Advertisement
Casseroles
Appears in
Published 1991
In American usage, a casserole is a heavy lidded pot with relatively low sides (but not as low as a sauté pan) that is used for stewing and braising. This may confuse cooks accustomed to French terms; in French, casserole simply means “saucepan,” and the term cocotte is used to describe the American casserole.
Casseroles are either round or oval. For stews the shape is of little importance, but for braising larger pieces of meat, where the casserole must fit the dimensions of the meat as closely as possible, an oval casserole is indispensable.