Cookware and bakeware#Types of cookware and bakeware

A casserole (also: the Kasserol, French: casserole, "pot", from Old French casse, " big spoon " cattia from the Latin, " ladle, ladle " ) is a shallow pot with handle ( Saucepan ) or two handles, a large bottom surface and a steep edge. The casserole is particularly suitable for roasting or stewing ( with a lid ).

In parts of Bavaria and Austria the term Pure or Reindl is synonymous with casserole used, see also roasting pan.

Occasionally, the term cocotte is used when a casserole or a Dutch oven is mentioned.