Staub Cast Iron 6-Quart Round Cocotte Review

We purchased the Staub Cast Iron 6-Quart Round Cocotte so our reviewer could put it to the test in her kitchen. Keep reading for our full product review.

The Staub Cast Iron 6-Quart Round Cocotte is essentially a Dutch oven that can be used to bake, boil, stew, sear, or roast various kinds of foods. To cook anything “en cocotte” means you are cooking it in a pot with a tight lid, so that very little steam escapes and the pot retains moisture and heat.

Good quality Dutch ovens are excellent at not only retaining the heat but also optimizing the transfer of heat to the food. This transfer happens via two mechanisms: first heat enters the food by way of conduction from the surface of the pot and secondly through convection and condensation due to the moisture and steam that is created in a pot with its lid closed. The resulting food has more robust flavors as it is able to retain much of its own moisture without drying out or needing additional liquids. This allows you to bake a sourdough bread inside a cocotte that can rival those made in professional ovens or slow roast chicken and vegetables with herbs and spices for a flavorful meal that doesn’t risk drying out.

I tested the Staub Cast Iron 6-Quart Round Cocotte to see how it stacked up in a world full of excellent Dutch oven choices. Here are my findings.

Design: Innovative, functional, and whimsical

The very first thing I noticed about the Staub Cocotte was the lid. The ‘Cochon’ as the knob of the lid is not only cute, but it is very easy to grab even while wearing oven mitts. The shallow depth (4.33 inches) and wider base (11 inches) allowed me to cook more food per batch. Weighing around 16 pounds, this pot is heavy, but it is also heavy-duty and looks really pretty on the stovetop.

The interior of the pot is a specially formulated black matte enamel, and the cocotte comes in many other beautiful colors like cranberry, grenadine, basil, graphite, sapphire blue, etc. The lid is flat and tight-fitting. The specially designed lid has spikes on the interior that created a rainfall-like effect from the condensation of the steam that builds up. I found it to be highly efficient for self-basting. I also noticed much less evaporation when cooking foods, such as beans and soups for a longer duration. Once the lid is on, it retains most of the moisture inside.

Material: Enameled cast iron

This cocotte is made from cast iron, a strong carbon-containing iron alloy that is known for its heat-retaining capacity. The knob on the lid is made of stainless steel. The interior of the pot is coated with black matte enamel, which makes it easier to keep the pot clean and hide any stains. The cocotte was virtually non-stick from the get-go and is oven safe up to 500 degrees with the lid on and up to 900 degrees without the lid. I was only able to test it up to 750 degrees on my grill, and it did just fine. Although the enamel is chip-resistant, it’s best to use wooden or silicone spatulas to prolong the life of the enamel.

Performance: Knocked it out of the park

Where do I even begin? The Staub Cocotte is jaw-droppingly good at everything it does. I made sourdough bread as the first test to see if the lid knob would actually bear the 500-degree heat repeatedly. It did! And the bread was perfect with blistery crust and an amazing crumb.

Next, I made a chicken and vegetable tagine type dish to which I added no water. I wanted to test the capability of the lid to drop back the moisture from the condensation on the lid back into the pot. The resulting dish was tender with searing and browning all around and incredibly flavorful. There was nothing sticking to the pot.

It excelled at cooking everything I tried in it—a pot of beans, chili, a French onion soup, and even a rajma-masala. I also made a baked Jambalaya and was amazed at how the rice was cooked to a perfect texture. The Staub Cocotte excelled at cooking on the stovetop and in the oven. Food stayed really hot for a couple of hours after cooking when I didn’t uncover it often.

Cleaning: Very easy

Although it is dishwasher safe, I didn’t really need to put it in the dishwasher. There were only a couple of times when there was something sticking to the base of the pot, but the food came off easily with either a little deglazing or a quick stir with a wooden spatula. A quick scrub and rinse under water were all it needed to be spotless.

Price: Absolutely worth it

Any good quality cast iron enameled Dutch oven will lighten your pockets, and the Staub does it significantly more with a price tag between $370 and $564. However, during testing, I found the performance of the Staub Cocotte to be exceptional. And because of its superior quality and versatility, I do not hesitate to recommend it, even though it is an expensive piece of a cooking vessel. I found it to be absolutely worth it.

Competition: Staub Cast Iron 6-Quart Round Cocotte vs. Le Creuset Round Dutch Oven

Retailing around the same price as the Staub Cocotte, the Le Creuset Round Dutch Oven is slightly smaller, weighs less, and comes in many more colors. It can also be used on the stovetop and in the oven and goes from the cooktop to the table because of its elegant design. The one area where the Staub Cocotte steals some limelight is in the design of its lid. The heavy lid completely seals the moisture inside, and the dimpled spikes on the lid allow the moisture to fall back on top of the food evenly.