General instructions for using your Cocotte
Before using your Cocotte for the first time, it is important to prepare it properly to achieve the best cooking and roasting results.
You will receive a detailed care manual with your product, outlining all the necessary steps.
Always use the Cocotte with enough fat or liquid, otherwise food may stick to the cast iron.
Alternatively, you can season the Cocotte before use to build up a natural non-stick surface.
The black matte enamel interior is ideal for browning, searing, and caramelizing. It allows excellent roasting aromas to develop, is highly scratch-resistant, and easy to clean.
Tip: After each wash, lightly coat the interior and rim with a small amount of neutral vegetable oil and warm the pot briefly over medium heat to preserve the enamel and prevent rust.
Baking bread in the Cocotte
Cocottes are perfect for baking bread. The cast iron pot provides the ideal conditions for your dough to rise and bake evenly.
The moisture released from the bread during baking acts as natural steam.
Preheat the Cocotte well, carefully place the dough inside, and keep the lid on during the first baking stage.
Remove the lid near the end of baking to brown and crisp the crust.
Avoid setting the oven temperature too high, as the bread may darken too quickly.
For more tips and recipes, see our guide: https://www.springlane.de/magazin/backen-mit-gusseisen/
What makes the enamel coating special?
The Cocotte and loaf pan are enameled inside and out, ensuring optimal heat retention.
The enamel is intentionally slightly textured, not mirror-smooth — this makes the surface more robust and helps the patina (seasoning layer) to adhere if you choose to season your cast iron.
Before first use, coat your Cocotte with a thin layer of vegetable oil and heat it in the oven at 50°C (122°F) for about an hour to improve non-stick properties and durability.
Food sticks to the Cocotte – what can I do?
If food sticks, it’s usually because the Cocotte was not sufficiently preheated or lacked fat or liquid.
Make sure to always preheat it gently and use a bit of oil or butter.
The matte enamel surface allows browning and caramelization but requires some fat for non-stick performance.
After cleaning, re-oil the interior lightly to maintain its protective layer.
Can I season enamel-coated cast iron?
Yes – although the enamel already protects the cast iron from rust, you can still season it to enhance its natural non-stick properties.
The rule of thumb: the rougher and more matte the enamel, the better the patina will form.
If you are “Team Patina,” follow these guidelines:
- Avoid sharp or metal utensils.
- Clean only with oil and salt for burnt residues or soak in water with a soft sponge.
- Do not use detergent, steel wool, or aggressive cleaners.
- Always dry thoroughly and lightly oil after cleaning.
Tip: Patina is especially useful for pans that are used at high temperatures with little liquid.
For casseroles and loaf pans, it is optional.
Which dishes are suitable for each Cocotte size?
Cocottes are versatile and suitable for countless dishes and baked goods. Choose the size that best fits your household:
- Round Cocotte Ø 24 cm (4 L): Ideal for bread (up to 1 kg dough), stews, and soups.
- Round Cocotte Ø 28 cm (6 L): Perfect for vegetables, meat dishes, and large bread or cake recipes.
- Oval Cocotte Ø 33 cm (6.5 L): Great for roasts, poultry, casseroles, and larger stews.
Tip: Always preheat the pot slowly for even heat distribution.
Is the Cocotte suitable for induction and ovens?
Yes, the cast iron Cocotte is suitable for all types of stovetops, including induction, and can also be used in ovens and on grills up to 250°C (482°F).
Is the lid enamel-coated too?
Yes, the lid is fully enamel-coated, both inside and outside.
Only the knob is made of stainless steel, which stays cool longer and protects your hands during serving.
Is the enamel coating food-safe?
Absolutely.
Our Cocottes are made of high-quality cast iron with a non-toxic enamel coating that meets strict food-safety standards.
They are completely safe for everyday cooking and baking.
How do I clean my Cocotte?
Allow the Cocotte to cool for at least 15 minutes before cleaning.
Never place hot cast iron in cold water or the dishwasher.
Clean only with hot water, mild detergent, and a soft sponge.
For burnt-on food, soak the pot in warm water before gently scrubbing it clean.
Do not use aggressive cleaners, steel wool, or scouring pads.
Always dry thoroughly after cleaning to prevent rust.
Why is my Cocotte discolored?
Discoloration can occur after frequent use.
You can easily restore your Cocotte’s shine using a special cast iron cleaner, available from our shop.
It quickly removes discoloration and residue without damaging the enamel.
Why does my Cocotte rust, and what can I do about it?
Rust may develop if the Cocotte was:
- Washed in the dishwasher
- Cleaned with detergent too often
- Not properly dried or oiled
To remove light rust, wipe it away with a cloth soaked in cooking oil.
For heavier rust, scrub with fine steel wool, rinse, dry, and re-oil the surface.
For best protection, re-season the Cocotte afterward to rebuild its natural oil layer.
How can I prevent burnt residue on the exterior?
Before placing the Cocotte in the oven, ensure that the outer surface is completely clean.
Residue or oil stains can burn in at high temperatures and damage the matte exterior coating.
Wipe the outside thoroughly before heating.
Dimensions and height of the Cocottes
- Cocotte Ø 24 cm:
Height with lid approx. 13 cm, without lid approx. 10.5 cm - Cocotte Ø 28 cm:
Height with lid approx. 14.2 cm, without lid approx. 11.7 cm
Loaf pan dimensions:
- External (incl. handles): approx. 34 × 13 × 13 cm
- Internal: approx. 28.4 × 11.6 × 10.7 cm