Le Creuset Cast Iron 101: What Size, Shape & Style is Right for You?

French oven, Dutch oven, cocotte, casserole… they’re all different names for the same trusty tool. But with so many options—round, oval, shallow, deep, and that's only with one type of cast of cookware! It’s easy to get stuck wondering: Which one should I buy? Or should I even start with a casserole? Is a skillet a better option?

Here’s the short answer: there’s no one-size-fits-all. The right cast iron collection depends on how you cook, who you’re feeding, and where you'll use it.

Ready to get started?

After selling cast iron cookware for 18+ years, here’s my advice I give customers…

Ask yourself, what will I cook?

Knowing your cooking style makes choosing the right Dutch oven way easier.

Are you???

The Slow Cooker

Love stews, soups, and Sunday braises? Start with a classic round Dutch oven, 24–28cm depending on how many you’re feeding. This shape gives you even heat and great depth.

Weeknight Wonder

If you’re into fast, flavorful one-pot meals—pasta, risotto, curry—a shallow casserole (30cm) is your friend. It’s wide, versatile, and weekday-ready.

Not a Slow-Cook Fan?

No shame in that! If roasts and stews aren’t your jam, try starting with a cast iron skillet or grill pan. They’re lighter, faster, and just as durable. My first piece was a 26cm Le Creuset grill—still going strong after 18 years.

Here’s a quick breakdown by diameter and what each is good for (sizes may vary slightly by brand):

• 18–20cm (1.8–2.4L) – Great for singles or couples. Ideal for sauces, small soups, puddings, or baking smaller bread loaves.
  
  
  
• 22cm (3.3L) – A good mid-size for small families. Will easily make a 500g beef mince Bolognese!
  
  
  
• 24cm (4.2L) – The most versatile “starter” size. Cooks for 3–4, great for bread, stews, or a whole chicken.
  
  
  
• 26cm (5.3L) – For batch cooks and larger meals. Perfect for pot roasts and hearty stews.
  
  
  
• 28cm (6.7L) – A family-sized beast. Great for big batches, large roasts, and batch cooking for freezing leftovers.
  
  
  
• Oval Dutch Ovens – Best for bone-in meats and roasts that need extra room (think lamb shoulder or pork loin).
  
  
  
• Shallow Casseroles – Ideal for quick meals like paella, pasta bakes, or braised chicken. Also makes the best skillet rolls!

Should I buy a skillet?

A good quality cast iron skillet in an invaluable piece of cookware in any cooks kitchen. It's extremely versatile - you can cook pretty much anything in it, from a stack of Sunday morning pancakes to a perfectly seared steak. Personally, I love to cook fruit crumbles in my 20cm skillet, my morning eggs in a 26cm (it fits 4-5 large eggs), and one pan dinners in a 30cm skillet - They really are THAT versatile!

The secret to getting the best out of any piece of cookware is learning how to properly use each piece. Eg, letting it heat up instead of blasting it on high heat! Use it correctly and a Le Creuset skillet will last a lifetime.

Cooks Notes

• Always add oil to the bottom of your cream enamel cast iron casserole before heating.

• Low - Medium heat only people! Enamel cast iron is NOT for high heat.

• Hand wash is always preferable to dishwashing.

• Be sure to use a high heat oil when cooking in your skillets or cookware with the black enamel interior to prevent oils from damaging the cooking surface.

Still unsure?

Think about the top five things you want to cook and how many people you typically feed. That sweet spot—between function, size, and lifestyle—is your perfect cookware piece match.

And remember: cast iron is for life. Choose well and cook often.

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