Lifting the lid on how we test cast iron casserole dishes

If you've ever wondered how we put cast iron casserole dishes through their paces at woman&home, you're in for a treat. This is where we lift the lid on the way we test everything from budget-friendly pots to Le Creuset’s iconic, heirloom-quality casseroles.

When we're curating our guide to the best cast iron casserole dishes, we're not just looking for good performance; we're looking for restaurant-quality results you can replicate at home. That means dishes that heat evenly, sear beautifully, simmer steadily, and feel like a joy to cook with day after day.

To get there, we run every casserole dish through a series of real-world cooking tests designed to reveal its strengths (and any weaknesses). From quick fried-onion sautés that expose hot spots, to long, slow braises that check heat retention, to golden loaves of baked bread that push a pot’s versatility to the limit, here’s everything you need to know about how we test cast iron casserole dishes.

How we test cast iron casserole dishes at woman&home

Before you even see any tangible reviewing, we've been doing our research. Our team of experts scours kitchens, chef's socials, and all the big retailers, looking to find the best casserole dishes for serving up delicious food, in an effortless way. Once we find a casserole dish that we like, we take it to our test kitchen for a spin.

As soon as it arrives, we start making notes. You can tell a lot about a casserole dish just from the way that it's packaged. A robust box, designed to house the dish for more than just transit, for example, is often a sign that you're working with top-quality and a heritage brand. Some will send you instructions on seasoning and maintenance, whilst others keep things minimal. I always look for things to be straightforward and sustainable. It's simple really.

What are the cast iron casserole dishes like to use?

After giving each cast iron casserole dish a quick rinse and dry, we get started on the fun part: the cooking tests. These range from simple, tell-all tasks to more complex recipes that really push a pot’s performance.

We begin with frying onions. It’s a deceptively simple test, but it reveals a lot in minutes. We can see how quickly the dish comes up to temperature, how evenly it distributes heat across the base, and how well the enamel resists sticking. If we want to examine heat distribution even more closely, I’ll follow up with a pancake test: the browning pattern across the surface shows instantly where hot or cool spots sit.

Once the onions are softened, we use them as the base for a risotto and a slow-cooked casserole. The risotto is brilliant for spotting whether the pot maintains steady, low-and-slow heat without scorching. It also shows how responsive the dish is when I raise or lower the temperature. The casserole does what it promises on the tin: it tests true moisture and heat retention over a couple of hours. Here I look for a tight-fitting lid, consistent bubbling, and whether the pot keeps ingredients tender without drying out.

Where possible, I add a fast-cooking stir-fry test to see how well the pot handles quick temperature changes, and I’ll finish with an oven-based slow roast if the dish is oven-safe. Many cast iron casseroles can double as bread ovens, so I also bake a simple loaf of bread to check how well the pot traps steam and creates that professional crust.

Throughout all of these tests, I’m constantly noting the details that matter in daily use: the overall weight (and how manageable it feels when full), the comfort and width of the handles, how secure the lid feels, how easy the enamel is to clean, and whether the dish delivers the premium results we expect at woman&home.

Cleaning and maintenance

Cast iron casserole dishes generally shouldn't go in the dishwasher, although it's always worth checking the manufacturer's notes. We like to hand wash mine, but will inevitably burn something over the course of testing. This is where I get to look at just how easy the casserole dish is to clean, whether it scratches easily, and how effective the non-stick is. It's really helpful to know this, because a dish that's a hassle to clean just isn't worth having.

How do the cast iron casserole dishes compare?

We always like to compare casserole dishes side by side so you can really understand the value for money on offer. In every review, we’ll usually talk about a model that’s a little more expensive alongside one that’s more budget-friendly, helping you decide whether it’s worth stretching your budget or if a more affordable option will give you everything you need.

This is also where I tackle the big questions readers always ask, like whether Le Creuset is genuinely worth the investment. It’s a benchmark brand for a reason, and comparing other casseroles against it helps highlight exactly where each one shines (or falls short). I also like to stack major names against each other, such as Staub vs. Le Creuset, so you can see the subtle but important differences in design, enamel finish, heat retention, lid engineering, colour range, and overall user experience.

By comparing across price points and brands, I can give you a clear sense of what you’re paying for, whether that’s craftsmanship, performance, durability, or simply a beautifully made pot.

Our verdict on the cast iron casserole dishes

At the end of the review, we'll bring together our thoughts on who the casserole dish suits, how to use it, and whether we would buy it ourselves. It's a great place to step back, take stock, and then get ready to start all over again.