• REVOLUTIONARY CAST ALUMINIUM: this shallow casserole pot offers all the benefits of cast iron, but is lightweight and easy to handle.
• HOB TO OVEN CASSEROLE DISH: it heats quickly and evenly in ovens and on hobs, including induction hobs, so its great for braising meat.
• SMART ANTI SCRATCH FINISH: with 2 layers of abrasion resistant non stick, and a metallic blue finish that suits any kitchen.
• SELF BASTING LID: enjoy extra-succulent slow-cooked meats and rich one-pot stews, thanks to its clever moisture-retaining lid.
• International products have separate terms, are sold from abroad and may differ from local products, including fit, age ratings, and language of product, labeling or instructions..

Revolutionise the way you cook From slow-cooked beef stews to Christmas ‘leftover’ casseroles, MasterClass's shallow casserole dish with lid makes cooking these hearty favourites easier than ever. Built from high-quality cast aluminium, it absorbs heat quickly and distributes it evenly. The result? Fast, even cooking every time. This clever casserole pot is designed for use in the oven or on the stove, so it’s suitable for all sorts of recipes (as well as re-heating leftovers). It’s heat resistant to 200°C (392°F), and has a stainless steel base that makes it work on all hobs, including induction. The icing on the cake: a self-basting lid, which keeps your stews deliciously flavoursome, plus a super-strong anti-scratch coating that ensures years of trouble-free use. That’s MasterClass quality. Tips for Preventing Rust: •Never soak the pan: Since cast iron is so vulnerable to rust, it’s best to limit your pan’s exposure to water as much as possible. •Don’t let the pan air dry: Wipe off any excess water with a towel immediately after rinsing. To get your skillet dry, pop it on the burner to remove extra moisture. •Lightly oil after use: Once dried, rub your skillet with a thin layer of vegetable oil before storing. •Seasoning: Drop a tablespoon of vegetable oil on the pan/utensil and spread it around with your fingers or a paper towel. (Take care not to burn yourself on a warm skillet!). Oil the outside and the handle, too. Next, take a folded napkin and wipe off the excess oil. You’ll want the skillet to be lightly greased. Set your oven to 350 degrees and put some aluminum foil on the bottom rack. Then pop the skillet in, upside down, on the upper rack for about 1 hour. Turn the oven off and leave the pan inside until it’s cool. The oil will bake into the pores of the pan, providing a non-stick finish. Before cooking, ensure your pan is clean with no scratches that can cause food to stick and burn. Also using water, oil or butter to help grease the pan and create a barrier between the contents will increase longevity of the non-stick coating. Use MasterClass Silicone Pan Handle Sleeves (sold separately) to protect your hands from burns.