Best Staub 5-Quart Oval Cocotte, Black
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Staub 5-Quart Oval Cocotte, Black Reviews
Many customers was gave reviews and ratings to Staub 5-Quart Oval Cocotte, Black. If you want to read those detail to make your decision on this product just CLICK HERE
Staub 5-Quart Oval Cocotte, Black Overview:
- 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
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Staub 5-Quart Oval Cocotte, Black Reviews
13 of 13 people found the following review helpful 
Simply The Best Roasting Pot I've Ever Had, December 30, 2009 By This review is from: Staub 5-Quart Oval Cocotte, Black (Kitchen) I own the predecessor of this Staub pot, the same model but with a domed lid. I received it as a gift a couple of years ago. I am a serious cook-- have taken some culinary classes and enjoy cooking immensely. This pot is quite simply the best roasting pot I have ever owned. It is a very heavy cast iron pot which has been double coated with enamel. The lid and pot fit together perfectly. The craftsmanship is excellent. There are dots protruding from the inside of the lid that essentially channel condensed moisture (steam) back down as liquid onto whatever you're cooking-- sort of creating your own little rainforest in the oven. (You can also use the pot without the lid if you prefer dry heat.)
The design of the lid ensures moist cooking, which tenderizes meats. Cooking a whole chicken (and this pot easily accommodates a very large roaster) with spices and vegetables results in fall-off-the-bone moist, flavorful meat. Cooking a roast of beef or pork? Ditto-- the meat is... Read more
8 of 8 people found the following review helpful Absolutely Fantastic, June 9, 2010 By This review is from: Staub 5-Quart Oval Cocotte, Black (Kitchen) Last weekend, I wanted to give the famous No-Knead bread recipe a try. For those who don't know what I am talking about, the New York times created a sensation about 4 years ago by publish articles and videos from a famous Hell's Kitchen baker, showing how to make the best and easiest bread you've ever made or tasted.
The recipe does include the use of a Dutch oven, French oven, or Cocotte. Call it what you like, the three pieces are nearly identical. You can use naked iron if you like, but the video tutorial clearly shows the master baker using porcelain-enamel cast iron. He liked the non-stick surface.
The only problem with trying this recipe was my clear lack of such a cast iron piece. Off I went looking for my item. I began with the notion of buying either Le Creuset or Lodge. Instead, I bought Staub. Why?
Both Le Creuset and Lodge shared a common problem: Plastic knobs. The no-knead recipe calls for 500-515F baking temperatures. Both... Read more
6 of 6 people found the following review helpful Is this the greatest thing since sliced bread?, September 8, 2011 Amazon Verified Purchase This review is from: Staub 5-Quart Oval Cocotte, Black (Kitchen) It arrived a few days ago and I'm using it to prepare every evening meal. I've never seen a cooking pot of such quality: everything about it displays superior craftsmanship and intelligent design. As a post on a web forum put it:Le Creuset is for the masses;Staub is for those in the know.
No, I didn't know--in fact I never had heard of Staub--but a bit of research convinced me to give it a try. I'll never look back. There is no Dutch oven better than this. Bonzer, Mate!
Oh Yes, one other point: Its great to open a box and NOT see those three horrible words: Made in China!
› See all 7 customer reviews...
| 13 of 13 people found the following review helpful Simply The Best Roasting Pot I've Ever Had, By This review is from: Staub 5-Quart Oval Cocotte, Black (Kitchen) I own the predecessor of this Staub pot, the same model but with a domed lid. I received it as a gift a couple of years ago. I am a serious cook-- have taken some culinary classes and enjoy cooking immensely. This pot is quite simply the best roasting pot I have ever owned. It is a very heavy cast iron pot which has been double coated with enamel. The lid and pot fit together perfectly. The craftsmanship is excellent. There are dots protruding from the inside of the lid that essentially channel condensed moisture (steam) back down as liquid onto whatever you're cooking-- sort of creating your own little rainforest in the oven. (You can also use the pot without the lid if you prefer dry heat.)The design of the lid ensures moist cooking, which tenderizes meats. Cooking a whole chicken (and this pot easily accommodates a very large roaster) with spices and vegetables results in fall-off-the-bone moist, flavorful meat. Cooking a roast of beef or pork? Ditto-- the meat is... Read more 8 of 8 people found the following review helpful Absolutely Fantastic, By This review is from: Staub 5-Quart Oval Cocotte, Black (Kitchen) Last weekend, I wanted to give the famous No-Knead bread recipe a try. For those who don't know what I am talking about, the New York times created a sensation about 4 years ago by publish articles and videos from a famous Hell's Kitchen baker, showing how to make the best and easiest bread you've ever made or tasted.The recipe does include the use of a Dutch oven, French oven, or Cocotte. Call it what you like, the three pieces are nearly identical. You can use naked iron if you like, but the video tutorial clearly shows the master baker using porcelain-enamel cast iron. He liked the non-stick surface. The only problem with trying this recipe was my clear lack of such a cast iron piece. Off I went looking for my item. I began with the notion of buying either Le Creuset or Lodge. Instead, I bought Staub. Why? Both Le Creuset and Lodge shared a common problem: Plastic knobs. The no-knead recipe calls for 500-515F baking temperatures. Both... Read more 6 of 6 people found the following review helpful Is this the greatest thing since sliced bread?, Amazon Verified Purchase This review is from: Staub 5-Quart Oval Cocotte, Black (Kitchen) It arrived a few days ago and I'm using it to prepare every evening meal. I've never seen a cooking pot of such quality: everything about it displays superior craftsmanship and intelligent design. As a post on a web forum put it:Le Creuset is for the masses;Staub is for those in the know.No, I didn't know--in fact I never had heard of Staub--but a bit of research convinced me to give it a try. I'll never look back. There is no Dutch oven better than this. Bonzer, Mate! Oh Yes, one other point: Its great to open a box and NOT see those three horrible words: Made in China! |
› See all 7 customer reviews...
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