Mini cocotte · 0.25 to 0.75 qt
Staub Mini Cocottes — single servings, straight to the table
A Staub mini cocotte is the smallest enamelled cast-iron pot — sized for one serving and made to go from oven to table. It suits baked eggs, dips, individual gratins and desserts, with the same spiked lid and French casting as the full-size cocotte, in 0.25- and 0.75-quart sizes.
What a mini cocotte is for
The mini cocotte is part cookware, part serveware. It bakes a single portion and carries it to the table still hot, which is why it shows up as much at dinner parties as in the kitchen.
Individual bakes
Baked eggs, a small gratin or a cobbler for one, cooked and served in the same pot.
Dips & sauces
Warm dips, melted butter, a single-batch sauce or a fondue for two.
Sides & condiments
A scoop of beans, a relish or a side that goes straight to each place setting.
Desserts
Crème brûlée, molten cakes or a baked custard in a single ramekin-sized pot.
Serving & presentation
Plate a course as it cooks; the cast iron keeps each serving warm through the meal.
Oven to table
Bake and serve in one pot — no transfer to a serving dish.
Shop the mini cocotte collection
Round and oval minis in both sizes. The size is listed on each pot; tap through for the current price on Amazon.
staub La Cocotte Oval 40509-807 Mini Pico Cocotte Oval Cherry 40509-807 Small Two-Handed Enameled Pot
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staub La Cocotte Round 40500-106 Mini Pico Cocotte Round Gray 40500-106 Small Two-Handed Cast Enameled Pot
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Staub Mini Round Dutch Oven 0.75-Quart Graphite Grey by staub (Stove)
The 0.75-quart mini cocotte in Graphite Grey is the larger of the two minis, and the more practical for cooking. It bakes an individual gratin, a single onion soup, baked eggs or a small dessert, then serves it still hot.
Graphite keeps it understated, so it works as serveware at any place setting. It is built like a full cocotte — a spiked lid, a matte-black interior, oven-safe to 500°F, made in France.
For single servings that double as presentation, this is the mini to start with.
What sets the Staub mini apart
The mini uses the same construction as the full-size cocotte, scaled to a single portion. The spiked lid, matte-black interior and enamelled iron still do the work.
Self-basting spiked lid
Spikes under the lid drip condensation back over the food, keeping small bakes moist.
Matte-black interior
The textured black enamel browns and bakes evenly and never needs seasoning.
Holds heat at the table
Cast iron keeps a single serving hot from oven to plate through the meal.
Oven-safe to 500°F
Lid and body move from oven to table without a second dish.
No seasoning required
The enamel coating is ready to use out of the box and will not rust.
Sand-cast in France
Each pot is cast in a single-use mould in Alsace, then enamelled by hand.
Which mini size?
Both are single-serving pots; the difference is how much one serving holds.
| Size | Serves | Best for |
|---|---|---|
| 0.25 qt | 1 | Dips, sauces, baked eggs, desserts, condiments |
| 0.75 qt | 1 | Individual gratins, onion soup, small bakes |
Mini vs petite
The mini and the petite overlap, but they answer different jobs.
A mini is single-serving and doubles as serveware — dips, desserts and individual bakes. The Petite French Oven (0.75–1.5 qt) actually cooks a small main or a side for the table. For full meals, see the round cocotte.
Care and everyday use
Staub enamelled cast iron needs no seasoning. Routine care is limited to gentle washing and avoiding sudden temperature changes.
- Heat it gradually. Cast iron holds and spreads heat, so high settings are rarely needed.
- Hand-wash to protect the enamel. Warm water and a soft sponge, no steel wool, and let the pot cool before washing.
- Use any utensil. The hard enamel takes metal, wood or silicone without scratching through.
- Store with the lid ajar. A folded cloth between lid and rim lets air move and keeps the interior fresh.
Frequently asked questions
What is a Staub mini cocotte?
It is the smallest Staub enamelled cast-iron pot, built like the full-size cocotte but sized for a single serving. It comes in 0.25 and 0.75 quarts and is made to go from oven to table.
What do you use a mini cocotte for?
Baked eggs, dips and sauces, individual gratins, desserts like crème brûlée, condiments, and plating single servings at the table.
Can you cook on the stovetop with a mini?
Minis are used mostly in the oven and for serving. They handle small stovetop jobs, but the 0.25-quart is too small to register on many induction hobs.
Mini vs Petite French Oven — which should I buy?
Choose a mini for single servings, desserts and serveware; choose the petite (0.75–1.5 qt) when you want to cook a small main or a side for the table.
Do I need to season it?
No. The enamel interior never needs seasoning or oiling, and it will not rust like bare cast iron.
Is it oven-safe, and where is it made?
The lid and body are oven-safe to 500°F, and every mini is sand-cast and enamelled in France.