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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.
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Technical Details
- 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
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By Mike
My wife and I now own three sizes of Staub Cocottes, 2.5 qt., 5 qt., and 8 qt. These are absolutely fantastic for anything from baked beans to pot roast with potatos and carrots. The features we like:
First and foremost is the metal knob on the lid. Before we had the Staub, my wife cooked pot roast in a stainless steel pot with plastic (phenolic) handles. A few times in the oven and the handles look like they're 100 years old. I have worked in the plastic industry for over 35 years and even at temperatures approaching 350 to 400 degrees F there will be eventual damage to the appearance (blisters) and structural integraty of the plastic knob, they will not however, as some have stated, melt. La Creuset sells a metal knob as a replacement, but why not just get a metal knob from the beginning?
Secondly, those little nibs on the underside of the lid, seem to do a great job of keeping everything moist. The pot roast turned out the best it's ever tasted, and my wife has been cooking this for many years. It's a great feature and one that many lower cost Dutch Ovens have coppied to some degree.
The black matt enameled interior is another great feature. It cleans easily and doesn't show any stains from cooking. I believe this is particularly important if you intend to use your baking dish as your serving dish.
Lastly, the colors of the Staub cocotte are in our opinion much more attractive. This is a matter of personal taste, but we like the deep rich grenadine color with it's translucent qualities far better than the opaque reds of competive products. We also favor the other Staub colors to those of the competion.
We have been extremely pleased with our Staub purchases and unlike the low priced stuff, this is not made in China where you have to be concerned about what you're cooking in, cadmium, lead, etc.
By Cookies
Gave it to my son and daughter-in-law. They cook an italian sunday sauce for hours and it never burns on the bottom of pot. Heavy weight but worth the muscel power to use it.
By C. McColm (Riverside, CA United States)
The enameled cookware by Staub is excellent in quality. The interior is a textured, black enamel. This has two advantages. First, the black enamel show few scratches or discoloration from cooking utensils, food, and wear and tear. (The enameled surface actually gets better over time, similar to the way in which blue steel or non-enameled cast iron need to be seasoned to improve their usage and longevity.) Second, the textured surface of the Staub interior (unlike Le Creuset, for example) helps brown and sear food, improving the taste of seared and braised dishes.
The knob for Staub cookware is always metal, typically with a brass or nickel finish. This is another advantage that Staub has over Le Creuset. The standard knobs on Le Creuset are made from a type of plastic and cannot take temperatures well beyond 400-450°, while Staub knobs are rated (along with the cookware) for 450-500°. This is important if you ever what to use your cookware in the oven at high temperatures.
I've owned Le Creuset cookware in the past, but have switched over to Staub because of the quality and longevity. They last for years and with good, careful handwashing look almost the same as when I've bought them. Note: I've only used both Staub and Le Creuset over gas or electric stoves, not induction cooktops, so I cannot speak to that. Thanks!
By M. Park
I have the 8qt round Staub and I couldn't live without it. I love braising in it and cooking with it is such a joy.
I often find myself looking for recipes just so I can cook in it more. Everything that I've made in it, from Coq au Vin to braised shortribs, bolognese sauce to artisan bread has come out delicious!!
I have a Le Creuset dutch oven too but it pales in comparison. I love the weight of my Staub and even better is the knob which is heatproof to 500 degrees (unlike the Le Creuset which will melt).
By
I have the 8qt round Staub and I couldn't live without it. I love braising in it and cooking with it is such a joy.
I often find myself looking for recipes just so I can cook in it more. Everything that I've made in it, from Coq au Vin to braised shortribs, bolognese sauce to artisan bread has come out delicious!!
I have a Le Creuset dutch oven too but it pales in comparison. I love the weight of my Staub and even better is the knob which is heatproof to 500 degrees (unlike the Le Creuset which will melt).
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