Staub Enameled Cast Iron Deep Oven, 5-Qt.
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By A Mystery Man Writer
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4.9(636)
Product Description
lt;p>Deeper than the classic Staub cocotte, this round oven is ideal for cooking food that calls for added height, such as tall bone-in cuts of meat, high-rising soufflés, and layered recipes like casseroles, stratas and tians. High sides
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Exclusive to SLT Create flavorful dishes with this beautiful, exclusive French oven from Staub. Made from durable enameled cast iron, this oven distributes and retains heat evenly—making it exceptional for searing—so you can lock in the flavor of your favorite dishes before cooking. The tight-fitting lid is designed to seal in moisture, making this oven excellent for cooking tender pot roast, slow-roasted lamb, flavorful chicken cacciatore and so much more.
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The 5-quart Tall Cocotte is a taller version of the classic 4-quart cocotte, making it the ideal tool for cooking larger quantities, without taking up valuable stovetop space. The additional height is especially useful in cooking bone-in meat cuts like crown roasts as well as layered dishes like tians, or dishes that rise, such as soufflŽ. Plus, the added height reduces the risk of liquids boiling over and reduces splatter when deep-FRYINGing or searing.
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Staub's innovative enamel coating takes cast-iron cooking to the next level with improved performance, style and durability. The oval shape, cast-iron
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Williams Sonoma Staub Enameled Cast Iron Deep Oven, 5-Qt.
Deeper than the classic Staub cocotte, this round oven is ideal for cooking food that calls for added height, such as tall bone-in cuts of meat,
Staub Enameled Cast Iron Deep Oven, 5-Qt.
The 5-quart Tall Cocotte is a taller version of the classic 4-quart cocotte, making it the ideal tool for cooking larger quantities, without taking up valuable stovetop space. The additional height is especially useful in cooking bone-in meat cuts like crown roasts as well as layered dishes like tians, or dishes that rise, such as soufflŽ. Plus, the added height reduces the risk of liquids boiling over and reduces splatter when deep-FRYINGing or searing.