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A casserole is simply a stew that has taken its name from the dish it is cooked in.  Stewing is similar to braising in that food is cooked gently in liquid in a covered pan for a long time, either on the hob or in the oven, but the ingredients are usually cut into smaller pieces and more liquid is used.

Stewing is an especially good way of cooking tough cuts of meat. To make it even easier to prepare this dish, special steel casseroles can be used to cook the food if you do not have a stubby-handled saucepan or stir-fry pan that will go in the oven.

They should be made of suitable heavy-gauge stainless steel so that you can sear meat over high heat if required and for simmer for long periods of time.  Ensure that your steel casseroles are flameproof so they can be used both on top of the stove and in the oven.

To that end, it is useful to have steel casseroles of various sizes so that the contents can fill them in the correct proportion.  A small stew in a large casserole dish, for example, will dry out long before it is cooked. 

To give you an idea of  which size suits your needs, steel casseroles with a diameter of 11-12 inches with a capacity of 4 litres are good to serve 4-6 persons.  Even if you usually cook only for 4 people, steel casseroles of this size will give you plenty of room for stirring.

Steel casseroles must have lids that fit very tightly to prevent the escape of steam, and the lids must be designed so that condensed water vapor can be channeled back into the dish.  The handles should be easy to grip, yet small enough for the dish to fit easily into your oven for the final cooking process.

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