Prices are checked against each store and labelled with when.
It checks today's price at every store, compares the alternatives and answers in about a minute.
A wide, shallow cast iron Dutch oven from Staub with a 6.25-quart capacity and a Chistera-textured self-basting lid. The low, broad base gives more browning and searing surface than a tall round pot of similar volume, so whole roasts and large cuts fit without crowding. The matte black enamel interior needs no seasoning and works on all stovetops, including induction, up to 500°F. It suits cooks who roast, braise and sear for a family and want a French-made heirloom piece; against round Le Creuset and Staub ovens it trades height for surface area, and owners of Staub pieces generally praise even heating and the self-basting lid while noting the weight and hand-wash preference.
In stockReturn policy
Owners of Staub enameled cast iron generally praise even heating, strong browning and the self-basting lid, and the shallow oval shape draws positive notes for roasting. The main complaints are weight and the preference for hand washing.
This 6.25-quart shallow oval Dutch oven is made of cast iron and has a newly designed shape with 20% more cooking surface. The wider base gives room to brown, sear and roast with less crowding, so a whole roast dinner fits in one pot. It heats evenly and retains and distributes heat well.
The interior has a textured black matte enamel finish that helps food brown. It needs no seasoning. The smooth enamel bottom works on all stovetops, including induction.
The heavyweight, tight-fitting lid is inspired by the shape of a Chistera basket. Its textured interior has a Chistera-drop structure that creates a rain-forest effect for continuous self-basting. The pot is made in France.
