My STAUB 16 cm Rice Cocotte and round cocottes: everyday meals and care

As someone with more than 100 pots,

enameled cookware is something I have been using more and more often in recent years.

I initially got into it because I was attracted by its appearance.

But after using it more, I found I could rely on it more and more!

Many people are still wondering whether it is actually easy to use.

Today, as a cookware enthusiast, I want to share my pot-selection experience, summed up from hundreds of uses. In terms of appearance, white enamel really is instantly appealing; but based on my own cooking habits, I prefer black enamel.

I usually cook dishes with a lot of oil and strong colors, so black enamel has been easier and more hard-wearing for me. Even after hundreds of uses, it has not given me much extra to worry about.

After trying a whole range,

the pots that have stayed in my kitchen and come out every day are STAUB pots! They are absolutely my ideal cookware for a lazy cook.

I have selected the three I use most often to share with you.

1. 16 cm Citron Rice Cocotte | Pumpkin, chestnut and chicken mixed rice

   I have almost collected every model in every color.

   The rice cooked with gentle pressure has a rich aroma and a texture that a rice cooker cannot produce. I can cook everything in one pot, simmering the food and rice together, so the ingredients’ flavors soak directly into the rice instead of requiring separate steps.

   I can take it straight to the table after cooking. It handles sweet soups in spring, multigrain porridge in summer, mixed rice in autumn and small hot stews in winter.

   It is both a small one-person pot and a hardworking piece of cookware in my kitchen. Eating alone does not mean compromising; I can still take good care of myself.

2. 22 cm White Truffle | Pepper chicken cooked without added water

   It is especially suitable for cooking without added water.

   There is no need to add extra water: the dish cooks using only the juices from the vegetables and meat. It is also suitable for a calorie-conscious period. The raised drip points on the lid circulate and lock in freshness, preserving the ingredients’ original flavor; the chicken stays tender rather than dry.

   The black enamel stores heat steadily, and low heat is enough to cook the food through.

   The 22 cm size is ideal for one or two people: one person can eat their fill, and it is just right for two.

3. 24 cm Dill Green | Apple-braised pork chops and seafood casserole

I really love the texture of this green and the refined, long-lasting look of its glaze.

The cast iron stores plenty of heat, distributes heat evenly and is less prone to localized scorching.

The black enamel interior develops an oil film with use, so ordinary searing of meat is less likely to stick.

The raised drip points on the inside of the lid are the key feature.

Steam rises, condenses and falls back evenly like light rain,

creating a cycle that keeps the juices and aromas inside, so the ingredients’ natural freshness is not lost.

The 24 cm opening gives the ingredients room to spread out, allowing the flavors to combine more fully.

It suits everyday meals for one to three people and is also large enough for an occasional small gathering.

It looks good while handling substantial cooking, so it is difficult to leave unused.

My long-term personal impression

Compared with white enamel, black enamel is much more hard-wearing for me.

White enamel looks beautiful, but when I use it for mixed rice or long simmering, it is more likely to leave food stuck to the bottom and stains that are difficult to clean;

if it is cleaned incorrectly and the pot gets scratched, it is painful to look at.

Black enamel develops a natural oil film with use, and I find the risk of food sticking or scorching lower! STAUB pots can go into the dishwasher for everyday cleaning, which makes things much easier. Of course, I love all the colors, but for daily use, black enamel understands an everyday kitchen better.