We are celebrating an anniversary: Le Creuset turns 90!
This year we celebrate a very important event for all of us who love good cuisine: Le Creuset celebrates 90 years!
It is undoubtedly a great merit that a company with so much history and tradition has the vitality and prominence that Le Creuset has today. During these 90 years, a multitude of fashions and culinary trends have been taking place and the world of cooking has changed very quickly, but we have always had a space and a special affection for traditional cooking and slow cooking.
Le Creuset has always been a very important pillar of our project. It represents a concrete way of understanding cooking: with respect and without shortcuts. I don't always have time to take out a cocotte and prepare a stew over low heat, but when I want to enjoy cooking, preparing something special, it's the first thing I think of...
In addition, Le Creuset products, especially all cast iron pieces, offer everything we look for in the products we have in the store: they have a history and artisan manufacturing process, they allow us to cook naturally while respecting food, and they are products built to last a lifetime. I invite you to read more about the origin and manufacturing process of Le Creuset cast iron products here and about the benefits of cast iron here .
THE CAST IRON COCOTTE LE CREUSET
To celebrate this anniversary, Le Creuset will produce a limited edition cocotte in cast iron and stoneware. These cocottes, which will not be for sale (only six will arrive in Spain), are a replica of the original 1925 cocotte and give us an idea of how little the original cocotte has changed in the 90 years of the brand's existence.
Commemorating the anniversary of the brand with a cocotte is an excellent idea. Undoubtedly, Le Creuset makes a multitude of excellent kitchen utensils, but as I told you before, few utensils convey more love for good cooking than a cocotte.
RECIPES FOR COCOTTES
We get a lot of questions about how to use and what we can prepare in the cocottes and I thought it might help you to take advantage of this post to share some of the recipes we have published in recent months. I also recommend you read this post where we discussed the advantages of cooking with an iron cocotte .
- Monkfish suquet with shrimp, mussels and hazelnut allioli bread
- Pork stew in red wine with bacon and onions
- Monkfish a la marinera
- Lamb in honey with red cabbage jam
- Soupy seafood rice
- Clam stew with broccoli
- Seafood soup with rice
- Old Fashioned Chicken Fricassee
- Spaghetti with meatballs in homemade tomato sauce
- Mussels In Sauce
- Chicken thighs with vegetables
- Picantones with honey mustard and lemon
- Cod with Canarian onion and wrinkled potatoes in a cocotte
- Winter cocotte: healthy and comfortable
- Round stuffed chicken stewed in cocotte
- Roast chicken in cocotte with vegetables
It is also worth noting that we can cook bread and biscuits in our iron cocotte :
- Chocolate cake with raspberry sauce
- Bread with old dough in cocotte
- Cake made in cocotte
I hope you are already enjoying your iron cocotte and if you still do not have it, I encourage you to buy it ! It is well worth it, the investment is high but it is a tool that will be in your kitchen for the rest of your life and will give you a lot of good times.
Comments
Claudia said:
Hola Paula, sí, es una preciosidad, y esa asa caliente y fría es una cucada!! :) Saludos,
Claudia
Claudia said:
Hola Mª Teresa,
ciertamente es una cocotte deliciosa, pero lamentablemente sólo van a llegar 6 de estas cocottes a España, y no estarán a la venta. Saludos!
Maria Teresa said:
Cuándo y donde se puede adquirir la edición limitada?
Claudia&Julia said:
Hola Angela,
Efectivamente todas las cocottes tienen el interior claro menos las de color negro. Si prefieres ese interior, en este momento tenemos cocottes mod. Classic redondas negras de 16, 20 y 26cm pero tenemos muy pocas unidades de cada modelo por lo que pueden acabarse en cualquier momento.
En cuanto a las medidas, teniendo una marmita de 22cm, no te aconsejo una cocotte de esa medida. Creo que no seria un cambio suficientemente importante para justificar tener las dos. En cualquier caso, Le Creuset recomienda la cocotte de 20cm para 2-4 personas (más o menos como tu marmita), la de 24cm para 4-6 personas y la de 26cm para 6 personas.
Paula said:
Ohhhh, ¡¡qué pasada esa edición limitada!! El tirador de la tapa es una pasada!! Tiene que quemar de lo lindo, pero bueno, eso también lo hace el de metal, así que… :P
Ángela said:
Adoro Le Creuset. No obstantem tengo una pregunta práctica con este modelo (que ya veo caer a mi cocina con este descuento maravilloso): ¿tiene el fondo claro en todos los colores? Tengo una marmita cereza (que adoro), y iene el fondo negro. Pensé que sería igual en las classic, pero con la foto de la cocotte volcánica, que en la marmita entuendo que tendría el fondo negro, me queda la inquietud.
Finalmente, y ya puestos, pregunto por capacidad: ¿cuántas porciones, más o menos, me daría una cocotte Classic de 22, una de 24 o una de 26? ¿Varía mucho con respecto a la marmita de 22?
De antemano, mil gracias.
Saludos,
A.