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The Staub family business was launched as a cookware store in 1892 by Francis Staub’s grandfather, Auguste Waldner, in Alsace, France. After a brief foray into acting, the charismatic Francis decided to change professions by taking over the family business. In 1974, he purchased a nearby cast iron plant and Staub cookware was born. As the company grew, so did its acquisitions. Now over thirty years later, the company stands as the undisputed leader of culinary cast iron in France.
Used by some of the most celebrated chefs in the world — including Paul Bocuse, Thomas Keller, Jean Joho, and Joel Robuchon — Staub cookware combines the traditional with the modern. Its design is so technically advanced that it actually helps to enhance the flavors of the dish.
There are numerous factors that make Staub cookware unique in its design. To start, its black matte enamel coatings make it indestructible and highly chip resistant, plus it keeps it from discoloring. The cast iron cookware retains heat beautifully, keeping the dish warm long after it’s been taken out of the oven or off the stove. Heat is also distributed evenly, making food more consistent in texture and taste. The special ceramic bottom allows for use on all types of heating surfaces. In addition to having these technical merits, its attractive appearance means the dish can go straight from the stove to the table.
Francis Staub is directly involved in designing and creating all pieces in the line. Following an extensive design and testing process, a patent is obtained on that particular item of cookware. During its manufacturing, a sand mold is made for every cast iron piece and then destroyed after the cookware is created, making each Staub piece unique unto itself. The entire production process for each item takes a full working day.
Why cast iron?
Why Staub enameled cast iron?
Because of its outstanding performance, Staub is used and praised by the most celebrated chefs around the world. Staub cookware features a number of benefits:
Why is Staub cookware so heavy?
Staub cookware is made from the best cast iron in the world. Naturally cast iron is heavy, but there are many other benefits to using enameled cast iron for your cooking needs:
What kind of utensils should I use?
Staub recommends using plastic or wood cooking utensils to avoid scratching the enameled surface.
What are the small bumps underneath the lid for?
Those bumps are Staub’s specially designed self-basting spikes. These spikes ensure continuous, natural basting. They equally distribute the flavorful juices directly back onto the food, not down the sides. Using the Staub Cocotte will guarantee that your meal reaches its maximum flavor potential!
Can I put my Staub cookware in the dishwasher?
Yes, but Staub advises against heavy use. Since Staub is one of the highest quality pieces of cookware you can buy, it’s best to take care of it with care and protection. Following our care and use instructions will guarantee beautiful Staub cookware for years to come.
How do I clean my Staub cookware?
Detergent soap and water will clean your pots effectively. It’s best to avoid using other abrasive cleaners or sponges to on your Staub. For heavy residue, Staub suggest soaking your pot in soap and water until the food lifts from the surface.
Why are there brown stains on the bottom of my pots?
This is natural and occurs as a result of the cooking process. Most of the brown stains can be removed by gently scrubbing the interior with a non-abrasive cleanser. Thankfully, the black matte enamel will camouflage any stains that do occur!
Will the enamel surface chip?
No. At Staub, they use technically advanced, black matte enamel that is more resistant to chipping. It was originally designed to withstand the demands of heavy restaurant use.
While Staub’s black matte enamel is highly resistant to chipping, the enamel can chip if your pot is dropped on a hard surface. Also, be careful of thermal shock when heating your pans.
Does Staub need to be seasoned?
No. All Staub products are enameled on the exterior and interior. Staub uses technically advanced black matte enamel on all of their products, which does not need to be seasoned.
What are the benefits of black matte enamel versus the shiny enamel?
Staub’s black matte enamel is highly indestructible and provides better cooking results. Over time, your Staub pot will slowly season itself, as oils used when cooking will penetrate the pores of the black matte enamel, which will cause it to brown, braise, and reduce better!
Is Staub nonstick?
The black matte enamel surface is not nonstick. Using oil will prevent most sticking, yet there still may be sticking that helps to brown, braise, and reduce your meals better. After some time, Staub pot will naturally create a nonstick surface on the bottom that you get from seasoning a piece of rough cast iron.
However, if you would like your Staub product to have an immediate, nonstick surface, you can coat the surface with vegetable oil and heat it on a low setting. The oil will penetrate the pores of the matte enamel and create a natural, nonstick surface.
What temperature should I cook on?
Staub suggests cooking on medium heat and decreasing from there. Because of the heat-retaining properties of cast iron, it’s not necessary to cook on high heat. But if you do decide to cook on high heat, be sure to bring your pan slowly to a high temperature to avoid thermal shock.
Yes. Staub cookware can be used on all heat sources, including induction. Products with the black matte exterior are coated on the bottom with blue ceramic that will protect your delicate surfaces.
Do the handles and knobs get hot?
Yes. All of our knobs are either solid stainless steel or brass that can withstand temperatures up to 600°F. So, handles and knobs will get hot! Please use caution when handling your Staub cookware and use appropriate pot holders.