Staub La Cocotte 33 cm Oval Cast Iron Dutch Oven, Basil Green

Staub La Cocotte 33 cm Oval Cast Iron Dutch Oven in Basil Green is an enameled cast iron casserole designed for slow cooking, braising and roasting. The 33 cm oval shape gives generous capacity for family-size stews, roasts and whole poultry while the heavy cast iron body provides even heat distribution and long heat retention. The tight-fitting lid with integrated self-basting spikes and a brass knob helps maintain moisture circulation to achieve tender, evenly cooked results on both stovetop and in the oven.

Advantages

The enameled interior reduces sticking and is resistant to high temperatures, making the pot suitable for searing and then transferring directly to the oven. Thick cast iron walls ensure stable temperatures and efficient heat retention, which supports low-and-slow cooking methods and consistent browning. The oval shape accommodates longer cuts of meat and whole birds. The durable exterior enamel protects the cast iron from rust and simplifies cleaning compared with untreated cast iron.

Suitable for

• Slow-cooked stews and casseroles for family meals
• Braising large cuts of meat and whole poultry
• Roasting and finishing dishes in the oven after stovetop searing
• Soup making and bulk batch cooking
• Entertaining when serving directly from the pot

Key specifications

• Shape: Oval, 33 cm length suitable for larger roasts and whole poultry
• Material: Enameled cast iron for even heat distribution and retention
• Interior finish: Smooth enamel to reduce sticking and simplify cleaning
• Lid: Tight-fitting with self-basting spikes to promote moisture circulation
• Knob: Brass-colored knob suitable for oven use at typical cooking temperatures
• Compatibility: Designed for use on gas, electric, ceramic, and in the oven
• Color: Basil Green enameled exterior

How to use

Begin by preheating the oven or heating the stovetop element to the required temperature. Use moderate preheating for the cast iron to avoid thermal shock. For searing, heat a small amount of oil in the empty pot until shimmering, then brown meats or vegetables on all sides. Add liquids and aromatics, cover with the lid and transfer to the oven or reduce heat for stovetop simmering. Monitor liquid levels during long cooks and add more stock or water as needed. Allow the pot to cool gradually before washing; avoid rapid temperature changes to protect the enamel.

Usage recommendations

To preserve the enamel and extend service life, avoid metal utensils that can scratch the surface and use wooden, silicone or heat-resistant nylon tools. Clean the pot with warm soapy water and a non-abrasive sponge; for stubborn residues, soak with warm water before cleaning. Store with the lid slightly ajar to allow airflow and prevent moisture buildup.