Food52 x Staub Round Cocotte, 4-QT, 5.5-QT & 7-QT on Food52

Staub has perfected the French Oven in their signature La Cocotte. The cast iron retains heat, keeping the dish warm long after it's been taken out of the oven..
The French oven is a timeless standby for stews, roasts, soups, casseroles and other one-pot classics. Staub has perfected this tradition in their signature “La Cocotte” Dutch Oven, chosen and loved by some of the world’s best chefs and home cooks alike. The traditional round design has self-basting spikes for continuous, natural basting. Take it from the oven straight to the table—it's stunning as a serving dish. Staub cookware's enamel finish makes it durable-as-all-get out and highly chip resistant, in addition to keeping it from discoloring. The cast iron retains heat, keeping the dish warm long after it's been taken out of the oven or off the stove. It cooks and browns food evenly, making the end result more consistent in texture and taste. The bottom is also safe for use on all types of heating surfaces, including induction. Like we said, timeless. Tip: You can dress yours up with a snazzy animal knob. Extremely versatile—great for braising, browning, searing, stewing, boiling, deep-frying and more.. Interior black-matte surface is resistant to rust, chipping and cracking and does not require additional seasoning.. Traces of quartz on enameled interior provide additional heat resistance and create a textured surface for improved browning.. Compatible with all heat sources, including induction.. Tight-fitting lids keep flavors inside. Thick walls retain heat to help keep food warm until ready to serve.. Moves easily to the table for a head-turning presentation.. Whips through the dishwasher, although hand washing is recommended to keep it good-as-new..

Food52 x Staub Round Cocotte, 4-QT, 5.5-QT & 7-QT

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The 5-quart Tall Cocotte is a taller version of the classic 4-quart cocotte, making it the ideal tool for cooking larger quantities, without taking up valuable stovetop space. The additional height is especially useful in cooking bone-in meat cuts like crown roasts as well as layered dishes like tians, or dishes that rise, such as soufflŽ. Plus, the added height reduces the risk of liquids boiling over and reduces splatter when deep-FRYINGing or searing.

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We think our collaboration with Staub is a match made in heaven (their cast-iron cookware is made in Alsace, France—close enough). Our exclusive

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