• Dutch oven - A Dutch oven is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron, however some Dutch ovens are instead made of cast aluminum, or are ceramic. As well some metal varieties are enameled rather than being seasoned.
  • Güveç - Güveç is the name of a variety of earthenware pots used in Turkish cuisine, and of a number of casserole/stew dishes that are cooked in them. The pot is wide medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid.
  • Jugging - Jugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug.
  • Parched grain - Parched grain is grain that has been cooked by dry roasting. It is an ancient foodstuff and is thought to be one of the earliest ways in which the hunter gatherers in the Fertile Crescent ate grains. Historically, it was a common food in the Middle East, as attested by the following Bible quotes...
  • Historical foods
  • Casserole dishes
  • Cookware and bakeware
  • Cooking techniques

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