A very large enameled cast-iron Dutch oven from Staub, sized for big batches: stocks, chili, braises, and bread for a crowd. Its matte black enamel interior needs no seasoning and browns meat well, and the spiked lid returns condensation onto the food. The main trade-off is weight: about 23 lb 11 oz with the lid, so lifting it full is a two-hand job. Against Le Creuset and other enameled cast iron it matches on heat retention and oven-to-table use, and its dark interior hides stains better than light enamel.
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Owners of Staub round ovens generally praise the even heat, the browning on the matte interior and the self-basting lid. The recurring complaint is weight, which is more pronounced on this 13.25-quart size.
This is a 13.25-quart round Dutch oven in Grenadine, made of enameled cast iron in France. The cast iron holds heat well and moves from oven to table. The textured black matte enamel interior needs no seasoning and helps food brown, while holding and distributing heat.
The heavy, tight-fitting lid has a nickel-plated knob and helps retain moisture. Spikes under the lid return juices evenly onto the food, creating a rain-forest effect. The smooth enamel base works on all stovetops, including induction, up to 500°.
