Is 4 qt cocotte too small?
The most common Staub is the 4 quart round cocotte. This is good for small soups and beans, plus some sautéing. It’s small enough to work for boiling eggs or making hot chocolate, but too small for boiling pasta.
Can Staub La cocotte go in the oven?
Suitable for all cooktops, including induction, Staub cocottes are perfect stove to oven to table cookware.
Does Henckels own Staub?
In June 2008, Staub was acquired by Zwilling J. A. Henckels, but it remains and has continued to operate as an independent brand.
What can you cook in cocotte?
Cocotte is simply a French term for what most Americans know as a Dutch oven. This fabulous cooking vessel can be used to braise, bake, stew, fry, saute, and even boil.
Can you use a cocotte on the stove?
The cocotte can be used for many of your favorite recipes, ranging from braising to baking. This high-quality pot can be used on all types of stovetops, including induction, to sear or sauté and can also be used in the oven for slow-cooked dishes.
Is a 7 QT Staub too big?
Don’t go larger than a 7-quart oven unless your family has six or more members, or you love to batch cook. If you’re in either of those camps, make sure you can lift a full one, and that it fits in your oven comfortably. Staub’s 9-quart would be just the size for a big pot of chicken and tomato stew for a crowd.
Can a cocotte be used on the stove top?
You can use a round cocotte on the stovetop and in the oven. The most popular sizes have a base of 26cm (10.2in) or 28cm (11.2in). So the cocottes fit nicely on top of your stovetop. Therefore you can use round cocottes just like you would a regular pot.
Are Staub cocotte worth it?
Is It Worth It? Because we’ve been to the Staub factory to see, first-hand, how each pot is made, we can personally vouch that the cost of a Cocotte is definitely worth it. Honestly, it’s amazing these pots don’t cost more, considering all the work that goes into every detail.
Do chefs prefer Le Creuset or Staub?
However, most sales associates and friends/neighbors recommended Staub over Le Creuset, because of Staub’s self-basting spikes under the lid (in most of their products), lustrous finish quality (“majolique” coloring and glazing process), standard higher-temperature knobs, and slightly less price-point than Le Creuset.