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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.
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Technical Details
- Oval 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
- 7-quart French oven measures 13 inches in diameter; lifetime limited warranty
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By D. E. Camp (Philadelphia, Pa)
I received my Staub Cocotte on Wednesday, a work day, and couldn't wait until my next day off. The first thing that I did was go the the Chinese market and purchase a suitable chicken for braising. I find the Chinese market excellent for fresh, older chickens that are flavorful and suitable for soup and braising. Anyway I prepped my new pot, dropped my chicken in with some vegetables and stuck it in the oven at 300 degrees. Four hours later I had this flavorful, slightly chewy, moist chicken for dinner. The leftovers were excellent in the chicken pot pie the next day. My wife is anxious to try it out for sauerkraut. Yes, it's an expensive pot but I'd do it again...
By Chef Ed (Los Gatos, CA USA)
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 bought on Amazon.com and delivered fast and free on Amazon Prime. For a consummate shopper like yours truly, there is nothing quite like buying the best products at the best price from the best web merchant! -Chef Ed
By Rebelclipper (FL, USA)
This product has met all our expectation. Its quality is superior and its exterior look is beatuiful. Whe spent 3 weeks in France this summer and my son used the cast iron cookware and was hooked. He used the LeCreuset brand so that is what he wanted. After much research I felt the Staub cookware was a better product so I purchase it for him. I was right. He is much happy with the quality and proformance of the Staub cookware both are very good products but the Staub is a step above. I will continue to buy him more of this cookware. He is a gourmet and takes his cooking seriously. I reap the benefits
By Judy L. (Marengo, Il. USA)
I have had this Staub dutch oven for a couple of months and have found so many uses for it. I have gotten rid of all my slow cookers and use this dutch oven instead. I have made pot roasts a couple of times and they come out so tender. Everything can be done in one pot because this dutch oven can be used on the stove and in the oven. You can saute onions and garlic and then brown the meat. After adding water, you can bring it to a boil before putting it into the oven. When potatoes and vegetables are added later, you can bring it to a boil again before returning it to the oven. This saves time in getting the water back to temperature after adding ingredients. I've also made some wonderful soups and stews using this dutch oven.
Cleanup is a breeze. Just rinse with hot water and wipe with a dish rag. Nothing sticks.
By T. Smith (California wine country)
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.
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