We have asked five of the most important questions about the enamelled cast iron casserole to Julius Schiller, who besides being Gastrotools' founder, is also behind the development of our products in collaboration with manufacturers and with input from professional chefs.
Here you get five questions and answers, where he tells about everything from the design process to his thoughts on the material.
"Will I benefit from a cast iron casserole if I already have a 'regular' pot in stainless steel?"
Yes. I use both myself, but for different things.
Steel (preferably 5-ply) is fast and light, which is perfect for pasta, vegetables and sauces that require quick responsiveness in the material.
Cast iron is for everything that requires heat retention and good time: braising, simmering dishes, pot bread, as a roasting pan in the oven, frying, or when you need to make a proper roasted crust. Here cast iron maintains the temperature stably, so I can turn down the heat and let the heat work for me (and save energy).
Therefore, cast iron supplements steel very well. It doesn't replace it, but it expands what you can make. And the cast iron casserole is enormously beautiful on the dinner table.
"I don't like coatings on my pots and pans because of PFAS and similar substances. Is enamel also a coating?"
Enamel is not a fluorine coating, as known from traditional nonstick. It is glass enamel: a sand/glass-based surface that is fired at approximately 800 °C. So our enamel is completely free of PFAS and heavy metals.
The advantage for me with an enamel is that I get a hygienic, non-porous surface on the inside, which is easy to clean, so the pot can be used for everything (including acidic dishes) without rusting like raw cast iron and of course without any "mysterious" chemistry.
"Is it difficult to clean enamelled cast iron?"
No. That's exactly the point for me. In everyday use, I just use hot water, a little soap and a soft brush/sponge.
If something has stuck, you just soak the pot with hot water, or boil a little water with a little detergent which will loosen it slowly and gently. You can also use baking soda and water – then the enamell becomes like new.
The cast iron casserole requires no seasoning with oil or special treatment. Avoid the dishwasher, metal utensils and large temperature changes (cold water in a hot pot), and the enamel will stay nice for many years.
"What is the difference between your cast iron casserole and cheaper variants?"
In short: the enamell, the cast iron and the details.
Our pots are made at a French foundry with over 100 years of experience. Each pot is cast in individual sand molds from up to 80% recycled cast iron and enamelled by hand in multiple layers for maximum wear resistance – and each pot is quality controlled by competent hands.
The thickness is chosen for the balance between heat retention and control (not just "heavy to be heavy").
The lid has condensation grooves and closes tightly, the handle is in stainless steel for a safe grip.
And we back it up with a lifetime warranty for normal household use.
I believe that when you buy a cast iron casserole, which should last for many years, then it's worth going for the best product.
It's differences you'll notice in five, ten and twenty years.
"What has been most important to you in the design process?"
To make the last cast iron casserole you'll ever need. For me, that meant:
- Heat: even heat and stable heat retention without becoming too heavy
- Lid with condensation grooves for juicier results when simmering/braising.
- An ergonomic steel handle that's easy to grip – even with oven mitts in the oven
- An enamell that is strong, easy to clean and without PFAS/heavy metals.
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A functional, clean aesthetic based on good Danish design tradition and three timeless colors, which are beautiful both in the kitchen and at the dinner table
"Is there anything I shouldn't do with an enamelled cast iron casserole?"
You can make almost everything: braise, simmer, bake, fry and use it in the oven (up to 290 °C) and on all heat sources including induction.
If you want to deep fry, use a thermometer and give yourself time — cast iron holds heat well, and that's precisely why it becomes even and stable once the temperature is right.
My "dos & don'ts" are:
- Warm up gradually (and never BOOST/POWER on induction)
- Avoid heating an empty pot for more than 3–5 minutes
- No metal utensils, and avoid blows/impacts to the enamel
- No thermal shock (cold water in a hot pot)
- Avoid the dishwasher
So in short – the cast iron casserole can be used for almost everything, and is particularly fantastic for simmering dishes and oven use. But of course the ideal is to have different materials
For example, I love using my carbon steel pan for quick frying at high temperatures, while I usually use 5-ply when I'm whisking a sauce or making a quick pasta sauce.
I see the cast iron casserole as an extra tool in the kitchen arsenal with its own unique strengths – just like I have knives for different purposes.
You can find the enamelled cast iron casserole here.
