Customer Reviews

Staub 5 Quart Round Cocotte, Black

5 star:		(32)
4 star:		(3)
3 star:		(2)
2 star:		(1)
1 star:		(1)

 

 

I have to admit, having used Le Creuset for years, I didn't hold out much hope that this pot - gifted to me - could possibly be an improvement. The things that I value in an enameled pot were there: heavy enameled, cast iron construction; oven-proof handle; even heat distribution; gas stove-top to oven ease. But that lid? It just didn't seem like it would make that much difference. Boy! Am I happy to be proved wrong!

This pot has out-performed my Le Creuset repeatedly in the two weeks that I've put it through its paces. Sautéeing, braising, stewing, oven-baked casseroles, soup; you name it, this pot has done an exceptional job. Those little bumps on the lid keep everything so much more moist. Also, there is virtually no loss of liquid volume with the lid on. It's an incredibly tight seal. The clean-up is a breeze! And, esthetically, the grenadine glaze is gorgeous!

It is so worth the price, I just purchased the 8 quart round Cocotte for large-batch cooking. I'm definitely a convert!

Owning both Le Creuset products and now Staub, my Staub has quickly become my favorite enameled cast iron pot, FAR surpassing Le Creuset in quality and usability. The metal handle is the first, most obvious difference and I almost purchased the item based on that fact alone. It's easy to grab even with pot holders and the design of the lid makes the lid-handle transition area seamless - unlike LC. The LC knob is oven safe to 450 or so, but I like the reassurance of metal. Besides it looks nicer. The next obvious difference is the design of the lid. First, the lid fits tightly and more snugly than LC. It is flat on top rather than domed. Second, the self-basting spikes, while not exactly as revolutionary as they claim, are a nice addition and work relatively well when stove top braising (in oven braising it doesn't seem to make as much difference because of the all-around heat). Third, is the interior of the pot. It is a black matte finish with a little bit of texture to it. I like it better than the smooth LC but I will admit it's sometimes hard to see foods browning against a dark black interior. The final point I'll make is that the Staub cast iron is thicker than the LC. Thicker means heavier, but it also means better heat retention. Enough said, when going for French enameled cast iron I will no longer look to Le Creuset and I suggest you do the same.

I have happily owned a 4.5 qt Le Creuset for many years. But I kept hearing about this other great French company called Staub. I read many, many threads about which is better. Well, I've had a few months with the Staub 5 qt cocotte, and here are my conclusions. So this review is for those of you who are agonizing over the Staub-LC decision.

I personally prefer the Le Creuset, BUT mainly for aesthetics and features. Performance-wise, I think they're really comparable. Granted, I am no great chef, but I can't really see a difference. Keep in mind that I cook mostly vegetarian so perhaps those who cook a lot of meat should take that in consideration.

HANDLES -- Staub wins. Easier to grip because they accommodate four fingers. I have tiny hands and the LC handles will fit three of my fingers. Not a big deal, certainly something that I had never noticed in all my years of owning LC. But a nice Staub feature, especially when the pot is full of food and has the lid on (very heavy!)

KNOB -- LC wins. People complain about the non-metal knob. Really? You're going to judge a $200 oven based on a $5 knob that you can easily replace? You can buy the $10 LC metal knob or just go down to your hardware store. But here's the thing that matters to me. The LC knob is totally flat. You can flip it upside down and it stays rock solid on your countertop. The Staub knob, while metal and very pretty and shiny, has a slight curve to it and while it does stay upside down, there's just a little bit of wobble (of course, you could replace this too!) Right now, I wouldn't store ingredients on the Staub lid, unlike the LC lid, which often holds my chopped vegetables waiting to go into the pot. In addition, I like that the phenolic LC knob doesn't get hot. This is a very useful feature to me. The few times I needed the lid to go into a very hot oven prior to owning the Staub, I used a screwdriver and took it out. Some people cover it in foil. Now I have the Staub for these purposes, so lucky me, best of both worlds.

LID -- LC wins. Regarding the braising spikes, like I said, I am not such a great cook that I would notice. But I do notice that Staub has these little speed bumps on the outer edge that prevent the lid from ever sitting completely flush with the pot. On the LC, the lid is completely tight. While some say it is better to have some ventilation, I don't agree, especially as I use the LC for storage in the fridge sometimes. If you find that condensation drips out of your LC, it's not because the lid is too tight -- your heat is too high.

INTERIOR -- Tie. In the end, I prefer the light interior of the LC. I think food looks better in it, and one of the reasons I love these beautiful French ovens is that you can serve out of them and save yourself some dishwashing. Maybe I just treat my cookware well but my LC interior after 7 years is still pretty nice and shiny. I don't bother bleaching the slight brown stains on the bottom, though I'm sure I could. That said, now that I have it, I use the Staub for the no-knead bread which can be kind of harsh on the light interior (I use my other LC for this, and it HAS made a difference in the interior). I would say that the interior, more than anything, is the deciding factor and it really is your personal preference.

QUALITY CONTROL -- LC wins. Every Staub I have ever seen (I have checked out quite a few in stores) has had little gashes in the rim of the lid and pot. I had to request a replacement for the first Staub I received because the pits and gashes were way too much for me (and I am not a perfectionist about these things). In fact, I kept the lid of the first one and the bottom of the second one because they fit better together! I have two LC French ovens. Both are perfect. I never appreciated how perfect until I compared them side by side with the Staub.

DELIGHT FACTOR -- LC wins. For all the reasons above, I just *love* cooking with my LC. I think their colors are cheerier, though not as elegant as Staub. Staub shading is beautiful!

So after all this, how can I possibly award Staub 5 stars? Because it is still an awesome piece of cookware. Beautiful, solid, wonderful to cook with. LC is my *personal* preference for *my* cooking and serving styles.

Best of luck with your decision. Perhaps you should let cost be your deciding factor and just look out for a good deal. They are out there, if you're patient! If you want to see them side by side in the store, I believe Sur La Table still carries both lines (as of this writing). Williams-Sonoma no longer does.

I bought the 5 Quart to try when it was a lightning deal on Amazon and was highly impressed. Not only does it look better than Le Creuset it performs better. The lid fits better and the color is outstanding: grenadine in my case. Staub is a little heavier than Le Creuset but I think this speaks about Staub's quality. And speaking of Amazon, I had a problem with a 8 quart I bought. They replaced it free with no hassles. This is serious cookware. I highly recommend Staub and Amazon.

This is the 2nd Cocotte (dutch oven to me) of this size that I have purchased through amazon. I use the first and have given this one to an elderly friend. Coupled with the cookbook, "Glorious One-Pot Meals," I can create a meal that is nutritious and gives me 3 days worth with less than 1/2 hour preparation and 45 minutes in my oven.

I purchased two Staub cocottes. One is a yellow, 5-quart cocotte and is being returned. The other, which I am keeping, is a grenadine 2 ½-quart cocotte.

They could not be more different. The differences are so extreme, I am forced to think that the yellow one could be a counterfeit. If I had not ordered two, I would not be as aware of the differences. The yellow one came from Market Warehouse; the grenadine one came from Amazon.

The enamel on the grenadine cocotte is smooth, glossy, and appears thick. The lettering is visible, but well coated. The underside of the lid has the typical "Made in France" and size imprint. It is beautiful.

The enamel on the yellow one is bumpy, barely reflective, not at all glossy, and thin. The enamel is so thin on the handles that it is non-existent on the underside. The coating was obviously sprayed on and the bare metal is exposed. The lettering is much closer together. If the yellow pot were enameled as thickly as the grenadine cocotte, the lettering would probably run together illegibly. The underside of the lid has the typical markings, but they are surrounded by the oval imprint of a stamp. It is difficult to believe a maker of high-quality cookware would create a cast like that.

Looking at these two items, I am forced to conclude that either Staub has decided to manufacture a line of inferior cookware or Amazon is selling counterfeit items. In either case, this is not a $200 pot.

For any person who knows about cooking a cocotte is a must have and the price that Amazon has on these premium French ovens is beyond belief. A cocotte works just like a dutch oven and any receipt that is slow cooked can be done in a cocotte. For those who do not know of Staub it is a manufacture of cookware in France that has had a business relationship to cookware longer than Le Creuset, and has kept truer to the ideal of keeping production in France as opposed to Le Creuset which now manufactures anything anywhere and just puts its name on it...
In regards to the pot, the color is a rich yellow that is consistent around the exterior. The inside is a sturdy black matte that is neither glossy or dual. The enamel coating provides a glass like surface to the cast iron pot that prevents rust and helps in creating a non-stick surface that one truly does not get from straight cast iron. I have already cooked a roast and a vegetable stew inside my pot and it really does retain and distribute moisture, when the lid is kept on. The cast iron qualities of the pot and the stunning color allow for the use of the cocotte on the table as well as the oven. I strongly encourage you to look into Staub as an alternative to Le Creuset.

If you're shopping for enameled cast iron, you already know the rave reviews for Le Creuset - and I agree with them. But Staub is also a fantastic product line, equally gorgeous and with its own long tradition of French-made craftsmanship.

I prefer Staub for its black, impossible-to-stain interior finish, super-heat resistant brass/stainless handle knobs and the built-in "doufeu" lid ridge to accommodate ice cubes for even more moisture/basting generation. Le Creuset sells a separate doufeu oven, at more than $250, but it's not a feature of their standard French or Coq au vin ovens.

The 5 Quart Round Oven (I have in grenadine) has generous handles large enough to fit four fingers, and the dimpled interior lid well described by Staub literature for optimal internal basting. I bought mine as part of the three-piece set (including a griddle pan and au gratin/casserole.)

I said I would re-print parts of this review under a few products (until Amazon determines a better way to consolidate all relevant reviews for comparable items.) If you're in the market for a French oven, definitely consider Staub's features and quality -- you won't be sorry.

This thing is heavy. I think the lid is heavy enough to create a pressure cooker effect. Should be great for braising, but I haven't tried that yet. It has been good for gently simmering soups, but not so great at bringing water to a boil quickly to say, cook pasta or anything like that. The weight/mass of this thing makes it slow to respond to heat changes, but great for heat retention. The manufacturer recommends hand washing, but says it's OK for dishwashing.
So, there are pros and cons, but it is a well made product, and should last a while. I still find myself looking for a large do-it-all pot though.

Update Oct. 2009
So far ceramic coating on the bottom of the pot has cracked twice. First time was replaced by Staub/Henckels, but I had to pay for shipping. The second time just happened, and I am working on the return. THis happened when put on heat and browning food. Quite disappointed that it has happened twice.

Staub is truly the best dutch oven in the marketplace!
Flawlessly beautiful, inside and out! The oven's cover is heavy enough to act as a "seal" keeping the food's juices in, rather than escaping as steam. The design of dimples inside the cover collects steamy moisture during cooking, and condenses it to liquid to become self-basting flavor for the dish. Storage, with this large heavy pot is not a problem for me. It sits proudly on my stovetop, ready for use or admiration!