Casseroles, cocottes, and Dutch ovens are kitchen essentials. (For large batches of food, we also recommend taller stock pots.) These tools help produce memorable meals time and again, from Bolognese to biriyani. The slight technical differences between casseroles, cocottes, stock pots and Dutch ovens are broken down below. Pay attention to the materials that make up each pot, as that will determine which is best for your cooking habits.
COOKWARE CATEGORIES
What is a Casserole?
A casserole is a large pot suitable for the hob or oven. With a wide base and medium walls, a casserole can be used for braising, frying, making soups, curries or tomato sauce. Casseroles are usually made of metal like stainless steel, copper, or aluminium.
What is a Cocotte?
A cocotte refers specifically to a casserole made of cast iron. Though heavier than a casserole, it the best material for retaining heat, making it perfect for long, slow cooking (think pot roast or Chinese-style ribs), as well as foods that require a lot of steam, like rice dishes and bread. For more on cast iron cocottes specifically, read our guide.
What is a Stock Pot?
Stock pots are tall and deep, and usually constructed of stainless steel with copper or aluminium—never cast iron, as it would make them too heavy and too slow to heat up. The stock pot is your go-to for making large batches of foods with a more liquidy consistency, like stock, soup, or water for boiling pasta.
What is a Dutch Oven?
A Dutch oven is virtually similar to a cocotte, as it's a thick-walled, heavy pot with a tight-fitting lid. However, unlike a cocotte, it does not need to be made of cast iron.
MATERIALS
When considering a pot or pan, material type is extremely important. Each material has different characteristics that can impact cooking and care.
Copper
Copper has superior heat conductivity; it is praised by professional cooks and home cooks for its heat responsiveness. Hot spots are unheard of, allowing you to reach very precise temperatures as you cook on the hob. Braising and browning food can be done with precision and perfection. Copper is substantial in weight but does not require two hands to manoeuvre. It’s worth noting that copper can never go in the dishwasher, so it must be hand washed with warm soapy water. It also has the tendency to dull and develop verdigris, so it must be polished. We suggest using a copper cleaner.
Brands and lines we carry with copper are Mauviel and DeBuyer. Copper is a non-magnetic metal, and because induction hobs are based on heated magnetic rings, most copper pans are not compatible with induction cookers. With the exception of the induction-compatible Mauviel M’6S collection, all of our copper pans are constructed of 90% copper for heat responsiveness and 10% stainless steel on the interior of the pan.
The Mauviel M’6S range has a 6-ply construction consisting of 5 alternating layers of stainless steel and aluminium, with an outer layer of 40 microns of copper, fully clad. This ensures optimal performance. DeBuyer’s induction-compatible offering, Prima Matera, is designed in a more traditional way, with 90% copper and 10% stainless steel in the interior. The 2mm induction compatible base at the bottom of the pan ensures a perfect heating surface that’s compatible with all hobs.
Stainless Steel
There are many benefits of stainless steel; it’s highly durable, easy to clean and maintain, and non-reactive, so cooking food with high acidity (tomato sauce, for example) is never an issue. The main drawback is stainless steel is not the best conductor of heat, so stainless steel pans often have an inner core of aluminium or copper. Stainless steel is also a great material for handles, as it doesn’t get too hot, and can be used in the oven. The stainless steel casseroles and stock pots we carry are either 5-ply or 3-ply; the number here refers to the number of layers of metal used in the construction of the pan. (More layers = more durability.) We also carry a few pans with a sandwich base at the bottom of the pan, which is to say the metal does not go all the way to the rim, and is only at the base.
We consider the Mauviel M’Cook to be the absolute best of the best in stainless steel. It's 5-ply with two layers of stainless steel sandwiched around three layers of aluminium for incredible heat control and responsiveness. We also carry Paderno stock pots with a sandwich base.
Stainless Steel with Copper Core
All-Clad’s iconic Copper Core is made in the USA, the entire pan is a five-layer sandwich composed in order, from the inside out, of stainless steel, aluminium, copper, aluminium, and stainless steel. These five layers, or 5-ply, offer elegance and durability purposely constructed for maximised heat conductivity and responsiveness. All-Clad Copper Core can be used on all hobs including induction. An occasional polish of the copper band is recommended.
Cast Iron
Cast iron is known for retaining heat and even cooking. Less energy is required, as cast iron can hold its heat and allow for long, slow cooking methods. Cast iron is tough, durable, and ideal for searing, browning and slowly braising meat and vegetables, and quite high performing if you don’t mind the weight. The handles of cast iron will also heat up and remain hot, so an oven glove needs to be used when moving the casserole from the hob to the oven.
HOB COMPATIBILITY
Our casserole dishes can all be used across all hobs with the exception of our copper casserole dishes. When using copper, specifically the Mauviel M’150S and M’250B and De Buyer Inocuivre lines, you must use an induction plate when cooking on an induction hob.
OVEN COMPATIBILITY
All our stock pots, casseroles and coquettes can all go in the oven.
CLEANING & CARE
At Borough Kitchen, we do not recommend putting a good casserole, stock pot, coquette or dutch oven in the dishwasher; the salts and detergents can lead to the eventual degradation of the pan. With that said, listed below are the lines that can and cannot go in the dishwasher. Non-stick items should never go in the dishwasher.
Ranges that can go in the dishwasher
- Mauviel M’Cook
- Paderno
- Silampos
- Staub (please note this is not recommended by Borough Kitchen)
Ranges that cannot go in the dishwasher
- De Buyer Inocuivre
- Finex
- Lodge
- Mauviel M’6S, M’150S and M’250B
- All-Clad Stainless Steel, D5, TriPly & Copper Core
- De Buyer Prima Matera Induction
FREQUENTLY ASKED QUESTIONS
Are casserole dishes oven safe?
Yes, but in some instances, additional cleaning may be required on the pan's exterior.
Can casserole dishes be used on stovetop?
Our casserole dishes can all be used across all hobs with the exception of our copper casserole dishes. When using copper, specifically the Mauviel M’150S and M’250B and De Buyer Inocuivre lines, you must use an induction plate when cooking on an induction hob.
Can stock pots go in the oven?
Stock pots tend to be too tall to fit in most ovens.
Can I use my copper casserole on my induction hob?
The Mauviel M’6S collection can be used on induction, however, all the other copper lines we carry must be used with an induction plate when cooking on an induction hob.
Can a stock pot be used as a Dutch Oven?
Not necessarily. Stock pots are taller and more narrow than a casserole, most often made of a lighter material. Casseroles are heavy, wide and shallow, allowing for a good sear and braise, respectively. There are some things that are interchangeable - boiling water for pasta or potatoes, blanching vegetables, making brothy soups, and warming up soups and stews can all be done in either a stock pot or casserole.
Can a stock pot be used for canning?
Yes. Canning is an important method of preserving food, fruits and vegetables in particular, as it vastly extends their shelf-life. Canning involves heating food in specific canning jars to a temperature that destroys microorganisms that can cause food to spoil. During this heating process, the air is driven out of the jar and as it cools a vacuum seal is formed. A stock pot is often used as the vessel for the canning process.
Can a stock pot be used for frying?
We don’t recommend using a stock pot for frying, as the sides of a stock pot are too high to fry safely or effectively. A casserole or cocotte is a better tool.
What is a stock pot used for?
Stock pots are generally not as heavy or thick as casseroles or cocottes. They are tall and thin, never made of cast iron, most often made of stainless steel with copper or aluminium. Common uses are making stocks, soups, stews, and boiling water for pasta.
Why do you carry Staub instead of some of the other well-known brands?
Staub, which we consider to be the Best of the Best for cast iron cocottes, has a matte black enamel interior, which is excellent for searing and browning. The black enamel interior has texture, does not stain, and is long-lasting. Customers love the Staub lid which is self-basting, so droplets of condensation fall evenly over the contents of the pot. Alternatively, other well-known brands have light enamel coating, which is easily scratched and stained by utensils and food. For more on why we love Staub, and some more affordable black enamelled pot options we offer, click here.