Staub Round Cocotte, 5.5-Quart

Last updated date: March 30, 2021

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Staub Round Cocotte, 5.5-Quart

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We looked at the top Cocottes and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Cocotte you should buy.

Update as September 14, 2021:
Checkout The Best Cocotte for a detailed review of all the top cocottes.

Overall Take

The matte enamel on this cocotte comes in a variety of appealing colors. The texture on the interior makes for quicker meals, heating up food evenly. It cooks mid-sized dishes faster and more consistently.

In our analysis of 11 expert reviews, the Staub Round Cocotte, 5.5-Quart placed 5th when we looked at the top 8 products in the category. For the full ranking, see below.

From The Manufacturer

The Staub cocotte is unsurpassed for slow-cooking meats and vegetables to tender perfection, and for simmering hearty stews and soups. Cast iron possesses exceptional heat-retaining qualities, so the pot heats evenly throughout. The innovative lid features tiny spikes on the interior that continually release condensed liquid back onto the food, yielding moist, flavorful results. Staub’s special matte black enamel interior and self-basting spiked lid guarantee perfect browning and braising for flavor-enhanced food. With their exquisite enamel finish, each piece transitions beautifully from the kitchen to the table. From comfort food to sumptuous suppers, every dish is special when served in Staub. Staub enameled cast iron cookware is the choice of the world’s best chefs. With exceptional durability, it is perfect for day-to-day use in both gourmet home kitchens and prestigious restaurants around the world. Built to last a lifetime, these heirloom pieces can be passed from generation to generation.

Expert Reviews

Expert Summarized Score

3 expert reviews

User Summarized Score

139 user reviews

What experts liked

I've been fantasizing all year about having one - so glad I finally bought one for Christmas! Beautiful and functional. Just need to keep in mind that the stated volume is not the working volume. Technically the 4 quart holds 4 quarts but only all the way up to the brim. Actual working volume is 3.5 quarts.
- Williams Sonoma
I have marveled at the pretty colors for years and I finally got a gift card to use on this purchase. I used it and like my friend tastes better in one of these. I loved using the dutch oven but need to learn not to grab the know with my fingers once it starts cooking. It gets hot (learning those toddler lessons all over again). Got it in a fabulous turquoise color and I digging that choice.
- Sur La Table
There’s something about Staub’s slightly rough black matte enamel that made the browning so much more effective. The meat cubes all achieved a deep, rich, evenly burnished sear on all sides, and faster too.
- The Kitchn

What experts didn't like

About a year ago a piece of the interior flaked off. This pot was never nonstick despite following recommended use and care instructions but the flaking was the last straw. I'm only rating this one star because of the price. I've owned much less expensive enamel cast iron pots for several years and never had any issues with them. Very disappointing.
- Williams Sonoma
The browning was a bit spotty and took longer to achieve a truly good sear.
- The Kitchn

An Overview On Cocottes

For such a versatile piece of cookware, not many casual home chefs know what a cocotte is. Even some experienced chefs might have one around the house and not know what it is, since they might be used to calling it by its more popular name: A Dutch oven.

There’s some debate over what the distinction is between a cocotte and a Dutch oven, or if there’s any distinction at all. The term “Dutch oven” conjures images of the original use for this hefty, deep, cast iron pot, cooking family-size stews and roasts over an open campfire. It’s mainly merchandisers who refer to the same pot as a cocotte, and while cocottes might be more commonly coated with porcelain or enamel to make them more presentable, it’s essentially the same thing.

Whatever you call them, cocottes have come a long way since campsite cooking. The cast iron construction makes them slow to heat up, but when they do, they hold that heat exceptionally well. Put the lid on top, and you’ve got a vessel that will make everything from moist, tender chicken to fluffy desserts.

A good porcelain or enamel coating over that cast iron won’t hurt the cooking process appreciably, and it makes the cookware equally suitable for presenting that dish at the table. Smaller cocottes might be used just as often as containers for side dishes and snacks as they are for actual cooking.

There’s no set size for a cocotte, and volume can range from 8 ounces or so to 9 quarts or more. The bigger they get, the more serious cooking you can expect to do with them.

While not all cocottes are made from cast iron, be sure to look for that type of material if you plan on getting the most out of Dutch oven recipes. Stainless steel or copper cocottes might be lighter and less expensive, but they won’t cook nearly the same way cast iron will.

The Cocotte Buying Guide

  • Cocottes have plenty of uses, but look for one that has a recessed lid if you want an extra bit of versatility. The convex surface may take a little space away if you’re covering a full pot, but you can use the makeshift bowl to cool down your dish quicker by filling it with ice. You can also use it to hold sauces or extra sides. Get creative!
  • If your cocotte is made of “naked” cast iron, you’ll get much better use out of it by seasoning the pot before the first use. Simply coat it with a thin layer of oil, then leave it upside down in the oven for 45-60 minutes at 350 degrees. (The oil will drip, so you may want to lay down a sheet of foil underneath it.) This coating of dried oil will give your Dutch oven non-stick properties and help food cook more evenly. If your cocotte has an enamel or porcelain coating, there’s no need for seasoning, though you may want to oil up any exposed portions of cast iron at the lip of the pot.