I've been sent a 22cm/3.5L Stellar Tate Casserole in stainless steel to review. The casserole is also available in 20cm and 24cm and with the unique design flat lid they are stackable and drainable. Stainless steel pans can easily get scratched if they sit inside each other and I really like the way this problem has been overcome.
Another useful feature is the see through lid that lets us keep a watchful eye on what is happening in the pan without having to remove the lid.
Inside the two handled pan there is a very useful measuring guide which is in both pints and litres. To one side of the pan is a pouring lip and when the two handled lid is in place then the casserole can be drained quickly and easily.
If you like to make soup in a pan and finish off with a stick blender this is the perfect depth - the measurements are:
Overall length 310mm
Pan diameter 220mm
Base diameter 175mm
Can be used on all hobs.
Oven Safe to 180ºC.
The base is 'hot forged' for even heat distribution and when testing I found it performed well on the induction hob and also in the oven.
18/10 stainless steel.
Internal measurement guide is easy to read.
The lip on the base of the casserole pours cleanly.
When the lid is on the casserole it drains easily.
I found the handles had a good safe grip - always use oven gloves.
Cleans quickly and easily by hand, it can be placed in the dishwasher but I like to wash mine by hand.
Amazing Stellar Cookware Lifetime Guarantee.
Price £60 - the range is currently stocked at www.hartsofstur.co.uk
Tried and Tested: This clever casserole ticks all of the boxes on looks and practicality and has been carefully thought out. A classic pan that will look fabulous in all kitchens.
I've tested the casserole making my Loads of Veg Pork Paprika Casserole..........
Recipe - Serves 4
680g pork leg, diced
2 tbsp olive oil
1 tbsp garlic infused oil
500g casserole vegetables, diced
2 tsp sweet smoked paprika or to taste
300ml chicken stock
3 peppers sliced
Salt and ground black pepper
200ml soured cream
fresh chopped parsley
1. Preheat the oven to 170ºC. Add 1 tbsp of olive oil and 1 tbsp garlic infused oil to the casserole. Add the pork, fry on a medium heat in batches until browned. Remove the pork from the pan and put to one side.
2. Add the last tablespoon of oil to the casserole and all of the casserole vegetables. Cook for 5 minutes on a medium heat until soft.
3. Sprinkle over the paprika and cook for a couple of minutes. Return all of the meat to the pan, add the chicken stock, season and bring to the boil. Place the lid on the casserole and cook in the oven for 1½ hours or until the pork is almost tender.
4. Add the sliced peppers and cook for a further 30 minutes, uncovered. Place the casserole on the hob and stir in a few teaspoons of the granules to thicken. Stir in the soured cream. Scatter over the chopped parsley, extra paprika and serve with rice or potatoes.
A stackable saucepan set 16/18/20cm with one handed draining are also available.
Disclaimer: I was sent the casserole for review purposes.