Roasting Pans for Induction

The best induction-compatible casserole has a thick, magnetic base that distributes heat evenly. For stews and slow braising, enameled cast-iron casseroles from Le Creuset and STAUB score highest, thanks to their excellent heat retention. If you want to cook quickly and avoid lifting too much weight, a stainless steel casserole from Demeyere is a better choice. So there is no single 'best' pan; it depends on your cooking style. All the casseroles in our collection are guaranteed to be suitable for induction.

A casserole is suitable for induction if the base is magnetic. You can test this at home with an ordinary refrigerator magnet: if it sticks firmly to the base, the pan will work. The packaging or product page will often also display the induction symbol, a spiral coil, or the word 'induction'. Pans made of pure aluminium or copper without a special magnetic base plate generally do not work on induction.

This is a common concern, and rightly so: a rough or dirty cast-iron base can leave scratches on a glass cooktop. Cracks or chips almost never occur during normal use; it is mainly superficial scratches. You can easily prevent them by always lifting the pan instead of sliding it, keeping the base clean and dry, and checking that it is smooth. Enameled cast-iron Dutch ovens, such as Le Creuset and STAUB, have a finished base and are generally gentler on your cooktop than untreated cast iron. Also, set a heavy pan down gently instead of letting it drop.

A slight humming, buzzing, or ticking sound is normal and is not a defect. It is caused by the magnetic field making the different metal layers in the base vibrate very rapidly, especially at high power. Heavier pans with a thick, multi-layered base – such as high-quality cast iron and stainless steel casserole dishes – are usually quieter in this regard than thin, lightweight pans. The booster setting and a base that is not perfectly flat can also amplify the sound. If you lower the power slightly, the buzzing often disappears or is greatly reduced.

The base of the pan must be large enough to be detected by the cooking zone; if the base is too small, the burner may not ignite. As a guideline, use a base diameter that roughly matches the cooking zone. A casserole that is slightly larger than the zone works perfectly, but only the part resting on the burner will be heated. Therefore, choose a pan with a base size that matches the zone you use most often. The dimensions listed in our collection refer to the top diameter; the base is usually a few centimetres smaller.

They look similar, but are used slightly differently. A roasting pan usually has lower sides and a larger base, which helps meat brown more effectively and moisture evaporate more quickly. A casserole or stewing pot has higher sides and is designed for wetter dishes that are cooked slowly over low heat for extended periods. However, many cast-iron models, such as the Le Creuset Signature and the STAUB La Cocotte, are versatile and suitable for both methods.

Usually, yes. Enameled cast iron itself can withstand very high temperatures; in practice, the knob or handle determines the maximum temperature. For Le Creuset, Classic series models with a plastic knob are oven-safe up to 200°C, while Signature series models with a plastic knob go up to 250°C, and models with a metal or cast iron knob up to 260°C. STAUB cast iron cocottes with the lid are resistant up to 250°C. Always check the specifications of your model, as a glass lid or silicone component often has a lower limit. Cast iron and stainless steel casserole dishes are generally much better suited for the oven than pans with a plastic non-stick coating.

For those who cook regularly, they almost always are. Le Creuset and STAUB cast-iron Dutch ovens literally last for generations, offer exceptional heat retention that is perfect for induction, and deliver better cooking results than cheaper alternatives. Both brands also offer an extensive manufacturer's warranty on the cast iron. In the long run, this often makes them more affordable than repeatedly buying a new budget pan. Those who prefer working with something lighter and faster will find a Demeyere stainless steel Dutch oven to be an equally durable investment.

Certainly. A casserole suitable for induction also works on gas, electric, ceramic and glass-ceramic hobs. The magnetic base does not pose a problem for other heat sources. This makes an induction casserole a universal pan that you can simply take with you if you ever change hobs. Switching from gas to induction? Read our blog from gas to induction: what you need to consider.

For a Le Creuset or STAUB enameled cast iron casserole, it is best to wash it by hand in warm water with a soft sponge. Avoid harsh scouring agents and metal sponges, as these can damage the enamel coating. Although most enameled pans are technically dishwasher-safe, hand washing extends their lifespan. In contrast, you should dry untreated (bare) cast iron thoroughly immediately after washing to prevent rust and rub it lightly with a drop of oil. You can find more tips in our blog how do I care for my pans?