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Review”Cocotte” in French means “casserole,” but there are a multitude of dishes that emerge delectably from Staub’s signature French oven. This beautiful 5-quart cocotte, available in an array of rich colors, is an idealisti choice for slow-cooked stews and soups, casseroles, and roasted meats, as well as a heap of other one-pot meals. Measuring 10-1/4 inches in diameter, the cocotte is constructed of lasting cast iron with a black matte enameled interior and an enameled ceramic finish that extends to the pot and lid edges to prevent chipping and rusting. And with it is ornamental design, it serves as beautifully as it cooks. Designed for oven or stovetop use, the cocotte features a smooth, heavy earthenware base that will never warp and may handle any cooking surface, including glass, induction, and convection. Like the pot itself, the handles and lid are cast iron for durability and even heat distribution and retention (handles and brass or stainless steel lid knobs do get hot, so use caution). The lid features modern self-basting spikes to continually redistribute juices back to the ingredients as they cook. The black-matte enameled interior doesn’t need seasoning and, as cooking oils seep into the pores over time, will become a self-seasoned, non-stick surface. Oven-safe to 500 degrees F, Staub’s French oven doesn’t need high heat and so ought to be applied on low to medium settings. For best care, use with silicone or wooden utensils and wash by hand with non-abrasive cleaners. The cocotte comes with a fixed lifetime warranty. Made in France. . Why Cast Iron? Retains and redistributes heat for long periods of time Perfect for slow-cooking meals Perfect for beginners and professional cooks Why Staub Enameled Cast Iron? Because of it is outstanding performance Staub is employed and praised by the most celebrated chefs around the world. Self-basting spikes underneath the lid ascertain continuous, natural basting The more you use your Staub product, the better it gets! Oils employed when cooking will penetrate the pores of the matte enamel and give rise to a natural, smooth, nonstick surface Special, smooth ceramic bottom is usable on all heat sources Lids feature stylish solid brass and stainless steel knobs Staub enameled cast iron merchandise are highly durable, do not discolor or rust, protest chipping, do not require seasoning, and are ready to use immediately

Kitchen Craft And Lodge Cookware Photo

Kitchen Craft And Lodge Cookware Photo

Kitchen Craft And Lodge Cookware Photo

Most helpful customer reviews

75 of 76 people found the following review helpful.
Beautiful workhorse!
By S. Cieslinski
I have to admit, having used Le Creuset for years, I didn’t hold out much hope that this pot – gifted to me – could possibly be an improvement. The things that I value in an enameled pot were there: heavy enameled, cast iron construction; oven-proof handle; even heat distribution; gas stove-top to oven ease. But that lid? It just didn’t seem like it would make that much difference. Boy! Am I happy to be proved wrong!

This pot has out-performed my Le Creuset repeatedly in the two weeks that I’ve put it through its paces. Sautéeing, braising, stewing, oven-baked casseroles, soup; you name it, this pot has done an exceptional job. Those little bumps on the lid keep everything so much more moist. Also, there is virtually no loss of liquid volume with the lid on. It’s an incredibly tight seal. The clean-up is a breeze! And, esthetically, the grenadine glaze is gorgeous!

It is so worth the price, I just purchased the 8 quart round Cocotte for large-batch cooking. I’m definitely a convert!

44 of 46 people found the following review helpful.
Better than Le Creuset
By Drew K.
Owning both Le Creuset products and now Staub, my Staub has quickly become my favorite enameled cast iron pot, FAR surpassing Le Creuset in quality and usability. The metal handle is the first, most obvious difference and I almost purchased the item based on that fact alone. It’s easy to grab even with pot holders and the design of the lid makes the lid-handle transition area seamless – unlike LC. The LC knob is oven safe to 450 or so, but I like the reassurance of metal. Besides it looks nicer. The next obvious difference is the design of the lid. First, the lid fits tightly and more snugly than LC. It is flat on top rather than domed. Second, the self-basting spikes, while not exactly as revolutionary as they claim, are a nice addition and work relatively well when stove top braising (in oven braising it doesn’t seem to make as much difference because of the all-around heat). Third, is the interior of the pot. It is a black matte finish with a little bit of texture to it. I like it better than the smooth LC but I will admit it’s sometimes hard to see foods browning against a dark black interior. The final point I’ll make is that the Staub cast iron is thicker than the LC. Thicker means heavier, but it also means better heat retention. Enough said, when going for French enameled cast iron I will no longer look to Le Creuset and I suggest you do the same.

18 of 20 people found the following review helpful.
Best Enameled cast Iron Cocotte ever
By C. AUGUSTINE
I bought the 5 Quart to try when it was a lightning deal on Amazon and was highly impressed. Not only does it look better than Le Creuset it performs better. The lid fits better and the color is outstanding: grenadine in my case. Staub is a little heavier than Le Creuset but I think this speaks about Staub’s quality. And speaking of Amazon, I had a problem with a 8 quart I bought. They replaced it free with no hassles. This is serious cookware. I highly recommend Staub and Amazon.

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