wadesgirl
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That was my first thought when it came out. All of the instructions read just like stoneware only it's glazed on the inside and out.BethCooks4U said:I don't understand why this item isn't a stone (mini covered baker).
wadesgirl said:That was my first thought when it came out. All of the instructions read just like stoneware only it's glazed on the inside and out.
CookinWithLynda said:I just had someone buy 2 Cocottes as gifts so I put together a few recipes for her in an OpenOffice file. There're only 5, but they're already in one place! If someone can tell me how to post them, I'd be glad to do it. Also, any recipe that worked for the Mini Oval Baker PC used to sell would work. That was 2 cups and the Cocotte is 3 cups.
CookinWithLynda said:I just had someone buy 2 Cocottes as gifts so I put together a few recipes for her in an OpenOffice file. There're only 5, but they're already in one place! If someone can tell me how to post them, I'd be glad to do it. Also, any recipe that worked for the Mini Oval Baker PC used to sell would work. That was 2 cups and the Cocotte is 3 cups.
byrd1956 said:Was this ever posted? only saw a jpeg & pub. file of the same image....
wadesgirl said:That was my first thought when it came out. All of the instructions read just like stoneware only it's glazed on the inside and out.
mvspenny said:I made a yummy peppermint patty dip in it and sold 3 of them!! 8oz of cream cheese (i use about 3/4) 8 oz of cool whip and 5 whole peppermint patties chopped up, 1 tbls of brown sugar. mix them all up, I cut some peppermint patties up and leave it on top. I used a candy cane as a scoop to make it more festive. Serve with Nilla wafers, bananas, strawberries or pretzels. It was a huge hit.
A cocotte is a French term for a small, round cooking pot or casserole dish. It is typically made from cast iron or ceramic and has a tight-fitting lid. Unlike other cooking vessels, a cocotte is designed to retain heat and moisture, making it ideal for slow cooking and braising.
You can make a variety of dishes in a cocotte, such as stews, soups, casseroles, and even bread. The tight-fitting lid and even heat distribution make it perfect for slow-cooking dishes that require long cooking times.
Yes, most cocottes are safe to use on both the stovetop and in the oven. However, be sure to check the manufacturer's instructions for the specific temperature and stovetop compatibility of your cocotte.
To clean a cocotte, use hot water and a mild detergent. Avoid using harsh chemicals or abrasive sponges that can damage the enamel. After use, make sure to dry the cocotte completely to prevent rusting. To maintain the longevity of your cocotte, it is recommended to season it with a thin layer of oil after each use.
Yes, sharing your cocotte recipes with your customers is a great way to showcase the versatility of this cooking vessel. You can also provide tips and suggestions on how to use a cocotte for different types of dishes to inspire your customers to try new recipes.