STAUB 40509-866-0 Cast Iron Cocotte, Cherry, 31 cm

My fist cast iron pot, I spent an age comparing Staub and Le Creuset. Both are superb and similar in price, but I settled upon a Staub. I couldn’t be happier. . .I’m a fully-qualified chef, although I haven’t worked in the profession for many many years. However, I know a decent piece of kit when I see and use it. The Staub is wonderful. From the lovely packaging to the vessel itself, it’s all good.As per the picture (taken just before I popped it into the oven, I might add!) one of the things I’ve cooked is a leg of lamb. All I can say is it produced an excellent result. The main reason I chose Staub over Le Creuset is the lid design. Two points - Firstly, the Staub lids are tighter-fitting and have a small lip around the inside meaning far less liquid is able to escape. Secondly, the Staub lids are self-basting. This is a Big Deal. The lids have small nipples that collect condensation which in turn slowly drips moisture evenly across the surface of the meat during the cooking process. Let me tell you, this works magnificently, my leg of lamb was tender and oh so juicy. For the lid design alone, I’m glad I went with Staub.Another great advantage of cast iron is its heat-retaining abilities. Place a stew or whatever in the Staub on the table in front of guests and not only does it look great but the pot will keep that food hot for a good 30 minutes, giving guests plenty of time to help themselves to piping-hot seconds. I’m looking forward to building a collection over time.For those that are unaware, a couple of points to remember when cooking with any cast iron cookware - put them on the hob and heat them up gently to start with. Low to medium heat with a bit of oil and just bring up to temperature fairly gradually. Likewise, when you’ve finished cooking with it, never put it into cold water while still very hot. Cast iron is the best overall material for cooking, just be aware that it’s best to avoid sudden extreme temperature changes.It’s also good practice, once you’ve finished washing and drying it, to add about a tablespoon of oil to the pot and spread it around the pot and lid before storage. I use kitchen towel. Just a very thin film of oil is all you’re looking for, there should be no real visible sign of it when finished. This will help preserve the interior finish for years and years - after all, it wasn’t cheap!And finally - don’t use any metal utensils in the pot. The enamel interior is very durable, but I’d advise only using wooden or plastic utensils as a precaution.Edit** One thing I failed to mention was how to handle these fellas when cooking on the hob. Once brought up to temperature, with the sides hot to the touch, turn your hob down to its lowest possible setting. Seriously. I mean it. Once hot, it only takes a VERY low setting on the hob to maintain that temperature. For example, when my Staubs are hot I turn the hob down to setting 1 out of ten. That’s plenty to maintain the temperature of the Staub. Also, just be mindful to check every 20 minutes or so and add more liquid if required.Some people moan about food sticking. I strongly suspect that, once hot, they’re leaving their hob on a medium to high setting. They’re possibly also not adding enough liquid during the cooking process. Remember this.In summary - I really couldn’t be happier. It’s a brilliant piece of cookware and as mentioned earlier, I very much look forward to building my Staub collection!

I was quite surprised how quickly Chicken/ Lamb cooked in the Cocotte. I was expecting a longer cooking time. Looks impressive and easy to clean. It is quite heavy and feared for the oven rack when first used.

I have used other well known cast iron casseroles and pans for years. After trying staub I am slowly changing all of my old pans.

I wanted one of those for a long while and I always stopped myself from buying one because of the price.I am very passionate about healthy eating and started researching for the best cooking pans and pots when I figured out that it did not matter how good the ingredients I was using were if nasty chemicals were going to leak into my foods whilst cooking just under my nose without realising. After a long research I came across cast iron. I stayed for a long perios of time in France where I was finally introduced to a Staub Cocotte.Those pots are fantastic, need little slow heat to perfectly cook anything, things don't stick if you add a little oil and stir occasionally, but the best part is how easy they are to clean regardless how burnt or stuck food can get.The food tastes fantastic, they can be passed from stove to oven to open fire and they are very long lasting.I have not been able to put 5 stars since mine arrived with a big scratch on the outside enamel, but I have not returned it since I needed it straight away.CONS: you do need to be a little more patient, I use mine on induction and you need to heat them up slowly, but once they are hot enough they are the best! You can use wooden tools only to not scratch them - olive tree utensils are my favourite.Also it needs drying straight after washing to prevent from rusting.

I made a little research before buying this pot as it's quite expensive. I own a Le Creuset grill pan, a few stoneware pots and I tried their cast iron oval pot that I borrowed from my friend. I find Le Creuset very well made and I think it does what it should, I'm very happy with it. I also tried baking bread in my friend's pot and it worked fine.But finally I went for Staub. Why? The price was similar so I decided I would try something new and all those people recommending Staub and their special lid design and the colors and the special enamel on the bottom...And I must say that no matter how happy I am with my Le Creuset pan and pots, from now on I'll be buying Staub's pots. First, it's really nice in terms of proportions and the way it is made.Second the lid design works beautifully. The seal between the rim of the pot and the lid is really good what helps the food remain juicy. And when you bake bread in it, it will give you extra steam inside (I tried rye bread) and this is a major advantage for me.Not that Le Creuset doesn't work, it's just Staub that has this special something that makes your cooking more fun.

I purchased this about 6 weeks ago after seeing one on a Saturday morning cooking show. It's been in use almost every day since. I cook roast joints in it, stews, curries, bourgignons etc. I just throw it all in and put it in the oven long and low. No fat needed for meat, it cooks in its' own juices, so much more healthy. The inside of the lid is dimpled so it's 'self-basting'. And it's a dream to clean too, a soak in some soapy water and then a quick whizz round with a pan scrub and it's done. It will go in the dishwasher too, but to be honest, my pot is in use so often that I can't afford to wait for the dishwasher to be put on. Only downside is that it's heavy. I actually like that, the weight smacks of good old-fashioned quality. If I had more storage I would be buying more of them. Worth every penny!

Simply the best!

Not much to say other than a superb piece of kit. Although, I had the dimensions it did appear larger in the flesh and have therefore nick named it 'Mambo' as its too big for the wife to handle. Easily take a full leg of spirng lamb, extra large Chicken, Goose or Turkey crown. Excellent designed lid (no leakage as with other brands).