The secrets of our cocottes.
Why do we say the cocotte is the most versatile cooking pot in the world? From pot roasts to steamed fish, steaks, vegetables, risotto, a classic Bolognese sauce, and even bread or an airy soufflé – everything is possible with a cocotte.
Our cocottes hold many secrets, both big and small. Luckily, they aren’t very secret because we’re delighted to share them.
Good taste starts at the top. For us, that means in the lid. It is specially shaped and has many small ridges - the so-called “picots.” This allows the steam produced during cooking to drip down steadily and evenly onto the food being cook, creating a continuous cycle of moisture in the cocotte or roasting dish. As a result, each ingredient retains its full flavor, meat does not dry out, and vegetables remain tender.
We call this "flavour rain." You call it "simply delicious."
True beauty comes from within, and so does great enjoyment. That is why the interior of all STAUB pots is made from high-quality matte black enamel. The matte black enamel acts like a micro grill, bringing out delicious roasting flavor. It also provides the ideal conditions for searing, frying, and caramelizing food.
Our cast iron cocottes, like all of STAUB’s cast iron products, are made according to traditional manufacturing methods in limited quantities at our French factory.
This allows us to guarantee STAUB’s distinctive quality: each cocotte is visually and technically inspected about 100 times during its production. Why do we devote so much effort? The answer is simple: because of you. We want you to prepare stunning dishes with our products.
Good taste is not only a question of taste but also of the correct material.
The cocotte’s enameled cast iron preserves each ingredient's nutritional values and full flavors. No matter what food you prepare in your STAUB cocotte, the result will always be delicious.
It’s not “just” a cocotte - it’s a piece of the French way of life that has brought the heart of France to kitchens and tables around the world for decades. Designed In the 1970s by Francis Staub in Alsace, the cocotte is a cookware icon that has remained true to itself. Colours have been added, details improved - but its traditional shape, the “picots,” and the matte black enamel have remained the same. These unmistakable characteristics of a STAUB Coquette set it apart from other cookware.
Colours have been added, details improved - but its traditional shape, the "picots", and the matte black enamel have remained the same. These unmistakable characteristics of a STAUB cocotte set it apart from other cookware.
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