You observe that your cocotte attaches, this is related to the material, the cast iron. It is a material that requires a very specific use. Since cast iron has a natural capacity for heat retention, it is unnecessary to overheat. Your product will reach the desired temperature quickly.
Always cook over low or medium heat (th.5, 6 or 7) to obtain the best taste result. Excessive temperature would cause your dish to stick together and deteriorate its taste. Moreover, a "dry" cooking is to be avoided.
If a medium fire is necessary to seize, do not hesitate to return, then, to a low fire. This will make it possible to obtain the best flavors and prevent any collage
Here are some tips to clean your utensil:
• It is recommended that you do not immerse your hot utensil in cold water. This may damage the enamel.
• We advise you to cool your utensil and to soak it. If any residue remains, soak it in hot water.
• If the residue is strongly bonded, put water to heat over low heat for about 30 minutes and let cool. The residue will then leave without any difficulty.
- Do not use excessive abrasion.
• Be sure to wipe your utensil thoroughly after each wash. Brush the unglazed edges of the base and lid regularly with a little food oil to prevent them from rusting.