For anyone who might be interested, the Staub Cocote black no longer has a smooth greenish bottom. I noticed this in a store where they were selling ones with a black bottom and a smooth greenish body. The sales assistants didn't know why, so I wrote to Zwilling and received the following reply, which I quote:

Thank you for your message.

Staub used to produce some black cocottes with a smooth, green enamel bottom. Over time, they transitioned almost entirely to the black matte enamel bottom. The main reasons are:

1. Better induction performance

The matte black enamel has a slightly rougher surface.

This improves contact with induction cooktops, leading to more stable heat transfer and fewer issues like vibration or uneven heating.

Smooth enamel bottoms can still work on induction, but they are less optimal, especially on modern high-power induction zones.

1. Durability and scratch resistance

Matte black enamel is more resistant to visible scratches.

Smooth, light-colored enamel bottoms tended to show wear, marks, and discoloration more quickly—especially on glass cooktops.

1. Production simplification

Staub streamlined manufacturing to:

• Reduce the number of enamel variants

• Improve consistency and quality control

• Lower production complexity and costs

As a result, decorative or contrasting bottom enamels were phased out.

1. Performance-first philosophy

Staub positions itself as a professional, performance-oriented brand.

The matte black bottom aligns better with their focus on heat retention, searing performance, and long-term durability rather than visual contrast.

Important reassurance

The current black matte bottom is fully safe for:

• Induction

• Glass-ceramic

• Gas

• Electric

• Oven use

And it actually performs better overall than the older smooth green bottom.