The all-American casserole originally descended from French cooking—the word casse means “pot” in French. In France, this type of stewed and braised cooking, resulting in rich and satiating one-pot meals, is so popular and beloved that there came to be an endearing nickname for it: cocasse, or cocotte, meaning little hen. Since its founding and invention in 1974 by Francis Staub, the Staub cocotte has become a legendary staple in the commercial and private kitchens of Michelin-starred chefs and home cooks. Staub is a standout in the cookware world for several reasons. The heavy, cast iron construction creates a stable vessel that maintains temperatures throughout for even cooking. The bottom of the pot has been enameled in order to create a smooth surface that is safe to use on any cooktop, including sensitive glass induction stoves. Inside the pot, the black matte enamel coating is completely food safe, extremely durable and highly resistant against chips and discoloration. Its accompanying heavyweight lid, topped with a durable nickel steel knob, sits tightly on the cocotte. These cocottes are available in three colors: dark blue, grenadine, or graphite grey. The lid features technology that Staub’s own research and development department innovated to enhance the flavor of your meats, vegetables and other ingredients. A pattern of small knobs or bosses on the inside of the lid, which Staub terms self-basting spikes, attract the condensation and moisture droplets that are naturally depleted from your stewed, braised or slow-cooked recipes. These precious juices are then returned to the food in order to create a sumptuous, flavorful meal. An independent study conducted by an outside laboratory in 2009 concluded that Staub cocottes, with their tight-fitting lids and interior technology, retain 10% more moisture than other pots and pans. When your meal is done cooking, the beautifully enameled exterior of your cocotte, made in the traditional manner from a blend of glass and powdered pigment, goes beautifully from kitchen to table. If cared for properly, Staub cookware can last a longer than a lifetime and may be passed onto future generations for many more delicious meals.
Remove all packaging and labels and wash with warm soap and water before first use. Cooking tips: Pots are oven safe up to 900°F (482°C) without the lid. The lids are oven safe up to 500°F (260°C). For best heating performance, match up the burner size to that of the base of the pot. When adjusting the burner flame, be sure to not let the flame extend along the walls of your pot. Never leave an empty pan on a hot cooktop or in an oven, and never let it boil dry. This can quickly lead to irreversible damage to the base of the pot. Never place your cookware in the microwave. The use of metal utensils or knives is not recommended for use on this pot, as this could potentially damage the enamel. We recommend the use of wooden tools to prevent the interior enamel from scratching. Cast iron holds heat extremely well but is also sensitive to temperature changes, so we recommend pre-heating at a low temperature and then gradually heating up to your ideal cooking temperature. The black matte enamel allows the storing of food or marinades without any negative effects to the material. Natural reaction to foods such as rings and stains may appear inside the pot, but these stains do not affect the performance of the product. These are due to the fat and seasonings in the food penetrating the pores of the cast iron. Caution: Always use oven mitts when touching a hot pot, including the handling of lids and handles, as the cast iron will become hot. When removing the lid be sure to angle the lid to direct the steam away from you to prevent burns. Never place a lid on a hot burner as this could damage the lid. Over time, the lid knob may become loose—simply tighten with a screwdriver. Cleaning Tips: Always allow a hot pot to cool down before cleaning it. The extreme difference in temperature between the hot pot and colder water may cause the pot to crack or break. Clean the pot with warm water, liquid dish soap and a soft sponge or brush. Dry completely to prevent water spots. Refrain from using metal brushes or scouring pads as these will damage the enamel. This pot is dishwasher safe, but we recommend hand washing to prolong the beauty of your cookware. When washing the pot, avoid banging it with other dishes and hard surfaces or putting it close to other items in the dishwasher, as this could cause chipping/scratching. Completely dry your pot before storing. Interior Black Matte Enamel: It is advisable to soak the pot in water and dish soap (all night if necessary). Then clean with a soft cloth, sponge or soft brush. Do not use oven cleaners, as they will permanently damage cookware. If stubborn stains or food scaling persists, we recommend the use one of the following methods: 1. Clean by boiling a 50/50 solution of white vinegar and water within the pot for a few minutes. 2. Clean by boiling water and 2-3 tablespoons of baking soda within the pot for a few minutes. 3. Clean with non-abrasive cleaners and a soft brush or sponge. These cleaners can also be used to clean the exterior enamel as well. Storage: Do not stack your pots and pans on top of one another without protection. This can cause abrasions and scratches to your cookware. To protect the enamel from scratching or chipping, place a towel or cookware protector between each item.
Staub cookware is produced in France using traditional, handcrafted methods, aided by modern technology and precision machines. A designer creates the shape of the pot using special computer programs. Sand molds are created, as this is the only material that is able to withstand the 1400°F (760°C) of the molten iron. Once the iron has been poured, cooled and set, each pot is hand sanded with a deburring machine. This individual attention assures that the handles, curves, lines and other details of the pot are smooth to the touch. A final polish in the shot blasting machine (like a sand blaster, except with water and metal) completes the polishing process and prepares the pot for enameling. Colored enamel, which is a mixture of melted glass and pigment, is evenly sprayed onto the raw iron pot. The colored pots are then fired at 800°F (427°C) in order to permanently affix the glass enamel to the iron body.
Oval, enameled cast iron casserole pot. Heavy cast iron maintains temperatures for even cooking. Unique knobs on lid interior hold and distribute moisture and flavors for slow-cooked, savory meals. Made in France since 1974. Also available in Round.
16" long x 11" wide x 8" high (40 cm x 27 cm x 20 cm)
Weighs 16 lbs. (7.3 kg)
Enameled cast iron
- Heavy enameled cast iron maintains temperature to cook food evenly
- Lid is specially designed to seal in and capture moisture
- Unique knobs on the interior of the lid capture and redistribute moisture for juicy meats, tender vegetables and flavorful sauces
- The cookware of choice for notable chefs and restaurants since 1974
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