Staub Cast Iron 7-qt Round Cocotte - Grenadine, Made in France

When a cooking pot has you looking forward to what you are going to make next using it, I think that is a sign it is a good choice. This is my fourth Staub (different sizes, of course) and I enjoy each of them equally. I enjoy cooking in them. You can serve your food in them. They are easy to clean. And they are lovely to look at on the display shelf when not in use.Also, shipping was speedy and the pot arrived in perfect condition.

Bought this for myself as a treat after wanting one for so long, and am so glad I did! Did some research before purchasing a dutch oven and this one came well recommended. Love the color too. I use it for so much stuff now and it's also easy to clean.

We have come to love this 9qt for cooking. It works well, fast and easy to clean. We Recommend it. The color is beautiful.

Cooked two very delicious meals in it already, yum. I's lovely to look at and a joy to use. The color is a dark red which I think is beautiful and looks good on my stove. I use lodge cast iron cookware but for enamel ware I wanted French ware and this oven did not disappoint. Even though it's just two of us I bought the 5qt size and am glad that I did , I considered the 4qt but after looking at the size of the of a 4qt pot I have I knew the 5qt would be the right size for us. When I'm cooking I like to have the right utensils for the job at hand, I don't mind improvising the ingredients because its fun to experiment with recipes but give me the right utensils every time.

I have two of these 5.5. quart pots, and also some Le Creuset pots that are smaller and larger. I use this pot for braising and cooking stews and other dishes that benefit from long cooking times. From the standpoint of cooking such dishes, I don't see any substantial differences between the Staub and Le Creuset offerings; both do an excellent job. I would encourage shying away from the cheap imitations that are often associated with tv personalities; some of those pots I have looked at have quite suspect enamel coatings. Perhaps the biggest advantage that I can point to for Staub is if you want to cook at temperatures above say 350F. The resin tops on the lids of Le Creuset are not really designed to operate at these temperatures. I bake bread in the Staub, following a method that Chad Robertson of Tartine Bakery in San Francisco recommends, and you start out at 500F. All of my baking is done the Staub pots for this reason, and I can tell you the bread is fantastic. So if prices are similar, I would tend to recommend the Staub because of this added flexibility.

After purchasing the Grenadine frying pan, I wanted to add a cast iron dutch oven to my culinary wish list. Right before planning to host a large dinner party I splurged on this beauty and am so glad that I did. I debated the sizing, as I didn't want something too small for making stocks/broths, but not so large that it's too heavy to grab off the stove and bring to the sink or table. Some advice I'd read about the weight -- most of the heft is the lid, so when you want to transport it full of food, removing the lid will really lighten the load. After a couple of months of usage, I feel this size is just right for making soups, broths, stews for a crowd and more than enough for a smaller family. Even if you're cooking for 2 (and want leftovers) this Staub pot will be wonderful for improving the sauteed veggies, or caramelizing onions, roasting in the oven, or anything else that you can think of.

Expensive but worth the money. If properly cared for, this casserole will last a lifetime.

Very easy to clean, heats up quickly and evenly on the stovetop. Love the knobs you can add to these (we got the pig one)! The handles get a bit hotter than some other Dutch ovens that we’ve used but we don’t consider that to be an issue at all.