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Large casseroles and stock pots are essential for casual dining or big family gatherings. Heavy cast iron pots from Staub perform best, but there are several lighter alternatives to choose from by Paderno, Mauviel, All-Clad and Cookut...
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The casserole or stock pot is that enormous pot everyone has in their kitchen. It is a tool that can produce very memorable meals – meaty bolognese, slow cooked ox-cheek, warming chicken soup or gallons of pasta for simple, casual meals and big family gatherings. The difference between a casserole and a stock pot is the height of the walls – casseroles are medium height of around 15cm, and stock pots are almost twice the height. Our favourite is Staub’s cast iron casserole (or, as the French call it, "la cocotte"), a very high performing pot if you don't mind the weight. A Staub cast iron pot does everything a stainless steel one does but it’s far better for the oven and for boiling pasta. If weight is an issue, then stainless steel (Mauviel M’Cook or Paderno) or copper (M’Heritage) is perfect. All-Clad incorporates the best of both worlds with a 5-ply metal construction, including a copper core. Another lightweight alternative is Cookut's range of aluminium cocottes. They have many design features similar to the Staub range, including self-basting divots and a ceramic coating.