Most often used in the oven as a casserole or baking dish. Ceramic is actually an insulator so ceramic cookware does not react quickly to heat and, like cast iron, it is a good choice for cooking slowly at a constant temperature. The upside is that it is lighter than cast iron. The downside is that it is fragile - not as durable. A glazed ceramic casserole can look very much like an enameled cast iron one but the differences in weight, durability and cost are significant.