Huge French Oven - Great for Braising Ribs and Such
I stumbled into Staub cookware in late 2008 and was surprised that it was far better than Le Creuset (which is lighter, less tight and stains). These French Ovens ("Cocottes") braise better than anything else and the meat tastes great. If you don't know about braising, study up on it. It is the only way to turn a $2.50/lb junk meat (brisket, skirt beef, ribs) into something that tastes like it cost $9.00/lb. Braises cook for 4 to 6 hours at just under 200 degrees with meats, spices, vegetables (potatoes, carrots, onions and such) and just a bit of water, steaming everything into a savory blend.
The important thing to know about braising is that hours of low temperature cooking turns fats and connective tissue (tendons, ligaments, fascia, etc.) into liquids, softening tough meats and cooking out the harsh ("liverlike") taste of cheap cuts of meat.
I use this one for ribs, using a dry rub for most of the time and then finishing with a dose of sauce. Wonderful...
One heavy pot!
I was looking for a pot that was big enough to roast a goose in. This pot has the length, but it could be a bit taller. Although it cooks very nicely, it can get extremely heavy to lift out of the oven.
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