ Cast iron construction
✓ Enamel or vegetable oil-seasoned cooking surfaces
✓ No synthetic non-stick coatings

Use & Care

Oven Safe up to 260°C (500°F)
Suitable for braising, roasting, baking and other oven cooking up to 260°C (500°F).

Use Low to Medium Heat
Cast iron retains heat well, so low to medium heat is suitable for most stovetop cooking. Increase the heat gradually when needed and avoid leaving the empty casserole over high heat for extended periods.

No Seasoning Required
The enamelled cooking surface does not require seasoning. Wooden, silicone or nylon utensils are recommended to help protect the enamel.

Avoid Thermal Shock
Do not add cold water to a very hot casserole. Allow it to cool before washing.

Hand Wash Recommended
Wash with warm, soapy water and a soft sponge or non-abrasive brush. For stuck-on food, soak in warm water before cleaning. Avoid abrasive cleaners and scouring pads.

Use Oven Mitts When Hot
The casserole, lid and handles become very hot during cooking. Always use dry oven mitts when handling hot cookware.

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Why You'll Love It

  • Made for Slow Simmering

    The wide base and shallow sides make it ideal for braising, simmering sauces and slow-cooked favourites.

  • Cherry red shallow enamel cast iron casserole with lid, filled with cooked chicken

    Easy One-Pot Meals

    Sear, simmer and finish in the oven using the same pan—ideal for chicken, baked pasta and saucy dishes.

  • Dark cyan shallow enamel cast iron casserole dish with black interior, close-up held

    From Hob to Oven to Table

    Wide handles make it easier to move between the cooktop, oven and table.

Frequently asked questions

  • What Is a Shallow Casserole, and How Is It Different from a Dutch Oven or Frying Pan?

    A shallow casserole, often called a braiser, combines a wide cooking surface with shallow sides and a fitted lid. The wide base gives food more room to brown in a single layer, while the lower sides make it easier to turn food and reduce sauces.

    Compared with a deep Dutch oven, it is better suited to dishes that need more surface area and less liquid.

  • Which Size Should I Choose: 2.1 L or 2.8 L?

    The 2.1 L size works well for 1–2 people, smaller meals and side dishes.

    Choose the 2.8 L if you usually cook for 2–4 people, want more room for one-pan meals or prefer having leftovers.

  • What Can I Cook in a Shallow Casserole?

    It works well for chicken thighs, meatballs, pasta dishes, curries, risotto, braised vegetables and other one-pan meals.

    Use it uncovered when you want to brown food or reduce a sauce, then add the lid when you want to retain more moisture.

  • Can I Use It as an Everyday Pan?

    Yes. The wide base and shallow sides make it useful for sautéing, shallow frying, sauces, pasta dishes and one-pan meals, not just traditional braises.

    A frying pan is still more convenient for quick frying, while a deep Dutch oven gives you more capacity for soups, stews and dishes with a lot of liquid.

  • Can I Sear on the Stovetop and Finish in the Oven?

    Yes. You can brown or sauté ingredients on the stovetop, add the remaining ingredients or liquid, then move the whole casserole to the oven to finish cooking.

    The casserole and enamelled cast iron lid are oven safe up to 260°C (500°F).

  • Is It Suitable for Induction and Other Cooktops?

    Yes. It can be used on gas, electric, ceramic and induction cooktops.

    Cast iron holds heat well, so low to medium heat is enough for most cooking. On glass or ceramic cooktops, lift the casserole rather than sliding it across the surface.

  • Is the Enamel Non-Stick?

    No. The enamel does not use a synthetic non-stick coating.

    For foods that tend to stick, use a little oil or butter and cook over low to medium heat. When searing meat, give it time to brown before trying to turn or move it.

  • Do I Need to Season It? Can I Cook Acidic Foods?

    No seasoning is required. The enamelled cooking surface is non-reactive, so you can cook tomato sauces, wine-based braises and other acidic foods without the maintenance required for bare cast iron.

  • How Heavy Is the Shallow Casserole?

    The 2.1 L casserole weighs approximately 3.55 kg, while the 2.8 L weighs approximately 4 kg.

    The two side handles give you room for a secure two-handed grip. Always use dry oven mitts when handling the casserole while hot.