[m_t]

Cocotte id a pan with a lid, usually in cast iron. The Le Creuset are most likely the more well known one. They can be small or big.

The French Wikipedia article is clearer than the English one : https://fr.m.wikipedia.org/wiki/Cocotte_(cuisine)

Note that a pressure cooker is called a Cocotte minute. Because it cooks quickly.

Cocotte is also a term that can be used for chickens or chicks, but that has nothing to do with cooking utensils.

[OJFord]

Oh ok, in (British) English I'd just call that a casserole. (Which per sibling comment from GGP I understand is not the same/more specific than a casserole in French.) So I suppose it's correct that it ends up at 'Dutch oven' (the predominantly American term for the same) on Wikipedia.

I'm afraid my French isn't up to reading a Wikipedia entry, which is why I asked (GGP linked the same article).

[shakow]

> more specific than a casserole in French.

It's rather that they are false-friends: a french « casserole » is an english ‶sauce pan″ (the most vanilla cookware, a metal pot with a handle).

A cocote has typically more heat inertia (made of thick casted iron), is larger (so you can cook large pieces of meat in it) and thus far less handy.