Petite French oven · 0.75 to 1.5 qt
Staub Petite French Ovens — small-batch cooking, full Staub build
A Staub Petite French Oven is the small enamelled cast-iron pot for sides, sauces and one- or two-person mains. It brings the same spiked lid, matte-black interior and French casting to a size that suits a single dish, in 0.75- and 1.5-quart capacities.
What a Petite French Oven is for
The Petite French Oven scales the cocotte down to a single dish. It is the pot for sides, sauces and small mains — the jobs a full-size Dutch oven is too big for.
Sides & vegetables
Braised greens, glazed carrots or a small gratin, cooked and served in the same pot.
Small mains
A meal for one or two: a single braise, a small stew, or shakshuka.
Sauces & reductions
Even, steady heat for pan sauces, caramel or a small batch of curry.
Grains & risotto
A cup or two of rice, polenta or risotto without reaching for a big pot.
Individual bakes
Mac and cheese, a cobbler or baked eggs in a single serving, straight to the table.
Stovetop to oven to table
Sear on the burner, finish in the oven, serve from the pot. No transfer dish needed.
Shop the Petite French Oven collection
Both sizes in the colors people buy most. The size is listed on each pot; tap through for the current price on Amazon.
Staub Cast Iron Petite French Oven, Dutch Oven, 1.5-quart, serves 2, Made in France, Matte Black
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Editor’s pick
Staub Cast Iron 1.5-qt Petite French Oven – Graphite Grey
The 1.5-quart Petite French Oven in Graphite Grey is the most useful size in the small range. It cooks a side for the table, a braise for two, risotto or a pot of grains, then goes from stovetop to table.
Graphite is an easy neutral that matches any larger cocotte you already own. The build is full-size Staub, scaled down — the chistera self-basting lid, a matte-black interior, no seasoning, oven-safe and cast in France.
If you buy one petite, this size and color earn their place.
What sets the Staub petite apart
The petite uses the same construction as the full-size cocotte. Scaled down, the spiked lid, matte-black interior and enamelled iron still do the work.
Self-basting spiked lid
Spikes under the lid drip condensation back over the food, keeping small braises moist.
Matte-black searing interior
The textured black enamel is built for browning and never needs seasoning.
Works on every stovetop
Gas, electric, ceramic, halogen and induction all run on the flat iron base.
Oven-safe to 500°F
Lid and body move from burner to oven to table without a second dish.
No seasoning required
The enamel coating is ready to cook out of the box and will not rust.
Sand-cast in France
Each pot is cast in a single-use mould in Alsace, then enamelled by hand.
Which petite size?
Pick by how much you cook at once. The 0.75-quart is a true individual pot; the 1.5-quart stretches to a small main or a side for the table.
| Size | Serves | Best for |
|---|---|---|
| 0.75 qt | 1 | Sides, dips, sauces, single servings |
| 1.5 qt | 1–2 | Small mains, larger sides, risotto, sauces |
Petite vs the full-size cocotte
The petite and the cocotte are built the same way; only the capacity differs.
Choose the petite for sides, sauces and one- or two-person cooking. For full meals, braises and bread, step up to the round cocotte in 4 to 7 quarts. Many cooks keep a petite alongside a full-size pot for the small jobs.
Care and everyday use
Staub enamelled cast iron needs no seasoning and works on every stovetop. Routine care is limited to gentle washing and avoiding sudden temperature changes.
- Heat it gradually. Start on low to medium; the iron holds and spreads heat, so high settings are rarely needed.
- Hand-wash to protect the enamel. Warm water and a soft sponge, no steel wool, and let the pot cool before washing.
- Use any utensil. The hard enamel takes metal, wood or silicone without scratching through.
- Store with the lid ajar. A folded cloth between lid and rim lets air move and keeps the interior fresh.
Frequently asked questions
What is a Staub Petite French Oven?
It is a small enamelled cast-iron pot built like the full-size cocotte, sized for sides, sauces and one- or two-person mains. It comes in 0.75 and 1.5 quarts.
What do you cook in a petite French oven?
Sides and vegetables, pan sauces and reductions, small braises and stews, risotto, and individual baked dishes like mac and cheese or cobblers.
Which petite size should I buy?
The 0.75-quart is a single-serving pot for sides and sauces; the 1.5-quart handles a small main or a side for two. Most cooks find the 1.5-quart the more useful of the two.
Petite French Oven vs the cocotte — what is the difference?
Construction is identical; only the size differs. The petite is for small jobs, the cocotte for full meals, braises and bread. They pair well together.
Do I need to season it?
No. The enamel interior never needs seasoning or oiling, and it will not rust like bare cast iron.
Is it induction-safe, oven-safe, and where is it made?
It works on all stovetops including induction, the lid and body are oven-safe to 500°F, and every pot is sand-cast and enamelled in France.