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We use the large, oval cocotte for braising meats, pork tenderloin, and roasting chickens.
Avoid thermal shock (introducing cold water to a hot pot/pan, and vise-versa), as this may damage your cookware.
Made in France
The French Alsatian tradition of fine food and even better ceramics inspired Francis Staub to create a superior cooking pot in 1974. The enameled cast iron cookware is perfect for slow-cooked comfort food and one-pot dishes. Staub is a mainstay of the French kitchen cabinet, entrusted with the secrets of family recipes and the innovations of master chefs for generations.