cassoulet serving dish??

[VERDEinVT]

any ideas on what i can use for serving cassoulet at the restaurant? i like copper but only found one type and was way to much money.

[Timothy]

Hi,

Cassoulet should be served in the cooking container. Traditionally, it is cooked in a "cassole", a glazed earthenware dish.

http://forums.egullet.org/uploads/1167272006/gallery_22910_4060_17971.jpg

An appropriate sized porcelain coated cast iron casserole makes a good substitution.

Tim

[kcma]

copper is $$$$ i like cast iron for this kindda things.

[blwchef]

I use earthen ware

[VERDEinVT]

where online can i find the cast iron or erthen ware that would be the right size to serve Cassoulet in? i am having a hard time finding something.

[kcma]

in la, you can just goto surfas.

[VERDEinVT]

no websites out there?

[Arturo]

any ideas on what i can use for serving cassoulet at the restaurant? i like copper but only found one type and was way to much money.


hmm, how about some staub individual pieces?

[Timothy]

Hi,

I was not thinking about individual servings. In that case, you want a baking dish of appropriate size for bringing the cassoulet up to temperature and the ability to top with bread crumb mix and sausage before browning in your salamander.

The following is one idea. Hall China 14 oz. baking dish (http://www.restaurantsource.com/hall-china-and-dinnerware--kitchen-supplies/baking-supplies/bake-pans-roast-pans/ProdDesc-707-SE-WH-24632.aspx)

And another brand: Tuxton Baking Dish (http://www.ablekitchen.com/Oval-Baker-Eggshell-16oz-Size-6-3-4-p/tux-bek-160.htm)
Tim