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The oval cocotte has slightly sloping sides, a connecting radius at the base, two small handles and a heavy lid. Described by the papal chef, Scappi, in his 1570 treatise on culinary art as the "stufator ovato", this cocotte is of very early origin, if we consider the metal used, cast-iron, and the cooking method which was to leave the vessel on the charcoal burning in the open hearth (in fact, braising derives from the Latin brasa - charcoal). Its being a pot for slow cooking has made iron and cast-iron the metals preferred for its manufacture, although there have also been specimens in other materials such as earthenware and, in the last century, a vast production made of copper with a tin lining. Iron and cast-iron, as we know, are poor heat conductors. Interestingly, however, when they are very heavy they regulate the distribution of heat to food which has to be cooked for a long time at a low, controlled temperature. The same can be said of the lids, which often seal the pot almost hermetically and are always very thick and heavy to keep the steam produced in cooking (also called stewing) and the aromas in the pot for as long as possible. The oval cocotte is the prince of pots for Braising, which consists in browning the food all over in fat, usually with the addition of diced vegetables, covering it half way up with an aromatic liquid such us stock, wine, or clear gravy, and letting it cook gently and steadily for a long time. It is also used for stewing as an alternative to the casserole with two handles. Another excellent way in which it can be used is for pot roasting, especially large cuts. Following the suggestions of Raymond Thuilier, who is reminded by the oval cocotte of the long slow feu doux cooking beside an open fire of his childhood in Savoy, we have preferred cast-iron to copper, because of the characteristics mentioned elsewhere. The weight of the cast iron ensures the heat stability typical of this metal. The cocotte is enamelled in black.

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