Casserole pot induction

A casserole pot for induction that goes the distance

Stewing, browning or slowly turning meat tender, this is where your casserole pot needs stamina. On induction that means: a thick, ferromagnetic base that holds heat evenly and does not warp under high temperatures. Our casserole pots for induction are built exactly for that: serious materials, flat base, predictable heat hour after hour.

What makes a casserole pot induction-ready?

A casserole pot works on induction if its base is ferromagnetic. Stick a magnet under the pot: if it sticks, the induction field grips the pot and generates heat directly in the material. At Cook & Pan that is built into every casserole pot, regardless of material. No heat loss to an intermediate plate, no waste.

Materials for an induction casserole pot

Material choice determines how your pot behaves over long cooking sessions:

• Cast iron: holds heat steady for hours, perfect for stews and roasts. Timeless to maintain.
• 3-ply stainless steel: quick response, scratch-resistant, ideal for dishes where you have to brown in between.
• Aluminium with ceramic non-stick coating: light in weight, smooth non-stick without PFAS, great for sauce bases and shorter cooking sessions.

Size choice: by household size

You choose a casserole pot by capacity, not just diameter. For 2 people 3 litres is enough, for a family count on 5 to 6 litres and for large groups or batch cooking go for 7+ litres. On induction the base should be as close as possible to the zone size for optimal efficiency. A pot too small is sometimes not picked up by zone detection.

Works on gas, ceramic and electric too (and in the oven)

A casserole pot for induction is not just for induction. Our pots work just as well on gas, ceramic and electric hobs. Most cast iron and stainless steel models are also oven-safe up to 200°C or higher, ideal for finishing in the oven after browning.

PFAS-free, also on induction

There is no pot with PFAS, PFOA, PTFE or Teflon in our entire casserole pot range. Prefer to search by intent? Browse the casserole pot without PFAS collection for the focused selection.

Saving energy during long cooking sessions

A casserole pot on induction is more energy-efficient than on gas, especially during long cooking. Induction heats the base directly, so you lose no energy to a plate. Once at temperature you can often turn the heat down because cast iron and stainless steel hold the heat. Up to 30% savings compared with conventional heat sources.

Maintenance for stewing and simmering duty

A casserole pot sees a lot of sauces, fats and long cooking times. Hand-wash with a soft sponge after cooling keeps the pot in shape. Cast iron should not soak, stainless steel can. Stains on stainless? A paste of baking soda and water works wonders. Avoid thermal shock: let the pot cool to lukewarm before holding it under cold water.

Who is a casserole pot for induction for?

• The stew and simmer cook: loves bourguignon, hachee, curry and stews on low heat.
• The oven fan: wants to brown on the hob and finish in the oven.
• The batch cooker: cooks in batches for the freezer or meal prep.

Have a look at these too

Prefer the entire induction range at a glance? Browse the induction pans collection. For a complete kit in one go, a pan set for induction is the logical choice. For frying with higher sides, look at the saute pan for induction. Or browse the wider casserole pot collection if you want to compare with other heat sources.