I’m Obsessed With My Extra-Tall Staub Cocotte — And It’s Still On Mega Sale
Since I started working at Kitchn, I have acquired a bevy of cool kitchen tools. The only thing missing? A Dutch oven. My kitchen is tiny, and storage space is limited, which is why I kept procrastinating even though every Kitchn editor absolutely swears by their trusty Dutch oven. But when we covered this incredible sale on Staub’s extra-tall cocotte last month, I decided it was time to finally click “checkout.” The big selling point for me was the extra-tall sides that seemed perfect for cooking curries and gravies, staple meals at my home. Keep reading to see why.
As soon as my Dutch oven arrived, I was eager to put it to the test. I decided to whip up a batch of spinach dal to see how well this famed cookware could handle Indian cuisine. I usually use an 8-qt. hard-anodized stockpot or 4-qt. sauté pan for cooking, and while those have been fine, I have noticed that my onion tomato gravy (the base for almost all Indian dishes) starts to burn even on a low-medium flame after just a few minutes of sauteing. But one of the perks of cooking in the heavy, cast iron-bottomed Dutch oven is that it does such a great job of retaining heat and it cooks my food more evenly. The end result was a beautiful, smoky gravy with so much depth and flavor. Kitchn editors have done plenty of research to prove that when it comes to performance, Staub’s Dutch ovens are worth the price tag. And just one meal in, I was vehemently nodding along.
Indian cooking tends to be voluminous — it’s almost impossible to make dal or a sabzi for just one — and (according to me) this cocotte was designed to handle just that. It can hold a decent amount of food (I can make a few servings of a dal, vegetable sabzi, or chicken curry), but it’s the height of this pan that I really love. The pot has a narrow base and tall sides that help contain splatters.
And my Staub is not just for gravy-heavy dishes; this pot is perfect for Sunday biryanis! The equivalent of Sunday roast in my home, biryani is a layered dish that turns out delicious when slow-cooked for hours. I previously used my Instant Pot for this task, and while that method was super convenient and quick, I always missed that depth of flavor that only comes from an extended cooking time. With my new tall cocotte, I finally have space to layer the dish, and the cast iron base allows for a slow cook without burning the chicken, spices, or rice.
When I was cooking up a storm this weekend, the delicious aromas wafting from the kitchen piqued my husband’s interest, and now even he (who almost never gets behind the stove!) is planning to use the cocotte to make his mother’s signature mutton and potatoes with gravy. He’ll have to get in line, though, because next up, I’m baking a no-knead loaf of bread. With a delicious batch of smoky tomato soup to go with it, of course.
Buy: Staub 5-qt. Tall Cocotte, $199.99 (normally $486)