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The bright glaze is resistant
with center meat grip
Scoops and strains blanched
Material: Ceramic
Chef Julie showcases how soups can be the star of the plate—and how to round them out into a memorable dinner
STAUB La Cocotte 3.7 L Cast Iron Round Cocotte, Eucalyptus citrus The bright glaze is resistantThe cocotte originated in France where this casserole dish was designed to cook chicken dishes: in fact, the word "cocotte" itself is the French word for "little hen". Since then, however, the cocotte casserole dish has been used to make a wide variety of other dishes including soups, stews and ragouts. Beginners can use them as they try their hand at tasty oven baked dishes and professional French chefs can't do without them for gratins or delicate
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