Hospitality Connect stocks 131 casserole pots for restaurants, bistros, pubs, caterers and serious home kitchens. The range covers round and oval casseroles and cocottes with lids, in a spread of sizes and materials, including induction-compatible bases. BergHOFF, Staub and Pyrolux pots are among those stocked.
Choose the pot on the cooking you do most. Cast iron holds heat well and moves from the stove to the oven, which suits braises and stews cooked low and slow, but it is heavy when full. Stainless steel is lighter and quicker to respond on the burner. Check the base is induction-compatible if your cooktop is induction, since not every pot is. A well-fitting lid keeps moisture in the pot rather than in the extraction. Trade pricing applies.