Can I actually use this cast iron casserole?

[Laundrytrousers]

I am being very thick here and not sure where to post, but I picked up a huge, seemingly unused cast iron shallow casserole dish at a charity shop. I have been looking for one for ages, but they are very expensive. It's not branded so may be rubbish, but for the price it seemed worth it.

The problem is the (ceramic?) glaze (surface convering?) is on the bottom of the dish as well as the sides and I wasn't at all sure this was normal and wouldn't just burn off when put on heat. I though it would have the unglazed cast iron. So can you all turn over your cast-iron cookwear and have a look at the base please?!

I think I have wasted my cash and this is a very heavy but entirely useless item!

It looks a bit like this one but its not branded

Completely normal! Le Creuset are also fully enamelled.

In my experience they normally have the same finish all over.

I don't think I entirely understand what you are worried about - do you think it will crack or something? The manufacturers know it is going to be put on heat so they wouldn't design something too delicate to be heated.

Thank you! I know it sounds daft, but it's cream and pristine and the only other bit of cast iron I own, have unglazed bottoms (including a Le Creuset), so I was unsure - maybe only for oven use not hob?

I agree a giant heavy cast iron dish that is comepletely unusable seems odd - but maybe that was why it was in the charity shop?!

I think I was advised to do something before first use. Possibly boiling milk.

Last picture of this one shows fully enamelled bottom - and it goes on a hob so I think you've bagged yourself a bargain!

https://www.habitat.co.uk/product/9505805?&cmpid=cpc&utmsource=Google&utmmedium=cpc&utmcampaign=20339047658&utmcontent=shopping&utmterm=&utmcustom1=&utmcustom2=785-748-9804&gadsource=1&gclid=CjwKCAiAzc2tBhA6EiwArv-i6VKUiGJn65fNteXgmjn1SkuSwZRJ5yiQuRrYRJc6BU2ODegbd0eQsRoCkHEQAvD_BwE&gclsrc=aw.ds

@titchy - a picture of the base! Amazing thank you!

Have also just worked out that the "glaze" is enammel - so it's an enammelled cast iron casserole (I like to know the proper term), which I can have some faith in and google how to look after it... Next question is do I season it? But I can goodle that.

Phew and thanks all. Now I have to get over the fact that it's too nice to actually use!

I have these. They work fine but they're heavy. The pans don't go in the dishwasher as they have wooden handles. Just something to be aware of - I couldn't stand it so I bought another set of pans that do go in the dishwasher!

Here's a picture of the bottom of my Le Creuset casserole dish. It's fully glazed. It's nearly twenty years old, so a bit battered and has some carbonised deposits around the sides, but the glaze itself is fine.

If it's like the one in the picture it doesn't need seasoning.

But, like all cast iron, you need to be aware of thermal shock, so always heat it up and cool it down gently.

I have several cast iron items - from Le Creuset to TK Maxx to Sainsburys. My two
most used ones are my Le Creuset sauté pan and my fully enamelled shallow lidded pan from Sainsbury’s. (It’s also cream actually - maybe that’s where yours was originally from) I have used it a couple of times a week for the last 6-7 years at least and it’s in perfect condition. No need to season it because it’s enamelled. I use it on the hob and in the microwave and it’s fabulous - honestly as good as my Le Creuset stuff

A few surface marks on the base from moving it on and off the hob, but they’re not actually scratches - you can’t feel anything if you run your finger over them - iyswim. Not bad for constant use over 6/7 years when it only cost £30

I can’t go back and edit my first post - I use it on the hob and in the oven - NOT the microwave! No idea why I posted that!

I've a similar one, just a cheapo Lidl job, but it's fine (if very heavy).

I'll tell you what they are brilliant for: cider vinegar muffins! 😀

This is all brilliant news.

And thank you to everyone who photographed their bottoms!

You don't need to season enamelled pans Cast iron only needs seasoning if its uncoated.

I cook on an induction hob and find it “fizzes” with bottom-coated enamelled cast iron. Which is what most of the modern ones are.
So I got a second hand Enzo Mari Le Creuset with a bare base.

Just don’t drop it on your toe.
I gave all mine (including a 1950s Le Creuset one given to me by an elderly French neighbour) to my children some years ago. They were delighted to have them, and I was delighted to get shot of the heavy, unwieldy items.

🤣🤣

Best line on MN this week

Mine are all enamelled. They've been in the dishwasher at least once a week, if not more for the last 15 years and are fine. No seasoning required.

Can we see it op?

I'm obsessed with them.

Agree with a pp, the Sainsbury's ones are surprisingly good, always worth looking in the sales for them.

You win the internet today. 😂

Looks like you're reassured but just to add I have a Denby shallow casserole and a set of Cousance saucepans and they're all fully enamelled on all sides. Enjoy!

I also have a couple of Sainsbury's deep casseroles in the Le C Style. 10 years old and still going strong.