STAUB Dutch Ovens

A STAUB braising pan is a cast-iron braising pan with an enameled interior, originating from Alsace in France. What sets it apart from other cast-iron pans is its matte black, deliberately slightly textured enameled interior, ideal for caramelization, combined with the self-basting lid with knobs. These knobs collect condensation and allow it to drip back onto your dish, keeping meat and vegetables juicier and more flavorful. This makes STAUB a favorite for stews and slow cooking.

Both are top-quality French cast-iron Dutch ovens, but they differ in a few ways. STAUB has a matte black, slightly rougher interior that promotes caramelization and performs better with use. Le Creuset has a smooth, light-colored interior that is easier to clean and allows you to see better what is happening. A STAUB is on average slightly heavier and has a flat, well-fitting lid with self-basting knobs; Le Creuset offers a bit more color choice. For intense stews, many chefs choose STAUB; for versatile everyday use, both are excellent.

Yes, all STAUB La Cocotte Dutch ovens are induction-compatible. Cast iron is naturally magnetic and works excellently on induction cooktops. You can also use them on gas, electric, ceramic, and glass-ceramic cooktops. Tip: When using on induction, preheat the pot gently on low heat for a few minutes before switching to a higher temperature.

Yes, STAUB Dutch ovens are completely oven-safe, including the cast-iron lid. This makes them ideal for dishes that you start, sear, or sauté on the stove, and then slowly cook in the oven. Think of stews, confit, bread, and casseroles. The standard La Cocotte is resistant up to 250°C; for different models (for example, with a glass lid or silicone handle), check the specified maximum temperature.

That depends on the number of people and the dish. For 1 to 2 people, 18 or 20 cm is sufficient; for 3 to 4 people, 22 or 24 cm is ideal; and for larger groups or festive dishes, choose 26 cm or larger. Rule of thumb: fill the pan no more than three-quarters full. The oval version is useful for a whole chicken or roast.

The round casserole is the most versatile and heats evenly on any burner, perfect for stews, soups, and everyday use. The oval casserole follows the shape of a whole chicken, roast, or longer cuts of meat and fish, and fits them more efficiently. Do you mainly cook stews? Choose round. Do you regularly roast poultry or roasts? Then oval is a nice addition.

No. Because a STAUB is fully enameled, you do not need to season it like an untreated cast iron or carbon steel pan. Rinse the pan with warm water before first use, dry it, and lightly rub the inside with a neutral oil. After that, it is ready to use. Do you have an untreated pan that needs to be seasoned? Check out our seasoning service.

The matte black interior develops a natural non-stick layer over time, but food may stick a little more at first. Heat the pan gently, use enough oil or butter, and give the meat time to release; once it is properly seared, it will come away from the bottom on its own. Cook over medium heat and avoid extreme heat. The more often you use the pan, the better the non-stick properties become.

Preferably wash the pan by hand in warm water with a mild detergent and dry it thoroughly immediately. Never use abrasive scouring agents or metal scouring pads. Occasionally wipe the inside lightly with a neutral oil to keep the surface in optimal condition. STAUB models are technically dishwasher-safe, but hand washing is recommended for a longer lifespan. Always let the pan cool before placing it in water to prevent thermal shock.

Yes, a STAUB is one of the most appreciated gifts for cooking enthusiasts. The combination of timeless design, high quality, and distinctive shapes (such as the Pumpkin, Tomato, or Artichoke) makes it a gift that surprises and lasts a long time. At Braadbaas, the La Cocotte is a popular choice for birthdays, weddings, and holidays. Not sure which color or size the recipient would like? Then a gift card is a great solution.

STAUB was founded in Alsace, in the (northeastern) part of France on the German border, where Francis Staub designed his first cocotte in 1974; the stork in the logo still refers to that region. The cast-iron cocottes are now cast in Merville, in northern France. Each pot is cast in a sand mold and then partially finished by hand, ground, and individually inspected. Small variations in the enamel are therefore not a defect, but a sign of genuine craftsmanship.