Buy Staub 6.25 Quart Round Cocotte, Royal BlueStaub 6.25 Quart Round Cocotte, Royal Blue 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
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0 of 0 people found the following review helpful.
By beat-street
Go to Staub's website for product details and why this French-made Enameled Cast Iron Dutch Oven is the best of the best and is over superior quality.However, I will explain at the end how to correctly judge this description and know what you will get (you still won't be disappointed).Yes all good features of a quality dutch oven. It has a tight sealing lid, proprietary basting spikes, nickel steel handle. The best part is the matte black enameled interior, this not only reduces the staining effects that are normal for enameled cast iron (I never understood why people complained about darkening Le Creuset, this is normal), but we have improving non-stick. Enameled CI REDUCES not eliminates sticking, and is acid safe to prevent iron leeching with low & slow acidic cooking.You will find that the matte black interior improves with very light oiling with of a neutral tasting oil with relative high smoke oil (I tend use non-virgin Sunflower or Canola). This is somewhat like cast iron, but to a lesser extent. I just think of it with improvement with useMy two Staub's 7 and 4.5 QT get a majority of my Dutch Oven use, they are my go-to work horse. However, I would offer to consider purchasing a mid-size cast iron dutch oven as well.I do have an unlined 4.5 QT Lodge Signature cast iron dutch oven, but I tend to NOT use it for soups and most braising, especially highly flavored ethnic dishes.. When I do it's only for certain uses it's better suited over enameled. I like when I break it out for a comfort food of Chili (any good Texan will tell you NO beans), very high heat (>450-500+), rustic breads that benefit from CI, and deep fat frying. Also, I would never take my Staub's camping or outside, thus an un-lined Lodge.READ HERE FOR LISTING IDIOSYNCRASIES:A.) Royal Blue while a beautiful color, is discontinued a while ago. Dark blue has taken it's place and I would argue still a beautiful color and gets richer patina with use visually since the deep blue meshes better with brown and blacking that may haze on the enamel with prolonged use (clean freaks it's ok, it's not dirty it's patina).B.) Because Amazon's listings do not include a 6.25 Dark Blue listing posted, 3rd party sellers offering this fine product are forced to list Dark Blue under Royal Blue to match close as they can Amazon's pre-set system. I assure you it's still a nice product.C.) The tag on the bottom of the Dutch Oven says 7 Quarts. Other sites on the web list this products at 6.5L. This equals a product that is supposedly ~6.86 quarts when converted.D.) I took my 4 cup (1 quart) measure and filled with water and poured it in to test it's volume (used for plant watering after). Here's the skinny, approximated for convenience:--Total Complete Vessel Volume (NO Lid) ~ 7 QT--Max Suggested Vessel Volume for Use with Lid (First Ridge before Sides go Straight) ~ 6 QT--Suggested Cooking Volume for Safely Simmering with LId ~4.5-5 QT
0 of 0 people found the following review helpful.
By Kurt
Decided to make the plunge into enameled cast iron dutch ovens last year after my roommate (who had a 13 qt Le Creuset) moved on, and I haven't regretted it. This is the first one I got. I particularly wanted this size b/c the bolognese sauce I make is a little over 5 qt and I also like having a little extra room in the pot to stir (and crush the tomatoes by hand...they tend to squirt). I was kind of concerned that tomato based sauces would eventually discolor the beige interior of a le creuset so I opted for the black matte interior of a staub (although LC does have a "satin" black interior as well...at least for some things). Anyways, I think if you are willing to invest into either Staub or Le Creuset, then you can't go wrong with either and what you end up buying is really driven by aesthetics (although, Staub does tend to be about 12% cheaper than Le Creuset for the same size, while LC may be a little lighter in weight). I do have a 5.5 LC as well, also a couple of sauce pans, and quite frankly I love them all. Although, to me, this particular color by Staub is by far my favorite out of my bunch. Shame that I think the color is discontinued (although that's good for clearance sales :). The one distinct advantage the LC does have over Staub is the phenolic knobs (especially the newer models that can go into the over at higher temps).
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