Staub La Cocotte Oval review: the roast chicken pot that lasts a lifetime

Staub La Cocotte Oval at a glance

First impressions of the Staub La Cocotte Oval

Some cookware is about speed and convenience.

A Staub cocotte is about patience, flavor and the kind of slow Sunday cooking that fills the house with good smells.

The Staub La Cocotte Oval is the French brand's oval Dutch oven, here in the 31-centimeter size.

The first thing that strikes me is the color.

The cherry red enamel is deep and glossy, with a subtle depth that comes from Staub's multi-layer enameling.

Owners often mention loving the color, and it looks just as good on the table as on the stove.

The second thing is the weight.

At about 13 pounds empty, it feels solid and permanent, as if it will outlast the kitchen it lives in.

That heft is exactly what makes cast iron cook so well.

Deep, glossy cherry enamel that looks as good at the table as on the stove.

What the Staub La Cocotte Oval actually is

Staub is a French cookware maker known for enameled cast iron, and it's now part of the Zwilling group.

The La Cocotte is its signature Dutch oven, made in round and oval shapes in many sizes.

This listing is the 31-centimeter oval, about 12.2 inches long inside the rim.

It holds about 5.5 liters, or roughly 5.75 quarts.

With the handles, it measures about 14.8 × 9.8 inches and stands 6.6 inches tall with the lid on.

It weighs about 13.2 pounds, or 6 kilograms.

The body is enameled cast iron, and the lid knob is nickel-plated steel.

The same Amazon listing offers oval sizes from 11 to 37 centimeters and several colors.

The 31-centimeter size is a sweet spot for families: big enough for a whole chicken, small enough to fit in most ovens.

Oval or round: why the shape matters

Most people picture a round Dutch oven, so why choose an oval?

The answer is the shape of the food.

A whole chicken, a pork shoulder, a leg of lamb or a long beef roast are all longer than they are wide.

In an oval pot they fit snugly, with less empty space for liquid to spread out and evaporate.

That means more concentrated juices and better browning around the meat.

An oval cocotte is also great for long loaves of bread, whole fish and stuffed vegetables.

The trade-off is on the stovetop.

An oval base doesn't match a round burner perfectly, so the ends heat a little slower when you sear.

Cast iron spreads heat well enough that this is a minor issue, especially on medium heat or a large burner.

If most of your cooking is soups and stews, a round cocotte might suit you better.

If you roast and braise whole cuts, the oval is the one I'd choose.

Design features that make Staub different

Matte black enamel interior

Unlike many enameled pots with a cream-colored interior, Staub uses a textured, matte black enamel inside.

That rougher surface helps meat and vegetables brown, and it hides stains and wear over the years.

It doesn't need seasoning like bare cast iron, and it develops a slightly more nonstick character with use.

Self-basting lid

The underside of the heavy lid has small spikes.

As food cooks, steam condenses on the lid and drips back down evenly through these points.

The result is continuous basting, which keeps braises and roasts moist.

The lid is also heavy and tight-fitting, so very little moisture escapes.

Cast iron body

Cast iron heats slowly but holds heat for a long time.

That makes it ideal for low, steady cooking and for continuing to cook with residual heat after you turn off the burner.

Handles and knob

The two side handles are large enough to grip with oven mitts.

The nickel-plated steel knob can go into a hot oven with the lid.

A heavy, tight-fitting lid with a nickel-plated knob and wide side handles.

Cooking with the Staub La Cocotte Oval

Here's where this pot shines.

Whole roast chicken

The 31-centimeter oval fits a whole chicken comfortably, often with vegetables around it.

Owners of the larger 37-centimeter size say it's great for a whole chicken, turkey breast or beef roast.

Roast with the lid on to keep it juicy, then remove it at the end to crisp the skin.

Braises and pot roasts

Brown the meat on the stove, add wine or stock and move the pot to a low oven for hours.

The self-basting lid and heavy iron do the work, giving tender meat and rich sauce.

Stews, soups and beans

Even heat makes it great for stews, chili and dried beans, which need long, gentle simmering.

Bread

A preheated cast iron pot traps steam, which gives artisan bread a crisp, crackly crust.

The oval shape is perfect for bâtard-style loaves.

Serving

Cast iron keeps food hot at the table for a long time, and the cherry finish looks good enough to serve straight from the pot.

A simple first recipe: pot-roasted chicken

If you're new to cast iron, a whole pot-roasted chicken is the best way to get to know this pot.

It shows off the oval shape, the heat retention and the self-basting lid in one meal.

1. Brown

Heat a little oil in the cocotte over medium heat for several minutes.

Season a whole chicken and brown it breast side down until golden, then turn it over.

2. Add aromatics

Tuck onions, garlic, carrots and herbs around the bird, and add a splash of wine or stock.

3. Roast covered

Put the lid on and move the pot to a moderate oven.

The spikes under the lid drip the juices back over the chicken as it cooks.

4. Crisp and rest

Remove the lid for the last part of cooking to crisp the skin, and check the thickest part reaches a safe temperature.

Rest the chicken, then spoon the juices from the pot over it at the table.

Leftover juices and vegetables make a great base for soup the next day, cooked in the same pot.

Cooktops, oven use and heat tips

The Staub cocotte works on gas, electric, ceramic and induction cooktops.

It also goes in the oven, lid included, making it ideal for recipes that start on the stove and finish in the oven.

Staub rates its cocottes with metal knobs as oven safe to high temperatures, but check the leaflet with your pot.

Cast iron cooking works best at medium or low heat.

Heat the pot gradually rather than blasting it on high.

Avoid heating it empty for long, which can damage the enamel.

Don't put a hot pot into cold water, since sudden temperature changes can crack enamel.

On glass and induction cooktops, lift the pot rather than sliding it, to protect both surfaces.

Cleaning and care

Enameled cast iron is easier to look after than bare cast iron.

There's no seasoning to maintain and no rust risk on the enamel surfaces.

Let the pot cool, then wash it in warm, soapy water with a soft brush or sponge.

For stuck-on food, soak it, then simmer a little water with baking soda to loosen residue.

Avoid metal scouring pads, which can dull the enamel.

Staub cocottes are generally dishwasher safe, but hand washing keeps the finish looking its best longer.

Dry it thoroughly, especially the rim where the enamel meets bare iron.

Use wooden or silicone utensils to protect the interior.

And handle it with care: as owners point out, it's very heavy and could be hard to lift or clean for some people.

Easy to care for, with no seasoning needed, but heavy to lift.

Choosing the right oval size

The Amazon listing offers oval cocottes from 11 to 37 centimeters, so it's worth matching the size to how you cook.

The smallest 11 and 15-centimeter ovals are for individual portions, side dishes and serving.

The 23 and 27-centimeter sizes suit couples and small families, and handle small chickens, chops and gratins.

The 29 and 31-centimeter sizes are the family sweet spot, with room for a whole chicken and vegetables.

The 33 and 37-centimeter sizes are for big roasts, turkey breasts and entertaining.

One owner of the 8.5-quart, 37-centimeter version notes it's a little big for two, but excellent for roasts.

Remember that bigger sizes are also much heavier, so think about lifting a full pot out of a hot oven.

For most households of three to five people, the 31-centimeter oval reviewed here is the size I'd recommend.

What owners say about the Staub La Cocotte Oval

The oval cocotte has a 4.6 out of 5 rating on Amazon from more than 2,700 ratings across sizes and colors.

What owners like

Cooking results are the top praise, especially for roasts, braises and whole chickens.

Owners love the colors and the feeling that the pot will last a very long time.

Many say they own several Staub pieces and keep coming back to the brand.

What owners complain about

Weight is the main concern, with owners warning that it can be hard to lift and clean.

Some note that the largest sizes are too big for a household of two.

A few buyers worry about genuine products, since this listing includes imported versions, so buy from a trusted seller.

Is the Staub La Cocotte Oval worth the money?

At about $280 for the 31-centimeter oval, Staub is a premium purchase.

Budget enameled Dutch ovens cost a fraction of that and cook surprisingly well.

The difference shows over time.

Premium enamel tends to resist chipping and staining better, and Staub's black interior hides wear.

A well-treated Staub can last for generations, which brings the cost per year down a lot.

The self-basting lid and matte enamel are also genuine cooking advantages, not just branding.

If you roast and braise often, I think it's worth it.

If you'd use it a few times a year, a budget enameled pot is the more sensible choice.

Prices move, so check the current price on Amazon before you buy.

Staub La Cocotte Oval specifications

From Staub and the Amazon listing.

Staub vs Le Creuset vs budget enameled Dutch ovens

Here's how the Staub oval compares with its best-known rival and with budget options.

Best Staub La Cocotte Oval alternatives

If the Staub oval isn't the right fit, here are good options.

The round Staub La Cocotte is the better choice if you cook more soups and stews than roasts.

Le Creuset's oval Dutch oven is the main premium rival.

Its light interior makes it easier to watch browning, and its lid is lighter.

Budget enameled cast iron pots from brands like Lodge cost much less and still braise well.

For bread-only baking, a dedicated bread kit can be simpler, like the one in our LoafNest review.

And for everyday pots alongside your Dutch oven, see our WMF Diadem Plus review.

How I scored the Staub La Cocotte Oval

I based this review on Staub's published specifications, the Amazon listing, more than 2,700 owner ratings and reviews, and a comparison with rival Dutch ovens.

I scored four things, and each one gets its own subscore.

• Cooking (9.2): heat retention, browning, self-basting lid and oven use.
• Build quality (9.2): cast iron, enamel, lid fit and expected lifespan.
• Ease of use (7.8): weight, handles, cleaning and stovetop fit.
• Value (8.0): price against premium and budget rivals over its lifespan.

The overall score of 8.6 is an editorial rating. BrasQ editor-in-chief Ryan Mitchell reviewed the facts and figures before publication.