Le Creuset, renowned for its colourful enamelled cast iron cookware, introduces Cocotte Every a new Cast Iron Rice Pot: A versatile new piece that can be used every day, by everyone, for nearly every type of dish.

This unique shape is designed to master the basics of Japanese rice cooking. Rice (gohan) is a dietary staple of Japan and perfectly prepared Japanese rice should be light, fluffy, and slightly sticky when cooked.

With its Cast Iron body, it has an additional stoneware lid inside which can be removed to be used as a standard casserole. Suitable for all hob tops as well for use in the oven, the compact 18cm size of the cast iron Cocotte Every means it won’t take up much space when used alongside other cookware, yet still has a substantial depth to offer enough capacity for different purposes, whether cooking rice, making pot bread, or simmering a delicious broth.

The round-curved bottom, deep body, and dome-shaped lid have all been designed to create a triple effect in maximising heat convection, providing even cooking results; while the stoneware inner lid, a unique feature of the Cocotte Every, prevents boil-over when cooking rice or heating stews. The inner Stoneware lid has two air vents to let the steam escape while cooking to remove extra moisture which is important to the technique of cooking rice, while the Cast Iron retains even heat creating good steam circulation when cooking rice to ensure maximum flavor.

The interior of Cocotte Every is coated with Le Creuset’s specialist satin black enamel finish. Very durable and easy to clean, the satin black enamel interior has been especially designed to protect the pan (no seasoning is required) and for high surface heat use. It is not a non-stick surface but over time will behave like one as it develops a natural patina that is ideal for searing, browning and frying with the advantage of being extremely long-lasting and resistant to wear.

Perfect for all types of cooks – including beginners – the Cocotte Every can be used for:
– Preparing soups and stews
– Frying
– Grilling meats, thanks to the satin black interior
– Baking breads and cake

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Founded in 1925 in northern France, over the years Le Creuset has always stood out for the production of high quality cast iron pans where the basic ingredients remain liquid cast iron, steel and glass. Each product is handmade starting with a unique sand mold, into which liquid cast iron is poured from a large cauldron ("Creuset") and then moved on to the enamelling and tempering phases over a fire at very high temperatures, to create the durable, brightly colored finish that distinguishes the Le Creuset range.

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