staub_cocotte_26

Staub Cocotte 26 cm

26cm diameter round Staub Cocotte, made in France. This 26cm diameter round shallow Staub casserole is made of enamelled cast iron. It is suitable for all types of hob, including induction, and for oven use.

This Staub cocotte is 26cm in diameter and has a capacity of 3.8l. Practical and light, this casserole is perfect for everyday use. This shallow casserole allows for quicker cooking while preserving all the flavours in the food!

It has 2 cast iron handles for excellent grip and is available in red, grey, mustard, blue or black. The lid has a patented design, with spikes to help condensation drip back down so your food keeps all its moisture.

• Coated with black matte enamel inside for better braising, roasting and caramelisation, which also makes the casserole more hardwearing and scratch resistant.

The cast iron base works with all kinds of hobs, including induction.

Wash your casserole in warm water with washing up liquid and a non-scratch sponge. To remove any stubborn food without damaging your casserole, soak it in hot water first. Staub casseroles are dishwasher safe.

Packages are dispatched within 8 days in Europe and about 10 days outside Europe, after receipt of payment.

Shipping rates and taxes are automatically calculated based on the weight of the product and the shipping destination. For a collective purchase order, please contact us.

All Staub's enamelled cast iron products come with a lifetime guarantee, starting on the date of purchase.

The first Staub casserole was made in 1974. It was named after its creator, Francis Staub. Staub is a company that specialises in making enamelled cast iron products.

This Staub cocotte is 26cm in diameter and has a capacity of 3.8l. Practical and light, this casserole is perfect for everyday use. This shallow casserole allows for quicker cooking while preserving all the flavours in the food!

It has 2 cast iron handles for excellent grip and is available in red, grey, mustard, blue or black. The lid has a patented design, with spikes to help condensation drip back down so your food keeps all its moisture.

• Coated with black matte enamel inside for better braising, roasting and caramelisation, which also makes the casserole more hardwearing and scratch resistant.

The cast iron base works with all kinds of hobs, including induction.

Wash your casserole in warm water with washing up liquid and a non-scratch sponge. To remove any stubborn food without damaging your casserole, soak it in hot water first. Staub casseroles are dishwasher safe.

Packages are dispatched within 8 days in Europe and about 10 days outside Europe, after receipt of payment.

Shipping rates and taxes are automatically calculated based on the weight of the product and the shipping destination. For a collective purchase order, please contact us.

All Staub's enamelled cast iron products come with a lifetime guarantee, starting on the date of purchase.

The first Staub casserole was made in 1974. It was named after its creator, Francis Staub. Staub is a company that specialises in making enamelled cast iron products.

This Staub cocotte is 26cm in diameter and has a capacity of 3.8l. Practical and light, this casserole is perfect for everyday use. This shallow casserole allows for quicker cooking while preserving all the flavours in the food!

It has 2 cast iron handles for excellent grip and is available in red, grey, mustard, blue or black. The lid has a patented design, with spikes to help condensation drip back down so your food keeps all its moisture.

• Coated with black matte enamel inside for better braising, roasting and caramelisation, which also makes the casserole more hardwearing and scratch resistant.

The cast iron base works with all kinds of hobs, including induction.

Wash your casserole in warm water with washing up liquid and a non-scratch sponge. To remove any stubborn food without damaging your casserole, soak it in hot water first. Staub casseroles are dishwasher safe.

Packages are dispatched within 8 days in Europe and about 10 days outside Europe, after receipt of payment.

Shipping rates and taxes are automatically calculated based on the weight of the product and the shipping destination. For a collective purchase order, please contact us.

All Staub's enamelled cast iron products come with a lifetime guarantee, starting on the date of purchase.

The first Staub casserole was made in 1974. It was named after its creator, Francis Staub. Staub is a company that specialises in making enamelled cast iron products.

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Staub 5-1/2-Quart Round Cocotte review:

An Enameled Cast-Iron Upgrade

• Reviewed: November 19, 2013
• Price: $169.95 - $260.00

A handsome, heavy-duty piece of enameled cast iron with even heat distribution and a tightfitting lid.

The black interior makes it hard to monitor what you’re doing when searing or deep-frying. The self-basting bumps on the lid don’t seem to make any difference.

This is an expensive piece of cookware that looks good and performs well—we only wish the interior weren’t black.

As any cook who’s made beef bourguignon in a Dutch oven by Le Creuset knows, enameled cast iron is a particularly fantastic material in which to braise meats. It retains heat like an old-fashioned wood stove, is heavy enough to resist scorching, and, frankly, looks great when you haul it to the table for serving. It has a few flaws, though, beyond the fact that you do have to haul it, owing to its heaviness. One of them is the enameled surface itself, which isn’t ideal for searing the meat you're going to be braising; some cooks sear in a spun-steel pan, then transfer to enameled cast iron along with the deglazed pan bits. The French company Staub implies that its cocottes (i.e., braising pans) perform better than Le Creuset’s. We thought we’d see if that’s true.

Staub’s round cocottes are made in France: cast iron, with multiple coats of enamel. The 5-1/2-quart pan we tested is 10 inches in diameter, and it’s superheavy (with the lid, it weighs 12 pounds when empty). Staub says its particular enamel coating (free of cadmium and lead) creates better heat resistance. The bottom is enameled, too, so it’s smooth enough to go on all cooktops, including induction. This baby certainly looks nice (the color shown here is Sapphire Blue, also sometimes labeled Dark Blue—Staub calls the finish “majolique,” i.e., majolica, like certain earthenware glazes). The knob, made of nickel steel, looks classy, too. The matte black interior contains trace fragments of quartz: Staub says they give extra heat resistance and a rougher surface, which makes for better browning than a smooth surface would. Also, the underside of the lid is covered with bumps designed to direct evaporated steam straight back down onto the food.

To take our Staub cocotte through its paces, we did four tests: a water evaporation test,

beef stew, deep-fried chicken wings, and a pork loin braised in milk.

Water evaporation: The Staub booklet claims that after 55 minutes of cook time, the company's cocottes retain 10 percent more moisture than other (unnamed) enameled cast-iron pots do. And that the self-basting lid is 9 times more effective than other lids. To test these claims, we boiled 2 quarts of water (32 ounces by weight) in a Le Creuset 5-1/2-quart braising pan and our Staub, side by side. We let both come to a boil, put the lids on, and simmered on low for 55 minutes. Result: Both pots lost precisely 8 ounces of water to evaporation—we didn’t detect any difference between them. Claims debunked!

Beef stew: We started by browning floured and seasoned beef chunks directly in the Staub. The black interior, however, made it hard to see the color of the fond (deposits on the bottom of the pan). The dark color means you can’t really tell if those bits are burning. Otherwise the cocotte did a great job with our recipe, yielding a tender, well-cooked stew.

Deep-fried wings: We heated 2 quarts of vegetable oil to 375 degrees Fahrenheit in our cocotte, and deep-fried a half pound of chicken wings until crispy, about 18 minutes. The Staub maintained the heat well, but again, we didn’t like the black interior because it was hard to see any browned or burned bits at the bottom, or how dark the oil was to know if we wanted to use it again.

Milk-braised pork: The recipe we used calls for braising a pork loin in milk with herbs, without browning the meat. After the pork was cooked, we had to use a wooden spoon to scrape the bits of browned milk from the bottom of the pan—the rough interior texture made it hard to scrub away the residue without soaking. When we tried the same recipe in our Le Creuset, with its smooth interior, we didn’t have to soak.

General stuff: Overall, we found the Staub cocotte to be a great heat conductor that provided nice, even cooking and a beautiful shiny exterior. The lid is very nicely fitted to the base, but the basting bumps underneath (which don’t seem to make a difference in how moist things turn out) are hard to clean, especially dried-on food. And that handsome knob gets hot! Is it better than Le Creuset? Marginally perhaps, thanks to that tightfitting lid and better browning—even if the dark interior means you can’t quite see what’s going on.

Staub Cast-Iron Round Cocotte

Select Color: Grenadine

Select Size:

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Staub's innovative enamel coating takes cast-iron cooking to the next level with improved performance, style and durability. A heavy lid to seal in moisture paired with heat-retaining cast iron make this oven ideal for slow-cooking homemade chili or a hearty stew.

• Heavyweight enameled cast iron transfers and retains heat evenly.
• Color selections feature multicoat enameling to create a glossy, vibrantly colored "majolique" finish that resembles fine ceramics.
• Matte Black oven features multi-coat enameling with low-gloss matte finish.
• Resistant to rust, chipping and cracking, the coating requires no additional seasoning like other cast-iron pieces.
• Specially formulated black matte interior enamel contains traces of quartz, giving it additional heat resistance and a textured surface that results in better browning.
• Dozens of precisely placed bumps on the lid's interior funnel evaporated juices directly back down on top of food for additional basting.
• Dishwasher safe.
• Made in France.

• 2 3/4-Qt.: 8 1/4" diam., 3 3/4" high; 9 lb. with lid.
• 4-Qt.: 9 1/2" diam., 4 1/2" high; 10 lb. 8 oz. with lid.
• 5 1/2-Qt.: 10" diam., 4 1/2" high; 12 lb. with lid.
• 7-Qt.: 11" diam., 5 1/4" high; 15 lb. 15 oz. with lid.
• 9-Qt.: 12" diam., 5 1/2" high; 17 lb. 5 oz. with lid.
• 13 1/4-Qt.: 13 1/2" diam., 6 1/2" high; 22 lb. 10 oz. with lid.

Additional Information

• Smooth enameled base is compatible with all cooktops, including induction.
• Extra-heavy lid seals in moisture for tender, flavorful results.
• Lid knob on Red, Sapphire Blue, Basil, Graphite and Emerald pieces is made of nickel-plated brass; lid knob on Black Matte is brass.
• Made in France.

• Ideal for use on any cooktop, including induction.
• Oven and broiler safe up to 500°F.
• For best results use low to medium heat.
• When using high heat, bring pans slowly to a high temperature.
• Use plastic, wood or nylon utensils only; metal utensils may damage the enamel.
• Enamel may chip or crack if banged against a hard surface.
• Handles and knobs can become very hot. Always use pot holder or glove when handling.

• Allow pan to cool before washing.
• Dishwasher safe.
• Stubborn stains can be removed by soaking your pot for a few minutes in hot soapy water.
• Completely dry pan before storing.
• Avoid using steel wool, steel scouring pads, harsh detergents, bleach or abrasive cleaners.

Shipping Information

UPS can deliver most in-stock items within 4-5 business days. UPS is unable to deliver to P.O. boxes.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Next Day Delivery

For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.

Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.

Return Policy

At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).

For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.

Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.

For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.

Staub traces its origin to the Alsace region of France, where founder Francis Staub designed his first enameled pot while working in an old French artillery factory in 1974. With the goal of creating the perfect pot for cooking the region’s traditional hearty soups, stews and braises, he combined cast iron, the most popular material of the time, with the latest enameling technology available. Today, Staub still makes its cookware at a traditional atelier in France, casting each pot in an individual sand mold, which is heated to 800°F and destroyed after use. The exterior enamel coating is made with glass powder and mineral pigments, applied in two or three coats to generate brilliant glossy colors.

• Staub Cast-Iron Round Cocotte Reviews - page 2

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Add an extra dash of love to cooking with Le Creuset's heart-shaped Dutch oven in pastel pink or vibrant red. Made of enameled cast-iron, which ensures steady, even heating for a bubbling stew, potpie or baked dessert and keeps .

Stews, casseroles and one-pot meals cook beautifully in this enameled cast-iron sauteuse, which is compact enough for taking to a potluck. The wide base is great for browning meats on the stovetop before slow braising or roasting in the .

A vintage botanical pattern of hand-appliqued berries and leaves is a limited-edition piece with the charm of the French countryside. Inspired by nearly a century of culinary craftsmanship, the cast-iron oven is ideal for slow simmered stews, braises and .

Le Creuset's Signature collection represents the latest evolution of its enameled cast-iron cookware, blending classic form with technical innovation. This Dutch oven is designed to enhance slow-cooking by heating evenly and sealing in moisture. 6 3/4-qt. cap. Wide cooking .

These small, stackable ramekins prove handy in so many ways -- for holding ingredients during food prep; for baking individual desserts and souffles; and for serving sauces, dips, and little bites such as nuts and olives. Le Creuset Stoneware .

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Staub 5-1/2-Quart Round Cocotte review:

An Enameled Cast-Iron Upgrade

• Reviewed: November 19, 2013
• Price: $169.95 - $260.00

A handsome, heavy-duty piece of enameled cast iron with even heat distribution and a tightfitting lid.

The black interior makes it hard to monitor what you’re doing when searing or deep-frying. The self-basting bumps on the lid don’t seem to make any difference.

This is an expensive piece of cookware that looks good and performs well—we only wish the interior weren’t black.

As any cook who’s made beef bourguignon in a Dutch oven by Le Creuset knows, enameled cast iron is a particularly fantastic material in which to braise meats. It retains heat like an old-fashioned wood stove, is heavy enough to resist scorching, and, frankly, looks great when you haul it to the table for serving. It has a few flaws, though, beyond the fact that you do have to haul it, owing to its heaviness. One of them is the enameled surface itself, which isn’t ideal for searing the meat you're going to be braising; some cooks sear in a spun-steel pan, then transfer to enameled cast iron along with the deglazed pan bits. The French company Staub implies that its cocottes (i.e., braising pans) perform better than Le Creuset’s. We thought we’d see if that’s true.

Staub’s round cocottes are made in France: cast iron, with multiple coats of enamel. The 5-1/2-quart pan we tested is 10 inches in diameter, and it’s superheavy (with the lid, it weighs 12 pounds when empty). Staub says its particular enamel coating (free of cadmium and lead) creates better heat resistance. The bottom is enameled, too, so it’s smooth enough to go on all cooktops, including induction. This baby certainly looks nice (the color shown here is Sapphire Blue, also sometimes labeled Dark Blue—Staub calls the finish “majolique,” i.e., majolica, like certain earthenware glazes). The knob, made of nickel steel, looks classy, too. The matte black interior contains trace fragments of quartz: Staub says they give extra heat resistance and a rougher surface, which makes for better browning than a smooth surface would. Also, the underside of the lid is covered with bumps designed to direct evaporated steam straight back down onto the food.

To take our Staub cocotte through its paces, we did four tests: a water evaporation test,

beef stew, deep-fried chicken wings, and a pork loin braised in milk.

Water evaporation: The Staub booklet claims that after 55 minutes of cook time, the company's cocottes retain 10 percent more moisture than other (unnamed) enameled cast-iron pots do. And that the self-basting lid is 9 times more effective than other lids. To test these claims, we boiled 2 quarts of water (32 ounces by weight) in a Le Creuset 5-1/2-quart braising pan and our Staub, side by side. We let both come to a boil, put the lids on, and simmered on low for 55 minutes. Result: Both pots lost precisely 8 ounces of water to evaporation—we didn’t detect any difference between them. Claims debunked!

Beef stew: We started by browning floured and seasoned beef chunks directly in the Staub. The black interior, however, made it hard to see the color of the fond (deposits on the bottom of the pan). The dark color means you can’t really tell if those bits are burning. Otherwise the cocotte did a great job with our recipe, yielding a tender, well-cooked stew.

Deep-fried wings: We heated 2 quarts of vegetable oil to 375 degrees Fahrenheit in our cocotte, and deep-fried a half pound of chicken wings until crispy, about 18 minutes. The Staub maintained the heat well, but again, we didn’t like the black interior because it was hard to see any browned or burned bits at the bottom, or how dark the oil was to know if we wanted to use it again.

Milk-braised pork: The recipe we used calls for braising a pork loin in milk with herbs, without browning the meat. After the pork was cooked, we had to use a wooden spoon to scrape the bits of browned milk from the bottom of the pan—the rough interior texture made it hard to scrub away the residue without soaking. When we tried the same recipe in our Le Creuset, with its smooth interior, we didn’t have to soak.

General stuff: Overall, we found the Staub cocotte to be a great heat conductor that provided nice, even cooking and a beautiful shiny exterior. The lid is very nicely fitted to the base, but the basting bumps underneath (which don’t seem to make a difference in how moist things turn out) are hard to clean, especially dried-on food. And that handsome knob gets hot! Is it better than Le Creuset? Marginally perhaps, thanks to that tightfitting lid and better browning—even if the dark interior means you can’t quite see what’s going on.

Staub cocotte 26

Size: Ø 26 cm / 10.2 in

Capacity: 5 L / 5.3 qts

How to use the Cocotte:

• The hob should be smaller or equal to the dimension of the base; open flames from gas cookers touching the sides of the pot may cause discolouration or damages.

• We recommend the use of wood or plastic utensils.

• Do not over-heat an empty pot; all cooking should be monitored.

• To avoid any risk of burns, a potholder or oven glove should always be worn.

• Do not place hot cookware on an unprotected surface.

Additional Information

Additional Information

Staub - 2 silicone handles, 40511-362 / 2E100104

Staub - Magnetic trivet, round, 23 cm, 40511-077 / 41190742

Staub - Animal knob, chicken, 40509-346 / 1190104

Staub - Animal knob, pig, 40510-657 / 1990000

Staub - Animal knob, cow, 40511-486 / 1990005

Staub - Animal knob, snail, 40509-347 / 1190106

Staub - Animal knob, rabbit, 40510-661 / 1990004

Staub - Animal knob, fish, 40509-348 / 1190105

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© 2017 Benjamin S. Korth, Dipl.-Wirt.-Ing. (FH) • berondi • Düsseldorfer Str. 163 • 40545 Düsseldorf • Deutschland

Staub casserole-cocotte 26 cm, 5,2 l blue

Type: frying pan Diameter: 26 cm Colour: red

Type: cast-iron frying pan / doufeu Diameter/Capacity: 24 cm/4,1L Colour: cherry red

Type: frying pan

Non-stick coating: carbon steel

Type: cast-iron casserole with a lid Diameter/content: 26 cm/5,2 l Colour: black

• Brand: Staub
• Series: not applicable
• Type: braisers, cocotte
• Diameter: 26 cm
• Delivered as a set: no
• Number: 1 stuks
• Heat Source: ceramic, electric, gass, halogen, induction, oven
• Material: cast iron
• Contents: 5,2 L
• Size: large
• Weight: 3391 gram
• Height: 11.9 cm
• Colour: blue
• Width of bottom surface: 4 mm
• Diameter of bottom: 21.4 cm
• Non-stick layer: enameled
• Thermo-spot: no
• Can go into the oven: yes
• Can go into the microwave: no
• Handle: yes, two handles
• Cold grip: no
• Material handle: cast iron
• Handle length: 3.9 cm
• Diameter including handle: 33 cm
• Including lid: yes
• Lid material: cast iron
• Displays exact measure: no
• Dishwasher safe: yes, but we strongly advise against it
• Warranty on materials and manufacturing defects: 30 year
• Country of origin: France

Staub casserole-cocotte 26 cm, 5,2 l blue

Type: cleaning agent Weight: 370 gram Content: 250 ML

Le Creuset Silicone Pro spatula with wooden handle

Le Creuset Silicone Pro spatula with wooden handle

Type: wok pan Diameter: 30 cm Colour: blue

Type: pans skillet/crepe pan Diameter: 30 cm Color: black

Type: cast-iron casserole with a lid Diameter/content: 10 cm/0,25 l Colour: blue

Type: roasting pan with cast-iron lid Diameter/contents: 26 cm/5,2L colour: blue

Type: cast-iron casserole with a lid Diameter/content: 29 cm/4,2 l Colour: blue

Type: cast-iron casserole with a lid Diameter/content: 24 cm/3,8 l Colour: blue

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Staub Cookware > Cocottes > Cocottes" /> Round Cocotte Cocottes 40509-840-0 £239.00

Delivery is free within the UK for orders above £50.

The delivery cost within the UK is £4.95 for orders under £50.

Deliveries typically take 2-3 working days.

Orders placed by 11pm on Wednesday December 20th will arrive by Friday 22nd December.

This round Staub cocotte made from easy to care for, durable cast iron is ideal for cooking meat or vegetables gently and healthily. This colourful roasting pan in striking cherry has caught the attention of top chefs such as Paul Bocuse and is a good option for cooking enthusiasts and professional chefs alike. It has a diameter of 26 cm, a height of 17 cm and a capacity of 5.2 L.

• Ideal for searing and slow cooking of meat, fish or vegetables
• Juicy and tender cooking result thanks to the lid’s special drip structure
• The matt black inner enamelling is ideal for particularly crisp searing and is especially durable
• Suitable for all types of hobs, incl. induction, can also be used in the oven/grill

The STAUB brand has its origins in France – more precisely in Alsace, a region world-famous for its culinary artistry and good food. The product range focuses on cast-iron and ceramic cookware for consumers who seek the authentic and emotional experience of cooking and taste. STAUB products perfectly combine traditional craftsmanship and state-of-the-art technology. Renowned restaurateurs the world over have come to appreciate the high quality of the products, which explains why they are not just used in the kitchens of prestigious restaurants. Even amateur cooks can enjoy the benefits of preparing with STAUB products and the possibility of serving food directly to the table.

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Staub cocotte 26

Size: Ø 26 cm / 10.2 in

Capacity: 3.8 L / 4 qts

How to use the Cocotte:

• The hob should be smaller or equal to the dimension of the base; open flames from gas cookers touching the sides of the pot may cause discolouration or damages.

• We recommend the use of wood or plastic utensils.

• Do not over-heat an empty pot; all cooking should be monitored.

• To avoid any risk of burns, a potholder or oven glove should always be worn.

• Do not place hot cookware on an unprotected surface.

Additional Information

Additional Information

Staub - 2 silicone handles, 40511-362 / 2E100104

Staub - Animal knob, chicken, 40509-346 / 1190104

Staub - Animal knob, pig, 40510-657 / 1990000

Staub - Animal knob, cow, 40511-486 / 1990005

Staub - Animal knob, snail, 40509-347 / 1190106

Staub - Animal knob, rabbit, 40510-661 / 1990004

Staub - Animal knob, fish, 40509-348 / 1190105

Check items to add to the cart or select all

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© 2017 Benjamin S. Korth, Dipl.-Wirt.-Ing. (FH) • berondi • Düsseldorfer Str. 163 • 40545 Düsseldorf • Deutschland