This 26 cm Staub round cocotte in black cast iron is made in France in a traditional and authentic way.
The black cast iron of this 26 cm Staub round cocotte has a lot of advantages. Indeed, it makes this cocotte able to have really good heat retention and redistribution properties. Enamelled cast iron also retains the cold. That means to chill, you only have to put your preparations in the refrigerator before serving them.
Like all the Staub cocottes, the interior of this 26 cm round cocotte is enamelled in a matte black finish.This high-quality enamel offers improved resistance to thermal shocks but also scratching and make the care easier. Moreover, it has ideal properties to sear, roast or caramlize food.
Thanks to the construction of the Staub cocotte lids, less humidity can escape during the cooking progress. After 55 minutes cooking time, 10% most moisture is retained inside the Staub cocotte comparing with the competitors products (tested by Cetim Cermat 11/2009).
The self basting system is consisting in distributed spikes over the whole inside flat lid and ensures a permanent rainfall effect over the food inside the cocotte. This Staub self basting system makes the Staub cocottes libs 9 times more effective than conventional lids (tested by R&D Departement of Zwilling J.A. Henckels 11/2009).
To sum up, This 26 cm Staub round cocotte in black cast iron is:
- A cocotte which has the most efficient self basting system and approved by laboratory tests. The special spikes, the lid shape and the lid weight keep the moisture inside the pot.
- A black matte enamel inside which permits better braising, roasting, caramelizing, but which also makes the Staub cocottes resistant to scratch and high temperature, insuring a longer durability and an easy cleaning.
- A unique product as each cocotte is cast in a single-use mould made of sand.
- A perfect cocotte for all heat sources, including induction.
|Materials||Enameled cast iron|
|Number of people||5-Apr|
For the cleaning of your cast-iron casserole and others accessories, wash them under hot water and with washing-up liqud and along with a non-abrasive sponge.
If there are eventual food sediments fixed to your ustensil, do not use both abrasive and corrosive, scouring powder or metallic stamp but let it soak in hot water before to come the sediments off with a non-abrasive sponge.
Well dry your ustensil with a neat linen and be sure that it is really dried before to put it away.
Besides the ustensils having wooden handle, you can wash your cooking cast-iron ustensils into a dishwasher, knowing that a high-intensive use is quite not recommended. The current washing products might, indeed, attack the cast-iron and damage it long-term.