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The French oven is a timeless standby for stews, roasts, soups, casseroles and other one-pot classics. Staub has perfected this tradition in our signature "La Cocotte" French Oven, the choice of some of the world's best chefs. The design has self basting spikes for continuous, natural basting. When your meal is ready, La Cocotte moves beautifully from the stove to your table. Staub products are enameled on the inside and out, including the black matte finish. No seasoning is required for enameled cast iron and it will not react to acidic foods
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Technical Details
- Black Matte Enameled Interior for durablity means no seasoning required. Enameled pot edges and lid edges prevent rust adding to the beauty of our cast iron.- Self-basting spikes underneath the lid of each French Oven is our breakthrough innovation.These spikes ensure continuous natural basting by equally disributing flavorful juices to all parts of the dish.
- Oven proof stainless steel or brass knobs for durability and beauty.
- Smooth Enameled bottom that works on any cooking surface including glass tops and convection.
- Double the enamel coatings help prevent chipping and add to the beauty and function of the pan.
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By Dwight (USA)
How's that for a spendthrift rationalization? I'm not purchasing this because of issues with spendthriftiness and hoarding.
I think the brass knob with the yellow is so pretty and cheerful like a little bird. It will really dress up the table and usually I don't care but I love the combination of sturdiness and tininess.
The mini cocottes sold faster than the 2 quart size. I know that some expensive restaurants are using them but I wonder what is most effectively served in them. A truly delectable glutinous rice recipe? Individual pots of melted cheese? Buy one and serve melted peanut butter at breakfast or for children's sandwiches replacing the purchase of a diablo? How about dissolving raspberry jam for a quick thin sauce to pour over aebleskiver?
1 hour at 350 degrees F if you are scared to put this on a hot stove:
Cheese Fondu
(From Gourmet Magazine 1966 & 2001)
1 garlic clove, halved crosswise
1 1/2 cups dry white wine
1 Tbsp cornstarch
2 tsp kirsch
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyere cheese, coarsely grated (2 cups)
CHEDDAR SOUFFLE
(Start to finish 40 minutes)
5 tablespoons butter, plus 2 teaspoons
1/2 cup finely grated Parmesan cheese
3/4 cup rice flour
2 cups whole milk
1 1/2 cups shredded Cheddar cheese
6 egg yolks
2 teaspoons fresh thyme
2 teaspoons salt
2 pinches nutmeg
4 egg whites Preheat oven to 375 degrees. Use the 5 tablespoons of butter to grease six 6-ounce ramekins. Dust the insides of the ramekins with the Parmesan cheese, wiping away an excess from around the rim.
In a small saucepan over a medium heat, melt the remaining butter. Add the rice flour and cook, stirring constantly, 2 to 3 minutes.
Add the milk and whisk until thick and incorporated, about 5 minutes. Add the Cheddar cheese, egg yolks, thyme, salt and nutmeg, stirring until the cheese is melted. Remove from the heat and set aside.
Use a mixer with the whisk attachment, whip the egg whites until they form stiff peaks, about 3 minutes. Using a rubber spatula, carefully fold the egg whites into the cheese and milk mixture until just incorporated.
Spoon the mixture into the prepared ramekins, leaving 1/4-inch space at the top. Bake 25 to 30 minutes, or until golden brown.
Makes 6 servings.
(Recipe from Dina Altieri, instructor at the New England Culinary Institute in Montpelier, Vt.)
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