Prices are checked against each store and labelled with when.
It checks today's price at every store, compares the alternatives and answers in about a minute.
A 5.75-quart oval cocotte in enameled cast iron, shaped to fit whole chickens, ducks and long roasts that a round pot crowds. The matte black enamel interior needs no seasoning and browns meat hard, while the heavy lid's interior spikes drip juices back over the food. It works on all stovetops including induction and is oven safe to 500°F. Against round Le Creuset and Staub cocottes it trades some evenness of round heating for the oval footprint; owners prize the browning and the table-ready looks.
In stockReturn policy
Owners of Staub cocottes consistently praise the browning, moisture retention and sturdy build, and many treat them as lifelong pieces. Complaints center on weight and on the darker interior making it harder to judge fond.
This oval Dutch oven (cocotte) is made of enameled cast iron. Its shape suits braising whole roasts and baking whole chicken or duck. It can also be used for slow-cooking meat and vegetables and for simmering stews and soups.
Enameled cast iron needs no seasoning and retains heat, so the pot heats evenly. The textured black matte enamel interior is made for browning and for heat retention and distribution. The smooth enamel bottom works on all stovetops, including induction.
The heavy, tight-fitting lid retains moisture. Small bumps on the underside of the lid return juices evenly onto the food. The pot goes from oven to table, so you can cook and serve in the same dish.
