With autumnal comfort food in mind, it’s time to find the perfect pot for pies, gratins and roasting. Our chef put nine casserole dishes, from Le Creuset to John Lewis, to the test
• The best frying pans for every kind of cook
We are now firmly in slow-cooking season. Each weekend, you’ll likely find me tinkering over a pot in the kitchen, glass of wine in hand, tunes on, before retiring to the sofa to watch a film while the scent of beef shin ragu wafts through the house. A good casserole dish is essential to bring this vision into reality.
Many of my favourite meals emerge from them – from stews and lasagnes to gratins and pasta sauces. The quality of your casserole dish plays a vital role in how pleasurable the process of cooking such things is, so I’ve put some to the test.