Cocotte? What is a cocotte? Does it sound like you've heard of her? Probably yes. The meaning of cocotte in French is pot or saucepan. It is an enameled cast iron casserole that resists high temperatures. It is compatible with all types of heat sources such as gas, electric, and induction cookers. In addition, it is suitable for cooking in the oven and you can also put it in the fridge to preserve your dishes. A cocotte is a very versatile saucepan with which you can cook a wide variety of recipes. And although at first buying a cocotte requires a somewhat high investment, the truth is that if you take care of them a little they will last a lifetime. What's more, it is likely that even your children and grandchildren can inherit it.
Why do dishes cook with Cocotte taste so special? Main advantages of enameled cast iron pots or cocotte
Although it is a bit unknown to us, the Cocotte has been an essential tool in every kitchen in France, Belgium, and Luxembourg for many years. It is considered a piece of great value and is passed down from generation to generation. It is the premium saucepan, the one used to cook the most precious dishes. And its characteristics make food taste unique. On the one hand, iron is the material that best retains and transmits heat. That is why a Cocotte is ideal for Slow Cooking. Food cooks slowly and evenly in its own juice and acquires a unique flavor. And you can keep them warm until serving time. In fact, you can also put them in the fridge and even in the freezer and use them to serve cold dishes or keep them for a while.
The unique flavor of dishes cooked with a cocotte also comes from the properties of its inner enamel. Their special composition makes them perfect for all kinds of preparations: cooking or stewing over low heat, browning over high heat, caramelizing foods, sautéing, roasting, and even baking. But what makes them unique is that the more you use them, the better flavors you get. The oil used when cooking penetrates the pores of the enamel and creates a natural non-stick layer of a dark brown color. This improves cooking efficiency, prevents food from sticking, and decreases the amount of oil needed. The third element that contributes to giving the dishes a unique flavor is the semi-spheres inside the lid. They return the condensation liquid to the food in a continuous and homogeneous way. Thanks to this self-humidification system, food is always kept hydrated, and the dishes are as delicious as those of our beloved grandmothers. These are the properties that make dishes cooked with Cocotte have a unique flavor. But these saucepans have other outstanding features and advantages: – They are all suitable for induction and all types of cookers. They're even oven-safe. But don't even think about putting them in the microwave. – The cooking body is very thick. This makes them completely non-deformable and very resistant. Of course, be careful not to fall on one foot! – Its interior enamel has great durability and resistance and is very difficult to scratch. – Its non-stick properties are very good. Anyway, don't try to cook a potato omelet in a cocotte. It will stick to you for sure! – They are very easy to maintain, easy to use, and easy to clean, both by hand and in the dishwasher. So is cast iron cooking better than cast aluminum or stainless steel cookware? As always, all options have their advantages and disadvantages. We tell you everything in our small master in materials for kitchen utensils.
What recipes to cook in a Cocotte?
There are many recipes that you can prepare with your cocotte, both sweet and savory. The most indicated are those that require a long cooking time since the piece distributes the heat in a fabulous way. This is why the food cooks evenly. The sauces thicken very well when allowed to reduce slowly, the vegetables do not break down and the stews are amazing. The advantage of this type of cooking is that it is not necessary to add too many liquids. Food cooks in its own juice slowly and its flavor intensifies. Of course, if you are a person who is always in a hurry, forget it. The cocotte's are for slow cooking, that is, the kitchen of yesteryear, the traditional one. But don't worry, because its elegant and timeless design will not make the table look old-fashioned, but thanks to its classic aesthetic, you can present any dish directly to the table and impress all your guests. At Castey we have some ideal Cocottes so you can put into practice the recipes you've always wanted to make.
How to use a Cocotte correctly?
There is no need to get too complicated, just follow these simple instructions: -Always add a little oil, butter, or water before heating it up. Never heat it “dry”. -Do not cook with very high heat. The medium heat will be more than enough for you to distribute the heat evenly. If you do it like this, the food will not burn or remain raw inside. And you will also save a lot of energy. -If you want to cook on full heat, slowly heat the pan for a few minutes and gradually increase the temperature to avoid thermal shock. -And you should also let it cool before putting it in the fridge or freezer. -Although its enamel is very resistant, it is better to avoid metal spoons or spatulas. Bet on wood or silicone. In this way, you will be able to extend its properties and keep it as new. -Try to always keep the lid tightly closed. In this way, the semi-spheres inside will be able to do their job well and continuously moisten the food. It is a good way to make your recipes healthier since you will not have to add extra oil during cooking. -Oh, and always try to take the piece properly. Protect your hands with silicone gloves or protectors, because their handles burn. And it is that the cocottes return stomping. Although it is true that they fell into disuse for a time due to the desire for new technologies and fast life, great restaurants and an active and healthy life have made them fashionable again. This is how we realize that sometimes the newest is not always better, especially when it comes to food and health. What are you waiting for to sign up?
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