Types of Casserole Dishes and When to Use Each One

Key takeaways

• Match material to cooking style: glass and ceramic suit slow, gentle baking; metal and cast iron are better for high heat, browning and roasting.
• Shape matters as much as material: shallow dishes encourage crisp, browned tops; deeper dishes are better for saucy stews and one-pot meals.
• A round, lidded casserole or Dutch oven is the most versatile option, ideal for everything from soups to bread baking – something like a durable enamelled casserole such as the Le Creuset round casserole can cover a huge range of recipes.
• Use lids strategically: on for moist, tender results and off for reducing sauces and achieving golden crusts.
• If you only own one or two dishes, learn how to substitute wisely and adjust oven temperature or timings to prevent overcooking or undercooking.

How material affects casserole cooking

Before looking at individual shapes, it helps to understand how each material behaves in the oven. This largely comes down to heat conductivity (how fast it heats up), heat retention (how long it stays hot) and how it responds to sudden temperature changes.

Glass casserole dishes

Glass casserole dishes, often made from borosilicate or toughened soda-lime glass, heat relatively slowly but hold heat very well once hot. They are usually transparent, which makes it easier to see whether the edges are browning or the sauce is bubbling. Glass distributes heat fairly evenly, so you are less likely to get hot spots that burn one side of a bake.

Because glass heats up more gradually, recipes can take slightly longer to cook compared with metal. However, the gentle, steady heat is excellent for custard-based bakes, bread-and-butter puddings and layered dishes that need thorough heating without scorching. Glass is also a popular choice for sweet bakes and everyday family meals; for specific recommendations, our guide to the best glass casserole dishes for everyday baking explores this material in more depth.

Ceramic and stoneware casserole dishes

Ceramic and stoneware casserole dishes behave similarly to glass in that they heat a little more slowly and retain heat well. They are usually thicker than glass, so once they are hot, they keep food warm on the table for longer and provide wonderfully even, gentle baking.

These dishes shine for lasagne, pasta bakes, gratins and layered vegetable bakes where an even temperature and a nicely browned top are important. The enamelled cast iron and stoneware casseroles from premium brands fall into this broader category of slow, even heat; for oven-to-table serving, you can learn more in our overview of the best ceramic casserole dishes for oven to table.

Metal and non-stick casserole dishes

Metal casserole dishes, usually aluminium or steel, conduct heat quickly. This means they respond rapidly when you adjust the oven temperature and are excellent for browning and crisping. Non-stick coatings are common, making them easy to clean and ideal for foods that tend to stick, such as cheesy pasta bakes or roasted vegetables.

However, metal can sometimes develop hot spots, especially if it is very thin. Bakes that are heavy on dairy or sugar can darken more quickly at the edges, so you may need to reduce the oven temperature slightly or cover loosely with foil partway through cooking. Lightweight, non-stick, lidded casseroles that are safe on the hob and in the oven, such as a shallow aluminium casserole with lid, are particularly versatile if you like to start dishes on the hob and finish under the grill or in the oven.

Cast iron and enamelled cast iron

Cast iron heats more slowly than thin metal but retains heat exceptionally well. Once hot, a cast iron casserole keeps a very steady temperature, which is excellent for long, slow braises, stews and baked dishes where you want even cooking from edge to centre. Enamelled cast iron adds a smooth, non-reactive surface, meaning you can cook tomato-rich sauces and wine-based dishes without worrying about metallic flavours.

Lidded cast iron casseroles and Dutch ovens are especially good for dishes that move from hob to oven, such as seared meat that is then braised, homemade bread or one-pot rice dishes. Classic examples include premium round casseroles like the Le Creuset Signature round casserole and more budget-friendly enamelled options such as the Salter Chester cast iron casserole, both of which can simmer stews, bake loaves and roast joints.

As a rule of thumb, the heavier and thicker the dish, the slower and more evenly it cooks. Lighter, thinner dishes cook faster and brown more aggressively, so pay attention to recipe timings and check a little earlier.

Shapes of casserole dishes and when to use them

The shape and depth of a casserole dish influence how quickly moisture evaporates and how much surface area is exposed to the oven’s heat. This, in turn, affects how saucy or crisp your finished meal will be.

Shallow rectangular casserole dishes

Shallow rectangular dishes are probably the most familiar casserole shape. Their large surface area and relatively low sides mean more of the top is exposed directly to the oven’s heat, which encourages browning and crisping. This makes them perfect for dishes where you want a golden, slightly crunchy top and a thinner layer of filling.

Best uses include lasagne, pasta bakes, macaroni cheese, potato gratin, baked stuffing, cobblers and crispy vegetable bakes. Shallow dishes are also useful when reheating leftovers, as the food warms more evenly without the centre remaining cold. Glass or ceramic shallow casserole dishes are particularly popular for this style of cooking, while a shallow, lidded metal casserole, such as a lightweight aluminium casserole, adds the bonus of being usable on the hob for sauces before baking.

Deep rectangular and square casserole dishes

Deeper dishes hold more volume but expose less of the surface, so they tend to keep dishes moister. They are ideal for recipes that contain more liquid or many layers, and where you prefer a softer, less crisp top.

Think layered vegetable gratins with plenty of cream, deep lasagnes, layered Mexican bakes, cobblers with thick fruit fillings underneath or baked rice dishes. Deep square dishes are handy for smaller households or halved recipes, as they provide depth without requiring a huge quantity of ingredients.

Round lidded casserole dishes and Dutch ovens

Round lidded casserole dishes (including Dutch ovens) are the workhorses of many kitchens. Their high sides and fitted lids trap moisture, encouraging gentle simmering. When used in the oven, they function like a hybrid between a saucepan and a baking dish – ideal for soups, stews, braises, slow-cooked joints and one-pot pasta or rice dishes.

Cast iron and enamelled round casseroles are particularly effective here, as they can be used on the hob to sear meat or soften onions, then transferred to the oven for slow cooking. A versatile example would be a 24–26 cm enamelled casserole, such as the Salter Chester cast iron pot or the Le Creuset Signature round casserole, both of which can easily move from hob to oven for low-and-slow cooking.

Oval casserole dishes

Oval casserole dishes function similarly to round casseroles but offer a slightly different footprint. Their elongated shape makes them a natural fit for whole chickens, lamb shanks, pork loins or fish fillets, allowing you to lay longer cuts of meat flat for even cooking. They also serve well for layered potato dishes and gratins where you want a more elegant serving shape.

If you regularly cook roasts with plenty of vegetables or like to bake whole fish, an oval, lidded casserole, especially in cast iron or ceramic, can be more practical than a round one. The sides still help retain moisture, while the broader base ensures a good amount of contact with the heat source, especially on the hob or induction.

Specialised casserole dish types and when to use them

Beyond the basic shapes and materials, there are a few specialised casserole dish types that suit particular cooking styles or kitchen setups.

Hob-to-oven casserole dishes

Hob-to-oven casserole dishes are designed to handle direct heat from gas, electric or induction hobs as well as the steady heat of an oven. They are ideal for recipes that start with browning or sautéing on the hob, followed by baking or braising in the oven. Cast iron and some aluminium casseroles fall into this category.

For example, you can brown beef and onions in a shallow aluminium casserole like the MasterClass shallow induction-safe casserole, add stock and vegetables, then transfer it straight to the oven to finish cooking. This reduces washing up and keeps all the flavourful browned bits in the same pot.

Self-basting lidded casseroles

Some lidded casserole dishes, particularly enamelled cast iron ones, have self-basting lids with dimples or ridges on the underside. As steam condenses on the lid, it drips back down evenly across the food, keeping roasts and braises moist without manual basting.

This design is particularly effective for slow-cooked joints of meat, pot roasts and whole chickens where you want tender results but do not want to keep opening the oven door. A compact example is a 24 cm enamelled pot like the Salter Chester casserole with self-basting lid, which can handle everything from soups to small roasts.

Non-stick shallow casseroles and sauté-style pans

Non-stick shallow casseroles and sauté pans with lids blur the line between frying pans and baking dishes. Their wide base and relatively low sides are perfect for shallow frying, sautéing and reducing sauces on the hob, while the lid makes them suitable for simmering or finishing dishes in the oven.

These pans are particularly good for creamy one-pan pasta dishes, risottos, chicken thighs with vegetables, and finishing off dishes under the grill for a golden top. Lightweight aluminium options like a shallow non-stick casserole often work on induction and are easier to lift than full cast iron.

Oven-to-table serving dishes

Some casserole dishes are specifically designed to look attractive on the table, often with colourful glazes, decorative handles and coordinated lids. Ceramic, stoneware and enamelled cast iron dishes are popular here, as they hold heat well and complement a wide range of table settings.

These are especially useful for dinner parties and family gatherings where you want to keep food warm and serve straight from the dish. If this style appeals to you, our round-up of the best ceramic dishes for oven to table serving explores how to balance looks, performance and durability.

Matching dish type to common recipes

Once you understand how materials and shapes behave, it becomes much easier to pick the right casserole dish for a specific recipe. Below are some typical dishes and the casserole styles that usually work best.

Lasagne and pasta bakes

For lasagne and pasta bakes, a shallow to medium-depth rectangular ceramic or glass dish works brilliantly. The broad surface area allows the cheese to brown, while the relatively modest depth ensures the centre heats through without the top burning. If you prefer a crisp top, opt for a slightly shallower dish or finish under the grill for a few minutes.

A metal or non-stick rectangular dish can also work, but you may wish to reduce the oven temperature slightly or check earlier, as metal may brown the edges faster. Our comparison of glass vs ceramic vs metal casserole dishes digs into these differences if you are trying to decide which to invest in for your favourite pasta bakes.

Shepherd’s pie and cottage pie

For meat-and-mash topped pies, you want enough surface area to crisp the mashed potato, but enough depth to hold a generous layer of filling. Medium-depth rectangular or oval dishes in ceramic, glass or metal all work well. Glass and ceramic give a slightly gentler, more even bake; metal will tend to produce a darker, crisper potato topping.

If you like a particularly thick layer of mash with lots of crispy peaks, choose a slightly shallower, wider dish to maximise the surface area. For a more saucy pie with softer mash, a deeper dish will keep more moisture in and focus less on browning.

Stews, braises and one-pot meals

Soups, stews, braised meats and one-pot meals benefit from taller sides and a fitted lid to keep moisture in. Round or oval lidded casseroles and Dutch ovens in enamelled cast iron are perfect: you can brown meat and vegetables on the hob, add liquid and aromatics, then transfer to a low oven to cook slowly until tender.

Cast iron options like the Salter Chester enamelled casserole or a larger premium round pot such as the Le Creuset Signature round casserole are particularly good here, thanks to their ability to hold a very steady low temperature over hours of cooking.

Au gratin and crispy-topped dishes

Dishes that rely on a crunchy top – potato gratin, cauliflower cheese, breadcrumb-topped bakes – do best in shallow dishes that expose more of the top to direct heat. Shallow ceramic or glass gratin dishes are a classic choice, as they heat evenly and look attractive on the table.

For an especially crisp top, a metal or enamelled cast iron dish will brown more aggressively. You can also preheat the dish before adding the ingredients to give the bottom layer extra colour and texture.

Dessert casseroles and sweet bakes

Sweet baked desserts such as bread-and-butter pudding, baked French toast, cobblers and crumbles usually contain sugar, dairy and sometimes eggs, making them more prone to scorching. Glass and ceramic are ideal for these dishes, as they provide gentle, even heat without overly rapid browning.

A medium-depth rectangular or oval dish is usually best: deep enough to keep the centre moist, but not so deep that the top dries out before the middle is set. If the top browns too fast, covering loosely with foil partway through can protect it while the centre finishes cooking.

When you need to substitute casserole dishes

Sometimes you will not have the exact casserole dish type a recipe suggests. That does not mean you cannot make the dish – you may simply need to adjust temperature, timing or expectations around browning and texture.

If you substitute a metal dish for a glass one, for example, you might lower the oven temperature slightly and check for doneness a little earlier, as metal tends to cook and brown more quickly. Moving from a shallow dish to a deeper one usually means the centre will take longer to cook, so you may increase the time or reduce the oven temperature to prevent the top from over-browning.

For more detailed ideas on stand-ins and how to tweak your recipes, our guide on what you can use instead of a casserole dish at home explores practical swaps using roasting tins, Dutch ovens and baking pans. You may also find it helpful to understand the difference between traditional casseroles and Dutch ovens by reading our explanation of the difference between a casserole dish and a Dutch oven.

If you change either the material or the shape, assume you may need to tweak the recipe. Keep an eye on browning, test the centre for doneness and be ready to cover with foil or extend the cooking time if needed.

Conclusion

Choosing the right casserole dish is about more than capacity. Material, shape, depth and the presence of a lid all influence how your food cooks, how brown the top becomes and how long your meal stays warm on the table. Glass and ceramic give gentle, even heat, perfect for desserts and layered bakes. Metal and enamelled cast iron offer more robust browning and are ideal for roasts, gratins and hob-to-oven recipes.

If you want a single versatile option, a round, lidded enamelled casserole – such as a mid-sized cast iron pot like the Salter Chester casserole or a classic Le Creuset round casserole – can handle stews, bread, roasts and more. Pair that with a shallow rectangular glass or ceramic dish for lasagne and gratins, and you will cover most everyday recipes with ease.