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The Staub Round Dutch Oven is a 4-quart enameled cast-iron pot for braises, stews, soups and no-knead bread. Its black matte enamel interior resists staining and does not need seasoning, and the self-basting spikes under the lid return moisture to the food. The 4-quart size suits two to four people and smaller batches, where a 5.5- or 7-quart pot is more than needed. Against Le Creuset, Staub's darker interior hides marks better and its lid spikes are the main talking point; both are heavy and both brown food well.
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Owners rate the Staub highly for even heat, moisture retention and the chip-resistant dark enamel. Most complaints are about weight and the small 4-quart capacity rather than performance.
The Staub Round Dutch Oven holds 4 quarts and is made of enameled cast iron with a brass knob on the lid. The cast iron distributes and retains heat evenly. The enamel finish resists chipping, scratching and discoloring.
Special spikes on the underside of the lid help keep food moist and flavorful. The pot is ready to use and needs no seasoning.
