Kitchen Gadgets: Staub cookware

Food Friends, my love affair with Staub began a little something like this: I had been noticing that many folks on The Food Network were using cast iron pots. Some of them were even creating their own pots and selling them at retail chains. I wondered if maybe I should get one, too. The cost of these pots was a turn off, as they are rather pricey. So I put it off.

One day I was registering for wedding gifts at Macy's and saw a cobalt blue cast iron pot. It was gorgeous, and made by one of those celeb-chefs who are on tv. I noticed that the price for a 5 quart pot was $109, and when this particular pot was on sale it sold for $49.99. The sale price was at a reasonable price point, and I convinced myself that this pot would be just as good as the pricier brands. So I registered for it.

Last May when I was unwrapping my shower gifts I was delighted to receive the cobalt blue celeb-chef pot. I used it all the time to whip up baked beans, soups, and tomato sauce. It was a great pot, and I was converted into a cook who relied on cast iron. I wanted to order a larger size and went on to Macy's site to do so. That's when I saw it. The recall notice for my cobalt blue pot. It seems that the enamel on the pot was chipping off into people's food, and could also dangerously project off when under heat. The recall said to return the pot for a full refund. So I did, although ever so reluctantly.

I registered at Sur La Table as well, which is a cook's fantasy land. It is my favorite store. After I returned my recalled pot at Macy's, I walked over to Sur La Table and was set to purchase their own name of cast iron pots. And that's when I was introduced to Staub cookware. You see, the people who work at Sur La Table are all chefs themselves, and are very educated on anything to do with food and the kitchen. The woman who helped me told me this wasn't a place to skimp, that cast iron was the main metal used for cooking for years, and the preferred method of French chefs. She also told me that most renowned chefs prefer Staub. And there happened to be two colors that were being discontinued by Staub and were on clearance. The price was a bit more than I originally wanted to spend, but Mr. Pickles gave me the approving look to purchase one. I think he knew how much I would use it and how I hated giving up my cheaper version from Macy's.

Staub cookware is at a comparable price point to Le Creuset (also a great name for cast iron). However, I feel that Staub is slightly superior to Le Creuset. A family company based in the Alsace region of France, Staub is a smaller company that takes the time to hand cast each pot it makes in a sand moulding. In addition, the inside has a dark, pebbled enamel coating, allowing the pot to become very well seasoned after frequent use. This makes the surface non stick without the cancerous chemicals found in non stick pans. The lids of Staub pots are dimpled, which means that when the lid is on, it creates a constant rain bath to continually moisturize and season the food cooking inside.

Cast iron distributes heat more evenly than steel, copper, and non stick surfaces. It is also great for transferring things from the stove top to the oven, and can withstand high temperatures. It is great for slow braising meats like shorts ribs and roast chicken and also comes in handy when you are making hearty soups and stews. I use my Staub La Cocotte at least once a week. You've seen it in other blog postings already and will continue to see my Staub pots in future posts as well. Yes, I said pots. I was so in love with my 5.5 quart Staub pot that I asked for the 2.5 and 9 quart sizes for Christmas. All in the same color. And I got the magnetic trivet to go with it! It's a great set and the discontinued color is an ocean blue. And I saved a little money purchasing this color, which is fine by me! This is by far the most used piece of cookware in our home. It was well worth the money!