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For the last few years, I have wanted to own a Staub Cocotte. I am entranced by their braising spikes, and the fact that their dark enamel interiors deters the kind of staining you see on the inside of Le Creuset pots. Plus the fact that they just cook so darn well. This weekend, I was at my favorite home and kitchen store (Foster's Homeware) and found a few minutes to peek at their display of Staub cookware. As I caressed one of the pots longingly, Kim, the store's events manager came over and we started talking about our mutual love of the Cocotte. She said that she uses hers all the time and if anything were to happen to the contents of her kitchen, it would be the first thing she would replace. I left the store empty-handed, but pondering my Staub future.
As I flipped through the internet this morning, I happened to notice that the Staub 5-quart round Cocotte is on sale at Amazon.com for a single day. They normally run $200, but you can snatch one up for $144.99 today if you are so inclined. I'm skipping the sale, as my Le Creuset is a 5-quart round, and try as I might, I can't convince myself that I need two pots of the same shape and capacity. However, if this happens to be your dream pot, this might be your opportunity to finally own one.
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5-08-2008 @12:23PM growler said... You can get something similar for much cheaper.
http://www1.macys.com/catalog/product/index.ognc?ID=256785&CategoryID=30209
Martha Stewart, from Macy's. The pot also has basting bumps inside the lid. And right now it's going for just 40 bucks!
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5-05-2008 @3:26PM Andrew said... Similar but not the same. Staub is simply better than all the equivalent dutch ovens. The handle is metal so it can go in a hotter oven. The enamel and iron layers are both thicker and tougher. And best of all is the more textured black enamel on the inside which is better for searing.
I wouldn't trade my Staub for any other brand. Though if you are on a budget, the Mario Batali pan is the next best thing.
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5-05-2008 @2:06PM Daemon_of_Waffle said... My 30+ yr old, hand-me-down-from-Mom, nameless cast iron pot and lid have basting spikes. And actual spikes, too, not just bumps. I see no need to spend 200 clams on a 5-clam piece of iron and some enamel.
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5-05-2008 @7:30PM justin said... Im always on the look out for great kitchen gear, but i am confused how this will be better than my ancient, iron dutch oven.
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