The Staub journey begins in Alsace, France. Rich in history, food, and craft, it is a region renowned for hearty one-pot recipes. Staub has been producing the best cast iron products for professional and aspiring cooks since 1974. Staub’s French oven is a timeless standby for stews, roasts, soups, casseroles and other one-pot classics. Staub has perfected this tradition in our signature "La Cocotte" French Oven, the choice of some of the world's best chefs. La Cocotte moves beautifully from the stove to your table.An inspired fusion of old and new, function and style, Staub's La Cocotte French ovens are destined to be lifelong members of any kitchen. This 5-quart oval cocotte is one of the most versatile tools in a chef's lineup, turning out anything from weeknight dinners to Superbowl Sunday appetizers to buffet line dishes. Crafted of enameled cast iron for uniform warming and superior heat retention, the heavyweight vessel performs best at low to medium temperatures over longer time periods so flavors intensify and foods stay scrumptiously moist. The interior features a black matte finish that is almost indestructible and doesn't need seasoning; rather, the oils produced in cooking seep into the surface pores to create an organic nonstick coating. The rougher matte also browns, braises, and reduces better than a shiny polished glaze. In a clever use of modern technology, the cocotte's tight-fitting lid is studded with computer-designed spikes that catch and release steam to self-baste the entire surface of the meal.
As handsome as it is hardworking, this vessel is fitted with a solid stainless-steel or brass finial that is generously sized for easy lifting and oven-safe to 600 degrees F. The exterior enamel also comes in a variety of fashionable colors that coordinate with other Staub cookware and offer an always-fresh serving appeal-go with a clean monochromatic look or mix up rich tones for a layered presentation. Cast in a single-use sand mold, each piece has its own subtle variations to make it truly unique, and the Staub name is molded into the lid and side handles to supply a fun rustic touch. The double-coated enamel resists chips and rust, and the smooth bottom is suitable for any cooking or dining surface. The cocotte goes safely into the dishwasher, though hand washing is recommended for heavy use, and it's backed by a lifetime limited warranty. --Kara Karll
With so many on offer these days, it is great to have a name you can trust. This item is certainly that and will be a perfect buy. The distributor have added some great touches and this equals great value.
You can trust this review, i hope you can try to buy this product and then you know this product good or no. Next time you can make a review for another people.
Simply The Best Roasting Pot I've Ever Had
I own the predecessor of this Staub pot, the same model but with a domed lid. I received it as a gift a couple of years ago. I am a serious cook-- have taken some culinary classes and enjoy cooking immensely. This pot is quite simply the best roasting pot I have ever owned. It is a very heavy cast iron pot which has been double coated with enamel. The lid and pot fit together perfectly. The craftsmanship is excellent. There are dots protruding from the inside of the lid that essentially channel condensed moisture (steam) back down as liquid onto whatever you're cooking-- sort of creating your own little rainforest in the oven. (You can also use the pot without the lid if you prefer dry heat.)
The design of the lid ensures moist cooking, which tenderizes meats. Cooking a whole chicken (and this pot easily accommodates a very large roaster) with spices and vegetables results in fall-off-the-bone moist, flavorful meat. Cooking a roast of beef or pork? Ditto-- the meat is...
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Absolutely Fantastic
Last weekend, I wanted to give the famous No-Knead bread recipe a try. For those who don't know what I am talking about, the New York times created a sensation about 4 years ago by publish articles and videos from a famous Hell's Kitchen baker, showing how to make the best and easiest bread you've ever made or tasted.
The recipe does include the use of a Dutch oven, French oven, or Cocotte. Call it what you like, the three pieces are nearly identical. You can use naked iron if you like, but the video tutorial clearly shows the master baker using porcelain-enamel cast iron. He liked the non-stick surface.
The only problem with trying this recipe was my clear lack of such a cast iron piece. Off I went looking for my item. I began with the notion of buying either Le Creuset or Lodge. Instead, I bought Staub. Why?
Both Le Creuset and Lodge shared a common problem: Plastic knobs. The no-knead recipe calls for 500-515F baking temperatures. Both...
Is this the greatest thing since sliced bread?
It arrived a few days ago and I'm using it to prepare every evening meal. I've never seen a cooking pot of such quality: everything about it displays superior craftsmanship and intelligent design. As a post on a web forum put it:Le Creuset is for the masses;Staub is for those in the know.
No, I didn't know--in fact I never had heard of Staub--but a bit of research convinced me to give it a try. I'll never look back. There is no Dutch oven better than this. Bonzer, Mate!
Oh Yes, one other point: Its great to open a box and NOT see those three horrible words: Made in China!
Product Features :
- Tight fitting flat lid features self-basting spikes for continuous, even distribution of juices throughout cooking, so food is moist and flavorful.
- Interior black matte enamel finish produces a natural non stick surface that is more resistant to scratches and chips. It won?t discolor or rust and never needs seasoning.
- Brass or Nickel plated knobs that are heat resistant up to 500ºF
- Smooth bottom is suitable for use on any cooking surface, including induction.
- Made in France and developed in conjunction with France?s most celebrated, world renowned chef Paul Bocuse
Rating : 4.8 out of 5.0
List Price : $249.99
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