As I mentioned in a previous post Staub enameled cast iron cookware is found throughout France. They have a great new web site that gives you all the colors, sizes and care instructions (http://www.staubusa.com/index.asp). Restaurants and Bistros across Paris served their offings in Staub pots of every style. We have been selling Staub at Weekend Kitchen since we opened and I use it almost every day at home for a multitude of things. So, why is Staub superior to other enameled cast iron? While the colors are fabulous, the biggest difference resides inside the pot. Staub has patented Closed-circuit and spikes® that allows for continuous self basting. The interior also is not glazed which can discolor and craze but rather an enameled black matte interior that provides genuine flavor which gets better and better with use. The smooth enamel bottom is compatible with all heat sources and the knob is heat resistant up to 500ºF
The Teapot are great and come in a variety of colors.
The cocotte's (Dutch ovens) are available in both round and oval in the colors from 1/4 qt to 6 1/2 qt and larger sizes in black, graphite and blue (up to 12 qt). There is also a lovely pure white edition. They have delightful specialty pots with really fun knobs like the Coq au Vin rooster and the Bouillabaisse put with a fish- see http://www.staubusa.com/prod_specialties/index.asp
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