Unboxing a (huge) Staub Cast Iron Enamel Cocotte (with One Pot Dutch Oven Baked Pasta)

This isn't just a cast iron dutch oven...it's a huge 13.25 quart Staub enameled cast iron "cocotte." I invested in this especially to replace my big Le Creuset enameled cast iron pot, whicch was becoming worn out and the enamel inside was chipping. This new cast iron pot is exactly the same size as the Le Creuset, but it's also a lot thicker and heavier. This is good, because I've preferred thicker and heavier cast iron pieces to thinner ones, as I feel they cook more evenly and heat food better. As a bonus, this is an unusual enameled pot because the inside is black, rather than the typical white we see on most enameled pans. This means it won't stain in the manner of most other enameled pieces. As long as this is used with care, it should last a very long time...hopefully for the rest of my life. We're breaking in this new pot by making a dish that works best in an enameled cast iron pot: Italian pasta sauce, with lots of tomatoes and meatballs. To accompany this, we're also using a vintage aluminum dutch oven to make baked pasta, with lots and lots of cheese! The sauce was made using my family recipe for Italian pasta sauce, passed down from my Sicilian grandmother. The recipe for this sauce can be seen on my Web site, Cast Iron Chaos, at: http://www.modemac.com/wiki/Nana_Paci... Cast Iron Chaos on Facebook:   / castironchaos   Cast Iron Cooking on Facebook:   / castironskillet   MUSIC Symphony No. 6 in F Major, Op. 68 "Pastoral" by Ludwig van Beethoven (1808) Performed by Skidmore College Orchestra Courtesy of Musopen https://musopen.org/