To all you ECI cocotte users out there - what type of things do you use your ECI cocottes for?
I now own 4 Staub ECI and 3 Le Creuset ECI cocottes.
But I only use them for 3 certain specific things.
Stews, braises and soups. That’s it.
I wonder what type of food and dishes the other Chowhounders use their ECI cocottes for?
I’ve heard people steaming vegetables and cooking rice in their ECI cocottes.
I have many other pots and pans I prefer for cooking rice and steaming vegetables though.
Well actually I also use my ECI cocottes for bread baking. I own 3 Le Creuset ECI clones, 2x27 cm oval and one 24 cm round.
I use these for high heat 490°F/255°C Oven baking. I try not to use my Staub and Le Creuset for high heat oven baking.
I do sear in my Staub and Le Creuset ECI pots, when I’m making simmering dishes, but I know I should use a dedicated searing pan this and then deglaze and pour content into the ECI pot, but I’m too lazy, when I already spend 4-5-6 hours preparing and making my simmering dishes in my ECI pots.
For the record I own these ECI cooking vessels (other than the 3 ECI clones I already mentioned above)
28 cm ECI Chistera rondeau Grenadine
24 cm ECI round pot Black
26 cm ECI round pot Grenadine
28 cm ECI round pot Blue
26 cm ECI round pot White
28 cm ECI round pot Cerise
32 cm ECI Searing pot (7.2 liter black enamel) Cerise
I also own a Le Creuset Heritage 36 cm oval for poultry and marinades in Cerise, but this is not ECI and only works for oven use.
Let me hear your input and opinions.
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