Chasseur Cookware

Chasseur Cookware:

Chasseur cookware spans far more than the brand’s signature French ovens, with a varied range of cast iron, stainless steel, copper-core and ceramic cookware for stovetop and oven cooking. The collection includes French ovens, casseroles, fry pans, saucepans, stock pots, sauté pans, roasting pans, cookware sets and specialist pieces, alongside Chasseur La Cuisson ovenware.

Chasseur Cast Iron Cookware:

Enamelled cast iron is a key part of the range, with round and oval French ovens, low round casseroles, round casseroles and cast-handle fry pans in multiple sizes. French ovens include capacities such as 4L, 5L and 6.1L, while 30cm low round casseroles provide a wider, shallower cooking surface.

Colour is also an important part of Chasseur cookware, with options across the collection including Duck Egg Blue, Rosewood, Forest, Cherry Blossom, Federation Red, Brilliant White and Matte Black.

Stainless Steel, Induction & Copper-Core Cookware:

For an alternative to cast iron, the Chasseur Maison range includes stainless steel saucepans and stock pots, plus multi-piece cookware sets. Individual saucepan sizes include compact 14cm/1.3L models through to larger 20cm/3.7L options.

The Escoffier range adds induction cookware including fry pans, saucepans, casseroles, sauté pans, chef pans and roasting pans with racks. Chasseur Le Cuivre cookware provides another construction option, including fry pans and saucepan sets. Selected Le Cuivre pieces use five-layer construction with a copper core, aluminium layers and stainless steel exterior, and are suitable for induction cooktops.

Chasseur Ovenware & Specialist Cookware:

The collection also extends into Chasseur La Cuisson bakeware, with rectangular bakers in multiple capacities, mini cocottes, ramekins and a Camembert baker. Roasting pans, terrines and fondue sets further broaden the range for specific cooking and serving needs.

Choosing Chasseur Cookware:

Start with how you cook most often. Enamelled cast iron French ovens and casseroles suit slow cooking, simmering and oven recipes, while fry pans and sauté pans provide broader surfaces for frying and browning. Stainless steel saucepans and stock pots are practical choices for everyday stovetop cooking, while rectangular bakers and roasting pans are designed specifically for oven use.