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Born in the Alsace region of France in 1974, Staub has spent five decades perfecting the art of enameled cast iron. Each piece is crafted in the same French foundries where artisans have worked for generations, using time-honored techniques that machines simply cannot replicate. The result is cookware that performs as beautifully as it looks-oven-to-table pieces that become heirlooms passed down through families….
Year Founded in Alsace, France
Years of French Foundry Craft
Generations of Artisan Expertise
Not all enameled cast iron behaves the same way in the pot. Staub’s design choices – many invisible until you cook – produce noticeably better browning, moisture retention, and long-term durability than mass-market alternatives.
Dozens of precisely placed brass or nickel spikes on the underside of each lid catch rising steam and rain it back onto the food in a continuous cycle. Competitors’ smooth lids simply let condensation run down the sides, leaving the center of your braise drier. The Staub spike system keeps a whole chicken breast moist without you lifting the lid once.
Where most brands use a pale cream interior that stains over time, Staub coats the cooking surface in a dark matte enamel embedded with fine quartz particles. The textured surface creates more contact points with proteins, delivering a deeper sear on short ribs or pork chops than a slick, porcelain-style liner ever could. It also hides the inevitable patina that develops with regular use.
Staub lids are noticeably heavier than comparable models – the 5½-quart cocotte lid alone weighs over 3 pounds. That mass, combined with a tight cast-iron-to-cast-iron seal, traps internal pressure and keeps simmering liquids from boiling off. Less evaporation means richer sauces without needing to add stock mid-cook.
Microscopic quartz traces embedded in the matte-black enamel absorb and hold heat longer than a standard smooth enamel lining. After you pull the pot off the burner, Staub’s interior stays hot enough to keep a stew gently bubbling for an extra two to three minutes – a small edge that prevents the ‘thermal drop-off’ you notice with thinner enameled competitors.
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At $489.95, this three-piece set pairs Staub’s signature 5.5-quart round cocotte with a 10-inch cast iron fry pan – both finished in a deep, saturated Dark Blue enamel applied over multiple coats. Each piece ships from the same Alsace foundry that has produced Staub cookware for decades, and the cast iron walls measure roughly 4 millimeters thick, giving you the thermal mass to brown a chuck roast at the stovetop…
Staub’s enameled cast iron Dutch ovens range from petite 2.5-quart vessels to massive 13.25-quart pots built for feeding a crowd. Picking the right capacity comes down to household size, what you cook most, and how much counter and cabinet space you’re willing to dedicate.
Count the people you feed most nights. One to two diners need 2.5 to 4 quarts; three to five diners are comfortable with 5.5 to 7 quarts; six or more call for 9 quarts and above.
Braising large cuts, making stock, or batch-cooking stews benefits from deeper, wider vessels. Sauces, grains, and reheating leftovers perform well in smaller capacities without scorching.
Measure your oven interior and burner diameter. A 13.25-quart cocotte spans 13.25 inches across and sits 8.5 inches tall with the lid, so it won’t slide under every oven rack position.
Cast iron is heavy and bulky. A full 13.25-quart pot weighs nearly 24 pounds empty-double that when loaded-so plan shelf or cabinet space before committing to a large size.
Smaller sizes like the 2.5-quart Essential French Oven at 7 pounds are easy to maneuver one-handed. The 7-quart round clocks in at about 11.5 pounds, and the 13.25-quart tops 24 pounds, which matters if you have wrist or shoulder concerns.
If you like to bring the pot straight to the table for a rustic presentation, factor in aesthetics and footprint. Mid-range sizes in colors like Dark Blue or Cherry look striking as centerpieces without overwhelming a four-person table.
From gas flames in a Brooklyn apartment to induction in a Chicago condo, Staub’s smooth enamel bottom bridges them all. Each piece is engineered for universal stovetop compatibility-gas, electric, ceramic, halogen, and induction-so your cast iron travels with you, not against you.
The enameled cast-iron surface conducts heat flawlessly from first batch to last, and the included wooden spreader makes Breton-style crepes achievable on any burner configuration.
Multicoat enamel exterior resists chipping while the matte-black interior with quartz traces delivers superior browning on any heat source, from gas to induction.
Multicoat enamel exterior resists chipping while the matte-black interior with quartz traces delivers superior browning on any heat source, from gas to induction.
Functions as a skillet, sauté pan, roaster, and casserole dish-the domed glass lid lets you monitor browning without lifting, while the smooth base grips every stovetop surface.
Staub cookware excels in providing the perfect environment for slow cooked, flavor-enhanced meals. Staub has become the benchmark and first reference brand for enameled cast iron cookware used by professionals.
High, sloped sides reach every corner for effortless stirring, and the self-basting textured lid returns moisture to food continuously across gas, electric, and induction surfaces alike.
The STAUB 3.5-quart braiser with glass lid is the perfect cookware for one-pot dinners, slow-cooked braises, and simmered soups. The heavyweight, domed glass lid locks in moisture and accommodates large cuts of meat.
Staub traces its origin to the Alsace region of France, where founder Francis Staub designed his first enameled pot while working in an old French artillery factory in 1974.
Compare 0.5 qt capacity and price before choosing.
Combining the best features of a sauté pan and a fry pan, this Staub skillet has high, straight sides that reduce splatters on the stovetop. Everything from cornbread and biscuits to fruit cobblers cook to golden
Braise, sear, stir-fry, steam, or proof dough in a single vessel-the wide, angled shape prevents spillage on any cooktop, from ceramic glass to heavy-duty gas rings.
Staub Cast Iron 7 qt, Round, Dutch Oven, Basil. Average rating 4.7 (3149 Ratings). Standard Price: $469.99, Sale Price: $299.99.
“Staub’s cookware earns near-universal praise for its heat retention, browning performance, and French-made build quality. The 4.85 average rating across 634 reviews signals strong buyer confidence.”
★ Highlights
⚠ What to watch
Absolutely. The cast iron body on most Staub cocottes is oven safe up to 900°F (482°C) without the lid. The lids themselves are rated for oven use up to 500°F (260°C), so you can braise, roast, and finish dishes at high heat without worry. Always remove the lid if you need temperatures above 500°F.
Yes, Staub enameled cast iron can go in the dishwasher. That said, hand washing with warm soapy water is the recommended approach to keep the exterior enamel finish vibrant and the interior matte texture in top shape over years of use. A soft sponge and mild detergent are all you really need.
Staub’s smooth enamel base is designed to work on every type of cooktop-gas, electric, glass ceramic, induction, and halogen. The cast iron body responds efficiently to magnetic induction fields, so you get even heating without hot spots regardless of what surface you cook on.
No. Unlike bare cast iron, Staub pieces come with a matte black enamel interior that’s ready to cook straight out of the box. The textured enamel surface is engineered for exceptional browning without any seasoning step, and it resists rust, chipping, and cracking under normal use.
With proper care-hand washing, avoiding sudden extreme temperature shifts, and storing without stacking metal-on-metal-a Staub cocotte can easily last a lifetime. The chip-resistant enamel and heavy cast iron construction are built for decades of regular cooking. Many home cooks pass these pieces down through generations.
Staub lids feature dozens of small brass or nickel spikes on the interior surface. As steam rises, it condenses on these spikes and drips evenly back onto the food in a ‘rain-forest’ effect. The result is noticeably moister braised meats and more concentrated sauces compared to flat-lid designs. It’s a detail borrowed from the brand’s French workshop heritage and used by professional kitchens worldwide.
Each Staub cocotte, braiser, and skillet carries a limited lifetime warranty-because cookware forged in France deserves a commitment that matches its heft.
Warranty Coverage
Manufacturing Heritage
Made in France
Oven-Safe Without Lid
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