Staub Cast Iron 5-qt Bouillabaisse Pot - Dark Blue, Made in France

Out of the box the long-awaited bouillabaise pot looked picture-perfect. Then I looked closely around the pot rim and discovered two imperfections, light gouges about 1-1/2" long exposing what appears as raw metal, evident to the touch as I ran my hand around the rim. Brought me back to customer reviews of other enameled cast iron pots with similar issues that had caused rust. I'm fearful of the same result, and reluctantly, very reluctantly, plan to return the pot. Haven't used it. The inner Staub box arrived in good condition with protective plastic pieces in place between the pot and lid. Perhaps my pot escaped Staub quality control, or was priced as second-quality. Disappointed!

Staub is not an inexpensive cooking line but if you appreciate beauty and quality it is worth every penny invested. And a long life if properly cared for.

I was stuck for a wedding gift for a bride who doesn't do much domestic stuff and her registry was... lame, IMO. But she and her groom love cobalt blue, and when I saw this cocotte I thought its beauty might inspire them. I don't think they'll be making bouillabaisse any time soon, but these big cocottes are so useful, in the oven or stove top. This is the second Staub piece I have purchased and again I found the quality higher than Le Crueset -- the interior won't chip and leave you cooking on rusting iron.

Beautiful color, well made, cute fish on top.

Perfect.

The design of Staub's "bouillabaisse pan" is highly desirable for long simmered broths and stocks because the design of the rounded base gently and evenly circulates heat without inclining towards hot spots. This is one of only two large capacity-cooking vessels that allow me enough peace of mind to slip in a nap during cooking without any fear of the contents taking off in a roaring boil, or scorching the contents while I rest.This is a product from the French who some believe have created more soups than any other cuisine. Soup is the satisfying dish that can be made in any kitchen, and in any country. The construction of Staub's bouillabaisse pan will champion excellent results due to its excellent shape and lid design.This is the pot for a celebration of spring, with Vegetable Minestrone. On the other hand, Chioppino, the San Francisco favorite, a Genoese fish stew, originally made from small whole fish. - Don't forget to use pasta water, a restaurant "secret" - that frugal traditional housewife's broth that revived the spirit of early chioppinos and minestrone. Remember too, to save the rinds from Parmigiano-Reggiano cheese, as they will greatly enhance many soups with their rich flavors.The greatest Chioppino recipe:  The Rose Pistola Cookbook: 140 Italian Recipes from San Francisco's Favorite North Beach Restaurant - Add some raw Italian sausage to the broth, be creative.Staub's bouillabaisse pan is great for caramelizing onions when making the classic Baked French Onion Soup (Gratinee des Halles) - I use this pan for everything from pinto beans, to pre-cooking Haricot Tarbais for cassoulet.Staub's bouillabaisse pan will accommodate a small fryer and enough water for a rich stock. The oven-to-table pan also accommodates a whole chicken and many vegetables, enough to serve six persons. - Toss a few fresh grapes in with the chicken before oven-roasting, the grapes will reduce and concentrate in flavor imparting a delicious piquant note to the roasted dish.The size and tight fitting lid, makes this the pan to use for preparing two uncooked pounds of "fried" basmati saffron rice that I freeze for later uses.Cooking tip: Allowing any meat stock or broth containing fat to boil will produce a cloudy product. The boiling causes the fat to emulsify with the liquid in an irreversible chemical event. Too much agitation of the stock will also create a tendency towards murky soup stock. When in doubt, use a flame diffuser such as (my favorite) - Cast Iron Heat Diffuser with Handle by Ilsa 8.25 Inch

I purchased this from a store many years ago. It is perfect for soups, beans, or anything with a lot of liquid. The area that touches the range is the size of a small burner. I put it to a simmer and set the timer. It cooks slowly and does not lose liquid because the heat surface is small. Try Southern green beans, red potatoes, and salt pork. Cook it slow for 1 1/2 to 2 hours.

My favorite soup pot. Or anything really - I like the non-stick interior - easy to clean. Beautiful to look at and use. Can't go wrong.

Les amateurs de cuisine comme moi, ne pourront qu'apprécier cette cocotte. On peut tout faire dedans. Et en plus l'esthétique est sublime. Le prix est appréciable pour l'avoir vu plus chère ailleurs.

calidad Staub

Great quality! Beautiful por.

I like this pot. I think it’s perfect for cooking meat, or vegetables.

If you're weighing-up versus the Chistera, the benefit of the rounder, deeper form of the Bouillabaisse isn't so much its cooking as it is its serving (ladling) functionality. A seemingly minor point till you try it. Docked a star for not being the advertised Royal Blue we were looking forward to.