Buy Staub 4 Quart Round Cocotte, BlueStaub 4 Quart Round Cocotte, Blue Product Description:
- Round French oven's durable, black-matte enameled interior doesn't need seasoning
- Made of cast iron with vibrant, enameled ceramic finish
- Features cast-iron handles and lid, ceramic base, and innovative self-basting spikes under lid
- Hand wash and dry; best used at low to medium settings; oven-safe to 500 degrees F
- 3.5 quart French oven measures 9-3/8 inches in diameter; lifetime limited warranty
Product Description
The French oven is a timeless standby for stews, roasts, soups, casseroles and other one-pot classics. Staub has perfected this tradition in our signature "La Cocotte" French Oven, the choice of some of the world's best chefs. The design has self basting spikes for continuous, natural basting. When your meal is ready, La Cocotte moves beautifully from the stove to your table.
Customer Reviews
Most helpful customer reviews
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By Tammy Miles
I can not recommend this dutch oven enough. Easy clean up, cooks evenly, and beautiful as well. I found mine at a steal at a bargain discount store but would be willing to pay full price for my next one. There are wonderful and worth every dollar if you use it often.
0 of 0 people found the following review helpful.
By beat-street
Go to Staub's website for product details and why this French-made Enameled Cast Iron Dutch Oven is the best of the best and is of superior quality.However, I will explain at the end how to correctly judge this description and know what you will get (you still won't be disappointed).Yes all good features of a quality dutch oven. It has a tight sealing lid, proprietary basting spikes, nickel steel handle. The best part is the matte black enameled interior, this not only reduces the staining effects that are normal for enameled cast iron (I never understood why people complained about darkening Le Creuset, this is normal), but we have improving non-stick. Enameled CI REDUCES not eliminates sticking, and is acid safe to prevent iron leeching with low & slow acidic cooking.You will find that the matte black interior improves with very light oiling with of a neutral tasting oil with relative high smoke oil (I tend use non-virgin Sunflower or Canola). This is somewhat like cast iron, but to a lesser extent. I just think of it with improvement with useMy two Staubs, 7 and 4 QT, get a majority of my Dutch Oven use, they are my go-to work horse. However, I would offer to consider purchasing a mid-size un-lined cast iron dutch oven as well.I do have an unlined 4.5 QT Lodge Signature cast iron dutch oven, but I tend to NOT use it for soups and most braising, especially highly flavored ethnic dishes. When I do it's only for certain uses it's better suited over enameled. I like when I break it out for a comfort food of Chili (any good Texan will tell you NO beans), very high heat (>450-500+), rustic breads that benefit from CI, and deep fat frying. Also, I would never take my Staub's camping or outside, thus an un-lined Lodge.READ HERE FOR LISTING IDIOSYNCRASIES:A.) Royal Blue (Pictured) while a beautiful color, is discontinued a while ago. Dark blue has taken it's place and I would argue still a beautiful color and gets richer patina with use visually since the deep blue meshes better with brown and blacking that may haze on the enamel with prolonged use (clean freaks it's ok, it's not dirty it's patina).B.) Because Amazon's listings do not include a 6.25 Dark Blue listing posted, 3rd party sellers offering this fine product are forced to list Dark Blue under Royal Blue to match close as they can Amazon's pre-set system. I assure you it's still a nice product.Just be aware you will likely get this item that there is essentially a duplicate (and arguably more up-to-date): 4-Qt. Round Dutch Oven Color: Dark Blue
0 of 0 people found the following review helpful.
By K. Yu
Poor reviewer did not know what she was doing. I've been using Staub and Le Creuset cookware for years and have never had any trouble. They do take a bit more time to warm up since they are cast iron, but they hold their heat very well. Sticking has never been an issue for me at all and clean up is pretty easy. These types of dutch ovens are mainly for brazing meats and slow cooking(not for high heat applications). I've made many stews, braised beef/lamb dishes and even bread and they have all turned out great so far.There are plenty of resources/recipes on the web to show you how this dutch oven is used and I suggest doing the research. If you buy great cookware like this, it will last you a lifetime and then some. The most important thing is to just get out there and cook.
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