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The Staub Wide Oval Dutch Oven is a 6.25-quart cast iron pot with a glossy enamel finish inside and out. Its wide oval shape fits whole chickens, long cuts of meat and fish that round pots can't take, and it moves from stovetop to oven up to 500°F. Against Le Creuset's oval ovens it is the heavier, darker-enameled alternative, and Staub's black matte interior is the usual talking point: it hides stains and browns meat well without showing every mark. It suits cooks who roast whole birds and braise large cuts for a crowd.
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Owners of Staub's oval ovens praise the even heat, the browning on the black interior and the oven-to-table looks. Most complaints center on weight and on caring for the enamel.
This is a 6.25-quart oval Dutch oven made from cast iron with a glossy enamel finish. The oval shape gives it room for roasting, stewing, baking and slow cooking.
It can be used on the stovetop and in the oven, and it handles oven temperatures up to 500°F.
