Staub roasting pot 27cm oval - Reviews

(4.8)

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9.5.2021

My fist cast iron pot, I spent an age comparing Staub and Le Creuset. Both are superb and similar in price, but I settled upon a Staub. I couldn’t be happier. . .I’m a fully-qualified chef, although I haven’t worked in the profession for many many years. However, I know a decent piece of kit when I see and use it. The Staub is wonderful. From the lovely packaging to the vessel itself, it’s all good.As per the picture (taken just before I popped it into the oven, I might add!) one of the things I’ve cooked is a leg of lamb. All I can say is it produced an excellent result. The main reason I chose Staub over Le Creuset is the lid design. Two points - Firstly,the Staub lids are tighter-fitting and have a small lip around the inside meaning far less liquid is able to escape. Secondly, the Staub lids are self-basting. This is a Big Deal. The lids have small nipples that collect condensation which in turn slowly drips moisture evenly across the surface of the meat during the cooking process. Let me tell you, this works magnificently, my leg of lamb was tender and oh so juicy. For the lid design alone, I’m glad I went with Staub.Another great advantage of cast iron is its heat-retaining abilities. Place a stew or whatever in the Staub on the table in front of guests and not only does it look great but the pot will keep that food hot for a good 30 minutes, giving guests plenty of time to help themselves to piping-hot seconds. I’m looking forward to building a collection over time.For those that are unaware, a couple of points to remember when cooking with any cast iron cookware - put them on the hob and heat them up gently to start with. Low to medium heat with a bit of oil and just bring up to temperature fairly gradually. Likewise, when you’ve finished cooking with it, never put it into cold water while still very hot. Cast iron is the best overall material for cooking, just be aware that it’s best to avoid sudden extreme temperature changes.It’s also good practice, once you’ve finished washing and drying it, to add about a tablespoon of oil to the pot and spread it around the pot and lid before storage. I use kitchen towel. Just a very thin film of oil is all you’re looking for, there should be no real visible sign of it when finished. This will help preserve the interior finish for years and years - after all, it wasn’t cheap!And finally - don’t use any metal utensils in the pot. The enamel interior is very durable, but I’d advise only using wooden or plastic utensils as a precaution.In summary - I really couldn’t be happier. It’s a brilliant piece of cookware and as mentioned earlier, I very much look forward to building my Staub collection!

28.11.2016

I wanted one of those for a long while and I always stopped myself from buying one because of the price.I am very passionate about healthy eating and started researching for the best cooking pans and pots when I figured out that it did not matter how good the ingredients I was using were if nasty chemicals were going to leak into my foods whilst cooking just under my nose without realising. After a long research I came across cast iron. I stayed for a long perios of time in France where I was finally introduced to a Staub Cocotte.Those pots are fantastic, need little slow heat to perfectly cook anything, things don't stick if you add a little oil and stir occasionally,

6.3.2016

I made a little research before buying this pot as it's quite expensive. I own a Le Creuset grill pan, a few stoneware pots and I tried their cast iron oval pot that I borrowed from my friend. I find Le Creuset very well made and I think it does what it should, I'm very happy with it. I also tried baking bread in my friend's pot and it worked fine.But finally I went for Staub. Why? The price was similar so I decided I would try something new and all those people recommending Staub and their special lid design and the colors and the special enamel on the bottom...And I must say that no matter how happy I am with my Le Creuset pan and pots, from now on I'll be buying Staub's pots. First,

21.2.2013

I purchased this about 6 weeks ago after seeing one on a Saturday morning cooking show. It's been in use almost every day since. I cook roast joints in it, stews, curries, bourgignons etc. I just throw it all in and put it in the oven long and low. No fat needed for meat, it cooks in its' own juices, so much more healthy. The inside of the lid is dimpled so it's 'self-basting'. And it's a dream to clean too, a soak in some soapy water and then a quick whizz round with a pan scrub and it's done. It will go in the dishwasher too, but to be honest, my pot is in use so often that I can't afford to wait for the dishwasher to be put on. Only downside is that it's heavy. I actually like that,

15.5.2014

It looks fabulous, cooks beautifully and is easy to clean. Follow the advise to oil the interior each time before cooking (I use a tiny amount of either ghee or coconut oil). The only negative is that the enamel finish does scratch rather easily. I have really been careful with it but still have a few very fine scratches on the base nonetheless. My only other concern was/is that the lid handle is attached by screw rather than bradded/welded on. So far the screw has remained tight but the manufacturer does warn it may need tightening in time. These concerns aside I do love this piece. My roast chickens have never turned out so tender and delicious before!

10.4.2013

One commentator I read wrote, "Le Creuset os for the masses; Staub is for those in the know." I have both now and have to wholeheartedly agree. Everything about the Staub is better, from the exterior colour and lustre, to the seal of the lid and its handle, to the interior finish with the "basting bumps" and dark slightly roughened and easily-seasoned finish. I cannot recommend this brand enough. The oval size is perfect for either a lamb leg or fowl or for simply saving oven space. I love the Le Creuset accessories, but will buy Staub for the pans from now on.

24.5.2019

Used this for first time and the results are stunning, can't wait to cook something else in it, and as it improves the more you use it I'm looking forward to using it very regular. You can get a bit of a workout with it, its bloody heavy! A friend of mine thought it was full of food but it was empty at the time. This should last me the rest of my days and should do for the price.

1.11.2019

Beautiful pot but appears smaller than the Le Creuset 27cm. Maybe the handles are included as part of the dimensions? Only suitable for cooking for two in my opinion. You would need a 33cm to cook a larger meal/ casserole for four. Lovely quality but deceptive sizing. And if I’m going to spend a long time cooking an amazing casserole I want to have leftovers!

17.9.2013

I had been looking to buy one of these for a while and took advantage of a reduction in price to place my order. The pan I received is a little darker in colour than the product photo suggests but it's a beautiful colour nonetheless. The pan is very good quality and was a steal at the price I managed to get it for. Highly recommended.

25.11.2019

Not much to say other than a superb piece of kit. Although, I had the dimensions it did appear larger in the flesh and have therefore nick named it 'Mambo' as its too big for the wife to handle. Easily take a full leg of spirng lamb, extra large Chicken, Goose or Turkey crown. Excellent designed lid (no leakage as with other brands).

10.3.2014

Staub casseroles are expensive, but they do the job 100 times better than any other casserole dish on the market. The lid sits tight and keeps all the moisture in the pot! Am saving up for my next size already!

14.11.2020

It's a beautiful big pot. My husband use it for baking bread and he loves it.I think it can hold up to 270° C unlike other brands and this is the main reason why I bought this pot in fact.