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    Staub-Shop



    The family enterprise founded by Francis Staub with headquarters in the Alsace has produced high-quality cast iron cookware in France since 1974. The Staub cocottes, roasters and pans are used world-wide by chefs as Paul Bocuse, Thomas Keller, Jean Joho or Joel Rebuchon.

    Staub products provide the perfect environment for slow-cooked flavour-enhanced meals, due to the excellent braising and cooking properties of cast iron and a number of technical innovations. A highly efficient self-basting system throuh special spikes, lid shape and weight of lid keeps the moisture inside the pot.

    The Staub cast iron cookware combines all advantages of cast iron: an excellent heat storage and equal heat distribution. This enables gentle cooking. Cast iron is also ideal for searing and roasting food. The meat is getting crispy outside and remains juicy inside. The Staub cocottes, roasters and pans are suitable for all kinds of stoves, including induction. They are also perfectly apt for serving food at the table.

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    Staub products are enamelled inside and outside. This prevents the food from sticking to the pan or the roaster. The special, smooth ceramic bottom is suitable for all kinds of stoves and does not cause scratches on the ceramic glass cooktop or induction field. The enamelled interior is highly resistant against acids and hard wear. It does not discolour or rust and is ready to use. The anti-adherence properties are even improving gradually, as oils used when cooking will penetrate the pores of the matte enamel and create a natural, smooth non-stick surface.

    Please observe following directions when using Staub products:

    ■ For best results, use low to medium heat. It is not necessary to pre-heat Staub products at high temperature.
    Best pre-heat for 2 - 3 minutes before adding oil or liquid.
    Use plastic, wood or nylon utensils only. Metal utensils may damage the enamel.
    Always use a pot holder or glove when using your Staub pan or Staub roaster; the handles may be very hot.
    Do not put hot pan or roaster directly on counter tops or unprotected surfaces.
    You can use all Staub pans (without wooden handle) and Staub roasters in ovens up to 260 degrees centigrade.
    Never put hot pan or roaster directly into cold water or fridge; allow the pan or roaster to cool down first to avoid warping or destruction of your cast iron product.
    Clean your Staub cast iron cookware with hot, soapy water and rinse thoroughly. Do not use bleach.Use normal liquid detergent and a smooth sponge. Do not use abrasive detergent or scratching sponges for the cleaning of your Staub cookware.
    ■ Staub pans with wooden handles are not apt for cleaning in the dishwasher. Besides you can occasionally put Staub pans, roasters and pots in the dishwasher. But we advise against heavy use. It is better to clean them manually.
    ■ Staub products must be completely dry before putting away. Do not put them away still damp.