More than 45% of Michelin starred chefs in France are using Staub. It’s innovative enamel coating takes cast-iron cooking to the next level with improved performance, style and durability. • A Staub signature dish, the 'Cocotte ' uses a sand mould which is destroyed after each piece is made, meaning every piece is unique • Heavy, tight fitting flat lid features spikes on the underside for continuous, even self-basting • Flavours are intensified and retain the aromas and vitamins within the food • Interior black matte enamel finish requires little seasoning over time and is more resistant to scratches and chips • Enamel cast iron is strong, ideal for low heat cooking, it retains heat better than any other material, and even heat distribution eliminates hot spots • Use on any cooking surface, including induction without scratching the surface of your cook top

More than 45% of Michelin starred chefs in France are using Staub. It’s innovative enamel coating takes cast-iron cooking to the next level with improved performance, style and durability.

• A Staub signature dish, the 'Cocotte ' uses a sand mould which is destroyed after each piece is made, meaning every piece is unique

• Heavy, tight fitting flat lid features spikes on the underside for continuous, even self-basting

• Flavours are intensified and retain the aromas and vitamins within the food

• Interior black matte enamel finish requires little seasoning over time and is more resistant to scratches and chips

• Enamel cast iron is strong, ideal for low heat cooking, it retains heat better than any other material, and even heat distribution eliminates hot spots

• Use on any cooking surface, including induction without scratching the surface of your cook top