Signature Round Casserole – 20cm Cerise

Signature Round Casserole 20 cm, Cerise. The smallest of the round classics.

The Signature Round Casserole 20 cm in Cerise is Le Creuset's classic round cast iron pot with a volume of approximately 2.4 liters, light-colored enamel on the inside, suitable for all hobs including induction. Not lightweight, not microwave-safe, not a pot for a quick high flame.

The Signature Round Casserole 20 cm in Cerise measures 20 centimeters in diameter and holds approximately 2.4 liters — the small size for meals for two. On the outside, it features the Cerise colored enamel, and on the inside, a light glaze, with a heat-resistant knob on the lid. From searing to simmering to serving, everything stays in this one pot.

Cast Iron Works Over Time

Cast iron absorbs heat slowly, distributes it evenly from the base to the walls, and retains it there. This is precisely the difference from lightweight cookware: once heated, the casserole continues to cook at low to medium heat — it needs no more, and no more should be given, as gentle heat preserves the material.

This saves energy and changes the way you cook. A stew will cook evenly over a low flame, with nothing burning at a hot spot. And when the casserole comes to the table, its contents stay hot for a long time — the pot also serves as a serving dish. It works on all hob types, from gas to ceramic to induction, can go in the oven, and even in the freezer.

Searing also works well in the enamel: sear meat over medium heat, deglaze the fond with wine or stock, put on the lid — the rest is patience. Because the pot maintains heat so evenly, it tolerates long cooking times without anything sticking to the bottom.

The Enamel and its Rules

Inside, the casserole features Le Creuset's light-colored enamel. Its smooth surface is easy to clean and shows how much fond has developed during searing — something not visible on a dark surface. The lid seals tightly, keeping moisture in the pot; its knob is heat-resistant up to 250 °C, but gets hot in the oven and should be handled with an oven mitt.

Two things to know. Cast iron is not suitable for microwaves — metal does not belong in them. And if you expect feather-light cookware, you won't be happy with a cast iron casserole: the weight is part of its function, as the mass is the heat reservoir. While the casserole is dishwasher safe, handwashing is recommended — it preserves the patina that develops over the years.

Should something bake on, soak with warm water and a little washing-up liquid — abrasive cleaners and steel wool have no place on enamel. Maintained this way, the surface will withstand decades of daily use.

Cast from a Single Mold Since 1925

In 1925, foundry technician Armand Desaegher and enamel specialist Octave Aubecq teamed up to produce cast iron casseroles with colored enamel — the birth of Le Creuset. The round cocotte was one of the first products and remains the heart of the brand today.

Each casserole is still made using the sand casting method, where each mold is used only once — no two pots are identical down to the gram. This is followed by several layers of enamel, which give the cast iron its color and the interior its smooth surface.

Le Creuset offers a 30-year warranty on the casserole. This is not a marketing number, but a statement about its lifespan: a Signature casserole is more likely to be inherited than replaced.

Cerise for Two

Cerise is the color many associate with Le Creuset — vibrant, warm, unmistakable on the table. In the 20 cm size, it becomes the casserole for dinner for two: a coq au vin for two plates, a small stew, rice, or a soup. This size also has a firm place as a housewarming gift.

Some pots are bought for one recipe. This one is bought for the next thirty years.