The Staub cocotte is an enamelled cast iron Dutch oven made in France, built for slow braises, stews, bread and one-pot meals. Its heavy cast iron holds heat and moisture well, and the dimpled lid under its underside collects condensation and drips it back onto the food, so dishes stay moist without constant attention. The three-layer sprayed enamel resists chipping better than thinner coatings and needs no seasoning, so it cleans with ordinary dish soap. It works on all hobs including induction, in the oven and on the barbecue, and it is heavy enough that lifting a full pot takes two hands. Against Le Creuset it is the closest rival: Staub's dark interior hides stains and browns meat aggressively, while Le Creuset's light interior makes it easier to watch a fond build.
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Owners rate the cocotte highly for even heat, deep browning and a lid that keeps braises moist. Many mention the weight and the dark interior as the main trade-offs.
The Staub cocotte is made of thick enamelled cast iron in France. Cast iron holds high levels of heat, which allows for browning and steam retention. It works on all hobs including induction, in the oven and on the barbecue, and it can go from oven to table.
The enamel is sprayed on in three layers rather than bonded, and it has a slightly textured finish. Unlike traditional cast iron, it needs no seasoning or special maintenance, and it can be cleaned with regular washing-up liquid.
The patented lid has bumps that collect condensation and let it drip back onto the food. This creates a self-basting effect that keeps food moist. The cocotte can be used for soups, stews, curries, sauces, slow-cooking and baking bread.
