Staub's innovative enamel coating takes cast-iron cooking to the next level with improved performance, style and durability. A heavy lid to seal in moisture paired with heat-retaining cast iron make this oven ideal for slow-cooking homemade chili or a hearty stew.
Heavyweight enameled cast iron transfers and retains heat evenly
Color selections feature multicoat enameling for a glossy, vibrantly colored exterior finish that resembles fine ceramics; Matte Black selection features low-gloss matte enameled finish
Interior surface is matte-black enamel that is resistant to rust, chipping and cracking and does not require additional seasoning
Traces of quartz on enameled interior provide additional heat resistance and create a textured surface for improved browning
Dozens of precisely placed bumps on the lid's interior funnel evaporated juices directly back down on top of food for moist, tender results
4-Qt.: 9 1/2" diam., 4 1/2" high; 10 lb. 8 oz. with lid.
5 1/2-Qt.: 10" diam., 4 3/4" high; 11 lb. 8 oz. with lid.
7-Qt.: 11" diam., 5 1/4" high; 16 lb. with lid.
Smooth enameled base is compatible with all cooktops, including induction; not recommended for glass stove tops.
Extra-heavy lid seals in moisture for tender, flavorful results.
Lid knob on Red, Sapphire Blue, Basil, Graphite and Emerald pieces is made of nickel-plated brass; lid knob on Black Matte is brass.
Made in France.
Ideal for use on any cooktop, including induction; not recommended for glass stove tops.
Oven and broiler safe up to 500°F.
For best results use low to medium heat.
When using high heat, bring pans slowly to a high temperature.
Use plastic, wood or nylon utensils only; metal utensils may damage the enamel.
Enamel may chip or crack if banged against a hard surface.
Handles and knobs can become very hot. Always use pot holder or glove when handling.
Allow pan to cool before washing.
Stubborn stains can be removed by soaking your pot for a few minutes in hot, soapy water.
Completely dry pan before storing.
Avoid using steel wool, steel scouring pads, harsh detergents, bleach or abrasive cleaners.
Staub traces its origin to the Alsace region of France, where founder Francis Staub designed his first enameled pot while working in an old French artillery factory in 1974. With the goal of creating the perfect pot for cooking the region's traditional hearty soups, stews and braises, he combined cast iron, the most popular material of the time, with the latest enameling technology available. Today, Staub still makes its cookware at a traditional atelier in France, casting each pot in an individual sand mold, which is heated to 800°F and destroyed after use. The exterior enamel coating is made with glass powder and mineral pigments, applied in two or three coats to generate brilliant glossy colors.