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

  • Type: Dutch oven/French oven/cocotte
  • Color: Orange, black, yellow, grenadine, red, blue, basil
  • Weight: 11 lb 7.7 oz
  • Made In: France
  • Warranty: Lifetime
  • Dimensions: 13" around x 6-3/4"
  • Composition: Enameled cast iron with brass knob
  • Manufacturer: Staub
  • Other versions: black; yellow; grenadine; red; blue; basil; other shapes, sizes, and colors


Apparent goal: kids gift/registry home kitchens restaurants everywhere
Intended audience: novice advanced beginner good home cook gourmet professional
Diet/nutrition: does not apply scary empty promises helpful essential
Green?: not especially neutral mixed blessing earth friendly green!
Innovative: step back standing still progress trendy genius
Problem solving: no better baby steps solid steps giant steps a revelation
Competition: outclassed follower in the pack strong challenger likely champ


Ease of use: impossible frustrating OK simple child's play
Intuitive: Ph.D. required barely logical effortless brilliant
Instructions: missing incomprehensible adequate unnecessary excellent
Quality: cheesy questionable good years of service impressive
Parts to lose: inevitable some/many one-piece self-storing not a problem
Power source: none hands batteries outlet range
Clean-up: nightmare wipe clean soap & water scouring pad dishwasher
Does it work?: not at all adequately well very well perfectly
Availability: airfare required online kitchen store department store supermarket


Easy to open?: impossible maddening tolerable good opens itself
Green?: fills a landfill huge waste passable minimal waste impressive


Time saving: time wasting not really modest substantial huge
Labor saving: less efficient marginal a bit noticeable remarkable
Money saving: money wasted none $ $$ $$$
Where will it live?: garage/attic drawer cabinet countertop elsewhere


Fulfills ambitions: falls short almost there satisfies exceeds home run
How often used: once/twice ≥daily ≥weekly ≥monthly ≥yearly/holidays
Worth the space?: no does not apply w/unlimited space w/limited space absolutely
Need it?: a luxury discretionary basic equipment for serious cooks get it
Value: ouch! a little pricey worth splurging on the money a deal
Overall rating: skip it fair good very good excellent

Comments: It was the ribbon tied around the handle that made us fall in love with Staub. The ribbon is not visible outside the package; it did not influence our buying decision. We did not even see it until we opened the package, and then we understood that people who put that much care into an unseen flourish are going to put that kind of care into designing and making their product. We were not mistaken.

Staub’s “French oven,” or cocotte, is brilliantly made, cooks wonderfully, and, with even benign neglect, will practically last forever. What the rest of the world may call a Dutch oven is an enameled cast-iron pot with lid, that is the classic workhorse for preparing stews, roasts, soups, casseroles, and other one-pot dishes. You can brown meat and sweat vegetables on the stovetop, add the remaining ingredients, put on the lid, and then finish the dish slowly in the oven or keep it on the stovetop over low heat.

The interior of the pot is a black matte enamel, which is resistant to chipping, and does not require seasoning (although the company notes that it will season itself over time, as cooking oils penetrate the surface and create a non-stick surface). The exterior is also enamel, in black or a variety of colors, and will not discolor or rust. The smooth bottom works on all heat sources, including induction. The pot and lid are safe in the oven to 500°F (260°C). There are little nubs on the inside of the lid – self-basting spikes, according to Staub – so that condensation drips down on and bastes whatever you’re cooking, rather than just running down the sides of the pan. Staub says this ensures that whatever you’re cooking will come out tender and delicious.

In our tests, the French oven performed flawlessly, and it is certainly pretty enough to be served from directly at the table.

The cocotte is dishwasher-safe, but Staub makes the argument that the inside of a dishwasher is a very harsh environment, and over time you will be better served if you wash your pot by hand.