Everyone knows the French for their haute cuisine, with elaborate and exquisite dishes made using exotic or rare ingredients and prepared with complex techniques—and by that, we mean butter. But as with many food traditions, the heart of French gastronomy is the rustic, homemade cannon of dishes and foods, often prepared in a single piece of cookery and served oven-to-table, like coq au vin, boeuf bourguignon, and gratin dauphinois.

Suffice to say, cookware is also a big deal in France.