She Strengthens

The Timeless Charm of Cast Iron Cookware

Cast iron cookware has been a staple in kitchens for millennia, and its popularity shows no signs of waning. In fact, global sales are projected to continue increasing through 2025. But what’s behind this enduring appeal? For starters, cast iron is easy to maintain, retains heat beautifully, and can last for generations. Plus, it doesn’t pose the potential health risks associated with copper, aluminum, and non-stick cookware.

The Dutch Oven vs. French Cocotte: What’s in a Name?

One of the most beloved pieces of cast iron cookware is the Dutch oven, but its French counterpart, the cocotte, often gets confused with it. Are they really just the same thing? To get to the bottom of this culinary conundrum, we spoke with historians and cookware experts.

A Brief History of Dutch Ovens and Cocottes

Food historian Sandy Oliver notes that the origins of tight-lidded cooking vessels like Dutch ovens are murky. However, it’s clear that the concept of trapping heat and flavors has been around for centuries. This same principle is behind the North African tagine, which is both a cooking vessel and a dish.

The American Twist

In American cookery, two types of cooking vessels emerged: the big kettle with a tight lid hung over a cooking fire, and the bake kettle, which sat directly on top of hot coals. The latter had a flat bottom, three legs, and a tight-fitting lid with a lip deep enough to hold hot coals on top, allowing for more heat control during cooking and baking.

The French Connection

The French cocotte is also similar to the Dutch oven, with some historians arguing that the difference lies only in name. Cultural historian Shirley Wajda explains that once French cuisine gained popularity in the U.S., the term “cocotte” referred not only to the cooking vessel but also to the dishes made within it.

Le Creuset: A Legacy of Innovation

At Le Creuset, the five-and-a-half-quart round Dutch oven has long been a bestseller. Established in 1925, Le Creuset’s products are still made at the original foundry in northeastern France. Director of Marketing Communications Nate Collier notes that the term “Dutch oven” was coined many years before, referring to the Dutch casting process used to make these cooking vessels.

Regional Variations

As distinct cuisines emerged across Europe, new shapes and sizes emerged by region, with names like cocotte, doufeu, and cassadou. The doufeu, introduced by Le Creuset in the 1930s, features a recessed lid meant for holding coal to promote even heating during hearth cooking. Meanwhile, in the Provence region of France, hunters favored a tightly lidded version called a cassadou, shaped to accommodate large cuts of meat.

Dutch Oven Options Abound

While the semantics of Dutch ovens and cocottes may be debatable, one thing is clear: these versatile cooking devices are beloved by cooks around the world. Here are just a few more variations to explore:

• Lodge Dutch Oven: An affordable enameled Dutch oven that’s still extremely versatile and high-quality.
• All-Clad d3 Stainless Steel Dutch Oven: A stainless model with enamel coating, oven-safe and promising even heat distribution.
• Staub Cast Iron Round Cocotte: Place ice cubes in the recessed lid to increase condensation inside this pot.
• Staub Cast Iron Tomato Cocotte: A small 3-quart cocotte perfect for summer dishes.
• Staub Cast Iron Pumpkin Cocotte: A petite pumpkin cocotte for fall.
• Le Creuset Signature Enamled Cast-Iron Oval Dutch Oven: The oval shape allows you to fit larger pieces of meat and collect even more colors.