Staub 6-1/4-Quart Round Cocotte, Black Matte

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Staub 6-1/4-Quart Round Cocotte, Black Matte Review

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Staub 6-1/4-Quart Round Cocotte, Black Matte Features :

• Tight fitting flat lid features self-basting spikes for continuous, even distribution of juices throughout cooking, so food is moist and flavorful.
• Interior black matte enamel finish produces a natural non stick surface that is more resistant to scratches and chips. It won?t discolor or rust and never needs seasoning.
• Brass or Nickel plated knobs that are heat resistant up to 500ºF
• Smooth bottom is suitable for use on any cooking surface, including induction.
• Made in France and developed in conjunction with France?s most celebrated, world renowned chef Paul Bocuse

Staub 6-1/4-Quart Round Cocotte, Black Matte Description :
The Staub journey begins in Alsace, France. Rich in history, food, and craft, it is a region renowned for hearty one-pot recipes. Staub has been producing the best cast iron products for professional and aspiring cooks since 1974. Staub’s 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. La Cocotte moves beautifully from the stove to your table.


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Staub 6-1/4-Quart Round Cocotte, Black Matte Random customer review :
Solid
I've owned 4 different brands of Dutch/French ovens (Better Homes and Garden, Tramontina, Le Creuset, and Staub). This Staub is my favorite. My first Staub was too big at 12.75 quarts, and oval so that it required two stovetop burners. I wanted a smaller dutch oven so I got this smaller, round one that only requires one stovetop burner. (This is less of an issue for those who can fit a 12.75 oval dutch oven into their oven.)

The enamel is black matte all over (inside and out), except for an additional dark bluish-black ceramic coating on the bottom so as to not damage either the pot or your glass or induction stovetops, and possibly bare cast iron rims (too hard to tell if they have enamel over the rims, so I seasoned them anyway, just in case). I think the black is very sexy looking. It's also not completely smooth, so over time it will build up seasoning, similar to a naked (unenameled) cast iron. It's not rough, just not 100% smooth.

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