[freiheit]

I would call a purely ceramic cooking pot a casserole, but a cast iron (or enameled cast iron) version is a "dutch" oven.

I have both in my collection, but the "dutch ovens" can be used on a range or in the oven. The "casserole" can be used in the oven or in the microwave, but are not suitable for stovetop use.

When I've shopped for the cast iron version, amazon lists them under "dutch oven".

One of our larger enameled cast iron "dutch ovens" is a favorite pot used for many things. Originally got it for baking bread (basically allows a cheap electric oven to be as good as a high-end gas oven for making bread), but it's also ideal for braising, stews, etc. To use a ceramic "casserole" for some of those, I'd need to use a separate pan to brown things and then transfer them to the ceramic casserole; using the cast iron pot for them allows for everything to be done in a single pot.