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What is enamel cast iron cookware, Staub?
Staub enamel cast iron cookware is the choice of the best chefs in the world. Due to its durability, it is ideal for everyday use in both home kitchens and prestigious restaurants worldwide. Can pass down these relics from generation to generation. Cast iron cocottes Staub are suitable for slow-cooking meat and vegetables, as well as for stewing and soups.
Cast iron has exceptional heat storage properties, so the cookware heats up evenly around its entire perimeter. The inner matte black enamel is exceptionally durable and contributes to a crispy browning. If you love spices when cooking, then the Staub brand cookware is great for this. When heated evenly, the spices give off even more aroma and flavor.
The innovative lid on the outside with small protrusions for draining condensed liquid, which adds juiciness and aroma to the dish.
If you want to cook meat, use a cast-iron skillet because it works best for frying. Enameled cast iron cookware gives your favorite foods an incomparable flavor thanks to their matte black enamel properties, but they are also great for serving. From everyday groceries to sumptuous dinners, every dish is special when served in a Staub dish.
If you want to cook meat, use a cast-iron skillet because it works best for frying.
Enamel cast iron cookware gives your favorite foods an incomparable flavor thanks to their matte black enamel properties, which are also great for serving. From everyday groceries to sumptuous dinners, every dish is special when served in a Staub dish. Eggs with vegetables or bacon cooked for breakfast in mini cocotte makers from Staub will cheer you up for the whole day.
Pros of enamel cast iron cookware
- Traditional French production with innovative methods of enamel application.
- The tight-fitting lid retains moisture. Particular tabs on the lid create a “tropical rain” effect, evenly draining condensate to the food.
- The Matt black inner enamel guarantees braising and searing without sticking.
- A wide range of colors, including unique colors called Majolica colors—the so-called Majolica technique to obtain a special glossy enamel and deep, intense shades.
- Thanks to the wide selection and attractive design, Staub cookware is easy to use not only for cooking but also for table setting.
- Suitable for use on all types of stoves and in the oven.
Before the first use, remove the labels, wash thoroughly with hot water and soapy water, dry, apply little vegetable oil on the inner surface of the dishes, and remove excess oil with a napkin. Wash with liquid detergent without the use of abrasive substances and metal sponges—dishwasher safe.
How to use your Staub Cocotte
Everything you need to know for looking after and using your Staub Cocotte.
Cons of enameled cast iron cookware
If dropped on a hard surface, the cookware may crack or break. Metal utensils can damage the utensils. To avoid scalding, use oven mitts. Avoid sudden heating and cooling. Sudden temperature changes can damage the cookware.
Avoid sudden temperature changes for enamel cast iron cookware. Let the dishes cool down before washing the pots and pans.
STAUB Cast Iron Cookware Coating Comparison
Find out how the matte black enamel interior coating of the STAUB cocotte compares to the smooth, cream enamel coating version. Chef Christophe Haton of Ferrandi, Paris, talks through the differences.
Calamari soup with shrimps
I received my cookware order last month. The first dish that I cooked at the request of my family is soup in the new enamel cast iron cookware Staub Cast Round Cocotte — White Truffle 5.5-qt. I want to share the recipe for Calamari soup with shrimp.
In the following articles, I will share the recipes that I will cook in cookware of the Staub brand.
Calamari soup with shrimps
Equipment
- Staub Cast Round Cocotte
Ingredients
- 100 g Squid
- 300 g Shrimps
- 1 l Fish broth
- 50 ml Olive oil
- 1 pc Carrots
- 1 pc Potatoes
- 30 g Pumpkin seeds Topping
- 20 g Parsley
- 10 g Thyme
- 1 pc White onion
- 2 cloves Garlic
- 1 pc Chili pepper
- To taste Black pepper
- To taste Salt
- 40 ml Cognac
- 100 ml Cream 20%
- 1 pc Baguette To serve a dish
Instructions
- Finely chop the onion, potatoes, and peel carrots and mode into small pieces.
- Defrost and clean the shrimp. Heat the olive oil in an enamel cast iron cookware, add a sprig of thyme and shrimp. Fry for 3 minutes, then flambé (add cognac and light) and cook for 2 more minutes. Transfer the shrimp to a separate bowl.
- Add olive oil to the same cast-iron cookware, sauté the onions, and carrots, add the potatoes and broth, and cook until the potatoes are ready.
- In a steel skillet, fry the squid rings with thyme and chili.
- In an enamel pot, add half of the finished shrimp and cream, cook for 2 minutes, and interrupt with a blender.
Notes
- You can skip step 2 in the recipe if you are cooking for children or do not want to add cognac. It does not change the taste of the soup, and this step gives a smoky note.
- If you like the sourness in your soup, you can add fresh tomato cubes in step 3 after adding the carrots.
- And don't forget, you can experiment with any recipe. You can always replace something or add, for example, your favorite seafood in this soup. Try adding mussels or sea fish.
I wish you some culinary inspiration and bon appétit! Nutrition
