It is a pan specially designed for roasting, that is, slow cooking food. The casserole can go on the fire as well as in the oven and are often made of cast iron. Because of this material, the pan is very heavy and has a thick bottom. As a result, the heat is well conducted and retained. To keep the meat simmering well, the temperature remains low, keeping the dish below the boiling point. As soon as the temperature is too high, the dish dries in the Casseroleout. In addition to meat, you can also roast vegetables and stews in it. It is definitely an indispensable pan if you like stewing and pot roast.

There is a difference in material between the two pans. The frying pans are often made of cast iron. This material slowly gets warm, but stays up to temperature for much longer than the other steels. The snacks are made from stainless steel or aluminum. This is both very strong material and aluminum is even durable.

Of course there is a difference in which type of dishes you prepare in the pan with the pans. This is with a frying pan stew, meat and vegetables. In a frying pan sauces and stir -fry dishes. These courses also have a difference in preparation time. A frying pan is on the fire for hours. You can use this for different cooking techniques, such as roasting, stewing and simmering. With a frying pan you are so ready and therefore don't have to spend hours on the fire!