Le Creuset's dramatic redesign has divided opinion - we put it in the pressure cooker

The Le Creuset Modern Heritage Shallow Casserole Dish marks a noticeable departure from the brand’s famously nostalgic aesthetic. As part of Le Creuset’s 100th anniversary celebrations, the Modern Heritage collection blends mid-century cues with cleaner lines, wider handles, and a reimagined lid. For a brand that has long capitalised on its instantly recognisable retro silhouette, this refresh has proved surprisingly divisive. Is it a respectful evolution, or an unnecessary tampering with an icon? I put the shallow casserole to the test to find out.

Shallow cast iron casseroles have long earned their place among the best cast iron casserole dishes in my kitchen. They’re wonderfully versatile: wide enough for crisping gnocchi, shallow enough for even browning, and generous enough for family-sized stews without swallowing ingredients whole. When Le Creuset updated one of my favourite formats, I was curious (and, I admit, slightly protective).

And then there’s the question I’m always asked: is Le Creuset worth it? With a redesign that looks and feels different to the classic models, this felt like the perfect moment to revisit that debate. Is this new iteration merely aesthetic? Or does it quietly improve performance too? If you love tradition, you might hesitate. If you love modern refinement, you might fall hard. I certainly did, but I’ll let you decide for yourself.

Le Creuset Modern Heritage Shallow Casserole Dish review

How is the Le Creuset Modern Heritage Shallow Casserole Dish different from the traditional Le Creuset dishes?

At first glance, the changes made to the Le Creuset Modern Heritage Shallow Casserole Dish are subtle. Look closer, and they’re actually quite bold. Importantly, the fundamentals remain untouched. Each piece is still sand-cast, coated in durable porcelain enamel, and fired at high temperatures for heat resilience. You still get that heirloom quality, just in a silhouette that feels more 2026 than 1926.

The most notable changes can be boiled down to three features: the handles, the lid, and the knob. What these changes culminate in is a Modern Heritage Shallow Casserole Dish that leans into a mid-century mood: a gently domed, completely smooth lid (no concentric ridges), elongated stainless steel handles, and softened curves that feel slightly more architectural than the classic cocotte silhouette. I tested the 30cm version in Meringue, but it’s available in a range of Le Creuset’s signature shades and multiple sizes.

The handles: the most immediately noticeable change is the handles. They’re wider, flatter, and tilted at a more ergonomic angle than the traditional looped design. Practically speaking, this makes a significant difference. Cast iron is heavy, even at 30cm, this is not a lightweight pan, but the increased surface area gives you far more confidence when lifting. Even wearing my thickest, puffiest oven gloves, I felt secure transferring it from hob to oven to table. If you’ve ever found traditional cast iron handles slightly cramped or awkward, this redesign feels thoughtful.

The knob redesign: Le Creuset’s iconic round knob has been replaced with a broad stainless steel handle that mirrors the side grips. I’ll be honest: I initially mourned the loss of that classic detail. But in use, it’s excellent. The elongated handle distributes weight more evenly and feels far more stable when lifting a hot, condensation-heavy lid. There’s something reassuring about being able to grip it from multiple angles, especially when steam rushes upward.

The smooth lid: now without the traditional ridges, the smooth lid gives the whole piece a cleaner, more contemporary finish. In testing, I noticed no difference in moisture retention. Condensation still collected generously on the interior and basted dishes beautifully. The change is aesthetic, not functional, but it undeniably shifts the overall feel.

What is the Le Creuset Modern Heritage Shallow Casserole Dish like to use?

I put the dish through my standard testing process: the same rigorous series of recipes I use to evaluate every cast iron model.

I always begin with onions. A generous tablespoon of olive oil went into the cold base before heating on medium. Within two minutes, I could hear a gentle sizzle. By three minutes, the onions were softening evenly, turning translucent without scorching at the edges.

Heat distribution was impressively consistent. There were no hot spots, and the 30cm base offered ample room for proper evaporation, essential for caramelisation rather than steaming. After 12 minutes, the onions were golden, glossy, and deeply sweet.

I followed with tofu and leeks to test browning. The tofu developed a crisp, caramelised crust in just five minutes per side, while the interior stayed tender and almost custard-like. Crucially, there was no sticking, even without excessive oil. The enamel finish performed beautifully.

Though it’s not a wok, I love using shallow cast iron for stir fries because of its heat retention. After crisping the tofu, I added mixed vegetables and noodles. Five minutes was all it took for the vegetables to become tender yet still vibrant, their edges slightly blistered rather than limp.

The generous diameter meant I could toss everything properly without spilling oil over the hob. The noodles absorbed sauce evenly, and nothing pooled awkwardly at the centre, a common flaw in lesser pans.

My casserole test felt like the true test of the redesign, especially given that the dish is the namesake of these pots and pans. After softening onions, garlic, and toasting smoked paprika, I added passata and beans before lowering the heat and covering with the lid.

Over a gentle hour-long simmer, I could hear a soft, rhythmic bubbling, not aggressive boiling, but steady and controlled. When I lifted the lid, a wave of fragrant steam escaped: smoky, sweet, and deeply savoury. Condensation streamed down the smooth interior and back into the sauce, just like on my normal, beloved Le Creuset Round Casserole Dish.

The final texture for my casserole was rich and almost gravy-like, coating the beans luxuriously without reducing too far. Vegetables were fork-tender but intact. Flavours tasted cohesive and rounded, not sharp or watery.

Dahl is less forgiving. After frying onions, garlic, and curry spices until aromatic (about four minutes), I added stock, coconut milk, and red lentils. Within ten minutes, the mixture thickened quickly, evenly, crucially, without catching on the base.

Spinach wilted gently into the golden mixture. The lentils were soft but not mushy, holding their shape with a creamy interior. Even more impressively, the pale Meringue enamel resisted staining entirely. For a pan that’s meant to last decades, this matters.

Whilst casserole dishes get a lot of attention on the hob, it's also important that they can go in the oven. Whether that's for adding some dumplings to your bean casserole, or for cooking a dish that you serve straight to the table. I like to do a vegetable tray bake style dish to give each casserole an ultra-thorough test. At 200°C, I roasted gnocchi, butternut squash, chestnuts, mushrooms, and sage for 20 minutes.

The shallow design encouraged evaporation and browning. The gnocchi crisped on their edges while staying pillowy inside; squash caramelised with lightly charred corners; mushrooms released moisture but didn’t stew.

The best part is that because it’s beautiful enough to serve from, the Le Creuset Modern Heritage Shallow Casserole Dish moved straight to the table. The wide handles made oven transfers reassuringly steady.

Cast iron is growing in popularity bakers too, especially those looking to perfect their bread. I baked enriched cinnamon rolls for 20 minutes with the lid on, then 20 minutes uncovered. This is a fabulous test because enriched doughs are some of the most sensitive to heat, steam and changes in temperature, so they react in extreme and very telling ways for my tests.

I started cooking the cinnamon rolls with the lid on. This first phase trapped steam, yielding rolls that were soft, buttery, and light right through the centre. Removing the lid allowed the tops to bronze evenly without drying out. The base cooked uniformly: no doughy centre rolls, no overdone edges. Consistency across the surface was excellent, which speaks to even heat distribution and the fact that all the rolls were gone by lunch time speaks to the flavours.

Cleaning the Le Creuset Modern Heritage Shallow Casserole Dish

I would never put cast iron in the dishwasher, regardless of brand guidance. Thankfully, you won’t need to. The enamel interior releases most residue with warm water and a soft sponge. Even sticky cinnamon sugar required nothing more than a gentle soak. Avoid abrasive scrubbers to protect the enamel.

Should you buy the Le Creuset Modern Heritage Shallow Casserole Dish?

If you adore classic Le Creuset nostalgia, this Le Creuset Modern Heritage Shallow Casserole Dish redesign might feel bold. If you appreciate cleaner lines and improved ergonomics, you may find it brilliant.

Functionally, performance is everything I expect from Le Creuset: exceptional heat retention, even cooking, reliable moisture control, and long-term durability. The aesthetic shift is what will divide opinion.

Personally, I’ve grown to love it. The handles are genuinely more practical. The lid feels secure. And the modern silhouette looks elegant on a contemporary table. However, cookware is deeply personal. Some will prefer the iconic knob and ridged lid. Others will welcome this evolution. The good news is that whichever side you land on, the cooking performance remains beautifully dependable.

How we test cast iron

At woman&home, we rigorously test cast iron casserole dishes across multiple cooking styles. Every model is assessed for heat distribution (starting with onions), high-heat frying performance, low-and-slow simmering, oven baking, ease of handling, and cleaning durability.

I also evaluate ergonomics, weight distribution, stain resistance, and whether the design genuinely improves usability, not just appearance.

By the end of testing, I want you to know exactly how a piece will behave in your kitchen. And if you’re still torn on this redesign, I completely understand. Sometimes the only way to settle a controversy is to cook your favourite recipe and see how it feels in your own hands.

If you want to find out more, you can visit our page on how we test cast iron cookware.