A 5.5-quart round enameled cast-iron Dutch oven from Staub, made in France and built for braises, stews, soups and no-knead bread. Its matte black interior sears and browns without the staining that shows on light enamel, and the spiked lid interior drips moisture back over the food. It holds heat steadily and moves from stovetop to a 500°F oven to the table. Against Le Creuset's light-enamel interior it trades a darker cooking surface for the same heavy cast-iron build, and owners rate it highly for even heat and easy cleanup.
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Owners rate it 5 out of 5 across 15 ratings, praising even heat, the self-basting lid and the low-maintenance black interior. Most say it has become their most-used pot.
This is a 5.5-quart round cast iron Dutch oven (cocotte) from Staub, made in France. It is used for slow-cooking meat and vegetables, and for simmering stews, soups and braises. The cast iron retains heat and heats the pot evenly.
The interior is textured black matte enamel. It needs no seasoning and is made for searing and browning. The smooth enamel bottom works on all stovetops, including induction.
The heavy, tight-fitting lid holds in moisture. Small bumps on the underside of the lid return juices evenly onto the food. The pot can go from the oven to the table, so you can cook and serve in the same dish.
