staub round casseroles

The Staub family business was launched as a cookware store in 1892 by Francis Staub's grandfather Auguste Waldner in Alsace, France. After a brief foray into acting the charismatic Francis decided to change professions by taking over the family business. In 1974, he purchased a nearby cast iron plant and Staub cookware was born. As the company grew, so did its acquisitions. Now nearly thirty years later, the company stands as the undisputed leader of culinary cast iron in France.

Used by some of the most celebrated chefs in the world including Paul Bocuse, Thomas Keller, Jean Joho and Joel Robuchon, the Staub cookware combines the traditional with the modern. Its design is so technically advanced that it actually helps to enhance the flavors of the dish.

There are numerous factors which make Staub cookware unique in its design.
To start, its black matte enamel coatings make it indestructible and highly chip resistant and also keep it from discoloring. The cast iron cookware retains the heat beautifully, keeping the dish warm long after it's been taken out of the oven or off the stove. It retains heat and distributes it evenly, making the food more consistent in texture and taste. The special ceramic bottom also makes it possible for use on all types of heating surfaces. In addition to having these technical merits, it's attractive appearance make it possible for the dish to go straight from the stove to the table.

Francis Staub is directly involved in designing and creating each of the pieces in the line. Following an extensive design and testing process, a patent is obtained on that particular item of cookware. During the manufacturing, a sand mold is made for each cast iron piece and then it's destroyed-making each piece unique unto itself. The entire production process for each item takes a full working day.

Staub's signature piece "La Cocotte" is a cast iron oven so innovative that fine chefs around the globe use it for consistency and dependability. The underside of its tight fitting lid is covered in spikes which ensure continuous basting. By collecting the condensation on the small spikes and dropping the aromatic juices back onto the food rather then allowing the liquid to run down the sides, the dish stays exceedingly moist and flavorful