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The Staub Round Cocotte is a 4-quart enameled cast iron Dutch oven made in France, with a matte black enamel interior and a heavy lid studded with spikes underneath. Those spikes drip condensed liquid back over the food, which is why Staub calls it a rain-forest effect; the matte interior is built to brown meat rather than just stew it. It works on every stovetop including induction, goes into the oven, and is handsome enough to bring to the table. Against Le Creuset, the Staub is heavier and darker inside, browns more aggressively and has the self-basting lid; Le Creuset is lighter and comes in brighter colors. Owners tend to praise browning, moisture retention and looks, and note the weight and the dark interior that hides browning.
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Owners rate the cocotte highly for even heat, deep browning and a lid that keeps braises moist. Common complaints are the weight and the dark interior, which hides how much fond has formed.
This 4-quart round cocotte is made of enameled cast iron in France. The heavy, tight-fitting lid holds in moisture. Small spikes on the underside of the lid return condensed liquid to the food, creating a rain-forest effect that bastes it evenly.
The interior has a matte black enamel texture that promotes browning. The smooth enamel bottom works on all stovetops. The pot can go from the kitchen to the table.
