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Invicta
The French iron foundry Invicta has a long history. The traditional company has been based in Donchery in the Champagne-Ardenne region since 1924 and still mainly produces classic cast iron casseroles by hand. The original name for this is Kokotte, or "Cocotte" in French. Cocotte originally means "chicken", as these pots were mainly used for braising a chicken. Modern casseroles like those of the Invicta brand are true all-rounders, as they are not only suitable for braising, but also for frying, stewing, caramelizing, candying, emulsifying, reheating and serving - not just chicken, of course!
High-quality cast iron is the ideal material for braising pots, as it distributes heat evenly and stores it for a long time. The special feature of the Invicta cookware is the enamel coating: The casseroles are coated with an enamel layer on the inside and (hardly recognizable at first glance) on the outside. This makes cleaning easier and also makes the colorful Cocotte very attractive for use as a terrine on the set table. Speaking of "table": The excellent heat storage of cast iron is a real advantage when serving. The dish stays warm in the Invicta Cocotte, whether it's a casserole, roast or dessert.
The Cookware
The cast iron Invicta casseroles are true all-rounders: they can be used for simmering, frying, roasting, braising, steaming, candying, caramelizing, emulsifying, reheating, and even serving! The taste and aromas of a slowly braised dish are very intensively preserved here. A cocotte is also wonderful for "lazy cooking" and trendy "one-pot" dishes: simply put all the ingredients together in the pot and let them simmer over low heat. This way, the dish simmers slowly in its own juices and is protected from drying out in two ways: the heavy lid seals the oval and round pots very tightly, and it also functions as a condensation lid: the steam rising during cooking collects on the lid and condenses there into water, which drips back evenly onto the contents of the pot along small cones and keeps the contents juicy. This effect can also be accelerated or intensified by placing ice cubes on the lid with the raised edge. Large spacious handles make it easy to carry the cast iron pots, which can be quite heavy depending on their size and contents.
Round or oval?
The shape, size, and color of the cast iron cocotte ultimately depend on personal taste and intended use. For sauces and stews, a round shape is preferred. It is ideal for stirring during the cooking process. The oval shape is perfect for larger roasts, whole fish, and poultry. An oval cocotte is also often chosen for casseroles and gratins. The size depends on the number of people in your household. If you enjoy cooking for guests, it is recommended to purchase a sufficiently large cocotte. From the gastronomy industry comes the trend of serving each guest their portion in an individual cocotte. This is, of course, a somewhat costly idea, but it is sure to impress your guests!
The "Origine France Garantie" brand
The Invicta brand carries the "Origine France Garantie" label, which is the only certification that guarantees the French origin of a product. Unlike labels such as "Made in France" or "produced/manufactured in France", which are not subject to approval or protection, the "Origine France Garantie" label is a certification that is awarded after an audit of the production facilities by the independent association ORIGINE FRANCE GARANTIE ASSOCIATION.
The Manufacturing Process
The production of a product begins with an aluminum mold. Aluminum plates are pressed into the shape of the future article. This initial form is needed to create the actual casting mold, a sand mold. These sand molds are intended for one-time use only. After pouring with liquid iron, the sand molds are destroyed when removing the cast iron article. Therefore, every product from the Invicta foundry is unique.
Next, the remaining sand is removed, and the casting seams and casting burrs are ground off. After a thorough quality control, the casseroles are ready for the enameling phase. In the enameling plant, the foundry raw product first passes through a blasting chamber, where it is prepared for enameling. Then, the inner and outer surfaces are enameled in two or three layers - depending on the color tone - and the article is then fired at around 800°C.
Handling, Cleaning & Care
Invicta cookware is easy to clean and maintain. Nevertheless, there are a few important points to consider in order to enjoy your Invicta cocotte for a long time:
Before first use, please remove the stickers and rinse the product with hot water. Then dry it well and brush the inside with some vegetable oil. Let it sit for a few minutes on low heat and wipe off any excess oil. Ready - let's get started!
The enameled cast iron products from Invicta can be used on all types of stoves: gas, electric, induction, on glass-ceramic cooktops, and in the oven (if applicable, refer to the temperature specifications on the product).
- Adjust the size of the stove plate to the size of the pot.
- Lift the cookware on ceramic cooktops instead of sliding it to avoid scratching the glass ceramic.
- Never use the booster function on induction. Start the cooking process on the minimum setting and gradually increase the temperature to avoid creating a thermal shock that could damage the enamel.
- Never heat the empty pot: The enamel could be irreversibly damaged.
- Use wooden or silicone utensils for stirring.
- Be careful when tapping spoons on the pot rim.
- Avoid cutting with sharp knives on the pot bottom, as this can scratch the enamel.
Cleaning
Let the cookware cool down before rinsing it with a non-abrasive sponge. If there are any food residues stuck to the cookware, it can be soaked in hot water with dish soap.
At Butch, we strongly recommend and exclusively endorse gentle hand cleaning. Please do not put Invicta cookware in the dishwasher! (We cannot accept complaints due to improper cleaning. Please understand.)
Dry your cocotte well and make sure it is completely dry before storing it. However, if any rust spots appear: they are harmless - please rub the affected areas with some cooking fat.
Our tip in conclusion: We have found that Invicta cocottes are also great for experimenting. The cast iron cookware is a classic for braised dishes, but also perfect for desserts: Mini cocottes are ideal for soufflés, baked apples or cooked pears. And our absolute favorite is - bread! Homemade bread tastes wonderfully fresh and delicious from the cast iron forms. Et voilà!
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