Sweese Porcelain Ramekins, Set of 4
Last updated date: March 20, 2020
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We looked at the top Cocottes and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Cocotte you should buy.
The Sweese Porcelain Ramekins are made from glazed white porcelain and are free from BPAs and other toxins. They bake small dishes with ease and the included lids make for easy storage afterward. They're equally safe in the broiler or dishwasher. In our analysis of 12 expert reviews, the Sweese Sweese Porcelain Ramekins, Set of 4 placed 5th when we looked at the top 7 products in the category. For the full ranking, see below.
Editor's Note March 20, 2020:
Checkout The Best Cocotte for a detailed review of all the top cocottes.
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From The Manufacturer
The 7-ounce mini casserole with diameter 4 inch, depth 1.8 inch. Just the right size for souffle, creme brulees, baked mac, pot pies, french onion soup, lava cake and dipping sauces
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An Overview On Cocottes
For such a versatile piece of cookware, not many casual home chefs know what a cocotte is. Even some experienced chefs might have one around the house and not know what it is, since they might be used to calling it by its more popular name: A Dutch oven.
There’s some debate over what the distinction is between a cocotte and a Dutch oven, or if there’s any distinction at all. The term “Dutch oven” conjures images of the original use for this hefty, deep cast iron pot, cooking family-size stews and roasts over an open campfire. It’s mainly merchandisers who refer to the same pot as a cocotte, and while cocottes might be more commonly coated with porcelain or enamel to make them more presentable, it’s essentially the same thing.
Whatever you call them, cocottes have come a long way since campsite cooking. The cast iron construction makes them slow to heat up, but when they do, they hold that heat exceptionally well. Put the lid on top, and you’ve got a vessel that will make everything from moist, tender chicken to fluffy desserts.
A good porcelain or enamel coating over that cast iron won’t hurt the cooking process appreciably, and it makes the cookware equally suitable for presenting that dish at the table. Smaller cocottes might be used just as often as containers for side dishes and snacks as they are for actual cooking.
There’s no set size for a cocotte, and volume can range from 8 ounces or so to 9 quarts or more. The bigger they get, the more serious cooking you can expect to do with them.
While not all cocottes are made from cast iron, be sure to look for that type of material if you plan on getting the most out of Dutch oven recipes. Stainless steel or copper cocottes might be lighter and less expensive, but they won’t cook nearly the same way cast iron will.
DYWM Fun Fact
The term “cocotte” certainly sounds more refined than a Dutch oven, which is another perfectly acceptable thing to call your cast iron pot. As you might expect, the word is originally French. But while its early meaning does indeed translate to a type of pot, it has a number of slang translations as well, including a child’s word for “hen.”
The Cocotte Buying Guide
- Cocottes have plenty of uses but look for one that has a recessed lid if you want an extra bit of versatility. The convex surface may take a little space away if you’re covering a full pot, but you can use the makeshift bowl to cool down your dish quicker by filling it with ice. You can also use it to hold sauces or extra sides. Get creative!
- If your cocotte is made of “naked” cast iron, you’ll get much better use out of it by seasoning the pot before the first use. Simply coat it with a thin layer of oil, then leave it upside down in the oven for 45-60 minutes at 350 degrees. (The oil will drip, so you may want to lay down a sheet of foil underneath it.) This coating of dried oil will give your Dutch oven non-stick properties and help food cook more evenly. If your cocotte has an enamel or porcelain coating, there’s no need for seasoning, though you may want to oil up any exposed portions of cast iron at the lip of the pot.