Professional chefs love Staub. Find out why!
Staub cookware is made with cast iron. Why cast iron? Cast iron has been used for centuries for the manufacturing of cooking vessels. Cast iron is a material that is well known for its thermal conductivity. It redistributes and retains heat very well. That’s why cast iron vessels are perfect for slow cooking.
Bare cast iron or enameled cast iron?
The Staub cookware is made with enameled cast iron. Enameled cast iron is bare cast iron coated with a vitreous enamel glaze. You must know that bare cast iron is reactive to certain foods (like acidic foods), so bare cast iron vessels discolors over time. Furthermore, cast iron can rust if you don’t take care of it properly and it requires regular seasoning. And finally, you must be very careful when washing a bare cast iron piece of cookware to avoid damaging it.
The enameled coating is used to overcome the shortcomings of bare cast iron. While retaining the benefits of cast iron (like heat conductivity and durability) it has some additional advantages. Enameled cast iron doesn’t discolor or rust, it requires no seasoning and it’s easier to maintain (you can wash it more thoroughly).
Just don’t use metal utensils but plastic and wooden ones to avoid scratching the enameled surface (the points where there is no coating tend to rust).
Enameled cast iron is used commonly for Dutch ovens. Staub makes a special Dutch oven called “La Cocotte“.
This high quality cookware has a special black matte interior that is resistant to chipping (it was originally designed for professional chefs and heavy restaurant use).
5 reasons why I love Staub cookware
- No seasoning required!: Because is enameled on the interior and exterior there is no need for seasoning. You can use it immediately. The Staub pots will slowly season themselves, because with time, the oils used for cooking will penetrate the pores of the black enamel. Great advantage!
- The black matte enamel interior: the Staub cookware has a technically superior, black enamel interior that is very resistant to chipping. The black enamel interior is not only durable, but it provides better cooking results as well. The black interior is great for browning, braising and reducing. And it doesn’t stain.
- It gets nonstick over time: Even though the black matte enamel interior surface is not made from nonstick materials, with time, it will naturally season and create a non stick surface on the bottom. The oil penetrates the pores of the black matte enamel, creating a natural, nonstick surface.
There is a trick to create an immediate, nonstick surface. You just have to coat the surface with vegetable oil and then heat it on a low setting.
- It’s highly durable: Staub cookware is made of cast iron. Cast iron is a very dense and heavy material and a very durable one. You just have to be careful with the enameled exterior that can chip if dropped on a hard surface. But overall, a cast iron pot can last for decades and more!
-It has a special lid: the Staub pots have a lid with self-basting spikes underneath that ensure natural and continuous basting. Basting is a cooking technique that involves cooking meat with its own juices or with a sauce, enhancing the flavors and keeping the meat moist. The special self-basting spikes will help the equal distribution of the juices back on the food that you’re cooking.
Some useful tips…
Although this cookware is dishwasher safe I would advise against heavy use. I prefer to wash it by hand using a mild detergent and water. Avoid using abrasive cleaners and sponges. If, after you’re done cooking there are some residues left, soak the pot with detergent and water for a while. The leftovers will come off easily, without scrubbing. Be kind to it.
When cooking, start from a medium temperature and then decrease it gradually. Since cast iron is a material that is known for its excellent heat retention properties you don’t have to use high cooking temperatures. This doesn’t mean that you can’t cook on higher temperatures, but again, do it gradually to avoid thermal shock.
Since the cookware’s knobs are made of solid nickel steel or brass they get hot. So be careful not to burn yourself. But don’t worry the knobs won’t melt because they can withstand a temperature up to 500F.
What pot or pan to choose?
The selection is large with lots of pots and pans to choose from. Here are the most popular categories:
The most popular piece. Ideal for dishes that require slow cooking.
Great for steaks and burgers. The raised ridges leave really nice grill marks on your food.
Hexagonal shaped, the dimples on the bottom collect the juices.
You can use this Japanese looking pot for making your tea, but you can use it for sauces and soups as well.
It functions like a skillet, but because of its wide base and tall, straight sides it’s great for making one-dish meals.
Ideal for making French crepes. With the pan you will get a wooden spreader!