Distinctive, stylish colors and coordinating knobs make Staub cast iron a welcome addition to any buffet. - This cast iron cocotte or dutch oven is great for low heat/slow cook dishes as well as for soups, sauces, jambalaya and chowders.
- The basting spikes on the lid combined with its weight result in even basting and tender foods every time!
- The black matte enameled interior is durable. It it similar to a non-stick surface because its rough pattern makes it easy for you to remove foods and clean up even the cheesiest of casseroles.
- Staub cookware is compatible with all cooktops, including induction.
- Backed by a Staub lifetime warranty too
- This oval cocotte measures 13 inches long x 101/4 inches wide x 5 inches deep.
- Without handles, it measures 15 3/4 inches long
- Made of enameled cast iron inside and out
- No seasoning required
- The lid has a stainless steel knob.
- Oven safe to 500 degrees
- Made in France
- Ideal for use on any cooktop, including induction.
- For best results, use low to medium heat on cooktop.
- Gently pre-heat your Staub cookware on a low setting for 2 to 3 minutes then add oil or liquid to the pan.
- Oven and broiler safe; knob is oven safe to 450° F
- Use wood, plastic or heat-resistant nylon tools to avoid scratching the enamel surface.
- Do not slide pan on stove top.
- Enamel can chip or crack if dropped or banged on hard surface.
- Allow to cool before washing.
- Dishwasher safe.
- Avoid using steel wool, steel scouring pads, harsh detergents or abrasive cleansers.
- Stubborn food residue and stains can be removed with a nylon scrubbing pad or sponge.
- Select low to medium heat for best results.
- Select the size of your heat source so that it is as close as possible to the base size of your pan. This will prevent energy loss and overheating of the handle.
- Gently pre-heat utensil on low setting for 2 to 3 minutes then add oil or liquid to the pan.
- Use only wooden, plastic, or heat resistant nylon tools, to avoid scratching the enamel.
- Use a potholder or oven glove to lift metal handled pans from the stovetop or oven.
- Stand hot pans on a Le Creuset trivet, board or cloth, not directly on unprotected counter tops.
- Cool pans before washing in hot soapy water, rinse and dry thoroughly.
- Remove stubborn food residues with a plastic or sponge scourer only - do not use metal scourers or abrasive cleaners of any kind.
- Lifetime warranty from Staub with normal use and proper care.
- Made in France
Based on 1 review(s)
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Posted By: Sandra
Date Posted: 10-04-2010
"Beautiful AND Talented!"
"Having bought this a few weeks ago, I finally got around to using it (until this weekend the weather was simply too hot for a slow-cooked stew). But I did spend some time just admiring this beautiful piece of cookware. The color, grenadine, is simply gorgeous. Rich and glossy. I have the 7 quart oval, and it more than amply accommodated the chicken stew with winter vegetables that I've been making for years and always seemed to outgrow my pot. The Staub heats quickly and retains the heat through long, slow cooking. Very important to turn the heat to as low as possible once the food comes up to a steady simmer (try not to boil meat or chicken). The lid seals excellently -- when I set it in, there was not even a wisp of steam coming from the pot (not something I could say about my old Le Creuset). And the spikes on the underside of the lid performed exactly as advertised -- the steam, rather than escaping, dripped back onto the stew, cooking the vegetables that were not completely immersed in the broth to perfection. Bottom line, this is one fabulous French/Dutch oven."
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