Amazon.com Review
An inspired fusion of old and new, function and style, Staub's La Cocotte French ovens are destined to be lifelong members of any kitchen. Fill this handy 7-quart oval cocotte with lemon-rosemary chicken, a medley of garden vegetables, or hearty cioppino to turn out delicious, easy meals. Crafted of enameled cast iron for uniform warming and superior heat retention, the heavyweight cocotte performs best at low to medium temperatures over longer time periods so flavors intensify and foods stay scrumptiously moist. The interior features a black matte finish that is almost indestructible and doesn't need seasoning; rather, the oils produced in cooking seep into the surface pores to create an organic nonstick coating. The rougher matte also browns, braises, and reduces better than a shiny polished glaze. In a clever use of modern technology, the cocotte's tight-fitting lid is studded with computer-designed spikes that catch and release steam to self-baste the entire surface of the meal.
As handsome as it is hardworking, this vessel is fitted with a solid stainless-steel or brass finial that is generously sized for easy lifting and oven-safe to 600 degrees F. The exterior enamel also comes in a variety of fashionable colors that coordinate with other Staub cookware and offer an always-fresh serving appeal-go with a clean monochromatic look or mix up rich tones for a layered presentation. Cast in a single-use sand mold, each piece has its own subtle variations to make it truly unique, and the Staub name is molded into the lid and side handles for a fun rustic touch. The double-coated enamel resists chips and rust, and the smooth bottom is suitable for any cooking or dining surface. The cocotte goes safely into the dishwasher, though hand washing is recommended for heavy use, and it's backed by a lifetime limited warranty.
--Kara Karll From the Manufacturer  . |
Why Cast Iron? - Retains and redistributes heat for long periods of time
- Perfect for slow-cooking meals
- Perfect for beginners and professional cooks
Why Staub Enameled Cast Iron? Because of its outstanding performance Staub is used and praised by the most celebrated chefs around the world.
- Self-basting spikes underneath the lid ensure continuous, natural basting
- The more you use your Staub product, the better it gets! Oils used when cooking will penetrate the pores of the matte enamel and create a natural, smooth, nonstick surface
- Special, smooth ceramic bottom is usable on all heat sources
- Lids feature stylish solid brass and stainless steel knobs
- Staub enameled cast iron products are highly durable, do not discolor or rust, resist chipping, do not require seasoning, and are ready to use immediately
Customer Reviews
Average Customer Review
(20 customer reviews) 19 of 19 people found the following review helpful
Staub a True Competitor,
February 6, 2007 T. Smith "Tough Critic" (California wine country) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Staub 7 Quart Oval Cocotte, Cherry (Kitchen)
I have hoped to find a true competitor to Le Creuset for years, one that was more affordable and of the same quality. Staub fills the bill, and fills it with style. This cocotte is large enough to accomodate a good-sized chicken, and is perfect for slow-cooked stews and braises. The interior coating is easy to clean and effectively non-stick. While its weight may be a deterrent for some, it is so attractive that it can be left on the stovetop or on a counter for easy access. It is my best purchase of the year and I look forward to using it for years to come.
22 of 25 people found the following review helpful
All that and a "No Knead" Artsan Bread Baker too!,
January 23, 2009 Chef Ed "(retired)" (Los Gatos, CA USA) - See all my reviews
This review is from: Staub 7-Quart Oval Cocotte (Kitchen)
I am an American who became a chef in Paris, France, and fell in love with Le Creuset enameled cast iron cookery over a decade before the first Staub "La Cocotte" was cast. Staub innovations deliver the cooking performance, commercial durability, and increasingly easy cleanup that clearly surpassed Le Creuset. The "Almost No Knead" artisan quality bread touted by the New York Times and Cooks Illustrated bakes up better in the oval cocotte. The even heating quality of Staub cast iron and the superior tight fitting lid design allow this easy-to-make, healthier, crusty, yeast raised "slack dough" bread rival bread baked in expensive steam injected commercial ovens that sells for over $4 a loaf! The oval shape and size of this cocotte bakes a large loaf that slices well. Granted, cast iron is heavy... but heavy is the secret to spectacular cooking (and baking) as Staub interior enamel is the secret to easier cleanup with prolonged use. My home kitchen now includes a bevy of Staub bargains...Read more
7 of 7 people found the following review helpful
Beautiful and Fabulous!,
October 4, 2010 S. Kessler - See all my reviews
This review is from: Staub 7 Quart Oval Cocotte, Grenadine (Kitchen)
I've had the 7 quart Staub oval cocotte for a few weeks now, but it was too hot to cook anything stew-like until this week. Tonight I finally tried it out with a recipe for Chicken Stew with Winter Vegetables that I've been cooking for a good 10 years now. A classic Pierre Franey recipe. My old Le Creuset 5.5 quart French oven was never quite large enough. The Staub performed to perfection. It large enough to accommodate a large cut-up chicken and a ton of veggies with room to spare. It came up to a brisk simmer very quickly, and maintained the heat when I turned the heat to very low. The lid performs exactly as advertised. It seals completely. Not a wisp of steam came out of the pot. The spikes on the underside of the lid condensed the steam into moisture and cooked those vegetables at the top of the stew that were not completely submerged in the broth perfectly. My old Le Creuset would leave some of those veggies half-cooked while the rest were overdone. The veggies in...Read more
