Julienne or French omelettes in restaurants today are served in small pots with fancy lids. This kitchenware, which is more than three hundred years old, hails from France. It is called - cocotte.
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Kokotnitsa is a small metal pan with a long handle. The historical homeland of the cocotte maker is France. Translated from the French language, cocotte is chicken, since for the first time this unpretentious item was used to make an omelet. Kokotnitsa was extremely convenient and in view of the rather small size, calculated just for one chicken egg and a small amount of cream, cooked in a saucepan with additives in the form of cheese, herbs, vegetables or ham.
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Kokotnitsy is made of stainless steel or ceramics. Each material has its own specific advantages. For example, steel cocotte mills are characterized by increased strength and resistance to high temperatures. This saucepan will last more than one year, since stainless steel has high strength.
Ceramic kokotnitsy are more expensive than steel, despite the low reliability. But due to the fact that such a cocotte is evenly heated, it will completely retain the taste and all the useful properties of the prepared dish. Another important advantage of the cocotte is that it does not need to be lubricated with oil, since nothing sticks to it.
The capacity of such a saucepan is from 100 to 400 ml. This item of kitchen utensils can be bought at any store where dishes are sold, and also ordered on the Internet.