Buy Staub 6-1/4-Quart Round Cocotte, Black MatteStaub 6-1/4-Quart Round Cocotte, Black Matte Product Description:
- Tight fitting flat lid features self-basting spikes for continuous, even distribution of juices throughout cooking, so food is moist and flavorful.
- Interior black matte enamel finish produces a natural non stick surface that is more resistant to scratches and chips. It won?t discolor or rust and never needs seasoning.
- Brass or Nickel plated knobs that are heat resistant up to 500ºF
- Smooth bottom is suitable for use on any cooking surface, including induction.
- Made in France and developed in conjunction with France?s most celebrated, world renowned chef Paul Bocuse
Product Description
The Staub journey begins in Alsace, France. Rich in history, food, and craft, it is a region renowned for hearty one-pot recipes. Staub has been producing the best cast iron products for professional and aspiring cooks since 1974. Staub’s French oven is a timeless standby for stews, roasts, soups, casseroles and other one-pot classics. Staub has perfected this tradition in our signature "La Cocotte" French Oven, the choice of some of the world's best chefs. La Cocotte moves beautifully from the stove to your table.
Customer Reviews
Most helpful customer reviews
8 of 8 people found the following review helpful.
By Geek4Life
I've owned 4 different brands of Dutch/French ovens (Better Homes and Garden, Tramontina, Le Creuset, and Staub). This Staub is my favorite. My first Staub was too big at 12.75 quarts, and oval so that it required two stovetop burners. I wanted a smaller dutch oven so I got this smaller, round one that only requires one stovetop burner. (This is less of an issue for those who can fit a 12.75 oval dutch oven into their oven.)The enamel is black matte all over (inside and out), except for an additional dark bluish-black ceramic coating on the bottom so as to not damage either the pot or your glass or induction stovetops, and possibly bare cast iron rims (too hard to tell if they have enamel over the rims, so I seasoned them anyway, just in case). I think the black is very sexy looking. It's also not completely smooth, so over time it will build up seasoning, similar to a naked (unenameled) cast iron. It's not rough, just not 100% smooth.The weirdest part about this oven is the metrics. It says 28cm diameter on the pot, but after that it is inconsistent. The box says BOTH 5.85 liters as well as 7 quarts, but 5.85 liters actually translates to roughly 6 1/4 quarts. And at the time I ordered this pot, Amazon listed it as both 6 1/4 quarts and 6.5 quarts, depending on whether you looked at the item title or the description. Maybe the 7 quarts includes the area above the rim of the pot, but the lid is fairly flat and doesn't rise much, so I find it very hard to believe that the extra space adds up to 0.75 quarts. I think the safest thing to assume is that it is a 6 1/4 quart pot, with a small amount of clearance added by the lid.By the way, I have no idea what the other reviewer of this item ("Costly cast-iron") is talking about. Staub is better than Le Creuset in some key respects (though it's hard to go wrong with either one): Staub uses metal lid handles that can withstand higher heat than the rubbery stuff LC uses (LC recently shifted over to metal handles on some of its products, though). Staub also has self-basting spikes so moisture drops down instead of running down the sides of the lid (I think LC also copied this recently, though frankly some parchment paper can also do the trick). And Staub's enamel is a tough black one that can hold seasoning instead of merely discolor like the standard LC beige enamel. Staub isn't as well known as LC in the USA, but Staub is very well known in Europe and from what I understand it is the chef's choice over there. Both are made in France and highly regarded and have lifetime warranties. I wanted black enamel that could take seasoning, and a metal knob instead of a rubbery one, so I went with Staub for my latest purchase.
1 of 25 people found the following review helpful.
By Leelein
I got this pot along with a comparable Le Creuset one, and sent the Staub back. It just didn't seem worth the hefty price. I cannot honestly say I know it well enough, but on looks and feel, I chose the LC over the Staub. The black matte cast iron looks pretty ordinary upon inspection, so I didn't think it was worth the price.
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