Staub Cast Iron 0.25-qt Mini Round Cocotte - Graphite Grey, Made in France

From the manufacturer

THE ULTIMATE SLOW COOKER

Made in France, STAUB enameled cast iron cocottes are perfect for braising and browning meats, cooking fish, and preparing soups and stews.

ELEGANT ENAMEL FINISH

Each piece transitions beautifully from the kitchen to the table. STAUB enameled cast iron is available in a wide range of colors and sizes.

EXCEPTIONAL BROWNING

Textured black matte enamel interior requires no seasoning and ensures exceptional browning, and heat retention and distribution.

STOVETOP AND OVEN SAFE

Smooth enamel bottom encourages even cooking on all stovetops, including induction. Oven safe up to 500°F.

SELF-BASTING LID

Heavy weight, tight-fitting lid retains moisture, spikes on the lid create a rain-forest effect evenly returning juices back onto food.

EASY CLEAN-UP

Dishwasher safe, hand washing recommended. No seasoning required.

NO-KNEAD CAST-IRON BREAD RECIPE

Directions:

In a large bowl, combine the flour, salt, and yeast. Pour in the lukewarm water and, using a wooden spoon, stir the mixture until it comes together into a sticky dough. If it isn’t sticky, add more water, a couple tablespoons at a time, to get there. Cover with a clean kitchen towel and keep in a draft-free place for 18 to 24 hours.

Lightly flour a work surface. Gently remove the dough from the bowl. Form the dough into a ball, gently tucking the sides of the dough under. Place the dough onto a large piece of parchment paper. Cover with a clean kitchen towel and let the dough rise for 1 to 2 hours, until doubled in size. Preheat the oven to 475°F. Place a medium cast-iron cocotte into the oven while it preheats.

Carefully remove it from the oven when hot. Using the parchment paper sides as handles, gently lower the dough into the cocotte. Cover the cocotte, place it into the oven, and bake for 30 minutes. Remove the lid and continue baking for another 20 to 30 minutes, until the bread is golden brown in color. Remove the bread from the cocotte and allow to cool for 1 hour before slicing and serving.

Ingredients:

• 3 cups bread flour, plus more for the work surface
  
• 2 teaspoons salt
  
• 1⁄4 teaspoon active dry yeast
  
• 1 1⁄3 cups lukewarm water, plus more as needed
  

The Staub cocotte is unsurpassed for slow-cooking meats and vegetables to tender perfection, and for simmering hearty stews and soups. Cast iron possesses exceptional heat-retaining qualities, so the pot heats evenly throughout. The innovative lid features tiny spikes on the interior that continually release condensed liquid back onto the food, yielding moist, flavorful results. Staub's special matte black enamel interior and self-basting spiked lid guarantee perfect browning and braising for flavor-enhanced food. With their exquisite enamel finish, each piece transitions beautifully from the kitchen to the table. From comfort food to sumptuous suppers, every dish is special when served in Staub. Staub enameled cast iron cookware is the choice of the world's best chefs. With exceptional durability, it is perfect for day-to-day use in both gourmet home kitchens and prestigious restaurants around the world. Built to last a lifetime, these heirloom pieces can be passed from generation to generation.