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The Staub Round Cocotte is an enameled cast iron Dutch oven made in France, here in a very large 13.25-quart size built for big-batch cooking. Its matte black enamel interior browns meat well without seasoning, and the spiked lid returns condensation onto the food for moist braises. The smooth enamel base works on gas, electric, glass, ceramic, induction and halogen, and the pot goes into the oven without its lid up to 900F. It suits large families, batch cooks and hosts cooking for a crowd; against smaller Le Creuset and Staub cocottes it trades versatility for sheer volume, and its weight and footprint are the main costs.
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Owners of Staub cocottes praise even heating, good browning and the self-basting lid, and treat them as long-lasting heirloom pieces. Complaints center on weight and the care enameled cast iron needs.
The Staub round cocotte is an enameled cast iron Dutch oven with a 13.25-quart capacity. It is made for slow-cooking meats and vegetables and for simmering stews and soups. Cast iron retains heat, so the pot heats evenly throughout.
The heavy, tight-fitting lid has small spikes on the inside. They release condensed liquid back onto the food in a rain-forest effect, which keeps dishes moist. The interior has a matte black enamel finish with a texture that helps food brown. The smooth enamel bottom works on all stovetops, including gas, electric, glass, ceramic, induction and halogen.
The enamel exterior lets the pot go from the kitchen to the table. It is made in France and has a nickel steel knob. It is dishwasher safe, but hand washing is recommended.
