Cocotte ovalada de hierro fundido Staub 29 cm, gris grafito

The Staub 29 cm oval cast iron cocotte in graphite grey is a heavy-duty enamelled Dutch oven designed for slow cooking, braising and roasting. Its oval shape offers extra internal space for roasts, whole poultry or larger cuts of meat while the thick cast iron body provides even heat distribution and superior heat retention. The tight-fitting lid and enamel interior create a moist cooking environment that helps concentrate flavors and maintain texture during long cooking processes. The neutral graphite grey finish integrates with a variety of kitchen styles and is suitable for stovetop and oven use.

Advantages

The cocotte’s enameled cast iron construction ensures consistent temperature across the cooking surface and excellent heat retention for slow-simmering recipes. The oval geometry accommodates larger pieces of food without overcrowding, and the heavy lid reduces steam loss to preserve moisture and flavor. The enamel coating protects the cast iron from rust and simplifies cleaning compared with bare cast iron, and the robust build offers long-term durability for everyday family cooking.

Suitable for

• Slow-cooking stews, braises and casseroles
• Roasting whole poultry or large joints of meat
• Baking bread and dishes that require even heat distribution
• Making soups and sauces that benefit from low-and-slow simmering
• Serving food directly from oven to table

Key specifications

• Shape: Oval
• Diameter/length: 29 cm (oven opening measured across longest internal dimension)
• Material: Enameled cast iron body with enamel interior
• Colour: Graphite grey finish
• Lid: Heavy, tight-fitting enamelled lid designed to retain moisture
• Compatibility: Suitable for all common stovetops including induction and for oven use
• Heat source: Stovetop to oven safe (high heat tolerant enamel)

How to use

Preheat the cocotte on low to medium heat when starting on the stovetop to avoid sudden temperature changes. Add a small amount of cooking fat before browning meat or vegetables to reduce sticking. For braising, sear ingredients first, then add liquids and place the tight-fitting lid to maintain moisture; transfer to the oven if a longer, even cook is required. After use, allow the cocotte to cool before washing; clean with warm soapy water and a non-abrasive sponge. Avoid thermal shock by not rinsing a hot pot with cold water.

Recommendations

Use the Staub 29 cm oval cocotte for recipes that require long, even cooking times such as pot roasts, coq au vin, cassoulet and baked breads. To extend the life of the enamel, avoid metal utensils that can chip the surface and use moderate heat settings for sustained cooking.