What's Staub (en France)?
Staub has begun in the Alsace, France since 1974. It's renowned for one-pot recipes and fine enameled cast iron, perfectly retaining and redistributing food's heat and chilling the cold.
:: 27cm Majorica Red Oval Cocotte ::
I first found Staub from my friend's posting. I wondered how it's different from well-known cast iron Le Creuset. What makes Staub special and unique is a cocotte lid with bumps which's designed Self Basting Spikes to allow only less humidity to escape during the cooking process.
Some friends might not have an idea of benefits to using enameled cast iron, like me. Here are just a few good things the cast iron acts......
- Even heat distribution that prevents burning
- Slow cooking at low heat temperatures which intensifies the flavors
- Retains heat for long periods of time which keeps the food hot directly from the oven to the table
- Heavy lid traps moisture and flavors inside the pot for better tasting meals
- Bottoms will not warp and will remain flat to ensure even heating
Why don't you visit Staub's website (http://www.staub.fr/en/home.html) to find more how exclusively Staub is? By doing so, you will also be suggested with those supreme recipes, such as beef bourguignon, chicken chasseur w/ rosemary, mussel risotto w/ lemon or roast veal w/ wild mushrooms for you to experience superb dishes at home with Staub. (http://www.staub.fr/en/recipes.html)
:: Roast Veal with Wild Mushrooms ::
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