This year we celebrate a very important event for all of us who love good cooking: Le Creuset turns 90!
It is certainly an achievement that a company with so much history and tradition has the vitality and prominence it does Le Creuset today. During these 90 years, many culinary fashions and trends have come and gone and the world of cooking has changed very quickly, but we have always had a special place and affection for traditional cooking and slow simmering.
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 a casserole and prepare a slow-cooked stew but when I want to enjoy cooking, to make 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 carry in the store: they have a history and an artisanal manufacturing process, they allow us to cook naturally while respecting the food, and they are 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.
THE LE CREUSET CAST-IRON COCOTTE
To celebrate this anniversary, Le Creuset will make a limited-edition casserole in cast iron and stoneware. These casseroles, which will not be for sale (only six will arrive in Spain), are a replica of the original 1925 casserole and give us an idea of how little the original casserole has changed in the brand's 90 years of existence.
Commemorating the brand's anniversary with a casserole is an excellent idea. Without a doubt, Le Creuset makes many excellent cookware items, but as I mentioned before, few utensils convey more love for good cooking than a casserole.
RECIPES FOR COCOTTES
We receive many questions about how to use cocottes and what we can prepare in them and I thought it might be helpful to use this post to share some of the recipes we've published in recent months. I also recommend reading this post where we explained the advantages of cooking with a iron casserole.
- Monkfish suquet with prawns, mussels and hazelnut allioli bread
- Pork stew in red wine with pancetta and onions
- Monkfish à la marinera
- Honey lamb with braised red cabbage jam
- Brothy seafood rice
- Clam stew with broccoli
- Fisherman's soup with rice
- Old-fashioned chicken fricassee
- Spaghetti with meatballs in homemade tomato sauce
- Mussels in sauce
- Chicken drumettes with vegetables
- Spring chickens with honey mustard and lemon
- Canarian cod with onions and wrinkled potatoes in a casserole
- Winter cocotte: healthy and comforting
- Stuffed rolled chicken stewed in a casserole
- Roast chicken in a casserole with vegetables
It is also worth noting that we can bake bread and cakes in our iron casserole:
- Chocolate cake with raspberry sauce
- Bread with old dough in a casserole
- Sponge cake made in a casserole
I hope you are already enjoying your iron casserole and if you don't have it yet, I encourage you to buy it! It's well worth it, the investment is high but it's a utensil that will be in your kitchen for life and will give you a lot of great moments.
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.