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This is Staub's shallow oval cast iron Dutch oven, a wide, low pot built for browning, searing and roasting with more base area than a tall round oven. The black matte enamel interior needs no seasoning, the smooth enamel base works on all stovetops including induction, and the Chistera-drop lid bastes food continuously. It suits cooks who roast whole birds, large cuts or big batches of braised vegetables and want a pot that goes from stovetop to oven to table. Against round ovens of similar volume it trades height for surface, so food browns in a single layer instead of crowding.
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Owners of Staub's shallow oval ovens praise the even browning and the self-basting lid, and many call it their most-used pot for roasting. The main complaints are weight and the care it takes to keep the matte interior looking clean.
This 6.25-qt shallow oval Dutch oven is made of cast iron with a Graphite finish. Its newly designed shape has 20% more cooking surface, so there is more base space to brown, sear and roast with less crowding. It is sized to cook an entire roast dinner.
The interior is textured black matte enamel that needs no seasoning. The cast iron heats evenly and retains and distributes heat. The smooth enamel bottom works on all stovetops, including induction.
The heavyweight, tight-fitting lid is textured and inspired by the shape of a Chistera basket. Its Chistera-drop structure along the interior creates a rain-forest effect for continuous self-basting. The pot is made in France.
