Staub Cast Iron 1.25-qt Round Cocotte – Graphite Grey, Made in France

Excellent Product
We have the 9 quart. It is huge. Can’t imagine where we would store the 13.25 quart version. This is a beautiful piece of kitchen ware and does a great job. I was a originally little skeptical about the interior coating, but it turned out to be easy to clean. I originally tried to save a few bucks and purchased a “used like new” offering and had to send it back as it arrived with a large crack through the side. I bit the $ bullet and ordered a new one. No regrets — it’s hard to accept that a piece of cookware could be this expensive but have come to accept that it is worth the price.

4 ½ stars: Rough Handles Aside, ‘Goldilocks’ Cocotte for Midsized Batches of Acidic Soups
TL;DR SUMMARY RATING:4 ½ stars — i.e. 5 stars for durability, uniquely useful form-factor (the higher sides really do make a difference), and Staub’s black ceramic lining’s trademark imperviousness to prolonged exposure to acidic ingredients; minus ½ star for handles that, while fully sealed against rust and liquids, are disconcertingly rough to the touch.MAIN REVIEW:Don’t let this cocotte’s unfinished-feeling handles dissuade you: The Staub 5 Quart Tall Cocotte is fully coated (no bare cast iron) and so ready to bring its unique, stockpot-like shape to non-reactive battle with your most acidic ingredients that it might benefit even folks who already own Staub cocottes of other dimensions/volumes.How do I know? Because while the Staub 5 Quart Tall Cocotte’s marriage of a practical, midsized volume and a space-saving, tall, slim, stockpot-like profile has during my 14 months of ownership proven handy for myriad tasks in my small apartment’s tiny kitchen — with the cocotte’s tall sides as useful for reducing spatters when roasting or frying as they are for providing extra headroom when braising leafy greens like spinach, collards, or kale — I bought one mainly to make lemony soups in a smaller, slimmer vessel than the larger Staub cocotte I already owned.Let me explain. During long Great Lakes winters, I make a weekly mega-batch of veggie soup out of bulk-purchased, dried veggies long-simmered in stock, aromatics, olive oil, and spices over low heat for 12 to 18 hours. Critically, at several junctures during this process, I add ample lemon and/or lime juice to help tenderize the rehydrating veggies, brighten and deepen the soup’s flavors, and keep my salt usage low.This penchant for long-simmered, citrus-accented soup creates specific cookware needs — as I discovered almost 10 years ago, when I banished all Teflon-coated cookware from my kitchen for a minimalist, gradually-assembled collection of stainless steel, raw cast iron, carbon steel, and enameled cast iron. I soon learned that while stainless steel and enameled cast iron are generally non-reactive when cooking with acidic ingredients, independent cookware studies and cookware manufacturers’ guidance caution that long-simmered recipes heavy on acidic ingredients can cause stainless steel vessels to pit or leach.Thus, back in 2013, I took advantage of an online cookware retailer’s clearance sale to snag a ginormous, 9 Quart Staub Cocotte for my weekly mega-batches of citrus-laced veggie soup. Alas, in recent years, having left my office job to work from home, I’ve found myself wanting to make smaller batches of soup for which my witch’s-cauldron-sized, 9 Quart Staub Cocotte — while still chip-free, rust-free, and gorgeous after nearly a decade of regular use — is often too capacious, too unwieldy, or too covetous of stovetop real estate when I’m using other burners simultaneously.Enter Staub’s 5 Quart Tall Cocotte — Staub’s first stockpot-shaped cocotte — which I purchased in Matte Black in 2021 (after a 2-year wait for a sale price) because it mimics the slim, space-saving form-factor of my favorite stainless-steel stockpot (i.e. Cuisinart 6-Quart Stockpot w/Cover, Stainless Steel), sans stainless steel’s susceptibility to pit or leach when subjected to my citrus-laced soups week after week.And although I initially worried that its unfinished-feeling handles — which are much rougher to the touch than those of my other Staub enameled cast iron products — sported exposed cast iron (as many other online consumers have also wondered), the 5 Quart Tall Cocotte’s handles have indeed proved coated with a durable sealant as sturdy and non-reactive as those on its smooth-handled, Staub 9 Quart Cocotte big sister. No chips, rusting, or wear during the past 14 months of weekly lemony soup nirvana. Score!With the volume of Staub’s 4 Quart Cocotte a little too small for my needs, and the squat dimensions of Staub’s 5.5 Quart Cocotte wider and lower than the slim, high-sided profile I wanted in a midsized cocotte, Staub’s 5 Quart Tall Cocotte provides a ‘Goldilocks’ form-factor I’ve found ‘just right.’ YMMV.TL;DR UPSHOT:IMHO after 14 months of regular use of Staub’s 5 Quart Tall Cocotte, this characteristically durable, versatile, and acidic-ingredient-impervious cocotte is unique enough — with a form-factor found nowhere else in Staub’s enameled cast iron line — that even folks who already own Staub cocottes of other capacities/shapes might consider adding the 5 Quart Tall to their kitchen arsenals. YMMV.

My perfect little all around pot
This is a great pot for a single person – breakfast , lunch , dinner – handles everything . This is the little gem I would travel with too.

Me gustan estas cacerolas por su calidad y sus diseños y su excelente función al cocinar

C’est du Staub, mais dans les Ardennes on fait aussi de la fonte. Invicta est maintenant privilégié.