“Main use of these casseroles is to prepare the fillings for meat pies. If I'm doing steak in pies I do all the preparation (e.g. browning, onions, mushrooms) and put these in the casserole in oven at 150C for 3 to 4 hours. Stir occasionally. Cast iron casserole is excellent for this. Never dries out and the meat is so tender. Learnt the long cook time from the TV and you can use cheaper cuts of meat that will always come out tender.”
“I have several of these pans / casserole dishes which I have had for over 30 years . The smallest 20cm now gets used every week now there are just the two of us .
There is probably a good few years of use left in it and have passed it on to someone else but as they were being sold half price I decided to buy a new one . I absolutely love the colour and the glossy exterior and am very pleased with my new ‘pot’ and hope to get as many years service out of my new one”
