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The Staub 2.75 Qt. Round Dutch Oven is an enameled cast iron cocotte made in France, sized for small batches: braises for two, a pot of soup, a loaf of no-knead bread. Its matte black enamel interior browns meat without the seasoning upkeep of bare cast iron, and the spiked lid returns condensation onto the food as it cooks. It is oven safe to 900°F without the lid and 500°F with it, and the smooth enamel base works on induction and every other stovetop. Against Le Creuset it trades the lighter-colored interior for a dark one that hides stains and is favored for searing; it is heavier and smaller than a 5.5-quart round oven, so it suits couples and side dishes more than big-batch cooking.
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Owners rate the Staub cocotte highly for even heat, good browning and the self-basting lid, and many call it a lifetime piece. The main complaints are its weight and the small capacity of this size.
The Staub 2.75 qt. round Dutch oven (cocotte) is made of enameled cast iron for slow-cooking meats and vegetables and simmering stews and soups. Cast iron holds heat well, so the pot heats evenly throughout.
The heavy, tight-fitting lid has small spikes on the inside. They return condensed liquid to the food, so it stays moist. The interior has a matte black enamel finish with a textured surface that helps food brown. The exterior enamel finish lets the pot go from the kitchen to the table.
The enameled bottom is smooth and works on all stovetops, including gas, electric, glass, ceramic, induction and halogen. The knob is nickel steel. The pot is made in France.
