Dutch Ovens

Cocottes or also called Doufeu are ideal for long cooking stews or roast dishes.

The secret of Staub cast iron casseroles is in the drip system of the lid. You can place some ice cubes on top of the lid to cool it. When you’re cooking with the Staub casserole, the cooking liquid rises up, then condenses on the lid and drips back into the casserole (directly on top of the food) to keep the food moist. Ideal for long stews.

Le Creuset cast iron casseroles are coated with enamel on the inside, making the casseroles easier to clean and very hygienic. On top of this the enamel coating protects the casserole from scratches.