Cast iron cocotte Staub 24 cm round with steam insert, black

The Staub 24 cm round cast iron cocotte in black with a steam insert is a heavy, enamelled cooking pot designed for slow cooking, braising and oven-to-table presentation. Its thick cast iron body ensures even heat distribution and long heat retention, while the included steam insert promotes continuous moisture circulation to help maintain tenderness and flavor in meats, stews and vegetables. The cocotte is suitable for use on a variety of heat sources and is designed to move easily from stovetop to oven.

Advantages

The cast iron construction provides stable, uniform heat for low-and-slow recipes and searing. The enamel finish prevents rust and reduces food sticking, facilitating cleaning and long-term durability. The steam insert supports a moist cooking environment, reducing the need to add liquids and helping foods remain succulent. The tight-fitting lid helps trap heat and aromas for thorough, gentle cooking and the compact 24 cm size balances capacity with countertop storage efficiency.

Suitable for

• Slow-cooked stews and casseroles
• Braising meats and poultry
• Roasting vegetables and small joints
• Oven-to-table service and presenting dishes
• Simmering sauces and reductions

Key specifications

• Material: enameled cast iron body with enamel interior and exterior
• Shape and size: round, 24 cm diameter
• Included accessory: removable steam insert for moisture circulation
• Heat tolerance: suitable for stovetop and oven use at high temperatures
• Weight: heavy-duty construction for excellent heat retention
• Color: black enamel finish

How to use

Place the cocotte on a stovetop burner or in a preheated oven according to your recipe. Use the steam insert when you want to promote moisture circulation and retain juices in roasts or braises; remove or adjust the insert to increase direct contact with the cooking liquid when needed. Preheat gradually to avoid thermal shock, and use oven mitts when handling the pot and lid. After cooking, allow the cocotte to cool slightly before cleaning; follow manufacturer care instructions for enamelled cast iron to preserve finish and performance.

Usage recommendations

For best results, sear proteins on the stovetop in the cocotte before adding liquid and transferring to the oven. Use moderate amounts of liquid when cooking with the steam insert to maintain moisture without diluting flavors. Avoid sudden temperature changes and metal utensils that may damage the enamel.