The French word cocotte means "chicken" and refers to the original purpose of the pots, namely to stew a chicken. However, these roasters are not limited to one dish but are also excellent for stews and baking bread.
The French traditional manufacturer STAUB, a member of the ZWILLING Group since 2008, is known for its products all over the world and is appreciated by hobby and professional chefs alike.
Elaborate production process for the Cocotte with a lot of manual work
STAUB dutch ovens are made of either refractory ceramic or cast iron with enamel on the inside. The cocottes have a particularly attractive and decorative design, such as the tomato cocotte.
Ceramic roasters are produced by casting, die-casting, or rotation, depending on the desired shape. For a cast-iron casserole, individual, hand-made sand molds are used in case of dust. Before delivery, a thorough manual finishing and quality control is carried out by selected employees with a lot of experience.
The Dutch Oven – a universally applicable casserole
A cast-iron roaster is suitable for all types of stoves - ceramic, gas, electric, or induction - as well as for use in the oven. If you want to prepare meat, it is best to use a cast-iron dutch oven because it gives better results when browning. STAUB dutch ovens have knobs on the inside of the lid where the condensation water collects and falls back onto the food drop by drop. This keeps meat juicy even during longer preparation times, and bread gets a thick, crispy crust.
The basic shapes of a cocotte are round or oval. In restaurants, a Mini Cocotte is often used to prepare individual portions and is then also used for serving at the table. Larger sizes are available for whole roasts, poultry, and stews. If you like to eat a lot of fish, you should buy an extra cast iron fish fryer so that the taste is not affected by other uses.