Staub 16-5/8-Quart Oval Sumo Cocotte, Black Matte

by Staub

Product Features

• Sizeable French oven's durable enameled interior doesn't need seasoning
• Made of cast iron with enameled black matte finish inside and out
• Features cast-iron handles and lid, ceramic base, and innovative self-basting spikes under lid
• Hand wash and dry; best used at low to medium settings; oven-safe to 500 degrees F
• 16-5/8-quart French oven measures 17-3/4 inches in diameter; lifetime limited warranty

Product Details

• Product Dimensions: 20 x 15 x 20 inches
• Shipping Weight: 30 pounds
• Shipping: This item is also available for shipping to select countries outside the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B000UI0UX4
• Item model number: 1104523
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #236,527 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

Amazon.com Product Description

"Sumo" is an apt name for this extra-large cast-iron cocotte (French for "casserole"). This is the pot you'll want for your next party, as its generous 16-5/8-quart capacity will feed a crowd, whether it's seafood chowder for a winter get-together, chili for a tailgate party, or chicken casserole for a kids' sleepover. Measuring 17-3/4 inches in diameter, the oval-shaped cocotte is constructed of durable cast iron with a black matte enameled interior and exterior that extends to the pot and lid edges to prevent chipping and rusting. And with its decorative design, it serves as beautifully as it cooks.

Designed for oven or stovetop use, the cocotte features a smooth, heavy earthenware base that will never warp and can handle any cooking surface, including glass, induction, and convection. Like the pot itself, the handles and lid are cast iron for durability and even heat distribution and retention (handles and stainless steel lid knob do get hot, so use caution). The lid features innovative self-basting spikes to continually redistribute juices back to the ingredients as they cook. The black-matte enameled interior doesn't need seasoning and, as cooking oils seep into the pores over time, will become a self-seasoned, non-stick surface. Oven-safe to 500 degrees F, Staub's French oven doesn't need high heat and so should be used on low to medium settings. For best care, use with silicone or wooden utensils and wash by hand with non-abrasive cleaners. The cocotte comes with a limited lifetime warranty. Made in France.

Product Description

The French oven is a timeless standby for stews, roasts, soups, casseroles and other one-pot classics. Staub has perfected this tradition in our signature "La Cocotte" French Oven, the choice of some of the world's best chefs. The design has self basting spikes for continuous, natural basting. When your meal is ready, La Cocotte moves beautifully from the stove to your table. Staub products are enameled on the inside and out, including the black matte finish. No seasoning is required for enameled cast iron and it will not react to acidic foods.

Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars Perfect huge dutch oven, January 18, 2011

By 

C. Mitchell (West Michigan) - See all my reviews
(VINE VOICE)    (REAL NAME)   

Amazon Verified Purchase

This review is from: Staub 16-5/8-Quart Oval Sumo Cocotte, Black Matte (Kitchen)

This is a huge cast iron Dutch oven coated in some kind of high-technology ceramic (the kind they use to line extreme high temperature kilns). It has a clean soft feel to it, cleans up perfectly.

I think this is the largest size Dutch oven which will fit within the typical American stove - gas or electric. I can stuff in any cut of meat and then surround it with potatoes, onions, carrots, celery, some water and maybe a bit of wine and a clutch of herbs. Set the temperature to just under 200 degrees and braise for 5 or 6 hours. Perfecto!

I've used it for hams, for braising beef, lamb, pork and chicken, for lobsters and for barbeque of pork and beef ribs (dry rub, then braise 5 hours, then dose with sauce). It is excellent at all of them, with a tighter fitting lid than Lodge and Creuset Dutch ovens.

It is expensive, but it is the only way to turn a $3/lb cheap cut of meat into a $9/lb delicious dinner. It pays me at least $10 every time I cook with it.

If you don't braise, you should in these costly times.