Lovers of French cuisine will get their money's worth with a cocotte of dust, as will all those who like to prepare juicy roasts and gratinated dishes. The casserole from France was once used to cook chicken, but has long since conquered modern cuisine.

It convinces beginners, hobby cooks as well as professional cooks. The easy handling, the robust enamelling and excellent heat storage convince even professional cooks. With the lid construction of dust, which distributes the condensation water evenly over the food, meat remains tender and vegetables aromatic.