This year we celebrate a very important event for all of us who love good cooking: Le Creuset is celebrating its 90th anniversary!
It is certainly a great achievement that a company with so much history and tradition has the vitality and prominence that Le Creuset has today. Over these 90 years, a multitude of culinary fashions and trends have followed one another and the world of cooking has changed very quickly, but we have always had a special space and affection for traditional cooking and slow cooking.
Le Creuset has always been a very important pillar of our project. It represents a specific way of understanding cooking: with respect and without shortcuts. I don't always have time to take out a cocotte and prepare a slow-cooked stew, but when I want to enjoy cooking, to prepare something special, it's the first thing I think of.
In addition, Le Creuset products, especially all the cast iron pieces, offer everything we look for in the products we have in the store: they have a history and artisanal manufacturing process, they allow us to cook naturally while respecting food, and they are products made 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 .
LE CREUSET CAST IRON COCOTTE
To celebrate this anniversary, Le Creuset will be producing a limited edition cocotte in cast iron and stoneware. These cocottes, which will not be for sale (only six will be available in Spain), are a replica of the original cocotte from 1925 and give us an idea of how little the original cocotte has changed in the 90 years of the brand's existence.
Celebrating the brand's anniversary with a cocotte is a great idea. Le Creuset certainly makes a multitude of excellent kitchen utensils, but as I was saying 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 cocottes and I thought it might be helpful to use this post to share some of the recipes we have published in recent months. I also recommend reading this post where we talked about the advantages of cooking with a cast iron cocotte .
- Monkfish stew with prawns, mussels and hazelnut aioli bread
- Red wine pork stew with bacon and onions
- Monkfish a la marinera
- Honey lamb with red cabbage jam
- Seafood rice soup
- 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
- Squabs with honey mustard and lemon
- Canarian cod with onions and wrinkled potatoes in a cocotte
- Winter cocotte: healthy and comfortable
- Stuffed chicken round stewed in a cocotte
- Roast chicken in a cocotte with vegetables
It is also worth noting that we can cook bread and cakes in our iron cocotte :
- Chocolate cake with raspberry sauce
- Bread with old dough in cocotte
- Sponge cake made in a cocotte
I hope you are already enjoying your cast iron cocotte and if you don't have one yet, I encourage you to buy one ! It is well worth it, the investment is high but it is a utensil that will be in your kitchen for a lifetime and will give you lots 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.