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Availability:
Only 5 left in stock, order soon!
Arrives
Tuesday, Nov 17
At a glance
- Condition
- New
- Size
- 7-qt
- Color
- Basil
- Capacity
- 7 qt
- Dimensions
- 15 x 11.8 x 6.4 in
- Weight
- 15.2 lb
- Material
- Cast Iron
- In the box
- 6.25 Quart Round Cocotte Oven
- Warranty
- Lifetime warranty
Features 7
- Made in France
- Heavy weight, tight-fitting lid retains moisture, spikes on the lid create a rain-forest effect evenly returning juices back onto food
- Oven safe up to 900F/482C without lid, Lids are oven safe up to 500F/260C
- Nickel steel knob
- Smooth enamel bottom works on all stovetops, including gas, electric, glass, ceramic, induction, and halogen
- Unique, interior matte texture results in exceptional browning
- Dishwasher safe, hand wash recommended
Description
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.
Specs 24
| Material | Cast Iron |
|---|---|
| Brand | STAUB |
| Capacity | 7 quarts |
| Color | Basil |
| Finish Type | Enameled |
| Brand Name | STAUB |
| Item Highlight | The only Dutch oven you’ll need, generously serves 5-7 |
| Manufacturer | STAUB |
| Number of Items | 1 |
| UPC | 872078003197 |
| Number of Packs | 1 |
| Global Trade Identification Number | 97 |
| Item Type Name | Round Cocotte |
| Model Number | 1102885 |
| Unit Count | 1 Count |
| Part Number | 1102885 |
| Product Care Instructions | Dishwasher Safe |
| Lid Material | Cast Iron |
| Item Weight | 15.2 pounds |
| Item Dimensions W x H | 12.5"W x 4.5"H |
| Item Dimensions | 15 x 11.8 x 6.4 inches |
| Temperature Rating | 900 °F |
| Item Shape | Round |
| Software Update Supported to Date | unknown |
No specs match.
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Tuesday, Nov 17
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
Wow!
Size: 7 quart
Color: Dark Blue
Somehow I’d misplaced my much-loved workhorse smaller (5 or 6 qt) enameled cast iron Dutch oven (Cocotte), don’t like my unenameled cast iron Dutch oven because no matter how well I seasoned it, its surface always darkened my dishes, so finally decided to get this 7-qt enameled Staub. FWIW, I rarely make tomato-based or highly acidic recipes, which I understand can tax and stain (especially-white-enameled) cookware. I’ve cooked a fair amount for close to 50 years, pretty much my own curated recipes (many ‘signature’), and because so much love and effort goes into my dishes, as a rule I make enough for several meals-worth of leftovers plus stock our freezers. To anyone who understands ‘leftovers,’ often they’re better! Some of my finest dishes, like my New England seafood chowder bases, reach spectacular heights the next day, because their ingredients have time to impart and incorporate, and I can assess and fine-tune seasonings. Thanks to our often below-freezing winter temps, I can ‘porch’ any still-hot pot to almost flash-freeze without warming my fridge or take up space. Any pot I porch has to be ‘critter proof,’ aka heavy duty, for obvious reasons. I’ve always loved Staub pieces for their quality, performance, and beauty. I’m still in love with my giant Staub Bouillabaisse pot and my shallow oval fish poacher w lid. I know what features I need in my cookware, and Staub’s Cocotte checked every box but one — it had the versatility to go from cooktop to oven, the critical under-lid basting tips, opposing handles big enough to grasp WITH potholders, the easy-clean interior, promised durability, and bonus — big enough to do my 6 lb roast ducks on a rack (to siphon off its grease) with room to spare in one pot. The ONLY feature it didn’t have was a transparent lid. Weight-wise, the 7-qt’er promised to be heavy, but the way I cook, I need heavy (I’ve single-handedly carried flimsy stock pots of boiling oil and ducks in boiling water (~ 40 lbs?) across my kitchen and thanked the almighty my legs didn’t give out only to meet my maker. All photos are of dishes made in my Staubs. My Staub 7-qt arrived as promised. Having read reviews of damaged boxes and chipped edges, I hyper-inspected it top to bottom. It’s positively beautiful. I’ll update re performance soon!
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Reviewed in the United States on May 12, 2026 by Guest
Excellent quality and cooking results👌🏼
Size: 4-qt Round
Color: Cherry
Our son gifted me a STAUB enameled skillet for Mother’s Day. It’s been a joy to use. I wasn’t happy that the second use was my husband frying potatoes and burning them a little bit to the pan. But I added hot water and left it sitting on the hot burner and it cleaned up quite easily an hour or so later. So now my husband is letting me add more STAUB cookware to build our collection. We’ve been using the 4 quart and 7 quart pots this week and we have a smaller 7 inch frying pan coming soon. We plan to add several more pieces this year. I have been using Lodge cast iron for around 15 years. However, a gene mutation called hemochromatosis has been discovered in my paternal and probably maternal family ancestry. It results in too much iron in the body. One of my cousins died from it when he was 32. He thought he had the flu, was hospitalized and was gone a week later. You can’t mess around with this defect. I have suffered the past 11 years with severe joint pain. During a three month time period it began and started getting a lot worse. Joint pain is one of the key symptoms of hemochromatosis because the tiny iron particles get in the joints. They also get in the organs, which is not good. So in all the research I’ve done it turns out that the only ways to treat hemochromatosis is monthly blood letting and doing everything you can to prevent as much iron as possible from getting in your body. We also have to get a whole house iron filter for our well water. I will not be doing monthly blood letting. Aluminum and 304 food grade stainless steel are all toxic with heavy metal ions. And in my research, I just recently learned that Lodge cast-iron is made in China and is not guaranteed to be free of cadmium, nickel, tin, manganese and other heavy metals. I know for sure that I am allergic to nickel and manganese is just super bad for everyone. So the only alternatives to raw cast-iron is enameled cast-iron or copper. Copper is good because it has antibacterial properties. You need copper in your body. I take a zinc/copper supplement every day. But it does not have the same heating capabilities as enamel cast iron and is not 100% free of other heavy metals unless you can find absolutely 100% guaranteed pure copper which is just as expensive as enameled cast iron. Although I do love the beauty of copper cookware, and don’t even mind the patina, I opted for enamel cast-iron. I have been a follower of health guru Barbara O’Neill for several years now and enameled cookware is also what she uses. The knowledge she shares has been very, very helpful to my family and me. Next thing to change is getting rid of our stainless steel dinnerware utensils and replacing them with silver, which Barbara also uses.
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Reviewed in the United States on May 19, 2026 by Love2ClearClouds
Love These Pots
Size: 2.75-qt Round
Color: Black
I now own five of these Staub pots, and have had most for several years with weekly use. They each have different uses based on size (appreciate the different sizes for cooking on holidays). - Gradually heat them (Don't just jam it on high unless boiling water). I usually put them on mid-low for about 5-8 minutes before I start the mid-high heat for browning (Put cooking oil in when you start to raise the heat). - These pots can get very hot and are awesome for one pot braising. Use a few Tbsp of Grapeseed, or Avocado cooking oil before putting food in (Just enough that you can rotate the pot and coat the bottom). These pots can make those oils smoke so you may need to back your heat off a bit. You'll figure out where your heat needs to be. Brown the meat over medium to high depending on your altitude. Remove the meat from the pot and the pot from the heat. Wait a minute or so before deglazing with liquid (Let some of the heat off). I use this time to drain any excess oil from the pot. - For braising, I recommend the wide 6qt (28cm/11") or an oval 5.5 qt (31cm/12 1/4") version or larger. You can place 3-5 pound cuts in it and not have it touch the sides. These are also good for chicken legs/thighs, or cut up pieces so you can brown more of them at the same time. The pots with smaller diameter, but taller sides are great for other applications. I usually brown meat outside on the side burner of my grill because I hate all of that smell in my house. Then bring it back inside to pour off excess oil, deglaze, and then jam it all in the the oven to deliver the wonderful scent of the braising sauce. - Never use metal utensils. I use wooden spoons and none of my pots have scratched. - You can get funny coloration on the bottom of the inside. I haven't quite figured out what causes it, but it usually comes off by lightly boiling some baking soda and water for about 10 minutes. - Love that these can keep food warm/hot for a long time after they come off of the stove or out of the oven. I keep buying more...
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Reviewed in the United States on February 7, 2019 by Xebra
Love this!
Size: 7-qt
Color: Basil
Never thought I needed one, but my gosh this is great! Cooks super fast, heavy, but works so well.
Reviewed in the United States on October 7, 2026 by bz
Lovely Staub quality, WATCH description idiosyncrasies
Go to Staub's website for product details and why this French-made Enameled Cast Iron Dutch Oven is the best of the best and is over superior quality. However, I will explain at the end how to correctly judge this description and know what you will get (you still won't be disappointed). Yes all good features of a quality dutch oven. It has a tight sealing lid, proprietary basting spikes, nickel steel handle. The best part is the matte black enameled interior, this not only reduces the staining effects that are normal for enameled cast iron (I never understood why people complained about darkening Le Creuset, this is normal), but we have improving non-stick. Enameled CI REDUCES not eliminates sticking, and is acid safe to prevent iron leeching with low & slow acidic cooking. You will find that the matte black interior improves with very light oiling with of a neutral tasting oil with relative high smoke oil (I tend use non-virgin Sunflower or Canola). This is somewhat like cast iron, but to a lesser extent. I just think of it with improvement with use My two Staub's 7 and 4.5 QT get a majority of my Dutch Oven use, they are my go-to work horse. However, I would offer to consider purchasing a mid-size cast iron dutch oven as well. I do have an unlined 4.5 QT Lodge Signature cast iron dutch oven, but I tend to NOT use it for soups and most braising, especially highly flavored ethnic dishes.. When I do it's only for certain uses it's better suited over enameled. I like when I break it out for a comfort food of Chili (any good Texan will tell you NO beans), very high heat (>450-500+), rustic breads that benefit from CI, and deep fat frying. Also, I would never take my Staub's camping or outside, thus an un-lined Lodge. READ HERE FOR LISTING IDIOSYNCRASIES: A.) Royal Blue while a beautiful color, is discontinued a while ago. Dark blue has taken it's place and I would argue still a beautiful color and gets richer patina with use visually since the deep blue meshes better with brown and blacking that may haze on the enamel with prolonged use (clean freaks it's ok, it's not dirty it's patina). B.) Because Amazon's listings do not include a 6.25 Dark Blue listing posted, 3rd party sellers offering this fine product are forced to list Dark Blue under Royal Blue to match close as they can Amazon's pre-set system. I assure you it's still a nice product. C.) The tag on the bottom of the Dutch Oven says 7 Quarts. Other sites on the web list this products at 6.5L. This equals a product that is supposedly ~6.86 quarts when converted. D.) I took my 4 cup (1 quart) measure and filled with water and poured it in to test it's volume (used for plant watering after). Here's the skinny, approximated for convenience: --Total Complete Vessel Volume (NO Lid) ~ 7 QT --Max Suggested Vessel Volume for Use with Lid (First Ridge before Sides go Straight) ~ 6 QT --Suggested Cooking Volume for Safely Simmering with LId ~4.5-5 QT
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Reviewed in the United States on December 3, 2012 by beat-street
Worth the investment
Size: 4-qt Round
Color: Cherry
This is the perfect size for baking a sourdough boule. It is just right for soup or stew for a family of four. It is not as heavy as other cast iron pots I’ve had which is a bonus. It doesn’t need seasoning and the finish is beautiful. I have the cherry red and love it. Mine was in perfect shape, no chips. If I could afford to have all Staub pots and pans I would get them. They are worth the money.
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Reviewed in the United States on January 16, 2026 by CookieMaker
Great Dutch oven you won't go wrong
Size: 7-qt Round
Color: Cherry
I absolutely love this Dutch oven. Large size, works great. Love the dark coating, compared to a white one (does not show stains. Holds the moisture in well when using. I have used it as both a slow cooker (mine broke) and Dutch oven and works great. Coojs evenly every time. I do season it every 4 to 5 uses just to keep it fresh.Would highly recommend. We'll made and we'll worth the price. Take care of it and it will last a lifetime!
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Reviewed in the United States on December 2, 2025 by Sharon
Excellent Dutch Oven
Size: 4-qt Round
Color: Cherry
This Dutch oven produces excellent meals. It does especially well tenderizing tougher cuts of meat, like stew meat and lean center cuts of beef; just let it cook at a simmer for a couple hours and voila. It also makes a terrific marinara sauce, again, using a slow-cook method. Its interior coating seems durable, but to be on the safe side, I've been hand washing it and using wooden spoons for stirring. I'm very happy with this Staub product and definitely recommend it for purchase.
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Reviewed in the United States on December 29, 2025 by Anonymous