Cocottes are all the rage!

In the craze for sharing and homemade dishes, there's one utensil that's doing particularly well: the cocotte! The principle is simple: a container with a lid and handles, often made of cast iron - but also available in ceramic, glass, aluminum or enamelled steel sheeting - that can be used for a wide range of dishes.enamelled steel - can be used over a fire (gas, electric, induction) or over coals, and even in the oven. The evenly distributed heat ensures gentle cooking, perfectly suited to sauce dishes and stews. But the cocotte can also be used for braising, searing and roasting. Often enamelled inside and out, they are easy to maintain.

The popularity of the cocotte is not limited to cooking. In fact, its ability to go from the stove to the table makes it a tool appreciated by all. Without any fuss, it can be used as a presentation dish and takes its place among the guests. And all the more so since manufacturers now offer them in a wide range of formats, colors and special or limited editions, adding style to the pleasure of use. Classic or pop colors, with or without decoration, the cocotte lends itself to every kind of fantasy.

• The timeless Le Creuset

Since 1925, when Belgian industrialists Armand Desaegher and Octave Aubecq met, Le Creuset has become the symbol of the enamelled cast-iron cocotte. The house's signature? Color, from the use of an orange inspired by molten cast iron inside sand molds, to the multiple variations and special series. Each cocotte receives at least two coats of enamel to protect the piece inside and out, and to receive its color. Le Creuset also offers a wide range of formats and shapes for its cocottes, as well as all other containers for cooking like a chef.

• Staub, the safe bet

In Merville, in the Hauts-de-France region of France, a week's work is needed for production, as well as the expertise of some twenty people. Staub navigates between great tradition and high technology. The brand's innovation? Its spiked lid, which allows the condensation droplets that form to drip evenly over the food, enabling tender, flavorful meats and vegetables to be prepared. Round or oval, available in a wide range of colors and formats, the cocotte guarantees healthy, tasty cooking...

• Cookut, the all-rounder

Indestructible! Cookut's "Incroyable Cocotte", made from cast aluminum with a thick stainless steel base, is four times lighter than a traditional model - weighing just 1.5 kg. Non-stick, it offers nine fat-free cooking modes and is easy to clean. It is also compatible with all types of cooker (including oven) and comes in two diameters: 24 or 28 cm (4.5 or 7 l). The best part? You can choose from a wide range of body colors, handles and accessories: couscoussier, tagine lid, bamboo steamer basket, frying basket...

• Mauviel 1830, the expert

Since 1830 and seven generations, Mauviel has been making top-quality cookware in the Bay of Mont-Saint-Michel. Initially made of copper, the company has since expanded to include steel, cast iron and multi-layer stainless steel, such as the emblematic "M'Cook" collection, with its five layers (one of stainless steel, three successive layers of aluminum and an outer layer of ferritic stainless steel). 70 craftsmen are busy creating the 1300 items in the catalog, including, of course, the cocottes. It's hardly surprising, then, that the great names in cooking (Yannick Alléno, Anne-Sophie Pic, Pierre Sang Boyer, and recently Jean Imbert) have joined forces with the brand.

• Serax, the sober line

Dutch chef Sergio Herman left his stove to work with Belgian company Serax on a line of enamel-coated cast-iron pots and pans. Compatible with all heat sources, the "Surface" collection offers the pleasure of perfect cooking, and a line that breaks with industry codes. The design of the lids has been specially worked out to allow condensation to be collected and the food to be permanently moistened, so that it can simmer for a long time without drying out.

• Anaori, the culinary UFO

Anaori, experts in the manufacture of carbon graphite products, have created the kakugama, based on the principle of inflicting a minimum of stress on each ingredient in order to preserve its nutrients and bring out its full potential. This new-style utensil can be used for grilling, simmering, frying, poaching and even steaming. Its trump card? Carbon graphite, a natural material that conducts and retains heat optimally. Its circular interior, with a capacity of 3.4 or 5.1 l, distributes heat evenly. Underneath the lid, which serves as the stove, another made of Japanese cypress stabilizes humidity.