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STAUB Round Cocotte, 26 Cm, Black $277.21 + Delivery (Free with Prime) @ Amazon UK via AU

  • Enamelled cast iron cocotte, ideal for slow cooked, one pot dishes and roasts, to serve 4 5 people
  • The self basting lid creates a rainfall effect of moisture as steam condenses, keeping your dish succulent and full of flavour
  • Matte black enamel interior helps to develop great flavour, is scratch resistant and easy to clean
  • Suitable for use in the oven, under the grill and on all hob types including induction
  • Lifetime for domestic use against defects in manufacture and materials; made by Staub in France
Price History at C CamelCamelCamel.

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  • -1

    these are around $210ish at costco (instore) atm…can't remember exact price…

  • +16

    Made in France? Are we able to cancel the order without retaliation?

    • +2

      Haha that's a good one =P who negs a perfectly funny joke!?

    • Might as well go with Lodge made in the US of A for fraction of the cost.

      • Jesus you’re comparing Staub to Lodge…

        Made in USA is mostly junk and isn’t even in a comparable league to things made in some European countries. Granted I don’t like French made goods but this example is ridiculous.

        • Does lodge even make enamelled? I thought seasoned was their thing

          • +1

            @Jackson: Lodge enamel coated is made in China. Plain cast iron is made in USA.

        • whoooooooooooooooooooooooooooooooosh

    • As long as you haven’t signed and reviewed a written contract. And the other party haven’t spent millions to celebrate the win whilst draping their capital city in Aussie flags.

  • +3


    For those that want something larger.
    28cm in graphite for $302.46 with prime

    • Thanks for that! Purchased.

  • I don't know why I bought one but I ordered one.

    • +1

      To cook instant noodles for whole next month

  • The self basting lid creates a rainfall effect of moisture as steam condenses, keeping your dish succulent and full of flavour

    Umm, doesn't every lid do that? What a description lol

    • Haha just beat me to it.

      • I guess when it costs that much they can pay the $ for creative marketing 😂

    • +1

      As you can see, the difference is the shape, that lip which would cause the water to drip onto the food. Other pots with flat lids cause the water to run down the sides. There’s definite merit to it, how it affects the cooking you’d have to ask a chef.

    • +1

      The lid has little bumps on the inside that draw moisture drops to it, and they're evenly spaced (rainfall effect).


      Without these bumps, the water would all draw to one spot on the lid and fall, creating a puddle of water rather than basting the food.

      However, every enamelled cast iron dish I have seen has these too, even the $20 Kogan ones.

  • The self basting lid creates a rainfall effect of moisture as steam condenses, keeping your dish succulent and full of flavour

    Doesn't any lid (without a vent)?

    Matte black enamel interior helps to develop great flavour,

    Say what?

    • +1

      It has little 'nipples' on the underside of the lid that help droplets form evenly across the diameter. I doubt it makes any noticeable difference.

      What I really want to know is why would I buy this, when a Lodge Dutch Oven is about 1/3 the price.

      • +1

        Yeah, this thing is not for me but I understand some people will spend big on certain preferences. Eg. I have a stove-top kettle that cost me a few hundred, but I use it all the time and it was a love at first sight gotta have it kind of thing. A $30 kettle would probably do the same job but it wouldn't get my rocks off the same, so there's that. Humans - we're funny like that.

        • +3

          I want to see this kettle. Do you have a link?

      • +2

        The build quality and lifetime guarantee. Also these are enameled, so they're effectively "healthy" and permanent nonstick.

        You can cook acidic stuff too, unlike with raw cast iron such as the Lodge.

        • Yeah except stuff still sticks to them, and if you scrape it off you can mark the surface

        • Never really had a problem with my Lodge once it was well seasoned, even with acidic dishes. It took quite a few months of cooking and seasoning to get to that point. Enamel non stick just seems like more marketing BS, plus you can't even use metal utensils in them.

          As I said you can get 3 lodge dutch ovens for the price of this one. I'm not sure the price difference is worth the perceived build quality and lifetime guarantee.

          • +1

            @Yawhae: It's not marketing, they're great. The good ones (like this) last a lifetime, they're easy to clean, and you can use metal utensils if you're careful not to scrape too hard.

            Otherwise just use wood.

            The quality is noticeable, and the lack of (contact with) cast iron matters if you cook tomato-based dishes and don't want a shedload of iron in your diet.

  • +2

    I have one of these and a Le Crueset. They are both great casserole dishes. I think I do like the Staub better with the black interior.

    However, I don’t use it so much since I got my InstantPot.

    • -4

      I have a slow cooker for slow cooking. Mine was given to me, but I picked one up for a friend for 5 bucks from vinnies. At that price the pot can go in the dishwasher. I also don't worry about anything burning or burning the pot. From that perspective this is not really a deal. If you need the name, then maybe, but still you could just take 200 bucks and set fire to it and that might get your rocks off just as much

      • +5

        The Le Crueset I got for nothing and the Staub I got cheap from The Harvey Norman outlet store. My concern with the cheaper brands is we might not now, exactly, what has gone onto making them; particularly if they are glazed. It is not about getting your “rocks off” it is about buying what I know will last and brands I trust in their manufacture process. I’m sure a bunch of no name brand stuff is very rigorous in its quality control process.

        Frankly I buy decent quality stuff and look after it. I’ve bought cheap stuff in the past and I use it for a little while then donate it to Vinnies because you can’t get the even temperature control of decent cookwear.. Maybe it is because I have decent heavy based cookwear but I don’t tend to “burn stuff” in it. With the Staub you season them, similar to Chinese woks, so they become like a non stick surface. You don’t tend to “burn things onto them” either. A wash with a nylon brush removes any “adhered” food.

        I, also, don’t put my decent cookwear in the dishwasher. A lot of my cookwear is, well, over 20 years old and has barely changed. No warping, no pitting, still shiny on the outside. Frankly, most of my cookwear will outlast me.

        The reason I went to the InstantPot is it is stainless steel, quick and not heating an oven for hours.

        I avoid buying stuff I have to keep replacing that ends up in landfill. If you buy decent, and look after it, you buy it once.

        • Your explanation is well written. Same reason why I bought a few Solidteknics pans over the past few years, one being cast iron (a seem to make any more). Last a lifetime. You can leave it in a paddock for a few yards rusting away, then sand it (or sand blast) and reseason, back to new again. I avoid non stick stuff. We also have a Le Creuset.

          • @GeneralSkunk: My grandmother wasn’t the greatest cook. If she burnt something she would toss the saucepan out into the yard and let the rain soften it. Mind you I wasn’t clamouring to inherit her cookware.

            I do have a good nonstick wok but it is used for sautéing rather than anything high temperature. I have a couple of real woks for that.

      • +2

        Comparing a $5 Vinnies slow cooker that'll soon end up in landfill to an enameled cast iron pot that'll last lifetimes….there's always one

        • I’m, also, concerned what toxic chemicals these things might give off that ends up in me. It is like getting a cheap nonstick pan that flakes off its coating into your food.

          The landfill is, certainly, a valid point. I bought a Magimix after I went through a number of Breville food processors. My Vitamix blends seeds, skins and all; so I don’t need to remove the skin or deseed tomatoes for my Neapolitana sauce. For things you use, a lot, you want to get something reliable that works well. My Bamix is still going after 25 years but the plastic on the accessories stand has gone a, distinct, orange colour.

          • @try2bhelpful:

            don’t need to remove the skin or deseed tomatoes for my Neapolitana sauce

            I'm no chef but I believe the deseeding of tomatoes is to stop the sauce going bitter.

            • @OzBragain: I don’t seem to have that problem. The seeds are, completely, blitzed.

        • FYI the $5 Vinnies slow cooker has a crock pot in it and made by Sunbeam, I have been using mine for years and no issues. My mums is 45 years old and still working.

          It's five bucks because it's second hand and they have been making these things for decades and they don't die.

          • @Jackson: The average wage, in the 1970s was about a tenth of the average wage now. The only price I could see for a crockpot, in that era, was roughly $30. This would be the, equivalent, of roughly $300 dollars in todays money.

            Now a current sunbeam crockpot does cost a fair bit less but I doubt it will last 45 years. However, the vast majority of Staub Cocettes will still be useable in that timeframe.

            We are, still, comparing apples with oranges here. Especially as you have bought a second hand item. Someone might have used it to cook crystal meth for all you know. :)

            • @try2bhelpful: It is a kind of apples to oranges comparison, however the beef cheek/lamb shoulder you take out of can be compared easily. That, combined with the fact that a fair bit of care needs to be taken with enamelled cookware (at least moreso than a crock pot), along with the fact that it's likely to be less energy efficient than a slow cooker, and also if you have gas why would you want to have an unflued gas flame going all day/night running a slow cook? As such, I think there's a good reason why most people don't see the point in dumping $300 on something that does the same job as something else but not really as good?

              On the note of slow cookers, they are very old tech, very cheap to make and very reliable. This is why they are cheap and reliable, not because necessarily things were made better in the past. The new ones are basically the same, have a look at what's available, prices run from $19 to $39, depending on brand.

              • @Jackson: I doubt the, average, slow cooker built nowdays will last a long time. Then it goes into landfill. They might be simple but they can still burn out.

                With both my Le Crueset or Staub I don’t have to be very careful. I just hand wash them like any of my good pieces. Everything, usually, comes off with a nylon brush and dishwasher soap. I, mostly, use this for in oven rather than stove top dishes.

                Frankly I once had a slow cooker and it just didn’t work for me. I ended up passing it on to my brother to use. My InstantPot can, also, be a slow cooker and does great Yogurt. If I was heading for a slow cooker I would, probably, see if I can work out how to use the InstantPot to do this. It, also, gives me the pressure cooker and Saute options as well. I haven’t had the nerve to try cooking a cake in it, yet.

                It all depends on how people want to cook.

                • @try2bhelpful: Yeah I am keen to try a cake in my pressure cooker, but haven't got around to it. I only just started making my brown rice in it and it's great for that. Was thinking also of trying to rig the bread maker for making a cake, but not sure if I will succeed as mine is the Singer cheapy. I found the slow cooker one of the easiest ways to cook and there's a lot of leeway to getting a good result, so not sure where you went wrong but the only issue I have ever had is not giving things enough time.

                  The disadvantage of the pressure cooker is they usually have a non stick bowl, is I would rather my food wasn't in it for 10 hours so that's why I keep a slow cooker. Plus a slow cooker is cheaper to replace if it craps itself, but not that I don't expect it to happen. The element doesn't get anywhere near as hot as other cookong appliances, and temperature changes happen slow due to the load, so it's just not under the same stresses as most appliances, and there's no electronics, just some heavy guage wire with a mechanical switch and an element. My money is on it working for years (mines hit about 10 already)

                  • @Jackson: Yes, I have the same issue with the non stick pots which is why I went the InstantPot as it is stainless steel. I made a risotto in my InstantPot and it was, actually, quite good. I have a lamb shank recipe that ends up with a lot of excess “liquor” so I use that as a base for my risotto and then add some sautéed onions and mushrooms. Doing it on the Stove is tedious but the InstantPot is quick and minimum stirring.

  • … to serve 4 5 people

    It's a good size pot but I'm not sure 45 people would be getting a decent serve each.

  • I paid $268.00 for the 28 cm back in May.

    Bigger is better and the quality is first class (I say preferable to le creuset based on my ownership of both brands).

  • I bought the 28cm chistera braiser and it arrived last week. I love it. Grenadine.

    I have a Le Creuset round and the Staub shallow now and they're both excellent quality.

    If I was interested in buying a Staub round casserole I'd get the lovely red one with the rooster pattern on the lid: https://www.amazon.com.au/Staub-Cocotte-French-Rooster-Grena...

  • +1

    I've used up my free Prime trial. To reduce the shipping cost, can I just pay the $6.95 for just one month and then cancel it straight away?

    • please let me know when you find out

    • Clearly it will be exactly the same quality, why do people waste their time and money on known brands that have been proven over time!!!

      • Leave them be. They will buy what they want. Frankly, it isn’t up to me to tell people how to spend their money. If that suits their needs then that is fine.

        • +1

          I'm not out to tell people how to spend their money but there may be some out there who benefit from being encouraged to think about their purchase of the cheapest option.

          Many of us will go through the process of buying cheap junk thinking it's the same as the good stuff, some will move on and some will continue buying the throw away products for the entire lives.

          • @OzBragain: We’ve given them options and reasons. Now they can make up their own minds. Leading horses to water is a fine art.

    • Just trying to help. I was looking at expensive French casserole dishes when a woman sidled up to me and said: You know you can get virtually the same thing at Kmart for $10. Took her advice, 10 years later it is still going strong and it does a great job.

  • +2

    I used to have Baccarat (House own brand) bought cheaply and whilst it worked well there is no comparison with Staub quality. The Staub lid fits like it was custom machined. My son now uses the Baccarat.