Dutch Oven Test : Care And Storage
Due to its white interior, the Le Creuset makes it easier to see what youre doing , and I didnt have any issues with staining or discoloration. Folks who do have this problem have likely left the food in the pot overnight or more and let it set too long. Its also dishwasher-safe, which is hugely convenient if youre just not in the mood to scrub.
The Staub, whose black interior hides leftover food bits, should not be dish-washed, as its interior enamel is porous and can be degraded by the chemicals in dishwashing detergent .
As far as storage and maneuverability go, neither are particularly comfortable to pick up or put down. Theyre big and bulky and you probably dont need more than one per kitchen. That said, the Le Creuset is slightly lighter.
Id advise against giving either the Matryoshka doll treatment by stacking all manner of other cookware inside the enamel coating is very strong, but coming into contact with another heavy metal object is asking for a chip. And these pots are already heavy enough without the rest of your cookware nesting in them.
Performance: Knocked It Out Of The Park
Where do I even begin? The Staub Cocotte is jaw-droppingly good at everything it does. I made sourdough bread as the first test to see if the lid knob would actually bear the 500-degree heat repeatedly. It did! And the bread was perfect with blistery crust and an amazing crumb.
Next, I made a chicken and vegetable tagine type dish to which I added no water. I wanted to test the capability of the lid to drop back the moisture from the condensation on the lid back into the pot. The resulting dish was tender with searing and browning all around and incredibly flavorful. There was nothing sticking to the pot.
It excelled at cooking everything I tried in ita pot of beans, chili, a French onion soup, and even a rajma-masala. I also made a baked Jambalaya and was amazed at how the rice was cooked to a perfect texture. The Staub Cocotte excelled at cooking on the stovetop and in the oven. Food stayed really hot for a couple of hours after cooking when I didnt uncover it often.
The Spruce Eats / Renu Dhar
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Staub La Cocotte 6 Qt Oval Dutch Oven
- usm 9 / eur 42.5 / 27cm See available options
- 23 x 15 x 9 cm See available options
- Make sure this fitsby entering your model number.
- Oval enamelled cast iron cocotte, ideal for one-pot dishes and roasts, to serve 4-5 people
- Self-basting lid creates a rainfall effect of moisture as steam condenses, keeping your dish succulent and full of flavour
- Matte black enamel interior helps to develop great flavour, is scratch resistant and easy to clean
- Suitable for use in the oven, under the grill and on all hob types including induction
- Lifetime warranty for domestic use against defects in manufacture and materials made by STAUB in France
Staub Cocotte Size Chart
You will find Staub size charts and tables below that should help you find what you are looking for. I have added the information that is most helpful. Of course, if you need other dimensions or details, you can always refer to Staubâs website. I must warn you though, itâs not always the simplest to navigate!
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Staub Vs Le Creuset: Which Brand Makes The Best Dutch Oven
Any discussion pertaining to enameled cast-iron begins and ends with two brands.
The role of the enameled dutch oven is to serve as a vessel when preparing anything that takes a while to cook. Their weight keeps temperatures even during hours of cooking their tight-fitting lids keep moisture in and because theyre in fact cast-iron, theyre capable of reaching heat levels needed to acquire crusty goodness .
Any discussion pertaining to enameled cast-iron begins and ends with two brands: Le Creuset and Staub. Both are French, and share the crown by delivering on similar promises: slow-but-even heating, extra durable enameled interior and exterior, fitted lids, unmatched braising abilities and, finally, lifetime warranties. Youll frequently find sales on both brands, but, if youre going to drop the kind of coin required to pick one up, you should know which to buy and for what reasons.
To draw my own conclusions, I tested a 5.5-quart model from each brand and made the most stereotypical dutch oven dish there is the classic beef bourguignon as well as a few other recipes. This is the short of it.
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Versatile Cooking In The Staub Cocotte
Bake Bread & CakesThe even heating and high temperatures that can be achieved in the STAUB cocotte mean you can bake anything from a sourdough loaf or flatbread to a banana cake or cinnamon rolls.
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Roast Meat & VegetablesBrown a joint of beef, lamb, pork or any poultry or game, or sear vegetables on the matte black enamel cooking surface on the hob top, then easily transfer to the oven to roast, all in one pot.
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Make Soup & StewsPrepare, cook-off and simmer a simple soup, then serve at the table, or sear then braise meat & vegetables for a hearty stew, kept succulent & full of flavour thanks to the rainfall self-basting lid.
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What Are The Different Types Of Dutch Ovens
The most popular type of Dutch oven is made with a cast iron core which helps it to retain heat and then coated with a slick and durable enamel to keep food from sticking. But the term Dutch oven mostly refers to the shape and so you can find versions made from only cast iron , stainless steel and even clay.
Dutch ovens come as small as one quart and as large as eight, but four to six quarts are the sizes you’ll find most commonly. If you’re planning to use your Dutch oven for many of the above recipes — stews, sauces, soups, bread — that’s probably the size range you’ll want to stick to.
Competition: Staub Cast Iron 6
Retailing around the same price as the Staub Cocotte, the Le Creuset Round Dutch Oven is slightly smaller, weighs less, and comes in many more colors. It can also be used on the stovetop and in the oven and goes from the cooktop to the table because of its elegant design. The one area where the Staub Cocotte steals some limelight is in the design of its lid. The heavy lid completely seals the moisture inside, and the dimpled spikes on the lid allow the moisture to fall back on top of the food evenly.
Absolutely go for it.
It all comes down to exceptional flavor, ease of use, durability, and versatility. The Staub Cast Iron 6-Quart Round Cocotte is all of these and is a beautiful addition to any kitchen.
- Product Name Cast Iron 6-Quart Round Cocotte
- Product Brand Staub
- Product Dimensions 11 x 6.1 x 14.2 in.
- Heat Source Electric, gas, halogen, induction, outdoor grill, oven
- Material Cast Iron, stainless-steel
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Finals Thoughts The Difference Between A Cocotte And A Dutch Oven
Cocotte vs Dutch oven now you have the differences between a cocotte and a Dutch oven. Almost little to none really.
I believe the best cocotte, French oven, or Dutch oven is the one you use every day After all, they are the original versatile one-pot cooking pot
Which one is best for you? It really is a personal choice but you should take into consideration the following to get the most out of these wonderful cooking pots
- what types of food you will be cooking
- how many you will be preparing food for regularly
- what weight of pot can you safely handle
Check out my in-depth articles on Why is Le Creuset so expensive and Why is Staub so expensive before purchasing they will help you buy the right product for you!
One-Pot Cooking Rocks
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Why Is The Lid On The Staub Dutch Oven So Good
| Prevents food from drying out.And retains natural flavors. | You have heard of the benefits of slow-cooking food. When you cookin a Staub cocotte, food retains moisture making meat andvegetables more tender.Up to 10% more moisture is held in the pot during cooking when compared to non-basting lids. |
| Unique self-bastingdesign | On the underside of a lid, you will see protruding spikes. These spikes are the self-basting system that drops moisture back on the food. Staub says their cocotte provides up to 9 x more efficient basting lids than competing brands. |
| Tight-fitting lid | Another benefit of a Staub Cocotte is the tight-fitting lid. There is little wiggle room when you try to move the lid side to side. And if you wantthe best results from slow cooking you need a tight-fitting lid. |
Answering Your Questions On The Staub Cast Iron Cocotte
If you have or looking at the Staub cocotte, you probably have a few questions on the French oven. These questions start at the purchasing stage. After all, you want to make make the right decision because these are not cheap pots. And if you have a cocotte, you may have a few user questions to ensure the longevity of the oven. In this article, I will answer your Staub cocotte questions.
- What is a Staub Cocotte?
- Staub Cocotte vs. Dutch Oven
- Where is the cocotte made?
- Comparing a Staub Cocotte vs. Le Creuset Dutch Oven.
- Is the cocotte any good?
- Oval vs. round cocottes
- What are the plastic clips for?
- Why does my new oven smell?
- What is the best temperature for a cocotte?
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Price: Absolutely Worth It
Any good quality cast iron enameled Dutch oven will lighten your pockets, and the Staub does it significantly more with a price tag between $370 and $564. However, during testing, I found the performance of the Staub Cocotte to be exceptional. And because of its superior quality and versatility, I do not hesitate to recommend it, even though it is an expensive piece of a cooking vessel. I found it to be absolutely worth it.
The heavy lid completely seals the moisture inside, and the dimpled spikes on the lid allow the moisture to fall back on top of food evenly.
Staub Vs Le Creuset Dutch Ovens: The Verdict
If were just measuring the ability to cook, the Staub is the superior vessel. The lids self-basting drip function as well a much tighter fit are not just buzzy features, they affect your finished dishes. It browns to the same capacity as the Le Creuset and its lid handle isnt temperature-limited. Convenience-wise? By way of much simpler care and cleaning, coupled with an interior enamel thats passively helpful, the Le Creuset is easier on all accounts.
If youre still on the fence, use price to guide you the Staub is slightly less expensive. Then again, Le Creuset offers more striking colors. The choice is yours.
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Staub Cocottes & Dutch Ovens
Whip up your favorite dishes in a Staub cocotte. Made of cast iron and coated in enamel, this type of French braises, roasts, simmers and carmelizesand cleans off easily in the sink or dishwasher. Whether you’re trying a new for breakfast or making a hearty stew for dinner, Staub Dutch ovens cook food to perfection. Even better? Thanks to their eye-catching enameled exteriors, Staub cocottes function as serveware, too, so you can bring your dishes from the oven directly to the table. Just be sure to set a down to protect your furniture from the heat.
What Can I Make In A Dutch Oven
The list of what you can do in a Dutch oven is long — very long. But when you get a piece of meat going low and slow with a braising like stock, wine or brandy, some very magical things can happen. Because of the unparalleled heat retention, a Dutch oven is perfect for building a slow Sunday red sauce or making stock from last night’s roast chicken. The ability to withstand high oven temps makes them an ideal piece of cookware for baking, browning and braising meat. They’re the best possible pot for dishes that need to be cooked low and slow, such as stews, sauces and tender roasts. Dutch ovens are truly one of the most versatile pots you can own, and many home cooks — myself included — will tell you it’s their favorite piece of cookware.
If you’re in the market for your first Dutch oven or are replacing or upgrading the one you have, here are a few of the best Dutch ovens in various styles and price ranges to consider, as well as what to look for when choosing a new Dutch oven.
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The History Of Dutch Ovens And Cocottes
Food historian and Sandy Oliver says its hard to pinpoint when tight-lidded cooking vessels like Dutch ovens were invented. Most likely, they developed over a long period of time. People figure out that if you just put a tight lid on something, things cook faster, she says. You dont lose evaporation, you dont lose flavors, and liquids become more intense. This is also the same basic principle behind the North African tagine, which is both a cooking vessel and the dish named after it.
In American cookery, Oliver continues, there are two types of cooking vessels we could be talking about here. The first one is a big kettle with a tight lid that you hang over a cooking fire, which could be called a Dutch oven. The second, called a bake kettle, was usually set directly on top of a bed of hot coals. It often had a flat bottom, three legs, and a tight-fitting lid with a lip deep enough to hold a shovelful of hot coals on top. This allowed for more heat control during cooking and baking.
In addition to the bake kettle, the French cocotte is also similar to the Dutch oven. The difference may only be in name, explains cultural historian and author Shirley Wajda, adding that once French cuisine became popular in the U.S., the word cocotte also referred to the dishes made within the pot by the same name, much like a casserole.