Tested by Food & Wine

Over my lifetime, I’ve owned and used enameled cast iron Dutch ovens from Le Creuset, Martha Stewart, Lodge, and others. I used them as directed, and each lasted for several years. Then I was gifted a Staub 4-quart Cocotte, and I’ll never go back.

Trust me. I know it can be hard to commit to one pricey kitchen essential over another without having firsthand experience. I’ve known plenty of top-notch chefs who swear by Staub, but I didn’t believe its advantages could be significant enough to warrant its cost. Good thing for you; I’m here to outline the benefits of Staub’s Cast Iron Cocotte and to remind you how frequently these must-have essentials go on sale.

How I Use My Staub Cocotte Dutch Oven 

I cook at home a lot: batch cooking for lunch, preparing food for friends and coworkers, and keeping my family fed. I expect an enamel cast iron Dutch oven to keep up with me as I braise vegetables and meats, bake cornbread, purée bisques, simmer hearty stews, make ragus or risottos, and join several other pots on the stove when the farmer’s market produce haul requires abundant blanching. I do all of this and more in my Staub 4-quart Cocotte, and I can’t wait to splurge on a 7-quart version (btw, have you seen the Citron?).

While most enameled Dutch ovens can perform the tasks mentioned, I’ve found that the exterior often chips easily on less expensive versions. The interiors of virtually every model I’ve tried, regardless of the brand, easily marks, scratches, or stains. The discovery of new blemishes as I gently sudsed up my latest Dutch oven often filled me with frustration and even disappointment in myself. It seemed harder to keep them looking new than a teacup made of bone china.

I have none of these concerns now that I use a Staub Cocotte.

Why Staub Is the Best Dutch Oven of Them All

Founded in 1974, Staub’s first product was its enameled cast iron Dutch oven, or cocotte (which translates to casserole). Often recognized for its sleek, timeless styling, the Alsatian cookware is also known for its durability, quality, and lifespan. Let’s look at what makes it peerless in an increasingly crowded cookware category.

Matte Black Interior: Staub’s signature enamel interior is scratch- and stain-resistant in ways its competitors cannot match.

Nonstick with Time: Like traditional cast iron, Staub Cocotte’s interior becomes patinaed over time, providing nonstick properties. (See the Tips and Tricks section below for details.)

Sear and Brown: Again, that dark interior is superior, providing a mar-proof finish and an ideal slate for developing flavor with high-heat cooking.

Self-basting Lid: Under the lid, little stalactites or spikes create ideal conditions for retaining more moisture than its peers.

Shaped for Success: Many Dutch ovens are designed to be quite squat, taking up lots of real estate on the stovetop. Not Staub. Its clean European styling makes it a smart choice for cooks who require more than one burner to make dinner.

Tips and Tricks

• As mentioned, your Staub Cocotte will develop nonstick properties with regular use. Until then, avoid food sticking by preheating it on low heat for two to three minutes. Once the Dutch oven is hot, coat the pan evenly with plenty of oil or butter (or, even better, a combo of the two) before adding your ingredients.
• If you need to nest your Staub cookware to store it, use a pad between it and any other pan you store in it or under it. This is a good habit for any cookware, but it’s especially smart for nonstick pans and any other equipment you want to preserve the finish. (Silicone pads are sold just for this purpose.)
• To protect your pot’s interior when making puréed soup or sauce, transfer the liquid to another container for blending or hold the blender suspended in the liquid to avoid bumping into the bottom or sides of the pot.
• After several years of testing products professionally, I’ve learned to really respect the manufacturer’s recommendations for use, care, and cleaning when it comes to almost every tool in my kitchen. Every manufacturer’s team has pros who design these recommendations after careful testing. When investing in a kitchen tool, read and follow the cleaning, use, and storage suggestions.

The Caveats

Staub’s price point reflects its worth. Its semi-annual sales make it easier to afford, and knowing you’ll never have to replace it increases its value.

But, if you’re a newer cook, don’t cook for a crowd, or don’t have a lot of storage space, a Staub Cocotte may not be for you. (Though, I think most everyone can find room for the 4-quart variation!)

How It Compares

Of course, we would be remiss in reviewing the best Dutch ovens without mentioning the much-sought-after Le Creuset. Often a family heirloom or a purchase or gift for a major life event, the Le Creuset is a worthy competitor to the Staub Crocotte. To its owners, the Le Creuset is applauded for its versatility, timeless construction, and stunning design. It’s not perfect, however; we experienced some chipping in our durability tests, exposing some cast iron under the enamel surface. 

If you find yourself interested in a Dutch oven but not ready to spend over a few hundred dollars, our value pick goes to Cuisinart. Often on sale for less than $100, it proved to also be a worthy competitor in our side-by-side testing. 

The Verdict

 When it comes to Staub’s Cocotte, I say buy the best and forget the rest.

Our Expertise

Christa Glennie has been a writer and food editor for nearly 20 years. She is also the author of two cookbooks and specializes in food and drink trends, agriculture, the regional foodways of Western New York, and the restaurant business. Her respect for simplicity and uncluttered kitchen counters ultimately fuels her desire to find and own well-designed, multi-purpose, best-in-class kitchen tools.