John Myers
A casserole is a hybrid of a pot and pan that can be used to cook a variety of foods. The cooking utensil is particularly suitable for the preparation of sauces. Food can also be fried in coated versions, and even stewed with a lid.
A casserole is a pot with a steep rim and large bottom surface. For better handling, it is usually equipped with a long handle, rarely with two handles. Thanks to the high rim and the mobility provided by the handle, sauces, in particular, can be prepared well in a saucepan: the liquid does not splash or overflow, and at the same time the saucepan can be held dynamically with one hand while stirring with the other. Serving or decanting into another pot is also made easier by the long handle. On some models, the handle can also be removed for cleaning and storage in the kitchen cupboard, so that the casserole takes up less space.
In a casserole with a lid, on the other hand, stews such as our casserole recipe can be prepared particularly well. A suitably coated casserole can also be used as a substitute for a pan to fry dishes in. Because of the steep edge, however, no food can be prepared in a casserole that has to be panned.
