I am just getting into the world of enameled cast iron and after a week or two of research, I ordered the staub coq a vin 6quart in grenadine. There was a deal for $200 where you got a staub 6q oval and 2 free mini cocottes as a bonus, but I couldn't find it in stock anywhere, so I went with the coq a vin.
Is there any difference between a requalr oval staub and the coq a vin besides the rooster knob?
Since I couldn't find the deal with the 2 bonus mini cocottes anywhere, I also ordered a set of 2 mini cocottes in basil. These are ceramic because I didn't want to pay the high price for the cast iron ones for something I don't know if I'll use a lot. I just thought they were cool, and I wanted to see what the basil color looks like in person. All of the staub colors look so nice online, I hope I can can find an excuse to buy more pieces. I think I am going to want to get some le creuset to try too. Decisions, decisions, lol....
Anyways...If anyone could tell me if there is a difference between the regular cocotte and coq a vin, and also help me think of some uses for the minis (plus recipes for the big one) it would be appreciated. Thanks