Review of Staub 5-Quart Round Cocotte, Blue

Owning both Le Creuset products and now Staub, my Staub has quickly become my favorite enameled cast iron pot, FAR surpassing Le Creuset in quality and usability.The metal handle is the first, most obvious difference and I almost purchased the item based on that fact alone. It's easy to grab even with pot holders and the design of the lid makes the lid-handle transition area seamless - unlike LC. The LC knob is oven safe to 450 or so, but I like the reassurance of metal. Besides it looks nicer. The next obvious difference is the design of the lid.First, the lid fits tightly and more snugly than LC. It is flat on top rather than domed. Second, the self-basting spikes, while not exactly as revolutionary as they claim, are a nice addition and work relatively well when stove top braising (in oven braising it doesn't seem to make as much difference because of the all-around heat). Third, is the interior of the pot. It is a black matte finish with a little bit of texture to it. I like it better than the smooth LC but I will admit it's sometimes hard to see foods browning against a dark black interior.The final point I'll make is that the Staub cast iron is thicker than the LC. Thicker means heavier, but it also means better heat retention. Enough said, when going for French enameled cast iron I will no longer look to Le Creuset and I suggest you do the same.

Product Description
The French oven is a timeless standby for stews, roasts, soups, casseroles and other one-pot classics.Staub has perfected this tradition in our signature "La Cocotte" French Oven, the choice of some of the world's best chefs.The design has self basting spikes for continuous, natural basting.When your meal is ready, La Cocotte moves beautifully from the stove to your table.

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