Staub Cast Iron Round Cocotte - Marine blue
Made in France.
Staub is at home in all kitchens, from the Sheraton Hotel to the smallest apartment. The ultimate muti-tasker, I searched far and wide for the best cast iron pots and found Staub. Cast iron cocottes of this top quality are an heirloom that get put into use from day one - stews, soups, slow cooking, bread baking, deep frying, the list goes on. Cook and serve straight to the table.
- Enamelled cast iron, strong and durable, chip resistant and will last a lifetime
- All Staub products are enamelled on the inside and out, a glossy exterior enamel and black matte enamel interior
- Absorbs heat quickly and distributed heat evenly. Only low to medium heat is required and enamelled cast iron retains heat better than steel or aluminium. Also retains cold so can serve chilled.
- Tight fitting sturdy lid seals mositure and flavours inside
- No seasoning of the pot is required, the matte black interior enamel is non stick, and it will not react to acidic foods.
- Perfect for one pot meals
- Compatible with all heat sources, including induction
- Suitable for oven
- Crafted in a single use sand mold so each pot is one of a kind
- Care instructions are included with each pot, handwash recommended
For centuries, cooks have taken advantage of the natural heat retention and redistribution properties of cast iron. The engineers at Staub have enhanced this feature with the development of special glazes that add beauty and functional benefits.
The Staub journey begins in the Alsace region of France. Rich in history, food and craft, the area is renowned for hearty one-pot recipes and fine enamelled ceramics.Today the success of these designs has become the benchmark for enamelled cast iron cookware and is the reference brand for some of the world’s great chefs including Paul Bocuse. The winning result is French enamelled cast iron cookware that marries the expression of the artisan with the culinary imagination of gourmet chefs to produce the ultimate in comfort food. With as much attention as the Alsatians applied to perfecting the one-pot meal, Staub’s founder set himself to perfecting the pot itself.
The grandson of a cookware merchant, Francis Staub designed his first enamelled pot in an old artillery factory in 1974, merging the utility of cast iron with the latest technology available. Featuring a special black matte enamel interior for non-stick braising and self-basting spikes, Staub cookware excels in providing the perfect environment for slow-cooked, flavor-enhanced meals. Staub cookware easily moves from the kitchen to the table at home and in the finest restaurants worldwide - a testimony to its quality and enduring beauty.