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The Staub 5.5-quart round Dutch oven is an enameled cast iron pot for braises, stews, soups and no-knead bread. Its heavy, tight-fitting lid has small bumps on the underside that condense steam and drip it back over the food, and cast iron holds heat evenly for long, low cooking. It is the direct rival of Le Creuset's round French oven; Staub's dark interior enamel hides stains better, while Le Creuset's lighter interior makes it easier to watch browning. It suits cooks who braise and roast often and want one pot that goes from stovetop to oven to table.
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Owners rate the Staub highly for even heat, a tight lid and good braising results. Common complaints are its weight and the care the enamel needs.
The Staub Cocotte is a 5.5-quart round Dutch oven made of enameled cast iron. It is made for slow-cooking meat and vegetables and for simmering stews and soups. Cast iron retains heat well, so the pot heats evenly throughout.
The heavy, tight-fitting lid locks in moisture. Small bumps on the inside of the lid create a rain-forest effect that returns juices evenly onto the food. The textured black matte enamel interior needs no seasoning and promotes browning.
The smooth enamel bottom works on all stovetops, including induction. The pot goes from oven to table, so you can cook and serve in the same dish. It is made in France.
