Food Reviews and Such

Staub La Cocotte – My Favourite Pot

Let me start by saying that this post about a Staub pot, is in no way sponsored by the company or any of it’s retailers. I did receive it as a gift, but this is simply my take on the pot.

The Empty Staub La Cocotte
My Staub La Cocotte just before getting it ready for cooking.
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Moka Pot 101, All Amazing Basic Info You Should Know! (2021)

Despite having owned this pot for the best part of two years, it was only at the beginning of spring that I started making use of it. Then of course, the pandemic hit, and I found myself cooking more at home than before.

Before I start cooking with it, I make sure that it is properly oiled and seasoned. I also try and make sure that I don’t cook at too high a temperature. So far, it’s been good and has retained it’s non-stick character.

One part of the pot that I didn’t take a picture of is the lid. Rather than being flat, it contains a series of little geometric shapes that hang down. They sort of look like upside down pyramids where the tip has been cut off. This seems to help keep in the moisture(though I wouldn’t stake my life on it). 

Staub La Cocotte Versatility

The main reason I really like this pot is that it can do pretty much everything I want. So far, I have done roasts, stew, bread, bread pudding, and soup.

Staub made bread
The bread turned out well. The top was darker because the recipe called for a choice between a quarter and a half cup of butter. I chose the half cup.

After the Irish stew the first thing I cooked in the pot was a roast lamb. I find it very pleasing for browning the meat before hand. Once the meat is browned and the roast stuck in the oven, the post keeps the meat good and moist.

The lamb resting before it is served. The reddish colour is from Berbere.

The next item I tried was a savoury bread pudding. Another thing I like about this Staub La Cocotte is that it’s a good size for a wide variety of dishes. Normally I would make a bread pudding in an 8X8 or 9X13 pan depending on the number of servings. The depth in this pot means I can offer deeper but skinnier servings. 

Two Chicken Roasts

This pot is a very good size for your typical supermarket roast chicken. Especially if you want to serve it as a one pot dish. The first one I did by browning the chicken first, and the second one, I simply seasoned the chicken. I also cooked the second one on the stove top. 

Staub stove top chicken
This chicken was cooked in my Staub La Cocotte, using the burner, rather than in the oven.

I don’t have a post-cooking picture of the first one. The skin was definitely crispier, but on the second one, after I took this picture I simply put it under the broiler for a couple of minutes. In both cases the chicken is well cooked, tender, and really tasty. 


The Staub La Cocotte is a great pot. If I am ever forced to live with only one pot to cook in, I plan on making it this one. It literally does a great job of any kind of dish you want to make. 


By Donald McKenzie

Anglican priest, and food blogger. This blog is focused on Food. It will feature reviews of places to eat books, and the odd recipe. I also write about what it means to gather together around food.