(Not only) For oven dishes whose preparation starts on the stove. This cast iron casserole dish comes from Sweden and is a real all-rounder. Think gratin dauphinois, morbiflette (the famous French potato casserole with lots of morbier) or Jansons temptation, bacalhau com natas like on vacation in Portugal, braised vegetables with Mediterranean herbs, Greek spanakopita or oven-baked chicken on a bed of fennel ... Our oven dish can even be used as a baking dish, as it is suitable for preparing shortcrust pastry quiches and onion tarts, deep-dish pizza, yeast dumplings or buttery buns, served with plum jam from the oven ... Our tip: Take advantage of the thermal properties of cast iron and let the pan absorb heat in the oven. Preheated, you can even bake bread in it. (In this case, we recommend steaming when placing the loaf in the oven to achieve a crispy crust and fluffy crumb).

As the stamp on the bottom of the casserole dish shows, it comes from Skeppshult in the village of the same name in southern Sweden. Iron casting has been the specialty of this traditional company for more than a hundred years, and this cookware is still cast in sand moulds. The wide ear handles make it easy to grip the casserole dish even when wearing oven gloves or oven mitts - so nothing stands in the way of using it as a serving dish.

We have one request, as it comes to you unfinished and is not pre-fired (burnished) by the manufacturer. To ensure that the desired protective frying layer forms on the base of the cast iron pan, you should not be too sparing with the frying fat at the beginning. Occasionally it is advisable to grease the cast iron surfaces with a thin layer of cooking oil, at least on the inside, and place them in the oven while a cake is baking or another oven dish is cooking. This will strengthen the roasting layer. Otherwise, wiping dry is usually sufficient for cleaning. Cast iron should not be put in the dishwasher. This pan is not suitable for cooking acidic ingredients (e.g. tomatoes).