Cocotte
A heavy pot with a tight lid: the French hearth for a daube, a stew, and the Sunday that refuses to rush.
French cuisine · Cookware
French hearths
The pots, disks, and ovens that make French food sound like itself — not a substitute skillet with the same recipe printed on top.
A cuisine is a shape of fire as much as a spice drawer. These are the vessels this kitchen still cooks in — the hearths of the country, with an Amazon search if you want to bring one home.
Back to French cooking · Open the French pantry · All cookware
Dutch oven
A heavy pot with a tight lid: the one the 30 books reach for when they do not name a country-specific hearth.
Mortar and pestle
A bowl and a weight: salsa, pesto, and spice pastes that still taste of the stone they were born in.
Crêpe pan
A low-sided flat pan: batter so thin it is a lace, and a wrist flick that is half the recipe.
Terrine
A lidded earthenware loaf: pâté and country forcemeat that cool in the shape they were baked in.
Gratin dish
A wide, low baker: potatoes, cream, and cheese that want a crust more than a stew.
Sauteuse
A wide, straight-sided pan: the French weeknight hearth between a skillet and a pot.
Roasting pan
A heavy rectangular pan: a joint, vegetables, and the drippings that become the sauce.
Keep cooking
The French pantry, pots, and table
The spices, mixes, and hearths that belong to French cooking — then the people around them, and the kitchens still joining the table.
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