[.ca] Staub Mini Round Cocotte, .25 Quart 3 7/8 Inch, Royal Blue

• Black Matte Enameled Interior for durablity means no seasoning required. Enameled pot edges and lid edges prevent rust adding to the beauty of our cast iron.
• Self-basting spikes underneath the lid of each French Oven is our breakthrough innovation.These spikes ensure continuous natural basting by equally disributing flavorful juices to all parts of the dish.
• Oven proof stainless steel or brass knobs for durability and beauty.
• Smooth Enameled bottom that works on any cooking surface including glass tops and convection.
• Double the enamel coatings help prevent chipping and add to the beauty and function of the pan.

tiny but only $5 more than Le Creuset's stoneware ramekin:
How's that for a spendthrift rationalization? I'm not purchasing this because of issues with spendthriftiness and hoarding. I think the brass knob with the yellow is so pretty and cheerful like a little bird. It will really dress up the table and usually I don't care but I love the combination of sturdiness and tininess. The mini cocottes sold faster than the 2 quart size. I know that some expensive restaurants are using them but I wonder what is most effectively served in them. A truly delectable glutinous rice recipe? Individual pots of melted cheese? Buy one and serve melted peanut butter at breakfast or for children's sandwiches replacing the purchase of a diablo? How about dissolving raspberry jam for a quick thin sauce to pour over aebleskiver? 1 hour at 350 degrees F if you are scared to put this on a hot stove: Cheese Fondu (From Gourmet Magazine 1966 & 2001) 1 garlic clove, halved crosswise 1 1/2 cups dry white wine 1 Tbsp cornstarch 2 tsp kirsch 1/2 lb Emmental cheese, coarsely grated (2 cups) 1/2 lb Gruyere cheese, coarsely grated (2 cups) CHEDDAR SOUFFLE (Start to finish 40 minutes) 5 tablespoons butter, plus 2 teaspoons 1/2 cup finely grated Parmesan cheese 3/4 cup rice flour 2 cups whole milk 1 1/2 cups shredded Cheddar cheese 6 egg yolks 2 teaspoons fresh thyme 2 teaspoons salt 2 pinches nutmeg 4 egg whites Preheat oven to 375 degrees. Use the 5 tablespoons of butter to grease six 6-ounce ramekins. Dust the insides of the ramekins with the Parmesan cheese, wiping away an excess from around the rim. In a small saucepan over a medium heat, melt the remaining butter. Add the rice flour and cook, stirring constantly, 2 to 3 minutes. Add the milk and whisk until thick and incorporated, about 5 minutes. Add the Cheddar cheese, egg yolks, thyme, salt and nutmeg, stirring until the cheese is melted. Remove from the heat and set aside. Use a mixer with the whisk attachment, whip the egg whites until they form stiff peaks, about 3 minutes. Using a rubber spatula, carefully fold the egg whites into the cheese and milk mixture until just incorporated. Spoon the mixture into the prepared ramekins, leaving 1/4-inch space at the top. Bake 25 to 30 minutes, or until golden brown. Makes 6 servings. (Recipe from Dina Altieri, instructor at the New England Culinary Institute in Montpelier, Vt.)