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The Staub 4-quart Dutch oven is a French-made enameled cast iron cocotte built for braises, stews and soups for two to four people. Its tight lid has small interior bumps that drip condensation back onto the food, and the black matte enamel interior browns meat without seasoning. It works on all stovetops including induction and goes into the oven up to 500°F. Against Le Creuset, it is the darker-interior, heavier-lidded alternative; owners praise browning and moisture retention, and some find it heavy and slow to clean by hand.
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Owners rate the Staub highly for even heat, deep browning and a lid that keeps braises moist. Many call it a lifetime piece and compare it favorably with Le Creuset. The main complaints are weight and the care the dark interior needs.
The Staub 4-quart Dutch oven is a cast iron cocotte made in France. The heavy cast iron heats evenly. The smooth enamel bottom works on all stovetops, including induction.
The tight-fitting lid has small bumps on the inside. They create a self-basting effect that returns juices to the food. The textured black matte enamel interior needs no seasoning and helps food brown.
It holds enough for 2 to 4 servings of soups, stews and braises. It is oven safe to 500°F and can go from the oven to the table.
