Casserole pots
Casserole pots – small but essential pots for every kitchen
What are casserole pots?
Casserole pots are low pots that can usually be used both on the stove and in the oven. They are wider than tall and usually come with a lid and two small handles. They are often called a low stockpot, casserole, French oven or Dutch oven.
What do you use a casserole pot for?
Casserole pots are very versatile and are a must-have in every kitchen. They can be used for:
- cooking soups, stews, pot roasts, sauces
- cooking one-pot dishes in the oven
- warming up small portions of food
- preparing food for one or two people
Which casserole pot to choose?
In Kulina we offer you a wide range of low pots, made from different materials, manufactured by reliable brands and designed for different interior styles. If you don’t know which casserole to choose, read our ultimate shopping guide on pots here and check our casseroles from WMF, Zwilling, Tefal or Smeg.
Our tip: If you are looking for small low pots, check the Mini collection by WMF, with low stockpots made of high-quality and highly durable Cromargan® (18/10 stainless steel) and equipped with a universal TransTherm® base suitable for all types of cookers. And the high gloss finish will surely add some elegance to your kitchen!
How to take care of your pots?
Do you know that most people buy new pots only two or three times during their whole life? We sometimes tend to buy a car more often than pots! This is why it’s worth investing in high-quality pots and enjoying their functionality for years to come and every time you cook. And if you invest money in high-quality cookware, you should also make sure you take care of your pots in a proper way. How to take care of your pots?
- always read the manufacturer’s instructions before the first use and make sure you don’t put your pots into a dishwasher if it’s not recommended,
- don’t use metal utensils that may scratch the surface of your pots, use wood or silicone kitchen utensils instead,
- avoid leaving dirty pots overnight or soaking them for a long time (especially stainless steel pots),
- if you want to get rid of stains on the surface of your stainless steel pots, clean them with a stainless steel cleaning product,
- avoid cleaning your ceramic-coated pots with steel wool,
- clean your iron pots immediately after using and don’t use soap because metal is porous and it can absorb the flavour of the chemicals,
- avoid temperature shock, don’t put hot pots into cold water, etc.,
- don’t cook acidic foods (like tomato) in cast-iron cookware,
- don't stack coated pots and pans on top of each other as this may cause scratching and chipping. Hang them on hooks or put them on their sides.