Customer Reviews

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

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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.