Since 1974 Staub has had only one ambition: to achieve perfection. The factory was founded by Francis Staub in Alsace , a region of France known for its fine gastronomy. The greatest international chefs, including Paul Bocuse , choose Staub products for their impeccable quality, and use them daily both for cooking and for presentation at the table, in their prestigious restaurants. With exceptional durability, they are perfect for both a
daily use and in notable restaurants. With their outstanding quality these heirlooms can be passed down from generation to generation. The STAUB cocotte remains unsurpassed in the slow cooking of meats and vegetables to tender perfection, and in the preparation of hearty stews and soups. Cast iron has excellent heat retention properties and this implies that the pan is
heats evenly. The matte black enamelled interior is ideal for precise browning. The innovative lid is equipped with small hemispheres inside which continuously pour the condensed liquid onto the food, leading to excellent results. The secret of these cast iron pans is the ability, thanks to the perfect sealing offered by the heavy lid, to maintain the humidity of the food and therefore to be able to cook without adding liquids, differing from traditional braising. Furthermore, due to its perfect internal structure, the heat does not escape and can slowly and uniformly penetrate the food, obtaining a sort of low and slow cooking at a low temperature. Enamelled cast iron is compatible with all hob types, including induction. Staub cookware can also be used in the oven (except those with wooden handles). After cooking, allow the pan to cool down to room temperature for at least 15 minutes before adding cold water.
daily use and in notable restaurants. With their outstanding quality these heirlooms can be passed down from generation to generation. The STAUB cocotte remains unsurpassed in the slow cooking of meats and vegetables to tender perfection, and in the preparation of hearty stews and soups. Cast iron has excellent heat retention properties and this implies that the pan is
heats evenly. The matte black enamelled interior is ideal for precise browning. The innovative lid is equipped with small hemispheres inside which continuously pour the condensed liquid onto the food, leading to excellent results. The secret of these cast iron pans is the ability, thanks to the perfect sealing offered by the heavy lid, to maintain the humidity of the food and therefore to be able to cook without adding liquids, differing from traditional braising. Furthermore, due to its perfect internal structure, the heat does not escape and can slowly and uniformly penetrate the food, obtaining a sort of low and slow cooking at a low temperature. Enamelled cast iron is compatible with all hob types, including induction. Staub cookware can also be used in the oven (except those with wooden handles). After cooking, allow the pan to cool down to room temperature for at least 15 minutes before adding cold water.