Goldieoldie15
When did a stew become a “casserole”?
Goldieoldie15 that is a really interesting question.
A stew is cooked on the hob and a casserole in the oven. So stews became casseroles when we started cooking them in the oven rather than on the hob.
My memories of childhood are all 'stews'. Although, I am not sure we had many, as I cannot remember my mother cooking many, although I can remember many things she cooked.
I wonder whether the invention of pyrex and the availability of relatively cheap pyrex casseroles dishes fed it. Were there developments in the manufacture of pottery that meant oven proof pottery went from the course brown and buff or heavy utilitarian cast iron, to the range of more attractive casserole dishes. Most casserole dishes, even today are solid and pottery (cast iron casseroles enamelled in attractive colours (Le creuset) were a French development in the 1920s and did not start getting imported to England until the late 50s/60s)
I also wonder whether, as a woman's role, became less household focussed and spending hours in the kitchen became less appealing with more women working and tv to watch meant that being able to shove a casserole in the oven and leaving it to cook has advantages over stews in saucepan on the hob, where you have to keep an eye on it to stop it drying out or sticking to the bottom.
