Signature Roaster – 26cm Cerise

Signature Round Casserole 26 cm Cherry Red. Red, with room for guests.

The Signature Round Casserole 26 cm in Cherry Red is Le Creuset's classic round cast iron casserole with a capacity of approx. 5.3 liters, enameled light on the inside, for all hob types including induction. Not lightweight, not microwave-safe, not a pot for a quick hot flame.

The Signature Round Casserole 26 cm in Cherry Red measures 26 centimeters in diameter and holds approx. 5.3 liters — the size for medium portions and guests. On the outside, it features cherry red enamel, with 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 at low to medium heat — it doesn't need more, and one shouldn't give it more, because 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 at 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 in the freezer.

Searing also works well in the enamel: sear meat vigorously at medium heat, deglaze the fond with wine or stock, put the lid on — the rest is patience. Because the pot retains 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 enamel. Its smooth surface is easy to clean and shows how far the fond has developed during searing — something not visible on a dark background. The lid seals tightly and keeps moisture in the pot; its knob is heat-resistant up to 250 °C, but gets hot in the oven and should be handled with a glove.

Two things to know. Cast iron is not suitable for the microwave — metal doesn't belong in there. 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. The casserole is dishwasher-safe, but handwashing is recommended — it preserves the patina that forms over the years.

If something does stick, soaked warm water with a little dish soap helps — abrasive cleaners and steel wool have no place on enamel. Maintained this way, the surface will withstand decades of daily use.

Cast in one piece 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 produced 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 enamel layers, which give the cast iron its color and the inside 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.

Cherry Red for the Round Table

At 26 cm and 5.3 liters, it's guest size: a roast with sides, a stew for four, pasta sauces in large quantities. Cherry Red makes it the pot that draws attention when serving — the color is as much a part of the meal as the aroma that rises when the lid is lifted.

Some pots you buy for a recipe. This one you buy for the next thirty years.