Reviews of Staub Oval Cocotte 6.75 Quart

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List Price: $343.99
Sale Price: $299.95
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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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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 this stew were all the same toothsome consistency.

I haven't tried to brown anything yet, but I am very impressed at the broad bottom surface that looks like it will accommodate a lot of meat at once. Very nicely designed.

Finally, the Staub is just gorgeous to look at. I know that how a pot cooks is more important than its looks, but, let's face it, we home cooks enjoy admiring our equipment. I bought the grenadine color and it is a really amazing shade of deep wine red, and the glaze is very glossy. It's just a pleasure to show off. I have a feeling that Staub may be discontinuing this color, because I got it for $199 on another site and now it is $203 on Amazon while the other colors are $239. So this color is a fantastic value if you buy it here or look around for a special.

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If you're shopping for enameled cast iron, you already know the rave reviews for Le Creuset and I agree with them. But Staub is also a fantastic product line, equally gorgeous and with its own long tradition of French-made craftsmanship. These are the best of the bunch for cast-iron ovens.

I prefer Staub for its black, impossible-to-stain interior finish, super-heat resistant brass/stainless handle knobs and the built-in "doufeu" lid ridge to accommodate ice cubes for even more moisture/basting generation. Le Creuset sells a separate doufeu oven, at more than $250, but it's not a feature of their standard French or Coq au vin ovens.

This oven is large -easily fitting a large roast or whole chicken plus veggies. It has handles generous enough to fit four fingers, and the dimpled interior lid well described by Staub literature for optimal internal basting. The basil enamel is absolutely gorgeous, deep and rich with gradations in coloring on both the lid and body. My pieces have no flaws in enamel coverage at the seams, and no nicks/bubbles/imperfections in the finish, inside or out.

I ordered mine through Amazon, but it wasn't shipped through Target, so I can't speak to the vendor or shipping experience. I'm happy to see Staub carried by more popular stores; it's a shame it doesn't have Le Creuset's market exposure, just so discerning folks know they have a choice in really exceptional enameled cookware.

I said I would be lazy and re-print the relevant parts of this review under all the Staub products I own, for those looking at specific items rather than the entire product line. If you're in the market for a French oven, definitely consider Staub's features and quality -you won't be sorry.

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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.

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This was a beautiful dutch oven out of the box, but both my husband and I were not able to get the lid to rest flat. We noticed that there was a bump on the lip of each side of the lid which caused it to rock back and forth. I was so disappointed because I have a 4 qt round Staub cocotte that we love and was really looking forward to cooking bigger meals in this pan. I noticed that another reviewer cited the same lid problem. I wonder if I got his returned cocotte because ours looked like a return. Someone else has peeled the inspection sticker from the inside of the pan (I could see where it had been) and then while flipping through the pamphlet that came with the pan, I saw that someone had stuck the sticker (said something like inspected by Frederick) on the back page.