Cast iron kitchenware are generally used for slow cooking of stews, braises and other dishes. They come in a variety of sizes, but the most common size is a 3-quart casserole. Casseroles typically have a lid that fits snugly, allowing steam to build up and resulting in tender, flavorful dishes.
Cast iron cookware can be used on the stovetop, in the oven or outdoors on a grill or campfire. When using them on the stovetop, it's best to use a diffuser to prevent scorching. And of course, they require regular seasoning to maintain their non-stick properties.
Most cast iron utensils are made from carbon steel, which is a strong and durable material. However, some newer casseroles are made from cast aluminum, which is lighter in weight and conducts heat more evenly.