STAUB

A cocotte is a heavy casserole pot with a close-fitting lid, used for braising, stewing, slow cooking and baked dishes. It goes from cooktop to oven in one vessel, and many kitchens serve directly from it at the table.

The STAUB pots listed at Hospitality Connect come in colours including black, cherry red, basil green and graphite. Venues that serve straight from the pot usually pick a colour that suits the room, since the pot is seen by the customer.

Choose diameter by portion count. A cocotte performs best filled but not crowded, so a small pot suits single-serve presentation at the table while a larger pot suits batch braising held for service. Many kitchens keep both sizes for different menu items.

Twenty-three STAUB lines are listed at Hospitality Connect, all of them casserole pots. The page is a focused cookware selection rather than the full STAUB catalogue, so it suits buyers looking specifically for cocottes and casseroles.

Restaurants use cocottes for braises, ragus, curries, casseroles and baked dishes that need long, even cooking. The heavy body and tight lid hold heat and moisture, and the same pot can be carried to the table as the serving vessel.