This little piggy goes to oven.

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We’re into pigs around here (ever heard of a little cookbook tournament called The Piglet? No? Head here to find out more). So when we saw that Staub topped its shallow wide round cocotte with a stainless steel knob shaped like a pig we squealed with glee! The pot’s wide shape and large size are ideal for getting a crusty sear on chicken thighs, short ribs, and more before braising in the same pot; the lid’s self-basting spikes collect and drip moisture back down onto your food for continuous, natural basting that ensures super succulent results. We particularly like the large surface area of this shallow round design, which makes it ideal for braising a big, beautiful mess of short ribs, or Merrill’s excellent Braised Chicken Thighs with Tomato and Garlic.