STAUB Forged Iron Dutch Oven 4-qt Spherical Cocotte, Made in France, Serves 3-4, White

Loved it!
I read an article that rated Dutch ovens. This one was rated the highest that wasn’t considered luxury. The price was in my range so I ordered it. Wow I love using it. Everything cooks evenly and it is the perfect size for my Sunday Sauce, soups etc. it is so solid and heavy and washes up well without any sticking. I feel like a pro now when I cook. No matter what the recipe this pot can accommodate it. Best purchase of the year!

An excellent product
The packaging was very good. The product came as I expected. The color is as beautiful as it is. I bought the 24 cm one. 3.7 liters is ideal. We are 2 people, it has an ideal size. There are no scratches or fractures. Thank you.

4 ½ stars: Rough Handles Aside, ‘Goldilocks’ Cocotte for Midsized Batches of Acidic Soups
TL;DR SUMMARY RATING:4 ½ stars — i.e. 5 stars for durability, uniquely useful form-factor (the higher sides really do make a difference), and Staub’s black ceramic lining’s trademark imperviousness to prolonged exposure to acidic ingredients; minus ½ star for handles that, while fully sealed against rust and liquids, are disconcertingly rough to the touch.MAIN REVIEW:Don’t let this cocotte’s unfinished-feeling handles dissuade you: The Staub 5 Quart Tall Cocotte is fully coated (no bare cast iron) and so ready to bring its unique, stockpot-like shape to non-reactive battle with your most acidic ingredients that it might benefit even folks who already own Staub cocottes of other dimensions/volumes.How do I know? Because while the Staub 5 Quart Tall Cocotte’s marriage of a practical, midsized volume and a space-saving, tall, slim, stockpot-like profile has during my 14 months of ownership proven handy for myriad tasks in my small apartment’s tiny kitchen — with the cocotte’s tall sides as useful for reducing spatters when roasting or frying as they are for providing extra headroom when braising leafy greens like spinach, collards, or kale — I bought one mainly to make lemony soups in a smaller, slimmer vessel than the larger Staub cocotte I already owned.Let me explain. During long Great Lakes winters, I make a weekly mega-batch of veggie soup out of bulk-purchased, dried veggies long-simmered in stock, aromatics, olive oil, and spices over low heat for 12 to 18 hours. Critically, at several junctures during this process, I add ample lemon and/or lime juice to help tenderize the rehydrating veggies, brighten and deepen the soup’s flavors, and keep my salt usage low.This penchant for long-simmered, citrus-accented soup creates specific cookware needs — as I discovered almost 10 years ago, when I banished all Teflon-coated cookware from my kitchen for a minimalist, gradually-assembled collection of stainless steel, raw cast iron, carbon steel, and enameled cast iron. I soon learned that while stainless steel and enameled cast iron are generally non-reactive when cooking with acidic ingredients, independent cookware studies and cookware manufacturers’ guidance caution that long-simmered recipes heavy on acidic ingredients can cause stainless steel vessels to pit or leach.Thus, back in 2013, I took advantage of an online cookware retailer’s clearance sale to snag a ginormous, 9 Quart Staub Cocotte for my weekly mega-batches of citrus-laced veggie soup. Alas, in recent years, having left my office job to work from home, I’ve found myself wanting to make smaller batches of soup for which my witch’s-cauldron-sized, 9 Quart Staub Cocotte — while still chip-free, rust-free, and gorgeous after nearly a decade of regular use — is often too capacious, too unwieldy, or too covetous of stovetop real estate when I’m using other burners simultaneously.Enter Staub’s 5 Quart Tall Cocotte — Staub’s first stockpot-shaped cocotte — which I purchased in Matte Black in 2021 (after a 2-year wait for a sale price) because it mimics the slim, space-saving form-factor of my favorite stainless-steel stockpot (i.e. Cuisinart 6-Quart Stockpot w/Cover, Stainless Steel), sans stainless steel’s susceptibility to pit or leach when subjected to my citrus-laced soups week after week.And although I initially worried that its unfinished-feeling handles — which are much rougher to the touch than those of my other Staub enameled cast iron products — sported exposed cast iron (as many other online consumers have also wondered), the 5 Quart Tall Cocotte’s handles have indeed proved coated with a durable sealant as sturdy and non-reactive as those on its smooth-handled, Staub 9 Quart Cocotte big sister. No chips, rusting, or wear during the past 14 months of weekly lemony soup nirvana. Score!With the volume of Staub’s 4 Quart Cocotte a little too small for my needs, and the squat dimensions of Staub’s 5.5 Quart Cocotte wider and lower than the slim, high-sided profile I wanted in a midsized cocotte, Staub’s 5 Quart Tall Cocotte provides a ‘Goldilocks’ form-factor I’ve found ‘just right.’ YMMV.TL;DR UPSHOT:IMHO after 14 months of regular use of Staub’s 5 Quart Tall Cocotte, this characteristically durable, versatile, and acidic-ingredient-impervious cocotte is unique enough — with a form-factor found nowhere else in Staub’s enameled cast iron line — that even folks who already own Staub cocottes of other capacities/shapes might consider adding the 5 Quart Tall to their kitchen arsenals. YMMV.

I’ve been cooking with this Dutch Oven for well over a year now and I have to say it is the best cookware I have ever used. Better than LeCreuset because of its black interior which is less likely to stain. Wholeheartedly recommended!

Perfect little pot for slow simmering.

perfect form and functionbread and stew