Signature Roaster - 24cm Meringue

Signature Round Casserole 24 cm Meringue. The classic in cream.

The Signature Round Casserole 24 cm in Meringue is Le Creuset's classic round cast iron pot with a volume of around 4.2 liters, light enamel on the inside, suitable for all hob types including induction. Not lightweight, not microwave-safe, not a pot for quick high heat.

The Signature Round Casserole 24 cm in Meringue measures 24 centimeters in diameter and holds around 4.2 liters — the medium size for a small household. It features Meringue-colored enamel on the outside, a light glaze on the inside, and a heat-resistant knob on the lid. From searing to simmering to serving, everything stays in this one pot.

Cast Iron Works with Time

Cast iron absorbs heat slowly, distributes it evenly from the base to the walls, and retains it there. This is precisely the difference to lightweight cookware: once heated, the casserole continues to cook with low to medium heat — it doesn't need more, and you shouldn't give it more, as gentle heat preserves the material.

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

Searing also works well with 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 forgives long cooking times without anything sticking to the bottom.

The Enamel and its Rules

The interior of the casserole features Le Creuset's light enamel. Its smooth surface is easy to clean and shows how far along the fond is when searing — something you wouldn't see on a dark surface. The lid seals tightly and keeps moisture in the pot; its knob is heat-resistant up to 250 °C, but it gets hot in the oven and should be handled with an oven mitt.

There are two things to know. Cast iron is not suitable for the microwave — metal does not belong in it. And anyone expecting feather-light cookware will not be happy with a cast iron casserole: the weight is part of its function, as mass is a heat reservoir. While the casserole is dishwasher safe, handwashing is still recommended — it preserves the patina that forms over the years.

If something does bake on, warm water soaked with a little dish soap helps — scouring pads and steel wool have no place on enamel. Maintained this way, the surface will endure 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.

Every casserole is still manufactured using the sand casting process, 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 its casseroles. This is not a marketing number, but a statement about its lifespan: a Signature casserole is more likely to be inherited than replaced.

Meringue: Quiet Instead of Loud

Meringue is the light cream-white of the series — named after the meringue, as understated as an open country kitchen. Where cherry red stands out, Meringue blends in. In the everyday 24 cm size, this creates a casserole that feels natural in bright kitchens and exudes calm on a set table.

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