I really love to cook with my Staub cocotte. It suits a lot of ingredients but I'm still a novice so I learn little by little how it works. I am always very happy with the result. It's very tasty and delicious, but I find that it makes plating really hard because all the ingredients tend to mix and color the same. So I need to work on that a lot. My basic recipe is plenty of veggies and a little of meat, pork usually. For today's recipe I used lotus roots, carrots and sato imo, and for the base leeks. Olive oil and rosemary. That's it! How do you use your cocotte? Tell us about your recipes!!!