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The Staub Round Cocotte is an enameled cast iron Dutch oven for slow braises, stews, soups and no-knead bread. Its matte black enamel interior needs no seasoning and browns meat well, and the spiked lid interior drips condensation back over the food. It is heavy and oven-to-table handsome, and it costs more than a Lodge or Cuisinart enameled pot. Owners praise its browning and heat retention; the main complaints are weight and the dark interior hiding browning.
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Owners rate the cocotte highly for browning, moisture retention and looks. Recurring complaints are its weight and the dark interior, which makes it harder to judge fond and browning.
This round cocotte is made of enameled cast iron. It is used for slow-cooking meats and vegetables and for simmering stews, soups and braises. The cast iron holds heat well, so the pot heats evenly.
The exterior has a grenadine red, three-coat Majolique enamel finish. The interior is textured black matte enamel that needs no seasoning and helps food brown. The smooth enamel bottom works on all stovetops, including induction.
The heavy, tight-fitting lid retains moisture. Small spikes on the underside of the lid return juices evenly onto the food. The pot is oven safe, so you can cook and serve in the same dish.
