Staub Enameled Cast Iron Oval Dutch Oven, 5 3/4-Qt. with Animal Knob

Summary

Staub's innovative enamel coating takes cast-iron cooking to the next level with improved performance, style and durability. The oval shape, cast-iron construction and heavy lid of this oven make it ideal for roasting a chicken to tender perfection.

• Heavyweight enameled cast iron transfers and retains heat evenly.
• Grenadine, Sapphire, Basil and Graphite colors feature a multicoat enameling, which creates a glossy, vibrantly colored "majolique" finish that resembles fine ceramics.
• Resistant to rust, chipping and cracking, the coating requires no additional seasoning like some other cast-iron pieces.
• Specially formulated black matte interior enamel of each piece contains traces of quartz, giving it additional heat retention and a rougher surface resulting in better browning.
• Lid knobs are made of nickel-plated brass.
• Ideal for use on all cooktops, including induction.
• Dishwasher safe.
• Made in France.
• Commercial Grade: Thoughtfully designed and expertly engineered to meet rigorous standards and best practices from select commercial testing.

Dimensions & More Info

5 3/4-Qt. Dutch Oven

• 12 1/4" x 11" x 5 1/2" high (7" high with lid).
• 5 3/4-qt. cap.
• 15 lb. 3 oz. with lid.

Additional Information

• Dozens of precisely placed bumps on lid's interior funnel evaporated juices back down on food for more even basting.
• Extra-heavy lid seals in moisture for tender, flavorful results.
• Made in France.

Use & Care

Use

• Ideal for use on all cooktops, 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 enamel.
• Enamel may chip or crack if banged against a hard surface.
• Handles and knobs can become very hot. Always use potholder or glove when handling.

Care

• Allow to cool before washing.
• Dishwasher safe.
• Stubborn stains can be removed by soaking 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.