Casserole

Modern casseroles are heavy and deep with a tight fitting lid, the successor to the traditional stewpot, which was set in the hearth and covered with embers so the food was surrounded by heat. Designed for braising and pot roasting, a casserole retains the moisture generated during cooking. Heavy earthenware casseroles such as the Provençal daubière are still made, but they are very fragile and must only be used over direct heat with great care.